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Absolutely! I just like that faint taste of bacon since it’s breakfast sausage. Seems right! I also sometimes save pork fat from my pork shoulders that I trim off and freeze. Beef fat from a butcher works great as well. Lots of way to get there. Thanks for watching!

@@outdoorindoortexan Oh yeah! Bacon works great for this. In fact, I often use bacon trimmings in my deer burger. I'm not a huge fan of straight ground venison for hamburgers, so I'll use bacon to smooth the flavor out. Not sure why it works, but it does! Thanks for an excellent video. It's all anyone needs to make fantastic sausage.

@jakemitchell1671 thanks, Jake! I really appreciate it!

No, at least not with this recipe. Thanks for watching!

Sounds good to me! Thanks for watching!

Thanks so much!

I love this! Thanks for sharing your tweaks, I’ll have to give them a try on my next batch. I’m so happy you like it and thanks so much for circling back to leave the comment.

@outdoorindoortexan oh... and just a little bit of cumin (I used a generous tsp for my quadruple batch) Because... cumin. :)

Thanks Juan!

Just remember this tip works great if you pull your tri-tip well under your target temp. The foil helps trap heat and keeps it cooking. Great moisture hack too. Thanks for watching!

I need to try that! Thanks for circling back and happy you like it!

Thanks so much for circling back to share the feedback! Happy y’all liked it!

I’ve never thought of that. Thanks!

Enjoy!! Thanks so much for watching and leaving the comment. Let me know what you think!

Yeah buddy! Now you can check out all the gear I work with and trust.

Down to 3 dozen already, so not long in this house! 😂

They don’t dry out thanks to how they fold into the body shape once you spatchcock it. If the drumsticks are too exposed for your taste regardless, just put some small tinfoil over them and they’ll be fine.

Thanks so much!

I love hearing it! Thanks for watching and thanks so much for taking the time to report back.

Get on it! Thanks for watching, Carroll!

Thanks! Let me know what you think if you give them a try.

Yeah buddy!

I use mine all the time! Thanks for watching.

Ribs win!

Sounds like a good tweak to me, John! They weren’t dry but definitely add whatever you think would make it better for you! I’m all about people taking my recipes as inspiration and exploring options from there. Thanks for watching!

Yes, good point. I typically do if I crack the smoker open for a peek and see that it has dried up. Thanks for watching and leaving the comment!

Waivers are a welcome addition to this dish 😂It took me a very long time to empty out that jar since nobody seemed interested in trying a sample. Thanks for watching!

The generic response is 3-4 months but I’m sure they’d last longer than that as long as you’re storing in the refrigerator. Just be careful and look for any signs of spoilage. Smell change, color change, texture change, etc. Thanks for watching!

Amen! Thanks for watching!

You can make a huge batch of this sauce for starters lol Maybe look at pickling some, also dehydrate some and then grind them to make Serrano powder. Thanks for watching!

If you’re asking if you can use a whole cucumber, yes, but they will take longer to soak in the flavor and may get mushy. Definitely add some tannin to help with the crisp.

Thank you..

It won’t ferment with the vinegar included, so you could always try and ferment the other ingredients separately to make a completely different style sauce. Or you can ferment just the peppers and then add them to this recipe. In general, fermenting mutes the color and flavor a bit, and since it has no vinegar it won’t be as sharp. I hope this makes sense! lol Let me know if you tinker with it. I’m curious how it would be in that style. Thanks for watching!

Haha amen!

Thanks for circling back, Misty! Enjoy and spread the word!!

Thanks, Kimberly! You now can roll up to the taco truck with your own bottle lol Let me know what you think and thanks again for watching!

Amen! Thanks for watching and leaving the comment!

Thanks for the feedback. This video is a few years old and at that time I was still learning the ropes of editing and trying my best. Feel free to check out my newer content which will hopefully meet your standards.

Merci!

You’re right I’ve always found it to be pretty mild. A Serrano or two will definitely help and keep just keep adding until it hits your preferred level of heat. Thanks for watching and thanks for leaving the comment!

@outdoorindoortexan It's a good recipie though. The ones with the boiling makes the ugly brown green, when I made it with yours it's vibrant. 👍

Thank you! I much prefer the neon green of my sauce compared to the faded look of the ones that call for boiling.

Thanks for watching, Ruben! Let me know what you think when you give it a try. Remember to taste a little tester patty before committing to how much seasoning is in it. Can’t go wrong!

@@outdoorindoortexan I’ll definitely let you know n thanks again

Amen. Thanks for watching!

Thanks so much!

Thanks Ron! That’s high praise coming from a man who knows a thing or two about ribs!

@@outdoorindoortexan you're welcome man! You made me fire up the grill and grill up some of our favorite, Buffalo Wing Ribs.

First question, no you shouldn’t be worried about it being done, IF it’s properly dried out and jerky by the time you take it off. If you’re worried about it though, you can always zap them in the microwave until they pass a safe internal temp. Second question, I haven’t tried grinding gator meat myself to make those sticks and I’m not sure the consistency would really work for it, unless you use some type of binding agent. It’s very flaky, almost fish like. Hope this helps and thanks so much for watching! Here to help, so please ask away if you run across more questions.

@outdoorindoortexan it came out of the grinder like a paste. As much as it cost, I didn't want to waste any. What I put in to dry are flattened out. It's my first foray into something not beef or bison.

@jjfunk73110 another great resource for gator meat is Louisiana Crawfish Company and/or Cajun Grocer. Possibly cheaper than local grocer but there’s always shipping.

@outdoorindoortexan I found this gator at Walmart (country boy) I know if I ordered it would most likely be overnight so it wouldn't go bad. I did check into Louisiana crawfish co. I can buy five pounds at a whack. Didn't know about Cajun grocer though.

Awesome! Let me know how it goes and thanks for watching!

Yeah buddy!

Thank you! Let me know what you think.

I love hearing it, Kris! Thanks for circling back to share your feedback. I feel like this recipe should be much more popular, especially for all the pickle lovers out there.

Sounds great to me! Let me know what you think and thanks for watching!

Thanks, Mike! It’s still one of my favorite ways to use the sirloin. Let me know if you give it a try!

Sure thing, Kyle. Thanks for watching!