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Shame about the footage, but I have no trouble believing it was delicious!

Outstanding work!

Nice Video. #STAYSAFE #PHILLYPHILLY 🇺🇸

What size is your sausage stuffer? Im thinking of getting one

Well, i'm in SE London and pork back fat is hard enough to come by. Costs a nice few £ online.......i would probably faint how much it would cost me to get some Cougar and Bear meat! LOL Spice mix looked well tasty...can only imagine what the meat would taste like 😟 That fucking smoker! lmao....a ringer for 'Stephenson's Rocket' haha.....them sausages looked lovely coming out of it though 😋 I was kinda pleased you wasn't a fan of cougar/bear as i cant get it 😉 but surprised at carnivore/ vegan comparison! I would have naturally thought that a meat eater would be more tastier than a corn muncher.

You do a fantastic job. Wish is was your neighbor.

Man, love your content. I've had a similar experience with bear meat. Not my favorite. To the extent when I had the opportunity to harvest one I passed. But like the pork analogy, the meat is only as good as what is consumed in diet. A baited bear might not taste the same as a bear feeding on acorn and corn fields. Bravo for giving it a go.

Whats gamey taste like??? i hear this word a lot.

Keto concentrate

good on you for eating what you kill… but no way would I eat tom

How are you mitigating the risk of trichinosis in the carnivore's meat?

Wonder about using a multi colour pepper medley. Like the recipe though and am saving to my to do list

That's not a hind leg, that's a front leg, in pretty rough shape. That's not gaminess you are trying to cut, that's spoilage. Good venison, although has it's own flavour, isn't "gamey".

Greg, what percent of sage would you add to a sausage?? Like a breakfast sausage??

Really like the pinch and the twist that you do and making the sausage links. Been forever since I had bear meat and it was way to greasy (memory correct). About ten years ago a friend gave me some lion meat. Again not all that great. Would love to find some deer or elk meat to enjoy though. Thank you for another fun and informative video!

Awesome! I've been thinking about making a wild turkey BEARlogna for some time now. I have to get that bear first, though!

Not great sausages can make great soups, stews and gumbos.

Excellent video. It’s fitting that bear is the first sausage you made in this smoker since a bear broke your last smoker.

6:41 that’s a good looking meat heat you’ve got supervising the stuffing process. ✌🏻😂

hi, did I miss the link to the calculator?

Man I bet your neighbors and co-workers love you. I'm always giving out samples looking for feedback and literally no one complains!

Great tips cleaning out the farse! Love this channel and chudds

You did good but maybe you using smaller skins like the commercial sixe1

Walio you’re making everything in my body excited for your works of art Gratzi Walioz!!😊

Talk about a labor of love! As we gain much more experience this will be on our to do list. Purchased a smoker Friday. Now to figuring out and us getting a drying chamber going. Another great video Thanks!

To make it easier to get the netting onto the meat, get yourself off-cuts of PVC downpipes in different diameters, 4, 6, and 8 inches or thereabouts. You only need a piece about 6 inches long of each. Find a pipe just big enough to fit the meat through. Put the netting around the outside of the pipe, pull it over on one end so it just closes the opening, then push the meat through from the other end. As you push, the meat drags the netting with it, so it wraps itself very neatly around the the muscle, without tearing the collagen sheet.

It’s great to see you enjoying the fruits of your labour. Great video, informative and with no annoying background music.

Nice work mate

Another excellent episode, Greg. Your channel is definitely one of my favorites for sausage and charcuterie.

Like your way very much. Very simple straightforward explanations and to the point without wasting time as soooo many other guys do .

🤢🤢🤢🤢🤮🤮🤮

Good video I am going to try it for myself thank you.

Now that was a good easy sausage to make. We already have a great turkey to cook on Thursday. Now thinking and going to purchase 2-3 of the special cheapo turkeys and sticking them in the freezer for later sausage making. Appreciate the "recipe" that you leave. Need to learn how to transferring them to grams or tsps and so forth. Thank You for another fun and interesting video!

Greg, I made this yesterday and it was awesome. This is my 3rd recipe that I have made off your channel and all 3 were great. I love the simplicity of the rub too and how you measure it. You're right, make extra because you will eat it quick. Oh, I added jalapenos to mine and smoked it all. Appreciate all your effort. Blueberry or cranberry sausage off a cheap turkey next. Gonna have to wait though, we are loaded up about to go fishing for a day or two.

Hi temp cheese the best, the key hi temp.

Great recipe.

I made something similar not too long ago. I also added ginger, thyme, sage, allspice, a hint of cloves, garlic.powder, and some dehydrated onions in addition to what you used. They're pretty great.

I have been watching every video for the last six months. I figure it is about time to kick a super thanks your way. Thanks!

Love your channel, can't wait to try this one! Thanks!

I really like your channel. It’s neat to see all your techniques and flavoring suggestions.

Looks delicious, Greg! Great video, thank you.

You need some gravy to dip those in. Excellent video

Another excellent video! It looks delicious. Thank you so much. Happy Thanksgiving to you and your family.

Cool concept, dude. Got the whole sha-bang in one nice package. Now all you need is a green bean casserole sausage...with deviled eggs...ok maybe not!

This smoked andouille is my favorite so far Greg, it turned out great. I mean GREAT!!

It’s called. Sin U not soon ya you’re driving me crazy

Alright Greg, another hit!!! This andouille is excellent too. Ground fat once thru 10 mm chili plate. I ground the lean meat thru the same plate twice. Cut the salt back to 1.25% while adding cure at .25% bringing total salt to 1.5% I also cut the thyme back to 1% but wish I would have kept it at 2% I don't eat a lot of thyme, so I wasn't sure if I was going to like it. Girlfriend says it is a little spicy for her taste, but it is perfect for mine. This is just with the patties I just fried up. The links are in the smoker with a fan on them drying the casing out before I smoke them. Thank you again for what you do. I'm very pleased with the outcome so far. Time to clean up the mess now. lol

I checked one of the English sausage text books for chips. 23lbs including dry rusk/bread crumbs and water calls for 6 oz salt or pretty much 1.5% salt.

As an additional measure, after cleaning off the mold with vinegar, you can brush the meat with a 5 % potassium sorbate solution (5 g in 100 ml of water). This is very effective at suppressing mold. The same thing works if you want to cure something without growing mold in the first place. The potassium sorbate prevents mold spores that are floating around in the curing chamber from establishing themselves.

Alright Greg, I made this sausage today and said I was going to let my girlfriend try it first before I did. I fried 4 small patties. She took her first bite and said, MMM and started shaking her head yes. lol I ate some and am in agreement with her. Excellent sausage. I cut the salt back to 1.5 % and that is the only thing I changed. It looked like there was going to be too much seasoning, but Greg, that flavor was is on point. Thank you so much for the time you put in to making these recipes and putting them on UA-cam. Tomorrow will be Andouille. I have a SmokinTex smoker and I'm going to dry the sausage and pour the smoke to it after it develops a pellicle. I'll give you a report when it's done. Thanks again.