@donaldotsig6818 It's definitely one of our favorites too. I hope you've subscribed and turned on notifications with that bell icon. WE are going to be running some "Hunt Chef" kits and spice blends both on YT and on FB and IG as well. I've tried a couple of the blends so far and it was impressive! Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on UA-cam. Also Instagram at instagram.com/scottgregg1966/
I just want to say a huge thank you for this video there's a lot of tips that most people and companies who make these kits don't tell you about the biggest thing for me was learning to pull it at the right temperature. I had like a 10 lb batch 2 years ago that I made that was just not good it was too dry and crumbly and the biggest reason had to have been the recipes tell you to take it out at 160 to 165 which is just wrong. I first watched this video last year and my sausage turned out awesome and I've got a batch in today and just rewatch this video just to make sure everything was going good!
Thank you very much Matthew Koeman! I really appreciate that and am glad it helped. Now you're ready to check out the Bologna School videos! There is this one: ua-cam.com/video/KgEy-CtHAcE/v-deo.html and then when you want to go "All In" the one for Full Sammich size! ua-cam.com/video/p3Jtic5zEyI/v-deo.html Have at it and let me know how they turn out! Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on UA-cam. Also Instagram at instagram.com/scottgregg1966/
Hey Greg, Thank you so much. I found this video before my first attempt at summer sausage. I followed it as closely as I could, and I nailed it!!!! thank you brother! I have made about 75 pounds and shared it with friends, and served it to many diverse people and they all want to hit one with their car!
@jonbarton5669 that's awesome to hear man! I love feedback like this. We have 2 cooler aging now that will get packaged this weekend. (Have you seen the video on boning a front shoulder and Blade Steaks?! ua-cam.com/video/oDIRuInyX1w/v-deo.html ) That one and the Ossobuco "Shanks" are also great for hunters looking to up their game. ua-cam.com/video/HLrMOG54za0/v-deo.html I'm going to have a new Chamber Sealer and some posts/video around it as well you might like coming up very soon! Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on UA-cam. Also Instagram at instagram.com/scottgregg1966/
Thanks @wayneholland4911 I appreciate it man. I hope you subscribed. I'm trying to get to 100k and will have a bunch more meat project stuff coming soon! Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on UA-cam. Also Instagram at instagram.com/scottgregg1966/
Adam B lol yep! About time to run another batch! Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on UA-cam. Also Instagram at instagram.com/scottgregg1966/
Thank you Oscar F. I'm going to have some updates ones coming out within the next month or so too including an updated Bologna School! (So make sure you subscribe and turn on those notifications with the bell icon) Merry Christmas! Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on UA-cam. Also Instagram at instagram.com/scottgregg1966/
Brent Formanek lol, Thanks man I'm glad you liked it. There s a lot more on here you might like as well. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on UA-cam. Also Instagram at instagram.com/scottgregg1966/
To help with cold hands during hand mixing I use cotton gloves inside a larger pair of Nitrile Gloves. Keeps my hand warm and keeps the heat from my hand out of the meat I am mixing!
Mike's Micro Shop I have heard this and am going to have to try it! I hear the gloves don't get pulled off your hands with that either. Thanks for the comment! Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on UA-cam. Also Instagram at instagram.com/scottgregg1966/
Neil Klokkenga Please do! It makes the casing peel better and keeps it from over cooking. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on UA-cam. Also Instagram at instagram.com/scottgregg1966/
Followed your tips and mine turned out excellent!....high mountain hunters blend is what I did with a pound and half of cheese....and plenty of "stuffing oil" lol
That's what I'm talking about Aaron Newport! Sounds awesome! I've got a jalapeno-cheddar one coming up soon. Movning forward I'm going to try to incorporate tips along the way into all of my videos. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on UA-cam. Also Instagram at instagram.com/scottgregg1966/
Keith Lambert yes it will lol! Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on UA-cam. Also Instagram at instagram.com/scottgregg1966/
@motorcyleadventuringwithmi2778 it's timeless! lol. This way has been around for decades. I can't actually claim it. Sometimes the old ways are just better ways. :-) Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on UA-cam. Also Instagram at instagram.com/scottgregg1966/
"That'll make ya want to hit one with your car!" WoW you talk about losing it, and playing it back a few times to make sure I heard it right.... That right there was excellent! Oh and the summer sausage looks awesome too!!!!
Thanks AJ MIG! If you make SS like this yours will be perfect too! We are going to have a few more meat projects coming right after the first of the year. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on UA-cam. Also Instagram at instagram.com/scottgregg1966/
Glad it helped Joe Conley. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on UA-cam. Also Instagram at instagram.com/scottgregg1966/
Personally, I never let the meat get over 40F at any point during grinding, mixing, or stuffing. At 50 you are getting close to having binding issues in your end product.
Sean's Outdoor Adventures You got it and congrats on a very successful channel! If you have not got hooked up with Tactacam, you should contact them and find out who the team leader is in your area. It would be a great fit. I went to Tactacams for all of my hunting footage and they do a great job getting multiple angles with one button from a remote. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on UA-cam. Also Instagram at instagram.com/scottgregg1966/
Thank you Fishing with Phil! I'm glad you like them and thanks for being a subscriber to my channel. We have some really cool stuff in the works. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on UA-cam. Also Instagram at instagram.com/scottgregg1966/
Glad it was helpful IZZY Eatz. I'm going to be doing one coming up that will be Summer Sausage from a Papa Greco's kit with high temp cheese and jalepenos. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on UA-cam. Also Instagram at instagram.com/scottgregg1966/
The amount of water will vary depending on the kind of meat you are using. Pork, beef, and venison will all bind different amounts of water. The thing to do is to add the amount of water recommended, and then if you need, or want more add it. One thing to remember is that Summer Sausage is supposed to be a semi-dry sausage, in the old days it was much drier than it is usually today, so adding too much water can potentially make the end product too soft.
Mike's Micro Shop That is true, however it is pretty forgiving. :-) Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on UA-cam. Also Instagram at instagram.com/scottgregg1966/
Just found you & your videos.....thanks for an entertaining, useful, informative & funny video. Will be watching others. You really had me at "Makes you want to hit one with your car" !
Thanks Guy Stewart! I'm going to have some more recipe vids for venison coming very soon! Including updating some of the older ones. Let me know what you think on the others. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on UA-cam. Also Instagram at instagram.com/scottgregg1966/
Hillbilly Frank's do and let me know what you think. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on UA-cam. Also Instagram at instagram.com/scottgregg1966/
Mike Lysic I've been thinking about one. Just not entirely sure that the juice is worth the squeeze. Hand mixing isn't fun, but I don't have to break down clean and store another large gizmo...you know? Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on UA-cam. Also Instagram at instagram.com/scottgregg1966/
@@scottnra I hear ya. My mixer is kind of a pain in the ass to clean. It is a large "gizmo/gadget" and it does occupy a large space on my shelf of meat processing equipment. But it does prove and has proven it's worth when making large batches of sausage. Mixing ice cold sausage meat mixtures can be tiring and PAINFUL when mixing by hand. I highly recommend the Cabela's 20 lb mixer as well as the Cabela's DC Pro grinder.
I couldn't tell what smoker you were using to get to such a low temp. Would you let me know? Thumbs up. I'm headed to Amazon now to pick up the kit using your affiliate link. Thanks for the tips!
@hcamardelle THat was my MAsterbuilt 40" electric. I've had it for along time and it's held up but its garage kept. The low temp start helps but I will be making my next batch in my Camp Chef XXL pro pellet smoker. I prefer the flavor of the pellets smoker over the electric a lot. Lowest temp on that is going to be 160, so I'll just run it longer at that temp unitl the IT of the meat hits about 110 and then start easing it up a bit. THat will be a video too so please subscribe and hit that bell icon to turn on Notifications. I have a lot in the works right now between some scope testing, a new gasser from Monument grills, and the summer sausage stuff. :-) (Plus I'm hoping to hit 100k this year! Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on UA-cam. Also Instagram at instagram.com/scottgregg1966/
If you are going to process your sausage in your oven and you want a smoked flavor you can add Powdered natural Hickery smoke to your seasoning mix. It is available from many sausage-making suppliers. You can add it to your sausage even if you're going to smoke it as well, I do it adds smoke flavor throughout the sausage instead of just on the outer edges of the sausage.
Mike's Micro Shop Thanks for sharing a great tip! I have not tried powder smoke but it makes sense. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on UA-cam. Also Instagram at instagram.com/scottgregg1966/
I agree, in fact I wish I had been there thru the whole process. I would have even brought plenty of Corona stuffing oil......you know, the good stuff.
chad joseph Haha I'm a Miller light fan. There is no circumstance that would have me drinking a Busch...anything. Life is too short lol Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on UA-cam. Also Instagram at instagram.com/scottgregg1966/
Sanders Jones Summer sausage and brisket are two very different things! Brisket it typically slow smoked to about 200*IT The rub choice acts as a dry brine and helps retain moisture. At the very least kosher salt, coarse black pepper and granulated garlic a few hours (or the night) before. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on UA-cam. Also Instagram at instagram.com/scottgregg1966/
Is there any issues with the hole in the casing from the probe? Also, have you ever used a water bath for the cooking process? Great video. Thanks for your time
Steve Springer N issues from the hole. You'll usually have one slice with a hole in it. (Chef's Sample haha) I have not done water bath. I like giving it that kiss of smoke. Jalapeno-cheddar SS coming up in the next week or so! Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on UA-cam. Also Instagram at instagram.com/scottgregg1966/
@WilliamParritt yes but if you are going to have it out for a few hours you don't have to worry about it. But for long term storage it should still be refrigerated or even frozen. I hope you subscribed and hit the bell icon to turn on notifications. I'm trying to get to 100k this year and revive the channel a bit and every little bit helps! Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on UA-cam. Also Instagram at instagram.com/scottgregg1966/
So you must end with the smoker temp at around 200 to get the meat 150 You said smoke every hour for first few hours then just let it go, No more pellets? Thanks
@georgethompson9162 Smoke is a matter of taste. Until you've run a few batches, be careful not to over-smoke it. too much and you won't be able to eat it haha. The 200* setting to finish just helps you not have to be there all night. You just need to watch those internal temps to make sure you start rendering the fat. I hope that helps and please subscribe if you haven't already. We are trying to get to 100k and need your help! Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on UA-cam. Also Instagram at instagram.com/scottgregg1966/
Clinton Rand I've been doing these mostly in a MES 40 electric smoker. I'll add chips 3 or 4 times once the chubs hit about 100*IT about an hour in between or so. The electric smoke can be a bit harsh if you overdo it. If I run them on a pellet grill I use the smoke setting the whole time. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on UA-cam. Also Instagram at instagram.com/scottgregg1966/
@jameshess9776 Sure. that will work. Never heard of anyone doing it with pork before but I don't see why not. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on UA-cam. Also Instagram at instagram.com/scottgregg1966/
Sarah Bailey no, not needed. Sausage casing are all porous enough for smoke to pennetrate into the meat. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on UA-cam. Also Instagram at instagram.com/scottgregg1966/
John Finkbeiner it's a persona preference really. I like apple or hickory and add chips (not soaked!) about every 45 minutes for the first few hours. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on UA-cam. Also Instagram at instagram.com/scottgregg1966/
Dan Brown no sir. The sausage is not going to absorb water for that short a period of time. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on UA-cam. Also Instagram at instagram.com/scottgregg1966/
joshua karr yep. I've used my Camp Chef and it works fine. You will start hotter though and you really do need to keep a close eye on them due to temp fluctuations of the pellet grills. Flavor is awesome! I would LOVE to make it on a Pit Boss 7 series! Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on UA-cam. Also Instagram at instagram.com/scottgregg1966/
James Mills Probably a few weeks at least. I usually leave mine in for at least a week for the flavors to develop before freezing. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on UA-cam. Also Instagram at instagram.com/scottgregg1966/
Jim Willoughby I could see that! Great idea. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on UA-cam. Also Instagram at instagram.com/scottgregg1966/
We made 60 lbs of Summer Sausage and used all the casings now I have about 10 lbs of meat leftover. Do I have to go buy another kit or what else can I make with this cured meat ?
@lisahipps369 If you have a jerky gun, just make it into snack sticks. You can make them skinless but you have to just handle them a bit more carefully. If you have any other casings, use those. You could even patty them for SS Burgers! Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on UA-cam. Also Instagram at instagram.com/scottgregg1966/
@ryanbrummet2717 the way I'm doing it, it takes about 15 hours or so...but it's perfect! When i try to rush it, I get a less consistent sausage. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on UA-cam. Also Instagram at instagram.com/scottgregg1966/
Anthony Hernandez luckily stuffing oil is sold by the case! Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on UA-cam. Also Instagram at instagram.com/scottgregg1966/
Rachel Foster yes that is a Masterbuilt 40" Electric. I would like to get a upright pellet grill for this kind of thing but have not yet. Here the latest version: amzn.to/3g7tjj4 Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on UA-cam. Also Instagram at instagram.com/scottgregg1966/
I have used the Hi-Mountain , Crack Pepper and Garlic Summer Sausage for 20 years. But the last 2 years it dont seem the same. after mixing seasoning with Meat. It always turned Brown in color.. but now its Redish...Even even after smoking to 160 degrees, its still red.. But it taste Bland anymore. They said they never changed anything. but they had too. or the company they get there Seasoning from.. Im goint to make 25lbs total instead of 30 lbs and use the whole 30lbs worth of Seasoning this time. Any thoughts ? and have you noticed any difference ? Thanks
@Dishtech48 I don't know but I still like them a lot. obviously you can use a lower pound to mix to get more flavor if you prefer, just don't do that with the cure. :-) Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on UA-cam. Also Instagram at instagram.com/scottgregg1966/
@user-fg1tk7yg1n yea,Don't understand them ! The best out there now nothing too me. And yes,I'm going too try less meat. Like 25 lbs batch, with 30 lbs mix too see if that helps. Good luck. Glad it wasn't just me..
Travis Johnston no sir. If you watch the video, you'll see ho wI start the smoker at about 100* and then adjust the temp from there based on the meat temp to cook it evenly through without rendering the fat. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on UA-cam. Also Instagram at instagram.com/scottgregg1966/
Dave Langley You certainly can but I really haven't found it makes much difference either way to the finished product. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on UA-cam. Also Instagram at instagram.com/scottgregg1966/
Thanks DONUTDUDE! Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on UA-cam. Also Instagram at instagram.com/scottgregg1966/
Good tips... But idk what to think about a full grown man drinking a ladies beer...and calling it good??? Alkaseltzer and water same thing...love the summer sausage thoe
fergy Ferguson LOL I like it. C'mon man haha. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on UA-cam. Also Instagram at instagram.com/scottgregg1966/
MJ Hoss I'm not a big fan of the mustard seed. Don't care for the texture of it. in fact one of the mixes I use, when I do it again, I'll use a motor/pestle to break it up. It's just not my thing. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on UA-cam. Also Instagram at instagram.com/scottgregg1966/
@@scottnra The texture of them popping is one of the things I like. When I made this Sausage with my Dad 50+ years ago, I thought I would hate the mustard seed.
Fred Bear Some folks are hairier than others I guess. Some of you guys need a Tyvek suit with gloves duct taped at the wrists! lol Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on UA-cam. Also Instagram at instagram.com/scottgregg1966/
@richwilson7017 No itch haha. Venison has never been an issue for me. :-) Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on UA-cam. Also Instagram at instagram.com/scottgregg1966/
@kbr6783 uh huh. lol but hey I appreciate your ray of sunshine anyway. :-) Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on UA-cam. Also Instagram at instagram.com/scottgregg1966/
The best kit i have ever used
@donaldotsig6818 It's definitely one of our favorites too. I hope you've subscribed and turned on notifications with that bell icon. WE are going to be running some "Hunt Chef" kits and spice blends both on YT and on FB and IG as well. I've tried a couple of the blends so far and it was impressive!
Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on UA-cam. Also Instagram at instagram.com/scottgregg1966/
I just want to say a huge thank you for this video there's a lot of tips that most people and companies who make these kits don't tell you about the biggest thing for me was learning to pull it at the right temperature. I had like a 10 lb batch 2 years ago that I made that was just not good it was too dry and crumbly and the biggest reason had to have been the recipes tell you to take it out at 160 to 165 which is just wrong. I first watched this video last year and my sausage turned out awesome and I've got a batch in today and just rewatch this video just to make sure everything was going good!
Thank you very much Matthew Koeman! I really appreciate that and am glad it helped. Now you're ready to check out the Bologna School videos! There is this one: ua-cam.com/video/KgEy-CtHAcE/v-deo.html and then when you want to go "All In" the one for Full Sammich size! ua-cam.com/video/p3Jtic5zEyI/v-deo.html Have at it and let me know how they turn out!
Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on UA-cam. Also Instagram at instagram.com/scottgregg1966/
Hey Greg, Thank you so much. I found this video before my first attempt at summer sausage. I followed it as closely as I could, and I nailed it!!!! thank you brother! I have made about 75 pounds and shared it with friends, and served it to many diverse people and they all want to hit one with their car!
@jonbarton5669 that's awesome to hear man! I love feedback like this. We have 2 cooler aging now that will get packaged this weekend. (Have you seen the video on boning a front shoulder and Blade Steaks?! ua-cam.com/video/oDIRuInyX1w/v-deo.html ) That one and the Ossobuco "Shanks" are also great for hunters looking to up their game. ua-cam.com/video/HLrMOG54za0/v-deo.html
I'm going to have a new Chamber Sealer and some posts/video around it as well you might like coming up very soon!
Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on UA-cam. Also Instagram at instagram.com/scottgregg1966/
Smoking some this weekend. Garlic and black pepper high mountain. They are a great kit. I've used them before. Great video. Great points.👍👍
Thanks @wayneholland4911 I appreciate it man. I hope you subscribed. I'm trying to get to 100k and will have a bunch more meat project stuff coming soon!
Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on UA-cam. Also Instagram at instagram.com/scottgregg1966/
"Makes me wanna hit one with my car!" Hahaha Line of the day
Adam B lol yep! About time to run another batch! Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on UA-cam. Also Instagram at instagram.com/scottgregg1966/
Thank you for this video. All instructions followed to the letter and sausage came out looking exactly the same. Great job Scott!
Thank you Oscar F. I'm going to have some updates ones coming out within the next month or so too including an updated Bologna School! (So make sure you subscribe and turn on those notifications with the bell icon) Merry Christmas!
Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on UA-cam. Also Instagram at instagram.com/scottgregg1966/
Great video, to think I spent 8 years learning all these things the hard way!
Brent Formanek lol, Thanks man I'm glad you liked it. There s a lot more on here you might like as well.
Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on UA-cam. Also Instagram at instagram.com/scottgregg1966/
To help with cold hands during hand mixing I use cotton gloves inside a larger pair of Nitrile Gloves. Keeps my hand warm and keeps the heat from my hand out of the meat I am mixing!
Mike's Micro Shop I have heard this and am going to have to try it! I hear the gloves don't get pulled off your hands with that either. Thanks for the comment!
Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on UA-cam. Also Instagram at instagram.com/scottgregg1966/
Great been making sausage for years,,but never cooled them down after! Going to try that today!! I get back with you on that!!
Neil Klokkenga Please do! It makes the casing peel better and keeps it from over cooking.
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Followed your tips and mine turned out excellent!....high mountain hunters blend is what I did with a pound and half of cheese....and plenty of "stuffing oil" lol
That's what I'm talking about Aaron Newport! Sounds awesome! I've got a jalapeno-cheddar one coming up soon. Movning forward I'm going to try to incorporate tips along the way into all of my videos.
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“That’ll make ya wanna hit one with your car” 🤣🤣🤣
Keith Lambert yes it will lol! Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on UA-cam. Also Instagram at instagram.com/scottgregg1966/
I realize this video is over 2 years old, but what an excellent tip video! I'll be using these tips on Saturday.
@motorcyleadventuringwithmi2778 it's timeless! lol. This way has been around for decades. I can't actually claim it. Sometimes the old ways are just better ways. :-)
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"That'll make ya want to hit one with your car!" WoW you talk about losing it, and playing it back a few times to make sure I heard it right.... That right there was excellent! Oh and the summer sausage looks awesome too!!!!
Thanks AJ MIG! If you make SS like this yours will be perfect too! We are going to have a few more meat projects coming right after the first of the year.
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Just finished a batch. 50 to 55 degrees ahead of the meat was a great tip! Thanks🍻
Glad it helped Joe Conley. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on UA-cam. Also Instagram at instagram.com/scottgregg1966/
Personally, I never let the meat get over 40F at any point during grinding, mixing, or stuffing. At 50 you are getting close to having binding issues in your end product.
Thanks for sharing brother
Sean's Outdoor Adventures You got it and congrats on a very successful channel! If you have not got hooked up with Tactacam, you should contact them and find out who the team leader is in your area. It would be a great fit. I went to Tactacams for all of my hunting footage and they do a great job getting multiple angles with one button from a remote.
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@@scottnra thanks, I'm actually a Tactacam dealer, or at least signed up as one, lol.
Thanks Scott love all the videos
Thank you Fishing with Phil! I'm glad you like them and thanks for being a subscriber to my channel. We have some really cool stuff in the works.
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Thank you for the info I’m need to making this stuff great tips
Glad it was helpful IZZY Eatz. I'm going to be doing one coming up that will be Summer Sausage from a Papa Greco's kit with high temp cheese and jalepenos.
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The amount of water will vary depending on the kind of meat you are using. Pork, beef, and venison will all bind different amounts of water. The thing to do is to add the amount of water recommended, and then if you need, or want more add it. One thing to remember is that Summer Sausage is supposed to be a semi-dry sausage, in the old days it was much drier than it is usually today, so adding too much water can potentially make the end product too soft.
Mike's Micro Shop That is true, however it is pretty forgiving. :-)
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Just found you & your videos.....thanks for an entertaining, useful, informative & funny video. Will be watching others. You really had me at "Makes you want to hit one with your car" !
Thanks Guy Stewart! I'm going to have some more recipe vids for venison coming very soon! Including updating some of the older ones. Let me know what you think on the others.
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I will have to try this
Hillbilly Frank's do and let me know what you think. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on UA-cam. Also Instagram at instagram.com/scottgregg1966/
Yep, you need to get a mixer, you already have a nice stuffer. At least a larger tub for mixing. Good video with all the right tips.
Mike Lysic I've been thinking about one. Just not entirely sure that the juice is worth the squeeze. Hand mixing isn't fun, but I don't have to break down clean and store another large gizmo...you know?
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@@scottnra I hear ya. My mixer is kind of a pain in the ass to clean. It is a large "gizmo/gadget" and it does occupy a large space on my shelf of meat processing equipment. But it does prove and has proven it's worth when making large batches of sausage. Mixing ice cold sausage meat mixtures can be tiring and PAINFUL when mixing by hand. I highly recommend the Cabela's 20 lb mixer as well as the Cabela's DC Pro grinder.
I couldn't tell what smoker you were using to get to such a low temp. Would you let me know? Thumbs up. I'm headed to Amazon now to pick up the kit using your affiliate link. Thanks for the tips!
@hcamardelle THat was my MAsterbuilt 40" electric. I've had it for along time and it's held up but its garage kept. The low temp start helps but I will be making my next batch in my Camp Chef XXL pro pellet smoker. I prefer the flavor of the pellets smoker over the electric a lot. Lowest temp on that is going to be 160, so I'll just run it longer at that temp unitl the IT of the meat hits about 110 and then start easing it up a bit.
THat will be a video too so please subscribe and hit that bell icon to turn on Notifications. I have a lot in the works right now between some scope testing, a new gasser from Monument grills, and the summer sausage stuff. :-) (Plus I'm hoping to hit 100k this year!
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If you are going to process your sausage in your oven and you want a smoked flavor you can add Powdered natural Hickery smoke to your seasoning mix. It is available from many sausage-making suppliers. You can add it to your sausage even if you're going to smoke it as well, I do it adds smoke flavor throughout the sausage instead of just on the outer edges of the sausage.
Mike's Micro Shop Thanks for sharing a great tip! I have not tried powder smoke but it makes sense.
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My mouth is watering watching you eat that.
Thanks Matt. It is a pretty spot on batch for sure!
I agree, in fact I wish I had been there thru the whole process. I would have even brought plenty of Corona stuffing oil......you know, the good stuff.
Awesome video sir, but cmon man. Get that white claw out of the fridge and get some Busch light in there 😂😂
chad joseph Haha I'm a Miller light fan. There is no circumstance that would have me drinking a Busch...anything. Life is too short lol
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Scott that looks good to me, I tried it for my first time ruined my brisket came out dryer than cotton. I’ll try it again when I save some money 💰.
Sanders Jones Summer sausage and brisket are two very different things! Brisket it typically slow smoked to about 200*IT The rub choice acts as a dry brine and helps retain moisture. At the very least kosher salt, coarse black pepper and granulated garlic a few hours (or the night) before.
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Is there any issues with the hole in the casing from the probe? Also, have you ever used a water bath for the cooking process? Great video. Thanks for your time
Steve Springer N issues from the hole. You'll usually have one slice with a hole in it. (Chef's Sample haha) I have not done water bath. I like giving it that kiss of smoke. Jalapeno-cheddar SS coming up in the next week or so!
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Does it have to be refrigerated afterwards?
@WilliamParritt yes but if you are going to have it out for a few hours you don't have to worry about it. But for long term storage it should still be refrigerated or even frozen. I hope you subscribed and hit the bell icon to turn on notifications. I'm trying to get to 100k this year and revive the channel a bit and every little bit helps!
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So you must end with the smoker temp at around 200 to get the meat 150
You said smoke every hour for first few hours then just let it go, No more pellets?
Thanks
@georgethompson9162 Smoke is a matter of taste. Until you've run a few batches, be careful not to over-smoke it. too much and you won't be able to eat it haha. The 200* setting to finish just helps you not have to be there all night. You just need to watch those internal temps to make sure you start rendering the fat. I hope that helps and please subscribe if you haven't already. We are trying to get to 100k and need your help!
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Great video. How long do you put smoke to the sausage?
Clinton Rand I've been doing these mostly in a MES 40 electric smoker. I'll add chips 3 or 4 times once the chubs hit about 100*IT about an hour in between or so. The electric smoke can be a bit harsh if you overdo it. If I run them on a pellet grill I use the smoke setting the whole time.
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Can I use ground pork?
@jameshess9776 Sure. that will work. Never heard of anyone doing it with pork before but I don't see why not.
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Sorry if I missed it but do you poke holes in the sausage casings before smoking?
Sarah Bailey no, not needed. Sausage casing are all porous enough for smoke to pennetrate into the meat.
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What kind of wood for smoke and how much do you smoke it?
John Finkbeiner it's a persona preference really. I like apple or hickory and add chips (not soaked!) about every 45 minutes for the first few hours.
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Do you have to worry about water getting in the probe hole of the sausage casing when you cool it in the ice bath?
Dan Brown no sir. The sausage is not going to absorb water for that short a period of time.
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Have you ever tried using a green mountain or other pellet grill to make summer sausage?
joshua karr yep. I've used my Camp Chef and it works fine. You will start hotter though and you really do need to keep a close eye on them due to temp fluctuations of the pellet grills. Flavor is awesome! I would LOVE to make it on a Pit Boss 7 series!
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How long will that sausage last in the fridge before you have to freeze it
James Mills Probably a few weeks at least. I usually leave mine in for at least a week for the flavors to develop before freezing.
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We've had good luck using zip ties instead of hogrings or tying.
Jim Willoughby I could see that! Great idea. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on UA-cam. Also Instagram at instagram.com/scottgregg1966/
We made 60 lbs of Summer Sausage and used all the casings now I have about 10 lbs of meat leftover. Do I have to go buy another kit or what else can I make with this cured meat ?
@lisahipps369 If you have a jerky gun, just make it into snack sticks. You can make them skinless but you have to just handle them a bit more carefully. If you have any other casings, use those. You could even patty them for SS Burgers!
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How long does a batch of sausage take to get to that 152 to 155 mark?
@ryanbrummet2717 the way I'm doing it, it takes about 15 hours or so...but it's perfect! When i try to rush it, I get a less consistent sausage.
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How much stuffing oil would you recommend for a batch that size. Lol 😆
Anthony Hernandez luckily stuffing oil is sold by the case!
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May I ask what brand & model your smoker is?
Rachel Foster yes that is a Masterbuilt 40" Electric. I would like to get a upright pellet grill for this kind of thing but have not yet. Here the latest version: amzn.to/3g7tjj4
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I have used the Hi-Mountain , Crack Pepper and Garlic Summer Sausage for 20 years. But the last 2 years it dont seem the same. after mixing seasoning with Meat. It always turned Brown in color.. but now its Redish...Even even after smoking to 160 degrees, its still red.. But it taste Bland anymore. They said they never changed anything. but they had too. or the company they get there Seasoning from.. Im goint to make 25lbs total instead of 30 lbs and use the whole 30lbs worth of Seasoning this time. Any thoughts ? and have you noticed any difference ? Thanks
@Dishtech48 I don't know but I still like them a lot. obviously you can use a lower pound to mix to get more flavor if you prefer, just don't do that with the cure. :-)
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THANKS@@scottnra
Same, I emailed them and got the same response. My jerky is nowhere near as good as it was several years ago.
@user-fg1tk7yg1n yea,Don't understand them ! The best out there now nothing too me. And yes,I'm going too try less meat. Like 25 lbs batch, with 30 lbs mix too see if that helps. Good luck. Glad it wasn't just me..
I only get the sausage out in the summer. :)
I'll use this to make sliders for fishing trips until I run out, and them it will be venison Bologna sammiches!
So u cooked ur
Summer sausage at about 125 until they reach 155° is that correct
Travis Johnston no sir. If you watch the video, you'll see ho wI start the smoker at about 100* and then adjust the temp from there based on the meat temp to cook it evenly through without rendering the fat.
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Blend you spices in water before u pour it into your meat
Dave Langley You certainly can but I really haven't found it makes much difference either way to the finished product.
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😀👍
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Good tips... But idk what to think about a full grown man drinking a ladies beer...and calling it good??? Alkaseltzer and water same thing...love the summer sausage thoe
fergy Ferguson LOL I like it. C'mon man haha.
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Looks like you need some Mustard Seed added to your mix.
Try it next time, you can thank me later.
MJ Hoss I'm not a big fan of the mustard seed. Don't care for the texture of it. in fact one of the mixes I use, when I do it again, I'll use a motor/pestle to break it up. It's just not my thing.
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@@scottnra The texture of them popping is one of the things I like. When I made this Sausage with my Dad 50+ years ago, I thought I would hate the mustard seed.
@@scottnra
Agree on the mustard seed. I like mustard but the seeds....nope. We, my brother and I use mustard powder.
Tip # 9 use Gloves safe for food handling, nobody wants hand and arm hair in there sausage!
Fred Bear Some folks are hairier than others I guess. Some of you guys need a Tyvek suit with gloves duct taped at the wrists! lol
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I hope you don’t get an itch.
@richwilson7017 No itch haha. Venison has never been an issue for me. :-)
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If you make summer sausage from a kit you don’t know how to make sausage.
@kbr6783 uh huh. lol but hey I appreciate your ray of sunshine anyway. :-)
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