Venison Kielbasa: Start to Finish
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- Опубліковано 15 жов 2024
- A great recipe for making your own kielbasa at home.
#kielbasa #venison #sausagemaker
Propane Smoker: www.masterbuil...
Sausage Stuffer:
www.lemproduct...
Hog Casings:
www.hicountry.c...
Pink salt cure #1:
anthonysgoods....
Music:
www.epidemicso...
www.epidemicso...
www.epidemicso...
www.epidemicso...
www.epidemicso...
![Lp. Сердце Вселенной #30 ДВА В ОДНОМ [Один человек]• Майнкрафт](http://i.ytimg.com/vi/nrXy15orKhY/mqdefault.jpg)
there's something satisfying abt watchin this man make sausage
agreed i dont even eat any of this but its so fun to watch
@@alizcool1 vegetarian?
@@Bleideris0 no I meant I don't eat this type of sausage
Hahaha "ole Corn Pop" he was a bad dude!!! That was so subtle and awesome!
Easter eggs...Thanks for watching!
This guy seems like he is always happy and never sad. This guy is great 😊
I love this dude's demeanor so much.
Iv"e met this guy before....He"s super cool.
your voice, sound effects, background music and method of making the sausage is very entertaining and enticing me to make one! Love your videos!
Thanks so much!
Like it absolutely fantastic. Will try it. Thank you Master. Fourways. Sandton. South Africa
This video is amazing in possibly every way.
Your process is perfect. I made the kielbasa with good results and now have made more of a garlic Polish sausage using the same method that you present. The Polish garlic sausage is out in the smoker now. I use mule deer and pork sausage. Thanks!
You're welcome. Thanks for the comment!
Great job and very informative! Excellent videos!
Here in Australia hunting's far less common than in the states, but I'll certainly try this recipe with some store bought meats. Love the addition of the mustard seeds, they bring a good flavour.
Deer have swollen to plague proportions in Australia. Australia has 6 spices of deer I think all bar 2 states Tas and Vic, consider them a "feral pest" meaning no seasons no bag limits no rules really. Its astonishing to me that more Australians are not taking advantage of this....
I am really stoked about your recipe. It will be my next sausage endeavor. We make sausage all the time. Please consider listing the full recipe in the description section of your video. Thank you very much...
Thanks for watching!
OH MAN !!! this sausage its délicious !! thanke you for alls receipes .
Thanks! I'm glad you like it!
Great job with this one
Thank you very much!
You are the man! I followed your recipe to a tee and wow! simply amazing. Thank you.
I'm glad you like it. Thanks for the comment!
The best sausage video I have seen!
Thanks!
Just discovered your channel. You are a gem in disguise. Hopeful one day the gods of YT algorithms will bless your channel.
Also just came across the channel. I believe the algorithm has begun to bless. Then again, I watch a lot of cooking stuff.
"That's why we eat our failed batches alone and in secret" Man I was cracking up over that one because that's exactly what I do. Great vid Sir!
Thanks for the comment!
That's some good looking kielbasa! Greetings from Poland! 😀
Cool, the world needs to this guy.
Very nice job...not too many people realize that the casings have to be dry to the touch in order for the smoke to penetrate. Again congratulations on a very appealing sausage, keep up the good work
Thanks for the nice comment!
Awesome channel man, I just found you :) I love the editing as well.
Awesome, thank you! I just subbed on yours!
@@AgeofAnderson Thanks!
Had venison polish sausage for the first time this year, absolutely LOVE it!! Nice video
Good stuff! Thanks for watching!
Very nicely done video now I'm going to have to try this recipe I'm always looking for a good recipe to try and now that I have a bunch of venison in freezer and now a recipe it's time to cook. Thanks and Have a Happy Holiday from Alabama
This looks so good! Nicely done
Thanks a lot!
Thanks for sharing...Looks amazing!
You win. I will be making these. Thanks
You'll win when you eat them!
@@AgeofAnderson you got that right. 😊😊😊
Thanks, looks GREAT! Will try this recipe for sure.
Thank you so much for this video.
Thank you for the comment!
Corn pop.....bravo...I SUBSCRIBED just because of that (and the jalapeno cheese sticks lol)
As someone who's lived in PA's Coalcracker Region, this recipe is first rate!
Love the channel man! Keep it up and you'll go far!
Thanks boss!
Great video, those looked amazing!
Thanks!
Looks great
Well done👍👍
Love the commentary sir
Good videos mate, clearly you're entertaining from 11k subs in 3 weeks. Keep it up! Respect from Australia :}
Thanks a ton!
Very informative video. Great recipe, great process. You got it going on brother. I will be making this next week, got a deer in the freezer. Love the mustard seeds, adds a nice pop.
great job looks good
Very informative vid. Tnx
Glad you liked it!
Great job❤😊
Thanks!
Hunger was never mine until this came along!
😁
great yummy food))
Thank you!
Mr. Anderson, what's your take on freezing excess prepped, raw, kielbasa if you run out of casings? To save for the next time you have some casings. Great recipe BTW.
I've done this before, and the raw mixture becomes very hard. I suppose you could loosen it up with a bit of water and continue stuffing, but I ended up frying patties with the leftovers.
Love the video! Great energy and just the recipie i was looking for!
Thanks!
Just found your channel.. subbed.. great stuff bro
Thanks!
That corn pop joke made my day
Glad to hear it!🤣
Great video! How were you reading the temperature off your phone?
I use this little thermometer and an app. It's not great, but it is handy.
www.weber.com/US/en/accessories/grill-tools-and-cookware/igrill-mini/7202.html
Damn they look REALLY good!
I was really happy with how they came out. Thanks for watching!
Very instructive video. Thank you.
What make smoker do you use and what is the heat source? (Electric,gas or pellet)
I'm using a 44" gas smoker made by Smoke Hollow. They are now made by Masterbuilt. They are pretty economical smokers. They work well but demand more attention than some of the fancier models.
I can't wait to try making deer meat kielbasa
Hey mate, I've literally just started watching your channel and I'm hooked 😆. You have an awesome attitude and have inspired me to start making my own sausages again. I never hot smoked them before though. What kind of smoker do you use, do you have any videos on that or recommendations?
Hey, thanks! I put a link to the smoker in the description. It is a Masterbuilt propane smoker.
Nice looking sausage. Do you make your own mustard as well ?
Not yet, but I should start.
You should do a review of your smoker you use.
🤣 I have totally eaten my failed batches in secret! Cheers, brother!
Great video. Loved the results except my casings were tough. I got the casings from my dads freezer and they were at least a year old. Did that make them tough or is there something else I may have done to cause that?
The casings may have been the problem, also, speeding up the cooking time can help with tough casings.
I want to try and pressure can my next batch. See how it turns out👍🏻
Sounds like upscale Vienna sausage!
Holy smokes!!!.
That and a hurricane would make a great breakfast!.
Would love to try some of your foods. I'm in the UK tho! Especially loved that jalapeno and cheese meat sticks
I love you. (sips coffee)
😂🤗🤗🤗✌
Edit* I also love your burl wood cutting board. Very nice.
классная вкуснятина))
must be delicious
i just made 10lbs today, fresh venison and pork butt. omg grilled on the bbq,its amazing.
Those look so good I don't have venison but.. maybe a nice lamb roast and a bit of port fat...
mix 7 lbs. beef to 3 lbs. pork
@@stanschoemer8887 thanks. the lamb roasts from Costco are pretty fatty though.
So I could avoid adding pork fat then right?
@@Billbobaker if you have 10 to 15% fat content you should be fine, just be careful not to overcook it or it will be very dry
I think you mentioned using apple or hickory chips for smoking. What do you use? Is that a Masterbuilt smoker?
I use apple for most game and pork, and hickory with beef, but I will change that up from time to time. That is a Smoke Hollow made by Masterbuilt. Thanks for watching!
Excuse me dude im im from Colombia and who its the translate for Cure... or who is for i start my preparation.
Must have missed something, what were you adding to the ground meat in tub ? Some powered milk?
Yes. Powdered milk is an option for helping moisture retention in the sausage. Thanks for watching!
great vids subscribed. question for you about packaging your sausage. if you vacuum seal your sausage does is still go in the refrigerator? I see those pepperoni or salami at the store in vacuum seal not refrigerated and wondered if this is shelf stable after cooking and vacuum seal. thanks again
Also an idea for a vid if you haven already is to go over all the equipment you use and cost for noobs like me. :)
It still should be refrigerated because the inside of the bag and outside of the sausage is not sterile and will eventually grow bacteria. If they were sealed and then sterilized, they could stay at room temperature for very long times.
@@AgeofAnderson thanks for the reply. If you could do a vid on that, that would be great. Enjoying the channel
thanks - most don't show the measurements
im gonna use this recipe and add Cayanne and Red Pepper Flakes to bring some heat (think 7-11 spicy bites) Trying to figure out how much to use, but less is better than more-
Im from Germany and wen i See that meet i get hungry
Good with some brewskies dah.
Is there a reason you don’t mix the seasoning into the chunks of meat before you grind it? Seems like you would have to spend less time hand mixing after the grind. I’m not challenging you, just trying to learn. Thanks.
@@jessepanzer4470 Many people do, I just don't like to hit my blade with the salt because it's so corrosive. With a smoked sausage, I'm going to mix the heck out of it regardless because that's what gives it a nice tight bind. Thanks for the question!
"Have fun with your sausage." lol
One quick question for you on this recipe can I use any type of pork like pork butt or just pork fat?
You can use pork butt, but the fat content will be lower, so the end result will be a little different. When I make all-pork sausage, I use 100% pork butt because the fat content is right where I like it.
Thank you for your info and tip on the sausage.
Kiełbasa \o/
What happens if instead of drying it without the smoke you smoked and dried at the same time and temp?
I don't think it will make a noticeable difference if you dry with or without smoke as long as you keep the temp nice and low, have good ventilation for the moisture to escape the smoker and you're not running water in the smoker during the drying time. You should be fine as long as you get them nice and dry before filling the water pan to create a 'moist smoke' atmosphere during the smoking stage. However, more and more I read that it doesn't make any difference. I just haven't gotten the nerve to risk a batch of sausage to find out yet. Let me know how it goes if you try it and thanks for watching!
What brand smoker are you using?
Smoke Hollow/Masterbuilt
Why not toss the meat chunks in the spice / cure mix to coat and then grind it?
That works too, but I still have to mix the heck out of it after the grind and prefer not to run salt through the grinder because it is corrosive. Thanks for watching!
Gawd Dayumn! That’d make a great bigos.
Doin' it! Thanks for the comment!
@@AgeofAnderson I’m gonna need you to save me a bite.✅
Why are you only using 10 grams of curing salt instead of 11.34 grams? Most if not all prepackage sausage seasoning kits provide 28.35 grams of curing salt for 25 lbs of meat. I also find it somewhat odd to go back and forth between units of measure. Tablespoons etc are volumetric vs dealing with your salt and cure as a mass. New sausage maker here, I’m just curious.
Great question! A lot of the old-timers used the 1g cure/lb,or 1 tsp/5 lbs(which can vary in weight) so it does suffice and it's easy to remember, but 1.1g/lb is surely more accurate. I'm actually a little surprised that I didn't go with 11g cure in this video because I didn't include the metric weight for the meat(which I round a bit). spices are more subjective to one's own taste than the salt and cure, so I don't always include the weights of those ingredients. I prefer the season, taste and adjust method. Thanks for the comment!
Come on man, you keep adding things to my wishlist. I already need a grinder, but now you're gonna make me buy a rifle and take a hunter safety course? I already have a rifle, but I don't think I'm gonna bag an elk or a deer with a 22lr.
OH YES
I love your MEAT !!!!!!
Well thank you very much!
Cannot find the recipe to print it?
I AM WONDERING WHAT THAT DRINK IS THAT IS FIZZING IN THAT CUP YOUR SIPPING ON????
Me too!
never needed an ice bath ! at - 10 degrees all I do is just turn off the heat open the doors on my smoker ! by the way it's 6'x8' ! smoker I built with insulated double sided aluminum panels and I use an old propane barbecue (80K BTU) as the heat source with a steel tray for the wood chips on top
If it's cold enough here, I'll just hit them with the garden hose real quick and let them hang. Sounds like you've got one heck of a smoker! Thanks for the comment!
My mans hair tho
Is it weird that I just watched a stranger make a sausage while I woke up on a Monday?
Butchers acrooss canada should sell venison kielbasa.
my grandkids wont eat any store bought sausage. only grandads kielbassa, or moose salami.
Sorry lost me at the mustard seeds not kielbasa heading toward summer sausage not kielbasa
HOW MUCH SMOKE TIME WENT INTO BATCH OF SAUSAGE????
4 hours smoking and another 2 to finish cooking
I HAVE GOT TO KNOW WHAT THE COORS DANG GONE BEERS THOSE WERE BELOW SAUSAGES...?
You got quite an eye there. Those are limited edition 1996 baseball bat bottle Coors Lights that I recently ruined when they're labels were damaged in a spill. Thanks for watching!
@@AgeofAnderson Well my fellow gatherer, I do thank you for this recipe and we're gonna try this weekend.
Polish sausage its the Best
ok i see your not going to sure them yea got me on the mustard seed bratwurst sausage love mine with the mustard seed too i have known it as summer sausage but it not that i was told lol that find with me don't have to share any with that person yea very stole a grizzle bears dinner you better run faster I hope you already know that
George found ou the heard yea taking my sausage was on his tail for night flat bear lol yea share a pizza with him lol poor drivel guy the first time he was here lol they place we buy it from said to get the money grom George he is a better tipper lol yea left without the money but he came back yea he had tulip riding back to the town she a skunk lol yea he was told what to do with her before taken her back here McDonald's know her very well chicken Mcnuggets her favourite food yea the farm is a nut show lol the game warrens say yea they here look for the moose problem one he is a drink and a pervert one that it yea goes and drinks the camper booze he hangs out in the nudist colony in the summer now lol yea they did want him removed a few years ago yea did a number on a few campers yea they made up with him this year
was minding his business overlooks the lake the children was playing the water child slide out of the life jacket and could not swim he make a racket the campground came running to the lake they seem the child in the water they moose when to get her and saved her life too
yea he lays down the kids play with him too game warrens said he had to be someone pet at one time yea he friendly, not scared of people yea hunting season he well-marked too wear an orange vest around my property yea don't want an arrow in him
Excuse me dude im im from Colombia and who its the translate for Cure... or who is for i start my preparation.
Cure #1, also called Prague powder #1, pink curing salt #1, or tinted cure #1, is a blend of salt and sodium nitrite that is used as a preservative in cured meats.