Here are the two flavors I used. I honestly thought they tasted about the same. Both are very peppery. Hunters Blend - amzn.to/413E5uZ Cracked Pepper and Garlic - amzn.to/3oevszd LEM 5lb Stuffer - amzn.to/3KAVxjv
I grew up next to a butcher shop in the late 80's, early 90's where every Thursday about 3 cows where butchered. When it was still allowed in the Netherlands for small butcher shops to do their own butchering. Lots of memories watching your videos about butchering and meat preparation. Thanks for the trip down memory lane! Please give us more...?
Don’t be shy to rotate bottom to to top and middle to top . In theory you think top to be hotter for heat rising but you have a direct heat source at the bottom with everything above it holding the heat down . Could also cook in smaller batches leaving more room for circulation. Just some of my experiences. Looks pretty good on this side hope it turned out good for y’all to enjoy.
I'm so impressed with your country skills. you use the same pragmatic attitude to your mechanical repairs. I thought it all looked good wherever it was smoked, top or bottom shelf. I'm with you, I'll eat almost anything home cooked. great job, look forward to next adventure.
Too right! I'm eating for the flavour, not the appearance. Whatever it is/was it's not going to look too pretty after I've chewed it. Let alone hours later 💩!
Hey Wes, I work in small butcher shop. My job is grinding, mixing up 25 lb batches of pork and hand cranking over 13 different recipes into natural casings. You did an excellent job. The smoker we made has circulating fans to keep an even cook time. Just a thought. Really enjoy your videos.
Wes this reminds me of Johnnys reloading bench. I miss him so much I really wish he didn’t leave UA-cam. I completely understand why he did but it still bums me out. Thanks for taking the time to do this video.
For those bad "cuts", grind them back up in a food processor and add one:one ratio cream cheese to the meat. Also sprinkle a little garlic salt in the mix.
I just wanted to say I don’t know you, but I appreciate the free content, and thank you. It is good to know that there are others who do research and get motivated about smoking meat, or making knives, etc. I geek out over making jerky, or bbq, or even making candles, and like you strive to get better with every iteration/attempt. I recently started restoring old American made pocket knives . . . just wanted to say thanks for all of the videos I have watched.
I took an old freezer and installed a element in it running on a pid controller with a small fan. It has made my sausage making change overnight. I can actually control it very easily. And you can fit about 80lbs easily in it. It cooks very even.
I have never thought of making my own summer sausage, absolutely thinking about trying a batch after watching this video. I like these out of the shop videos.
I love “Watch Wes Work” just stumbled on your other channel here, great stuff here too. Thanks for making the content! “Never shoulda tried to stuff 30 pounds of sausage in that little smoker” hahahahahaha
The over smoked bits, we would fry up with eggs or put on a pizza. We are in the heart of summer sausage country here, I've seen cheese in a ham type loaf but not in SS.
I worked at a ham manufacturer, that also made hotdogs, and I loved the smell of the liquid smoke that they used. It was made from hickory chips, and made for easy use and clean up.
You are definitely on the right track; just takes practice. Funny to watch you grinding meat in a car repair shop 🤣 I’m a fine dining chef, and we make all kinds of sausage, none of it in a shop. I appreciate all you do Wes! Best Regards.
Dear Mr. Wes. 👍👌👏 Really not bad for a first attempt with the new equipment, cure and seasoning. The sausages, even the ones from the bottom rack, look good and I bet they taste good too. 2) I simply love this old sturdy beast of an electrical meat grinder (called "Fleischwolf" = meat wolf in Germany)! So quiet but nevertheless so strong. I really hope that we will see a kind of restoration video some time in the future. 3) For stuffing the casings usually a meat grinder can be used too. Maybe you can find the accessories (a kind of long funnel). Thanks a lot for making teaching explaining recording editing uploading and sharing. Best regards luck and especially health to all of you.
I've got a killer Bluetooth enabled meat thermometer. It accepts up to 10 probes (2 come with), and because it's Bluetooth you can remotely check it. Ideally for your setup >1 probe per rack (preferred 2-3) to keep track of all different temperature variations. Other than that (and the cheese) your methods r spot on.
I grew up in ND and the Germans made the best ever summer sausage, I live in Maine now and there is no good summer sausage. The sausage in ND was air dried and had a white mold that was washed off with vinegar and water.
If possible hang by the ends . We had a tall wooden smoke that we did our sausage , summer sausage , And hams . Everything was hung six or seven feet from the fire . Sausage about 24 hours , hams around 48 hours . Had a very small fire in a about a 18 inch metal tube with a 3/8 metal plate laid on top . We only use wild cherry for smoking everything . Starting a fire half hour before filling the tube up with about inch and half size sticks throw the plate on too than started loading meat . Had an old outdoor thermometer hanging in inside the smoke house to keep an eye on the temperature . Always had great sausage and hams . We would scrap the hair off skin and cure than smoke with the skin on . Talk about a super moist ham when heating or cooking with the skin on . My mouth is watering just thinking about it . 😋
Great video! I thought that even the "ugly" sausage looked pretty yummy. I have a similar Masterbuilt smoker and have had similar difficulty holding a temp. I concluded that much of the problem was variable heat loss through the thin metal cabinet. I bought some inexpensive carbon felt welding blanket and cut into pieces that fit over the smoker. I was going to sew the pieces together, but found that magnets hold it to the smoker cabinet quite nicely. This simple insulation greatly reduces the fluctuation in heat loss as the wind speed changes over long cooks. In my case of a propane powered smoker, I also had to improve control over the propane flow by adding a finely-threaded needle valve in line with the gas line to give me better control. I can now hold temps within an acceptable range over long cook times such as for pork shoulder or beef brisket. And, I have enough time during the cook to enjoy enough malted beverage that I'm not so stressed about how things turn out! Greetings from Chicago-land!
That is like what some people say about cast iron. Cooking in your grandma's old skillet tastes like your grandma's cooking because of the leftovers in the skillet's seasoning. But actually with a good seasoning, nothing like that will happen.
Great video! Excellent explanations of why/how to make summer sausage. I know a lot of people in my area that make it, and its often not very good. Now I know why.
Fantastic video Wes, we are not familiar with Summer Sausage down here in Australia & it was good to see something that was completely new to me. Keep up the good work mate always enjoy & look forward to your great videos. Cheers, Dusty
our smoker was an old fridge with a small wood burner hooked up next to it. The top of fridge was vented and adjustable to close or open. smoke entered the bottom side of fridge. two thermometers monitored temp... and it was an even temp. and we used to cook it at about one sixty for twenty four hours... cold smoked. heaven. We also made about 120#'s of sausage a year after deer camp. We had bucks hanging on the meat pole ten or twelve deep. the good old days. Does and fawns were camp meat. We would plow our way into paper mill land in iron river,Wi. then plow the snow back into the road to keep the place to ourselves after we got the busses pulled in. That was another world.
Pretty good effort. When I was young, I used to make some damn good kielbasa. There was a learning curve, but; after that it was some of the most fun I ever had. I used to hang mine vertically from one of the strings. Then, rotate as needed.
Love these little jaunts into side projects as it adds a little more culture to my life - things I hadn't seen or thought of before, so thanks Wes. I'm sure Max would love to help you find a use for those 5 lbs that didn't go so well.
That was fun Wes. I've been smoking off and on for years now and still learning. Like anything else.... the more you do something the better you get. Thanks for sharing. Deb
I make Italian sausages using pork shoulder plenty of fat, I use a hefty LEM grinder that also stuffs the casings. Store bought sausages come with corn syrup solids which is probably waste used as a filler. They actually put cellulose(saw dust) in grated Parmesan and even Rice Krispie treats. Make your own!
No failure there wes! Room for improvement maybe. Yeah you could do smaller batches. Or place a tray on the bottom shelf. Or fill that tray with water. Or hang the sausage vertically. Or rotate the shelves at intervals during smoking. But im tipping youre not selling it and if it tastes good who cares?? Never knew about this channel. Glad to have found it. Keep up the good work!
I bought and used a sausage machine years ago used it a few times and decided burgers were easier lol. I didn’t make big sausages and I don’t have a smoker but experimenting with things like a curry sausage etc was ok and the kids enjoyed them. Still make burgers though just make your desired recipe and a small burger press job done. Oh if anyone is going to try it the burger press comes with small round grease proof discs to separate the burgers don’t use them if you want to cook your burgers from frozen they are a pain to remove I use regular grease proof paper it’s easier… If you want a low fat burger Turkey and stuffing is good make your stuffing mix with stock and leave it to cool mince your turkey ( I use thighs) then mix it and make your burgers Don’t put stuffing mix through your mixer it will break it don’t ask how I know lol.. They will need a little oil to cook in as they have no fat in them healthy as well Keep up the great work Wes
I made around 40 lbs of summer sausage a week or two ago. Ground venison and pork sausage. Used LEM jalapeño mix and pepper jack high temp cheese. I cooked on my pellet grill to 165 degrees. I agree with above comment that it would be better if cooked hanging. Everyone seems to like it, not too spicy. The spice was like being in a tear gas attack when I was adding it to the meat, too!
Let us know when you start selling these on your website...i'll be first in line, even for your "bad" ones. Loved the video Wes...thanks for making it and the sausages!!
I have a gas vertical smoker. It uses a water bowl that acts as a heatsink. The temperature at the top rack and the lower rack are closer. I smoke ribs and pork shoulders. I've loaded 3 racks and they seem to cook about the same. Good luck Wes
The only thing I have really seen that's different than what a friend does after every step he put it back into the freezer till its almost frozen. It looks great to me!!
Heck man! We eat our mistakes down here. That ALL looks great! It'll be fine. Eat the good stuff before your third bottle, then break out the tough stuff!!!
My dad has a 1952 2 horse Hobart meat grinder old faithful still works not fast in it old age but get job done that's what high temp cheese is i use one of my restaurants I work
Umm good! First of all you have a smoker, that's cool in it self! Second of all you've made some good looking sausage, even the funky crinkled one. My experience is that after a certain amount of alcohol it doesn't matter how bad you've done, it just tasted pretty good! Great video Wes thumbs up.
I had that exact smoker, and yeah, you overloaded it. My smoker ended up like the frame of your CRV, so I upgraded to a 55 gallon drum smoker and charcoal. Low tech, but works if you have to smoke larger quantities and also works if you lose power :)
I made summer sausage one year with a recipe that looked good on the internet. It was good but I ramped it too quickly and there was a fat layer between the meat and casing. I want to give it another go at some point but the smoker that I used is no longer with me, I’ll have to build another one first.
Nice work! I made some mistakes this winter making the smaller snack sticks. I filled my electric smoker with way too much and it got hot too quick and rendered the beef fat I used. I used too much water too when I was mixing it for the stuffer. Low and slow with less in the smoker next time for sure. They are edible but not as good as I had hoped they would be.
Bacon goes with everything! How did I not know about your 2nd channel? Do Now! If you are using the Hunters Blend the alternative must be the Gathers Blend. (Probably very Boring) I hope Mrs Wes Appreciates the breadth of your knowledge. I never cease to be amazed.
Respect for giving it a go. Love the hat. Never heard of fermented meat, or high temp cheese before (despite doing consultancy at a cheese manufacturer). Reminded me why I decided not to become an Environmental Health/Food Safety Officer....
New Glarus Staghorn, excellent choice! I have a big Kitchen Aid mixer with the susage attachment which works well for brats but I've never tried anything as large as a summer sausage.
I have the same smoker and I made some hooks so I can hang the sausage . At least they are all the same height but mine still get wrinkly . Maybe I should bring the temp up slower . I made hot sticks and they wrinkled too but tasted fine .
Man, dig this video! I have processed my own deer for decades but never done any kind of sausage or sticks until this year. I did stick, they turnt out purdy good, now I think I will try other products. Been wanting to do deer brats for a long time. Great Vid!!
Better man than I making your own. I have a local specialty Cajun meat market that makes the best smoked deer sausage. The reason it is the best is that it taste just like the deer sausage I was raised with! Rough ground and heavy smoke, 50% pork, I put that stuff in everything…watching this video is making me hungry.
A tip my mom told me, for getting out the last meat from the grinder - When you have finished putting in all the meat, throw in a piece or two of bread. Stop when the grinder is outputting crumbs. If you need to grind a second time, you can leave the bread in, and when you start, you just collect into aseparate dish, until the bread has come out, and it starts outputting meat again.
a different Smoker could help as well. I have an Oklahoma Joe reverse flow Smoker and the indirect heat of that Smoker offers a very even heating or whatever I smoke brisket fish wings sausage ect.
Here are the two flavors I used. I honestly thought they tasted about the same. Both are very peppery.
Hunters Blend - amzn.to/413E5uZ
Cracked Pepper and Garlic - amzn.to/3oevszd
LEM 5lb Stuffer - amzn.to/3KAVxjv
Looking forward to next year's batch. Maybe beer instead of water imho.
👍 Next batch use beef fat. No pork. That's what I use in deer bologna. 😜
Yeah, the bottom rack sausage still looks pretty good. Would not call that a fail at all. Thanks for posting!
I grew up next to a butcher shop in the late 80's, early 90's where every Thursday about 3 cows where butchered. When it was still allowed in the Netherlands for small butcher shops to do their own butchering. Lots of memories watching your videos about butchering and meat preparation. Thanks for the trip down memory lane!
Please give us more...?
Don’t be shy to rotate bottom to to top and middle to top . In theory you think top to be hotter for heat rising but you have a direct heat source at the bottom with everything above it holding the heat down . Could also cook in smaller batches leaving more room for circulation. Just some of my experiences. Looks pretty good on this side hope it turned out good for y’all to enjoy.
Uncle Buck called he wants his hat back 😂
It’s an Illinois thing
Awww man! I’m DIGGIN’ that hat!
Wes probably worked on uncle Buck's car. 😂
@@63flight yes! ORRR…maybe he is in training to be the NEXT uncle buck?😳😆
More like cousin Eddie
I'm so impressed with your country skills. you use the same pragmatic attitude to your mechanical repairs. I thought it all looked good wherever it was smoked, top or bottom shelf. I'm with you, I'll eat almost anything home cooked. great job, look forward to next adventure.
Too right! I'm eating for the flavour, not the appearance. Whatever it is/was it's not going to look too pretty after I've chewed it.
Let alone hours later 💩!
Always a great time watching you work!
Hey Wes, I work in small butcher shop. My job is grinding, mixing up 25 lb batches of pork and hand cranking over 13 different recipes into natural casings. You did an excellent job. The smoker we made has circulating fans to keep an even cook time. Just a thought. Really enjoy your videos.
Convection will reduce cooking times.
Wes this reminds me of Johnnys reloading bench. I miss him so much I really wish he didn’t leave UA-cam. I completely understand why he did but it still bums me out. Thanks for taking the time to do this video.
For those bad "cuts", grind them back up in a food processor and add one:one ratio cream cheese to the meat. Also sprinkle a little garlic salt in the mix.
Looks delicious to me!
Nice video Wes. For a great mechanic your also a good sausage maker.
I just wanted to say I don’t know you, but I appreciate the free content, and thank you. It is good to know that there are others who do research and get motivated about smoking meat, or making knives, etc. I geek out over making jerky, or bbq, or even making candles, and like you strive to get better with every iteration/attempt. I recently started restoring old American made pocket knives . . . just wanted to say thanks for all of the videos I have watched.
We (as a large family) made about 120 lbs of sausage this year and so far it's the best we have done!!!
Keep trying, you will find what works for you!
I took an old freezer and installed a element in it running on a pid controller with a small fan. It has made my sausage making change overnight. I can actually control it very easily. And you can fit about 80lbs easily in it. It cooks very even.
My grandpa smoked in an old upright freezer 40 years ago. Made the best summer sausage I've ever had.
Same. My grandfather used a metal freezer as a BBQ pit. Best chicken I ever ate. It will surprise you what you can do when you are broke!
I have never thought of making my own summer sausage, absolutely thinking about trying a batch after watching this video. I like these out of the shop videos.
What, no new hunting knife to do the First Cuts on your Summer Sausage..?.? Yummy looks great on camera. Thanks for sharing Wes.
Wes, this is the perfect example of why you are so entertaining. Just you keep doing what you do. Cheers again
I love “Watch Wes Work” just stumbled on your other channel here, great stuff here too. Thanks for making the content! “Never shoulda tried to stuff 30 pounds of sausage in that little smoker” hahahahahaha
The over smoked bits, we would fry up with eggs or put on a pizza.
We are in the heart of summer sausage country here, I've seen cheese in a ham type loaf but not in SS.
I worked at a ham manufacturer, that also made hotdogs, and I loved the smell of the liquid smoke that they used. It was made from hickory chips, and made for easy use and clean up.
I'm absolutely amazed Max just sauntered by without even a flinch. You may wish to consider having your vet examine his olfactory system... 😁
You think Wes is sensetive to pepper? Max probably broke into a run!
Wes they look good to eat!! I’ll go more by taste than looks!! Thanks for sharing
You are definitely on the right track; just takes practice. Funny to watch you grinding meat in a car repair shop 🤣 I’m a fine dining chef, and we make all kinds of sausage, none of it in a shop. I appreciate all you do Wes! Best Regards.
You must be cringing.
How did I miss this channel? I love me some Wes! He is like Ronald Ulysses Swanson for the every man.
You are a Man of MANY talents ! I been waiting fir you to use this channel. Love the video.
Hey Wes when you’re done with that “The shitter is full “ Have a good Christmas vacation 😂
Dear Mr. Wes.
👍👌👏 Really not bad for a first attempt with the new equipment, cure and seasoning. The sausages, even the ones from the bottom rack, look good and I bet they taste good too. 2) I simply love this old sturdy beast of an electrical meat grinder (called "Fleischwolf" = meat wolf in Germany)! So quiet but nevertheless so strong. I really hope that we will see a kind of restoration video some time in the future. 3) For stuffing the casings usually a meat grinder can be used too. Maybe you can find the accessories (a kind of long funnel).
Thanks a lot for making teaching explaining recording editing uploading and sharing.
Best regards luck and especially health to all of you.
I respect your bravery. The local eastern european butcher does a great job for me. And if I stop she will probably put a curse on my family.
That hat says sausage and hockey... LOL!!
I'd count it as a win... most people don't try and even more won't share it on UA-cam. Thanks for taking the time to teach us what you learned.
Love the grinder! You need to upgrade your smoker to keep pace with it...
Love watching your endeavors. I made many mistakes when trying to perfect summer sausage. Don't be discouraged. You can do this. Happy to help.
I've got a killer Bluetooth enabled meat thermometer. It accepts up to 10 probes (2 come with), and because it's Bluetooth you can remotely check it. Ideally for your setup >1 probe per rack (preferred 2-3) to keep track of all different temperature variations. Other than that (and the cheese) your methods r spot on.
I grew up in ND and the Germans made the best ever summer sausage, I live in Maine now and there is no good summer sausage. The sausage in ND was air dried and had a white mold that was washed off with vinegar and water.
You son of a biscuit. Heavy equipment and now summer sausage? Man, what a channel!
If possible hang by the ends .
We had a tall wooden smoke that we did our sausage , summer sausage ,
And hams .
Everything was hung six or seven feet from the fire .
Sausage about 24 hours , hams around 48 hours .
Had a very small fire in a about a 18 inch metal tube with a 3/8 metal plate laid on top . We only use wild cherry for smoking everything .
Starting a fire half hour before filling the tube up with about inch and half size sticks throw the plate on too than started loading meat .
Had an old outdoor thermometer hanging in inside the smoke house to keep an eye on the temperature .
Always had great sausage and hams . We would scrap the hair off skin and cure than smoke with the skin on .
Talk about a super moist ham when heating or cooking with the skin on .
My mouth is watering just thinking about it .
😋
Great video! I thought that even the "ugly" sausage looked pretty yummy. I have a similar Masterbuilt smoker and have had similar difficulty holding a temp. I concluded that much of the problem was variable heat loss through the thin metal cabinet. I bought some inexpensive carbon felt welding blanket and cut into pieces that fit over the smoker. I was going to sew the pieces together, but found that magnets hold it to the smoker cabinet quite nicely. This simple insulation greatly reduces the fluctuation in heat loss as the wind speed changes over long cooks. In my case of a propane powered smoker, I also had to improve control over the propane flow by adding a finely-threaded needle valve in line with the gas line to give me better control. I can now hold temps within an acceptable range over long cook times such as for pork shoulder or beef brisket. And, I have enough time during the cook to enjoy enough malted beverage that I'm not so stressed about how things turn out! Greetings from Chicago-land!
Sort of looks good... that meat grinder looks like it'll add it's own flavor to the mix.. yum. Thanks Wes.
Heh. Well the business end comes off for cleaning.
That is like what some people say about cast iron. Cooking in your grandma's old skillet tastes like your grandma's cooking because of the leftovers in the skillet's seasoning. But actually with a good seasoning, nothing like that will happen.
Great video! Excellent explanations of why/how to make summer sausage. I know a lot of people in my area that make it, and its often not very good. Now I know why.
That Hobart is a beast. Thanks for the video.
This is the most calm episode of Ordinary Sausage I've ever seen.
Fantastic video Wes, we are not familiar with Summer Sausage down here in Australia & it was good to see something that was completely new to me.
Keep up the good work mate always enjoy & look forward to your great videos. Cheers, Dusty
our smoker was an old fridge with a small wood burner hooked up next to it. The top of fridge was vented and adjustable to close or open. smoke entered the bottom side of fridge. two thermometers monitored temp... and it was an even temp. and we used to cook it at about one sixty for twenty four hours... cold smoked. heaven. We also made about 120#'s of sausage a year after deer camp. We had bucks hanging on the meat pole ten or twelve deep. the good old days. Does and fawns were camp meat. We would plow our way into paper mill land in iron river,Wi. then plow the snow back into the road to keep the place to ourselves after we got the busses pulled in. That was another world.
I love watching engineers cook!
Always overthinking.
Pretty good effort. When I was young, I used to make some damn good kielbasa. There was a learning curve, but; after that it was some of the most fun I ever had. I used to hang mine vertically from one of the strings. Then, rotate as needed.
Love these little jaunts into side projects as it adds a little more culture to my life - things I hadn't seen or thought of before, so thanks Wes. I'm sure Max would love to help you find a use for those 5 lbs that didn't go so well.
Love the cold room, I’ve toured the Hormel 7 Farmer john’s processing facility. The room is at constant 25 to 28 degrees! Great video 🎉
Great video. I am sure the sausage will be delicious!
Wes you need to post more on this channel!!both are really great channels, but this one is important just the same as the other one
That was fun Wes. I've been smoking off and on for years now and still learning. Like anything else.... the more you do something the better you get. Thanks for sharing. Deb
I make Italian sausages using pork shoulder plenty of fat, I use a hefty LEM grinder that also stuffs the casings. Store bought sausages come with corn syrup solids which is probably waste used as a filler. They actually put cellulose(saw dust) in grated Parmesan and even Rice Krispie treats. Make your own!
No failure there wes! Room for improvement maybe. Yeah you could do smaller batches. Or place a tray on the bottom shelf. Or fill that tray with water. Or hang the sausage vertically. Or rotate the shelves at intervals during smoking. But im tipping youre not selling it and if it tastes good who cares??
Never knew about this channel. Glad to have found it. Keep up the good work!
The Hobart is a beauty Wes. Your videos always have something special. This time - it was all about the museum grade Hobart 🤣
I bought and used a sausage machine years ago used it a few times and decided burgers were easier lol. I didn’t make big sausages and I don’t have a smoker but experimenting with things like a curry sausage etc was ok and the kids enjoyed them.
Still make burgers though just make your desired recipe and a small burger press job done.
Oh if anyone is going to try it the burger press comes with small round grease proof discs to separate the burgers don’t use them if you want to cook your burgers from frozen they are a pain to remove
I use regular grease proof paper it’s easier…
If you want a low fat burger Turkey and stuffing is good make your stuffing mix with stock and leave it to cool mince your turkey ( I use thighs) then mix it and make your burgers
Don’t put stuffing mix through your mixer it will break it don’t ask how I know lol..
They will need a little oil to cook in as they have no fat in them healthy as well
Keep up the great work Wes
I made around 40 lbs of summer sausage a week or two ago. Ground venison and pork sausage. Used LEM jalapeño mix and pepper jack high temp cheese. I cooked on my pellet grill to 165 degrees. I agree with above comment that it would be better if cooked hanging. Everyone seems to like it, not too spicy. The spice was like being in a tear gas attack when I was adding it to the meat, too!
Saw a video where someone cooked rib slabs hanging from hooks in a round smoker. You just gave me food for thought, thx!
Looks delicious, had a bunch of jalapeño and cheese summer sausage made this winter. Magical.
Let us know when you start selling these on your website...i'll be first in line, even for your "bad" ones.
Loved the video Wes...thanks for making it and the sausages!!
Shouldn't have watched this while I'm hungry. Dig all of your content Wes 🤘
I have a gas vertical smoker. It uses a water bowl that acts as a heatsink. The temperature at the top rack and the lower rack are closer.
I smoke ribs and pork shoulders. I've loaded 3 racks and they seem to cook about the same.
Good luck Wes
GREAT VIDEO...! "Hobart No 1" wasn't too bad either....!
The only thing I have really seen that's different than what a friend does after every step he put it back into the freezer till its almost frozen. It looks great to me!!
You have now learned the same lessons I did over the years. Good luck on your next batch!
I'm sure a certain four-legged mouse catcher would be happy to eat any unsightly sausage.
He sure was!
Heck man! We eat our mistakes down here. That ALL looks great! It'll be fine. Eat the good stuff before your third bottle, then break out the tough stuff!!!
My dad has a 1952 2 horse Hobart meat grinder old faithful still works not fast in it old age but get job done that's what high temp cheese is i use one of my restaurants I work
Umm good! First of all you have a smoker, that's cool in it self! Second of all you've made some good looking sausage, even the funky crinkled one. My experience is that after a certain amount of alcohol it doesn't matter how bad you've done, it just tasted pretty good! Great video Wes thumbs up.
Bottom rack looks good as gold! Ya doin it at home doesn't have to be perfect! Well done!
Looks delicious to me.I can almost taste it from here….ummmmm! Nice work Wes!!
I haven’t had venison summer sausage in years. A late friend had a visitor who shared some. It was delicious.
I made it with moose this morning, and it came out pretty good better than i thought.
Nice to see how the sausage is made.
Not a vehicle electric system. But just as useful.
Thank you for sharing
Much tastier, too.
It’s all good Wes, a man of many talents. Great video.
How the heck did I not know this channel existed?
Welcome to the best damn channel on UA-cam.
I had that exact smoker, and yeah, you overloaded it. My smoker ended up like the frame of your CRV, so I upgraded to a 55 gallon drum smoker and charcoal. Low tech, but works if you have to smoke larger quantities and also works if you lose power :)
Thanks for sharing Wes.
Love that monster grinder. I used a grinder attachment on my wife “heavy duty” kitchen-aid and burnt the motor. That didn’t go over well.
I guess more practice and it will get better every time. I figured Max be happy to take care of the bottom shelf sausage. 😂
Love the grinder, I’m still hand cranking. Great video
Love your new channel. This was good.
I made summer sausage one year with a recipe that looked good on the internet. It was good but I ramped it too quickly and there was a fat layer between the meat and casing. I want to give it another go at some point but the smoker that I used is no longer with me, I’ll have to build another one first.
Nice work! I made some mistakes this winter making the smaller snack sticks. I filled my electric smoker with way too much and it got hot too quick and rendered the beef fat I used. I used too much water too when I was mixing it for the stuffer. Low and slow with less in the smoker next time for sure. They are edible but not as good as I had hoped they would be.
@3:13 I have total grinder envy. I'd rate your grinder as "Fargo" ready. :)
Maybe a meat grinder restoration video is in order . . . Enjoyed the video, thumbs up, sausage looks yummy, thanks for your time
That looks great. Max seemed to really enjoy it.
Bacon goes with everything!
How did I not know about your 2nd channel?
Do Now!
If you are using the Hunters Blend the alternative must be the Gathers Blend. (Probably very Boring)
I hope Mrs Wes Appreciates the breadth of your knowledge. I never cease to be amazed.
Respect for giving it a go. Love the hat. Never heard of fermented meat, or high temp cheese before (despite doing consultancy at a cheese manufacturer). Reminded me why I decided not to become an Environmental Health/Food Safety Officer....
New Glarus Staghorn, excellent choice! I have a big Kitchen Aid mixer with the susage attachment which works well for brats but I've never tried anything as large as a summer sausage.
Awesome video, you made me very hungry. Haha
The results looked great, even the one that was shrunken. Waste not, want not.
I have the same smoker and I made some hooks so I can hang the sausage . At least they are all the same height but mine still get wrinkly . Maybe I should bring the temp up slower . I made hot sticks and they wrinkled too but tasted fine .
Man, dig this video! I have processed my own deer for decades but never done any kind of sausage or sticks until this year. I did stick, they turnt out purdy good, now I think I will try other products. Been wanting to do deer brats for a long time. Great Vid!!
Great job Wes. I'm not pickey either so from what I saw I'd eat any of it ;-) Great explanation of the whole process though. Thanks for sharing.
Better man than I making your own. I have a local specialty Cajun meat market that makes the best smoked deer sausage. The reason it is the best is that it taste just like the deer sausage I was raised with! Rough ground and heavy smoke, 50% pork, I put that stuff in everything…watching this video is making me hungry.
I found myself thinking "Oh he's going to smoke the sausage." and then laughing for obvious reasons, methinks I have had enough mead.
I can't offer any advice as I know nuffin'. But it was really interesting to watch
A tip my mom told me, for getting out the last meat from the grinder - When you have finished putting in all the meat, throw in a piece or two of bread. Stop when the grinder is outputting crumbs. If you need to grind a second time, you can leave the bread in, and when you start, you just collect into aseparate dish, until the bread has come out, and it starts outputting meat again.
I've been using ice cubes. It works ok.
Great idea! Thank your mom 🙂
Thanks Wes, I'd watch you make papier mache! How about squirel sausage? Squirel and rabbit? Avant garde cuisine?
a different Smoker could help as well. I have an Oklahoma Joe reverse flow Smoker and the indirect heat of that Smoker offers a very even heating or whatever I smoke brisket fish wings sausage ect.