You guys make the best sausage. Breakfast sausage and brats are better than anything I've ever had. My kid had a basketball tournament at Cloverleaf the last 2 weekends. I stopped by each Saturday and got a bunch of breakfast sausage, patties and links, chicken patties and bacon too. My wife hates sausage, but eats yours! Plus, got a couple racks of spare ribs to throw on the smoker this weekend.
All this time and I’m goin to get to come see you guys soon!!! Bringing a few coolers up and I want to fill them up with all different cuts from the same single cattle hopefully that can be done. Excited either way!!
I butchered and processed my first pig and I followed your instructional video. Thank you for making that process easy for thise of us at home! Time to make sausage tonight!
I’m 51 yrs old and have always taken my game to a processor. Your skinning/butcher vids for deer saved me about $300 this year with the mule deer I took Saturday evening. Quarters, backstraps, and carcass are now chilling in my garage freezer (keeping it just above freezing. The carcass is going to a friend that has a rescued wolf at his house in Park City. This hunting season was an all-around win. Thanks, Bubbas!
I like your set up. We have a small family butcher shop. I love my meat meat grinder we got the 32 we got a lems sausage press. I need to try some of your seasoning, I love sage sausage! We process all our own deer and our own steers from our farm. Butcher on! Great videos.
Thank you for the video, very informative. You guys are onto something there with the clean label spices. I’ll be ordering some for my next animal I process
Our Original, Hot, Cajun, Chipotle, Butter, and Bold Blend do not contain sugar. You can find them on our Website under: NO SUGAR 6 Pack of Shakers: beardedbutchers.com/products/no-sugar-6-pack-of-shakers-1?_pos=1&_sid=7b449aeaa&_ss=r
Something that I saw somewhere, about grinding. When you get down to the end, rather than wasting the meat in the auger, or running bread through to clean it out, just run some of the finished meat back through then when you clean, all the meat is ground the same.
Both look and sound killer to me! I could live on breakfast sausage n eggs! ps. not sure if ya'll have seen any of the Equalizer's, but damn, In Equalizer 2, there's a dude that looks exactly like Seth! No BS... By chance...Is it you?
I was watching an older video of yours on breaking down a 1/2 cow, you started with 390 lbs. and ended up with 275 lbs. There was 5 boxes. Can you tell me how big of a freezer would be needed and/or if a deep freeze or upright is easier to store??? I didn't see any videos when searching your channel.
I've been making deer bacon and bratwurst for several years. I used another supply house. I tried yours this year with excellent results. I live in Louisville, Ky. and thought about driving up. If I come up what are y'all going to cook that day???😊😊😊😊😊😊😊😊😊😊
Basically this sausage is ground meat with the added spices formed into a sausage link. the same goes with the pork sausages I presume. Not so bad once you have the grinder (a decent one with some power) and the natural casing skins. There is nothing more satisfying than a casing that has that snap when biting into them.
You don’t even need a big grinder. A 1/3 or 1/2 hp would be more than sufficient. What they are doing has been a staple in my dads home for over a decade that our family enjoys. He makes flat patties like Jimmy Dean sausage or he can process into links without the casing that you just pan fry. The steps these guys are taking add a lot to the cost for the finished product.
I'm going to have to get some of those seasonings for next season. We put up about 45 lbs of deer and elk breakfast and Italian sausage this year and its going fast. I am a little confused on what you get if it doesn't have any chemicals. Is it just a vacuum in there? I think you meant preservatives or fillers.
Love your guys videos! Just wondering though. Why do you season the trimmings and fat pre grind? I have been making sausage practically my whole life and have never seen anyone pre grind season. And I also like sage in my breakfast sausage! Both of my grandfather's grew it and dried it specifically for homemade breakfast sausage.
I've watched this video a couple times and I'm just curious, do you really grind all of that heavy trim and fat for sausage? I'm much less picky about my sausage grind than my burger grind pile when it comes to silver skin and connective tissue but that first tote you guys show looks like what I typically set aside for pet food. Love your products, just recently got stocked up for winter grinding & stuffing. Happy Holidays! 🎄
Just started watching your videos and have a question when smoking a few of your recipes say to smoke at 165* but my smoker only goes to 180 how would you stare step from there
You can find them on our website: Disposable Heavy Duty Poly Tote Lug Liner Bags: beardedbutchers.com/products/products-disposable-poly-tote-lug-liner-bag?variant=47047991263510
I was watching your pulled pork episode from 2 years ago the reason the bone-in was tender because it had the bone in there more heat the roast without the bone would not be as tender put the heat closer to the meat inside
Supply and demand. Amish sell at 1.75 pound. Whole beef. We had 600 Angus at one point. I basically quit eating beef. Figure it saves thousands a year.
Some people’s opinion is that it helps mix the spices in better. I’ve never noticed a difference, done it both ways several times. I usually mix it in with the water if I have pre-ground meat (my venison is ground at the processor). If I’m grinding all the meat, I season first.
The guys over at Meat know that we've been having to acquire this other stuffing tube, wonder why they just wouldn't make one to include with the stuffer?
What if wine, beer, cherry juice other liqs instead. Any bad effects you know of. Any idea flavor profile. Do a 50 lb. Same season in all only different liqs. In each 5lb. batch all smoked same time. Sell in pack for flavor profiles.
I've played around with making my own recipes for deer and elk breakfast sausage for many years. Never did find what I would consider my perfect mix. Last year I decided to make some, using a commercial mix. It was horrible...tasted like a chemical creation...yuck!!! I take it your mix would do well for breakfast sausage patties (love making egg/sausage/biscuit sliders)? Gonna pull the trigger here and order a pack of seasoning mix. Thanks for the video!
You guys make the best sausage. Breakfast sausage and brats are better than anything I've ever had. My kid had a basketball tournament at Cloverleaf the last 2 weekends. I stopped by each Saturday and got a bunch of breakfast sausage, patties and links, chicken patties and bacon too. My wife hates sausage, but eats yours! Plus, got a couple racks of spare ribs to throw on the smoker this weekend.
Thanks for stopping in! We appreciate it.
*The Bearded Butchers* Bravo well done, always a pleasure to see another video, thank-you gentlemen for taking the time to bring us along. GOD Bless.
We appreciate that, thanks for watching!
Oh Yuh! Gotta get going on doing business with you guys. Love it how you show the common person how to butcher.
Sage in breakfast sausage is a must!
All this time and I’m goin to get to come see you guys soon!!! Bringing a few coolers up and I want to fill them up with all different cuts from the same single cattle hopefully that can be done. Excited either way!!
I butchered and processed my first pig and I followed your instructional video. Thank you for making that process easy for thise of us at home! Time to make sausage tonight!
I’m 51 yrs old and have always taken my game to a processor. Your skinning/butcher vids for deer saved me about $300 this year with the mule deer I took Saturday evening. Quarters, backstraps, and carcass are now chilling in my garage freezer (keeping it just above freezing. The carcass is going to a friend that has a rescued wolf at his house in Park City. This hunting season was an all-around win. Thanks, Bubbas!
I like how the production and everything has changed over the years. Keep it up
Thank you, will do!
I like your set up. We have a small family butcher shop. I love my meat meat grinder we got the 32 we got a lems sausage press. I need to try some of your seasoning, I love sage sausage!
We process all our own deer and our own steers from our farm. Butcher on! Great videos.
I took some deer burger,mixed with pork sausage, made summer sausage, w/jalapeño flakes,really awesome! Thx for ur posts!!
Sound great!
Love watching all your videos from the uk guys.
Thanks for watching!
You guys are my favorite vegetarian channel by far. 😔
One word……. Yum 😋
Thank You For This Information 💚💚💚💚🦅🦅🦅🦅
Love that sausage now I want to taste them.😅
Thanks for the video guys 👍🏻
Thanks for watching!
Simply put you guys rock! I’m definitely going to be getting some of those clean spice blends! Great video guys!
Awesome! Thank you!
Great links, makes me want to get some!
Breakfast sausage and cold glass of milk great combo
I use sage sausage for spaghetti sauce. It works beautifully.
Thank you for the video, very informative. You guys are onto something there with the clean label spices. I’ll be ordering some for my next animal I process
Y’all should try my breakfast sausage!!!! Love this and you guys thank you for continuing the great content!
Looks wonderful
Thd bros rock
Thanks from New Zealand I'll be getting some spice online asap
Appreciate it!!
Love it 😊
That’s so cool
Great video!!
Thanks!
Awesome!!
❤ looks good..
Looks good, any thoughts on making sugar free blends for diabetics
Our Original, Hot, Cajun, Chipotle, Butter, and Bold Blend do not contain sugar. You can find them on our Website under: NO SUGAR 6 Pack of Shakers: beardedbutchers.com/products/no-sugar-6-pack-of-shakers-1?_pos=1&_sid=7b449aeaa&_ss=r
sweet... i mean not sweet but sweet thanks@@TheBeardedButchers
Nice work guys... I really like the carnivore t-shirt too.
Something that I saw somewhere, about grinding. When you get down to the end, rather than wasting the meat in the auger, or running bread through to clean it out, just run some of the finished meat back through then when you clean, all the meat is ground the same.
Just put a couple paper towels in to push the rest out of the meat out of the auger. Works great!!
I ❤ Sage
And some products can be made shipping materials to another country making it. Sending it back. Like mid grade cabinets at one point.
Great content, I love it! Do you have anything or suggestions what to use for spice for mule deer?
Both look and sound killer to me! I could live on breakfast sausage n eggs! ps. not sure if ya'll have seen any of the Equalizer's, but damn, In Equalizer 2, there's a dude that looks exactly like Seth! No BS... By chance...Is it you?
I was watching an older video of yours on breaking down a 1/2 cow, you started with 390 lbs. and ended up with 275 lbs. There was 5 boxes. Can you tell me how big of a freezer would be needed and/or if a deep freeze or upright is easier to store??? I didn't see any videos when searching your channel.
Loooooooooool…SCOTT IS THE MAN…
I've been making deer bacon and bratwurst for several years. I used another supply house. I tried yours this year with excellent results. I live in Louisville, Ky. and thought about driving up. If I come up what are y'all going to cook that day???😊😊😊😊😊😊😊😊😊😊
You guys ever make gabagool pork and beef version that be interesting video to watch in my personal opinion
And what is thrand of that mincer sausage maker plz I'll be needing 1 of those as well?
Z linker it’s called
Basically this sausage is ground meat with the added spices formed into a sausage link. the same goes with the pork sausages I presume. Not so bad once you have the grinder (a decent one with some power) and the natural casing skins. There is nothing more satisfying than a casing that has that snap when biting into them.
You don’t even need a big grinder. A 1/3 or 1/2 hp would be more than sufficient. What they are doing has been a staple in my dads home for over a decade that our family enjoys. He makes flat patties like Jimmy Dean sausage or he can process into links without the casing that you just pan fry. The steps these guys are taking add a lot to the cost for the finished product.
I'm going to have to get some of those seasonings for next season. We put up about 45 lbs of deer and elk breakfast and Italian sausage this year and its going fast. I am a little confused on what you get if it doesn't have any chemicals. Is it just a vacuum in there? I think you meant preservatives or fillers.
What oil do you (if you do) lubricate and or store your plates and grinder worm coated in?
Love your guys videos! Just wondering though. Why do you season the trimmings and fat pre grind? I have been making sausage practically my whole life and have never seen anyone pre grind season. And I also like sage in my breakfast sausage! Both of my grandfather's grew it and dried it specifically for homemade breakfast sausage.
I've watched this video a couple times and I'm just curious, do you really grind all of that heavy trim and fat for sausage? I'm much less picky about my sausage grind than my burger grind pile when it comes to silver skin and connective tissue but that first tote you guys show looks like what I typically set aside for pet food. Love your products, just recently got stocked up for winter grinding & stuffing. Happy Holidays! 🎄
Just started watching your videos and have a question when smoking a few of your recipes say to smoke at 165* but my smoker only goes to 180 how would you stare step from there
Darn i was looking forward to the vegan style! Lol
If I dont have a dual grind grinder do I need to run it trough twice?
Yes
Do you use fennel in your country spice?
Does the silver skin and stuff left on the venison create a gamey flavored end product?
What size plates are you using in that grinder? 10mm then a 4.5mm?
Where do you get the large bags from that you mix the meat in? Thanks!
They sell them on their website bearded butchers
I always watching your channel. I like to go there and work as ah butcher . I hope you appreciete my concern.....
Thanks for blowing out my eardrums at the beginning of the video
Have you ever used the MEAT butcher knife set ? If so, how do ghry compare to Victorinox
They have video on that set. On chicken break down they used the meat knives.
I emailed you guys about buying deer sausage & deer sausage sticks. I didn't see any on your site.
Isn't it easier to grind the meat and then season ? for sausage. Best regards from Romania.
Question, am allergic to the casings, so won't eat these however can you grind this into burger patties rather than links?
Yes.
What if you used maple syrup instead of water?
Would that work?
Would a 1/2 inch sausage stuffer tube work or do I need to order a 10mm
What bags do you use for your meat tubs?
They sell them on their website bearded butchers
@@DareDog. I’m in michigan. Next time I’m out that way I’ll be stopping in there!
@@hooligangeneral300 they ship them.
@@DareDog. yes but I’m not that far. Been wanting to visit the place.
You can find them on our website: Disposable Heavy Duty Poly Tote Lug Liner Bags: beardedbutchers.com/products/products-disposable-poly-tote-lug-liner-bag?variant=47047991263510
I was watching your pulled pork episode from 2 years ago the reason the bone-in was tender because it had the bone in there more heat the roast without the bone would not be as tender put the heat closer to the meat inside
Like to know if you guys make lunch meats
Are your sausage seasonings gluten free ?
Sage sausage Ingredients: Salt, Spices (Including Sage), Rice Flour
No MSG
No Sugar.
Are you still adding maltodextrin to your seasoning?
On the ingredients list it doesn’t show that. They are clean spices.
Do you guys ever mix beef fat with venison instead of pig fat? I was wondering if the flavor would be good
I do that for my burger grind. I think it's really good.
You got to have the sage in a sausage link
Supply and demand. Amish sell at 1.75 pound. Whole beef.
We had 600 Angus at one point. I basically quit eating beef. Figure it saves thousands a year.
Why do you season before the grind and not after when you add the water?
Some people’s opinion is that it helps mix the spices in better. I’ve never noticed a difference, done it both ways several times. I usually mix it in with the water if I have pre-ground meat (my venison is ground at the processor). If I’m grinding all the meat, I season first.
Can you guys explain why the z linker costs 2500? Is like a patent thing? I don’t get it
It’s commercial equipment.
So is deer is so lean it needs regular fat ?
Have you all consider classes on butchering and sausage making?
ZZ TOP 😆
What state are these guys in?
Creston Ohio
The guys over at Meat know that we've been having to acquire this other stuffing tube, wonder why they just wouldn't make one to include with the stuffer?
Do you sell any of those sausages ?
We do not.
I like to talk about my grandpa too
Why don’t you twist link by hand? Yes it’s more time consuming but you don’t lose the fat when cooking as the twist seals the sausage skins??
It's been 3 weeks. I'm going thru new post withdraw! Must...have....more...connnnntent!
They are filming a new video today.
For the algorithm 🥩🥩🥩
Can I thaw out frozen deer meat and make these and refreeze?
What if wine, beer, cherry juice other liqs instead. Any bad effects you know of. Any idea flavor profile. Do a 50 lb. Same season in all only different liqs. In each 5lb. batch all smoked same time. Sell in pack for flavor profiles.
They're line of seasonings look like a dispensary. Look like some weed jars😂 dope though
Whoops...not correcting it either haha
sage makes u smarter and wiser supposedly..
Scott no think
I've played around with making my own recipes for deer and elk breakfast sausage for many years. Never did find what I would consider my perfect mix. Last year I decided to make some, using a commercial mix. It was horrible...tasted like a chemical creation...yuck!!! I take it your mix would do well for breakfast sausage patties (love making egg/sausage/biscuit sliders)? Gonna pull the trigger here and order a pack of seasoning mix. Thanks for the video!
I don't eat pork. Could you recommend another fat to use to make these sausages?
Scott always looks like he doesn’t want to be on camera 😂😂
For breakfast sausage it's got to have sage and pepper flakes.
you had the meat in the freezer and took it out made the sausage links and put it back in the freezer right
It's been awhile bit have you guys ever done chicken sausage. I don't member you guys doing that
Hi
Why don't you guys try the meat your maker 2hp number 42 meat grinder
Instead of water, can you use a good lager beer and half beef fat and pork fat
6:42 What?
👍😋😋👌💪
Beef its what's for dinner.
I was going to order, but shipping was more than what I had in my cart. I can't spend 30-40$ on shipping
Why not utilize the deer fat into the trim instead of pork?