How to Make Smoked Deer Sausage at Home with the Bearded Butchers! (DIY)
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- Опубліковано 12 жов 2023
- In this video, Seth and Scott, the Bearded Butchers, show you how to make delicious smoked deer sausage at home using their DIY Sausage Kit. Starting with clean, chilled, quality protein is key. While we use deer in this video, you can use just about any game or domestic meat you choose.
What's most important about this project, is the type of casings that are used. The casings are specifically designed for hanging in a smokehouse.
Follow along as each step is explained, what product is used, and exactly how to make the sausage. The final result is a tangy smoked sausage with creamy cheddar cheese - which along with the help from some of the junior butchers, Seth and Scott try over an open fire. Make sure you stay tuned throughout the whole video to see the entire results!
Celery Juice Powder and Cherry Powder vs Sodium Nitrite: asu-ir.tdl.org/server/api/cor...
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Cultured Celery Powder: beardedbutchers.com/products/...
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32mm Smoked Casings: beardedbutchers.com/products/...
Made with MEAT equipment: meat-your-maker.pxf.io/15KYmm
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This is what America needs more of. Authentic, all natural, no smoke & mirrors food stuffs and processes. The last 40+ years have been abysmal for the food industry.. We the people are OVER IT!
Lmao high temp cheese just screams "natural"
Edaa
@@compton30High temp cheese is just dried regular cheese. You could make it yourself in a food dehydrator.
"Smoke"
Its about time you took a break from making shorts and gave us some REAL content. Thank you
They are still doing full length videos
You understand they work full time at their retail shop and have tons of projects going on right?
By all means be an ass if it works for you. They owe you nothing. JFC the entitlement some a**holes display on the interwebs is astounding.
UA-cam is pushing the shorts or they will not promote the videos.
Being on the Carnivore diet for over 5 years, I truly appreciate your videos. I lost over 100 lbs in the first 18 months.
Love that you guys have the natural preservatives now! I’ll be buying some this season! Great work guys!
Sounds great, good luck this season! Thank you!
Your body doesn’t know the difference between pink curing salt and celery powder. Nitrites are nitrites, regardless of the source.
It’s really nice to see y’all are big on family values!! I will come visit yall soon,, wife has been fighting cancer for the past year.. god is good thanks for all y’all share!!
The Best of the Best. Shout-out Seth and Jason for their BEST ADVICE. Love it
Scott and Seth , I am so waiting for someone to get me a deer so I can grind it , and mix it with my ingredients and get my SMOKED venison sausage . I plan on using your recipe also for my second half of the batch. THANK you so much for getting me fired up. I have to rely on my friends to get me the venison as I am just too sick to go hunt and get my own deer. Again , THANK you both brothers . God is so GOOD. AMEN.
Absolutely love your guys content.
All the way from Alberta, Canada
Thank you!!
It's so cool to see how much you guys just truly enjoy this process, and the result. To see it being passed on to future generations is amazing.
I had the opportunity to go hunting for the first time with a friend from church and I got my first buck. I've been watching yall for a while, but now that I have a huge desire to hunt regularly and make everything at home, your experience, explanations, breakdowns, etc. have been incredible. Thank you!
I appreciate the discussion in to celery juice and pink salts guys. Really love people going in to depth on making the sausage and why they use particular ingredients.
You don’t know me but I’ll be your friend and fly up from Louisiana to sample a bite of that delicious looking sausage! lol
Thanks for all the videos you do! We love watching y’all and have started fabricating deer and beef for our friends down here. Y’all have been our biggest inspiration and instrumental to our customers loving what we produce. Thank you Scott & Seth!
I freaking love these guys, such a great channel.
Been watching you guys for a while im hesitant when it comes to butchers in the PNW , not banging on them there great but got an elk processed and it wasn’t ours that we got back in the 80’s been cutting everything up ourselves and have to say you guys are the real deal that care and know your shit ….. props to you for doing it right and caring !!!
I appreciate the in depth info on the celery juice and cherry juice powders!
Not too long Scott. Gives confidence you know why things are done not just what to do. Great stuff.
An old fridge and a cold smoke generator is supposed to be a fantastic combo for the diy folks at home like me that don’t have an enviropac commercial smoker. Planning to make one myself before long!
Nothing more satisfying 😌 👌 than sharing a meal with family and friends ❤️
I can almost taste it... reminds me when I went to a farmer's market during the summer and there were some venison jalepeno/cheddar sausages being sold. It was a little bit pricey but, that was probably one of the best things I grilled this summer. It didn't have the smoke but, that venison flavour with the jalepeno/cheddar mixed in was amazing.
Absolutely loving this, I've been deer hunting and processing our own since I was a kid and we've always just made stew meat, canned, ground, roasts, and steaks from our venison but this is sweet and im gonna try it as soon as I get my big buck!
How good, the lip shmacking crunch sound when Seth chomped into the half sausage, drool drool.
Thanks guys. I just used your jalapeño cheddar mix on a deer/pork mix. Came out perfect! Great flavor and just enough heat but not too hot.
Wonderful! Natural ingredients! Love it!
The car starting was the best edit yall have ever done lmao
I wish I was eating those right now!! They look soooo good!
Just love to see you guys work ❤
Great DIY video guys - well done (when Scott can talk - lol) you make it look so easy, and sell all the goods to make it happen. - Cheers!
Love the family affair. You guys are great people!
Thanks!!
Thank you so much for sharing this video! And I appreciate this learning session!
You are so welcome!
love love the log cabin!!
You guys are awesome. I have learned a lot from your videos and appreciate it.
God this channel makes me hungry AF.
Looks delicious 😋
you guys are amazing cant wait to get my DIY kit so i can enjoy these amazing sausages and brats!!
Hope you enjoy! Thank you!!
Remind's me when i was making sausages , i'm sure there good just looking how the final product turned out .
Keep up your good work and good hunting season !
👍
Yum yum....great work BB guys :)
Thank you 😋
Looks delicious!
I just recently tried a pineapple and pepper jack smoked elk sausage. It was freaking amazing. Never in my life would I have thought that would be a good combo. Would be really interested in seeing y’all do a deer sausage the same way. I’m wanting to try it as I always make my own sausage. Would really want to see a video with y’all’s product to point me in the right direction. There is not a whole lot of videos using pineapple in smoke sausage. Thanks!!l Love the channel by the way!!
I literally watch the whole videos 💯 🔥
Great content like always! Really hoping you guys can do a bear video this season!
As alway's great content and as an orphen i never had a chance to know what its like to have a familly so that's why i love the chemistry between you guy's again great job ..😎👊🥰
You guys are amazing ! Keep up the good work 💪
Thank you! Will do!
Love watching you two blokes doing things and stuff. Butchery back room processing procedures.
Thanks for following along!
It's fall time, I add whole fire roasted chiles in the meat being ground, really adds great flavor
everytime I watch your videos, my mouth salivates😋😋😋😋😋and makes me hungry, great job gentlemen!!!!
Thank you 😋
There is a reason I watch videos like this when I am eating lol
What was the “schedule” for the smoker? What temps did ya start at and what was the max temp of the smoker?
Thanks great videos boys! Keep’em coming
Muy buen trabajo 👌 excelente saludos cordiales desde Mexicali 🇲🇽🙏 bendiciones 😊
You boys always got good stuff on every one of your videos. I’d love to come see you guys!! I’m in Indiana.
Those look delicious.
They are!
Great video guys, and that sausage looked yummy! Would love to see a video using things that one would have at their house to do this. I'm thinking about trying this with my Kitchenaid grinder and sausage stuffer and then trying to smoke on my Primo Ceramic smoker. My only concern is that I don't know how low of a temp I would need to get the smoker to. This is the only time that I wish that I had a pellet smoker, as you can get a lower temp that what I can get with my primo.
Thanks guys!
You bet!
Simply Awesome !
Thanks a lot!
Thanks for the video guys 👍🏻
Of course, thanks for watching!
Keep up the good work. I enjoy it from The Netherlands
Awesome, thank you!
Looks great! Kind of like a Pepperoni. The Hot Pepper Cheese Venison sticks I had years ago were good, those are just a larger version they have to be good. Enjoy have a Blessed day.
If ya'll ever start selling online, please let me know because that deer sausage sure did look good. I the taste is amazing.
I am going hunting this Monday so wish me luck 🎉
Good luck!! 👍🏻
@@TheBeardedButchers thanks!
You guys are awesome! Would be a blast to hang around that fire pit with you guys
20:45 Scott was talking about the "Baked in a buttery, flakey crust" video
Yes I was! 😂
Love your content!!!!!
Thank you!!
I have cut meat for 15 years. You guys worked hard to get were you are. Man i would like to meet you and show me your way.
Great video making a order right now one question though so how much pink salt would I have to use for that much meat
Love the sausage making videos. I have bought several of your DIY kits now and love them. I was afraid to use the collagen casings you guys used here instead I used regular hog casings. But I have been wanting to try these collagen casings. Are they just as tender as a hog casing? Just dont want to make a bunch and not like it. Looks tender in your video here.
Hi. Thanks for the video. Question - we used collagen casings to make our brats and when fried in a pan the casing literally like fried up and shrunk up off the brat. Any idea why or what we might have done wrong?
Gall darn guys you got me wanting to make some sausages!!!
jeez looks so good!
Question do you always have to use a dry rub can you use a bbq sauce when mixing the meat prior to the casing
Very nice and beautiful pictures ❤
Looks great
Thanks!
Love this
Wow, you guys are amazing. What's the quantity difference between beef suet vs. bison suet? Keep the videos coming.
In Kenya we call them Mutura...... yummy
Love all you videos. Any chance you all could break down a deer that's not been dry aged? Obviously, the dry age is better, but as you know, not everyone has a way to age their deer. Id like to see it broke down soon after the harvest. Thank you. Keep up the good work.
Looking good
Thanks 👍
the sausage looks very good, but the ,,kiełbasa " sounds even better !😂🇵🇱
Does using the organic cures reduce the sodium in your sausage? Dose the celery and cherry cure add to/change change your flavor base?
Would it work with goose fat? Would you recommend that for flavor? what other kosher fat would work?
Congratulations guys you made me hungry again hahaha
Bought this kit a while back and am finally going to attempt sausage for the first time! Since I am only going to be doing 5lbs, is it safe to assume I can weigh the ingredients and only use 20% accordingly? I am especially concerned about the pink salt part.
I was wondering if you could make it and not cook it until you was ready? Just vacuum seal and freeze then cook later. Thanks great videos!!
yes you can do that. If you arent going to smoke it right after casing it, then just dont add the cure. Keep the cure (pink salt or celery powder out) if you are going to stuff it then freeze it. When you decide to cook it, you need to cook it though, dont slow smoke it without the cure in it. Just go ahead and grill it or however you decide to cook it.
Pausing in the beginning and because I caught this video not long after you posted it so maybe I'll get an answer 😂
I was wondering if there was a way to smoke meat without the use of a smoker or smoke house, I don't have either but would be interested to know if you can, I'm very tempted to get a different grill because as much as I love charcoal, it is a pain to deal with, takes forever to get to temp and if I'm only cooking for one or two it just feels like a waste. I saw some really nice looking grills at my not so local garden center, one looked like it had a spot for adding smoke pellets or chips but I'm not sure because I don't know much about that stuff yet (thus my comment here lol), does that mean the grill doubles as a smoker? Is that even a thing?
Those nice grills are expensive though so I would need to save up for that if I decide to go that route, maybe a good idea for a future video? Would love that! Talking about different grills and which would be really good ones.
So do you have to smoke the sausage? Or can I skip that after the prepping and send it straight to the freezer? Since it would have the hickory smoke powder in it already.
Hey guys I'm from Hattiesburg Mississippi I will be ordering some of the stuff from yall next month I'm going to make me a smoke house because because I want to learn how to smoke sausage
You guys had me at venison ❤❤❤
Do we still need the cherry powder accelerator with the celery powder if we let the meat sit 16 hours before smoking? I generally don’t use a accelerator with my cure because I give the cure time to do its thing
What temp was the smoke house smoking at?
Also could you use non cured Pork belly instead of pork trim and pork fat?
I'm getting ready to make my first batch of sausage, can I just stuff the caseings then put the links in a foodsaver bag no cure and freeze them, pull out of the freezer and cook on the grill or stove top?
I'm really glad i saved my extra pork fat. I know what I'm making this fall
The mineral oil tip reminds me of one I heard in a baking demonstration. We’re going to spray the bottom of this pan with non stick spray Not because it’s non stick but because it’s will stick this parchment round to the pan, temporarily. 😂
How would the finished product differ if you used hog casing instead of collagen?
18:58 what external temp do you run or would you suggest?
Question when get road kill do take the bruises out ?
How would it work with goose fat? what other kosher fat would work?
Yummmmm
I saw the MEAT grinder you have in this video. I wanted to get one but just today found out that they do not sell replacement parts, so if I lose or break something then it is a one and down type of thing. I am just getting into grinding my own and to me this sounds off. Is this your experience too?
Can I use natural casings for brats?
The boys had a case of the UHMS in this vid lol.
Does your dried jalpeno in your kits have a lot of seeds?
Jalapeño flakes it has. No seeds.
What would be your preference to substitute for the pork and pork fat? Beef and beef fat? We don't eat pork, but man I want to make these!
Not sure if you guys will read this but I'd love it if you could do a DYI making turkey lunch meat or any kind of lunch meat!
Great idea, we’ll get on it! (Scott read this)
YESS!!!!