How to make Summer Sausage (At Home!) By The Bearded Butchers!
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- Опубліковано 30 вер 2024
- bit.ly/41daW0P Check out our fully assembled summer sausage bundle that's EXACTLY the same as what Scott and Seth make in this video! (You have to click yes/no on all of the options before you can add it to your cart).
bit.ly/41Beg5G We sell shelf stable summer sausage too! Check it out before it sells out!
It's that time of the year, time to start thinking about deer season and how to make summer sausage! If you're like us, you still have some bits and pieces from last year's harvest. What's the best thing you can do? Learn how to make summer sausage with The Bearded Butchers!
Check out MADE WITH MEAT! for the meat grinder, meat mixer, and sausage stuffer we used.
👉 meat-your-make... 👈
Keep in mind, this video has some exceptions. We are making "classic" summer sausage with that smoky, tangy flavor that most hunters dream of. That being said, you're welcome to try our delicious Bearded Butcher Blend Seasoning (bit.ly/3o9BqS7), but we encourage you to check out the links below for the exact mix of ingredients for the classic summer sausage taste we're all used to!
Remember, it's all about Faith, Family, and Food
RECIPE:
20 lb. deer meat or elk meat (venison) or beef
5 lb. pork fat
1 Bag Bearded Butcher Salt and Pepper Base bit.ly/40eEJof
4 oz. Minced Garlic bit.ly/3A1KBa1
3 oz. Mustard Powder or Mustard Seed bit.ly/41l3Nvh
3 oz. Hickory Smoke Powder bit.ly/40o1pmo
1 oz. Sodium Nitrite Cure bit.ly/3obO7vA or 1.3 oz. Celery Juice Powder bit.ly/43FDjpR
1.5 oz. Encapsulated Citric Acid bit.ly/3UFJsyn
With Jalapeños
3-4 oz dried jalapeños bit.ly/3KMrJ3P
2.5 lbs. High Temperature Cheddar Cheese bit.ly/40i3xvA
Here's everything else that you'll need to make sausage at home:
🏬 beardedbutchers.com - Check out our store!
🧂 bit.ly/41Beg5G Summer Sausage Seasoning
🌭 bit.ly/3L6chkl Summer Sausage Casing
🧀 bit.ly/40i3xvA High Temp Cheese
💥 bit.ly/3UFJsyn Encapsulated Citric Acid (Sausage Tang)
🌋 bit.ly/40o1pmo Hickory Smoke Powder
🌶️ bit.ly/3KMrJ3P Dried Jalapeños
🧂 bit.ly/3A1KBa1 Minced Garlic
🧤 amzn.to/3quiP28 Latex Free Food Prep Gloves
*For all things Bearded Butcher be sure to FOLLOW US on social media*
🍖 FACEBOOK / beardedbutcherblend 🍖
🍖 INSTAGRAM / thebeardedbutchers 🍖
🍖 TWITTER / _beardedbutcher 🍖
Index:
4:45 - Start with the lean meat, keep it super cold the whole time. We use a 32 size grinder, 1.5 horsepower to grind. 20% fat to lean meat mixture, we use pork fat.
5:46 - Scott breaks down reasons for all the flavors and additions and even gives you a chemistry and microbiology lesson! Thank him in the comments!
8:46 - Mix everything together (just the flavors for now) with the trimmings (fat and meat)
9:31 - Next, Scott will show you how to grind sausage. First time through the 10mm (3/8 inch) plate, then through the 4.5mm (1/8 inch) plate. The #32 grinder is a beast and grinds the meat really fast.
14:13 - To the mixer next. We're adding 2 pints of COLD water. Without pork fat, you'll need more water. The cure goes in at the beginning of the mixing.
18:37 - To the sausage stuffer next for the most important part.
26:15 - Follow along and watch the guys make some smoked sausage! When it comes off the smoker, put it in an ice bath to bring the internal temp down to about 80F and set the casing.
32:10 - To the cooler overnight then the big reveal!
Check out our Amazon shop to find a selection of our Bearded Butchers products and TONs of our recommended products: www.amazon.com...
The Bearded Butchers are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This means that The Bearded Butchers may receive a commission if you click on a link above and make a purchase on Amazon.com. If you click any link in this description and make a purchase on another website, we may receive a commission. Thanks to MEAT! for sponsoring this video!
Don't let ANYONE tell you to stop explaining. That's what I LOVE about your videos. You make everything so easy to understand.
Thanks so much, Lawrence, for the boost of confidence! 😊
@@TheBeardedButchers Did you really say people should buy a 50 lb meat mixer for their home??? lol haha
Agreed.
Diy how to make a taco cart
Amen!
YALL THE ONLY ONES IVE SEEN EXPLAIN EVERYTHING! Keep on explaining!
🤙🏽🤙🏽💯💯💯 yes
Pro tip I learned from my dad when we made sausage. Run a couple slices of bread to push out the last of the meat in the grinder. Catch it in a separate container. He would scramble it up with eggs for breakfast the next morning. Wonderful memories.
@@sonnguyen-bk8jw thank you for sharing that tip! I'm going to use that method on sunday. He sounds like an awesome guy!
Pro tip I learned from my dad when we made sausage. Run a couple slices of bread to push out the last of the meat in the grinder. Catch it in a separate container. He would scramble it up with eggs for breakfast the next morning. Wonderful memories.
That sounds like a great idea, can't wait to try it.
damn, that's a great idea!!!
We used to use fat trimmings, then use that rendered into oil to use instead of flavorless, characterless storebought oil
Good idea sounds tasty
Good idea!
Holy shit what a legend.
You guys don’t talk too much at all. Most of us like the fact that you explain things. Keep up the good work fellas.
We will, John!
I agree!
Don't listen to the whiners, we love the detailed instruction you guys give.
Yep. Thanks.
🙃🙂😎
Yes keep taking, I watched the hotdog video twice and leaned both times from yalls discussion.
I’ll be honest, I don’t think anyone actually said that.
@@BrotherKellerman there was a comment or two on another video where someone mentioned that. I know my comment is invalid if I can't prove it, so I'll see if I can find it.
I agree!! I don’t watch videos like this because it’s so soothing to watch someone make sausage 😂 I watch because I want to learn more about making sausage. Your instructions and commentary are very well done. Also, I really appreciate how you sign off, not ashamed of your values.
A good teacher explains everything without preaching or judging. I really like your style guys. Respect.
I appreciate that, Rick!
Fellas you’re talking is teaching! You can’t fix stupid and there’s a lot of stupid out there. Love you guys
Amen Marty, Amen 👏👏👏👏👏
Apparently you can’t fix people’s shit grammar either.
exactly the brothers talking helps me understand how the process works.... they are the best
I guess the people who think you talk too much already know everything, so why are they watching your videos. Keep talking.
Agreed. I’ve learned so much from both of them and the talking was key. Plus, the history of the processing is super interesting.
You guys are absolute pros. Keep ALL the commentary - we're here for the education and your years of experience.
Your explanations are what make your content so fantastic. This is my favorite channel and I’m not even a butcher let alone a hunter. It’s great to see where our food comes from and the respect you both have for the animals. Keep up the great work. God bless!
Glad you like them!
You guys don't talk too much . Your talk makes sense like a father explain to son 👍👍😍💡
Really appreciate this, Jakes!
Don’t stress the talking to much you never know who’s going to watch your videos if it’s someone who knows nothing about this or the process and wants to learn then explaining everything in depth is key
Newbies are out here. They're great teachers.
Exactly.
I'll second that. I just found this channel and will be watching a lot. Great teaching fellas. Appreciate it.
100% this. I like that I can link your videos to people and not have to explain everything as I am learning as well.
Your commentary is essential and it’s always very well done , not rehearsed !!👍👍
Exactly! , you don’t want to hear them talk? You have a mute button
for a reason 😂
Public safety
The commentary helps me actually learn what they're doing and WHY they are doing it!!! Its important to learn from PROFESSIONALS esp with game that could kill you if not processed properly.
My favorite new show to watch! Very informative.
Don’t listen to the negative comments. You guys talk the perfect amount and are super educational. Perfect video as always, keep up the great work!!
You can never explain a process “too much” I truly appreciate the knowledge you are passing on. I will be purchasing my own equipment soon to start making my own. You truly are a inspiration when it comes to making your own at home! Thank you for the knowledge.
That is awesome, Ray! You have our best wishes for your success 💪
Fantastic video, am glad you all explained everything in detail. What was your ratio for the fresh garlic, cheeses, and Jalapenos? I might have missed it but what casing do you recommend?
Keep talking guys. A lot of us need step by step in this stuff. The people complaining can stop watching. 👋
💯 👏🏻👏🏻👏🏻👏🏻👏🏻...
The amount of talking you guys do is the reason I love to watch your content! Hands down the most informative videos when it comes to this stuff!
💯💯💯🤙🏽🤙🏽🤙🏽
Just got home from visiting the store
Dont change a damn thing love how in depth u talk about what is going on
I absolutely love the fact you guys explain everything so well that’s why we are all here to learn from professionals!!!
I really like summer sausage.
But, the best way I've had it. Is mixed with Mac an cheese.
That cheddar and jalapeño would make great Mac an cheese.
I recently purchased a large tub of Bearded Butcher Original rub. I have been using it on everything lately! Great spices, quality products! Thanks guys.
Try the Hollywood flavor,it is superb!!
I want to butcher my own hog now that I binged watched all there videos the past month or 2! Love the content guys!!!
There's a lot of local farmers who sell whole hogs that are 100 times better than the crap from the supermarket. My family's farm even raises certain breeds for people. There's one restaurant that they just raise their hogs for them. The restaurant supplies the piglets and when the time comes a mobile USDA inspected processor comes out and processes them and delivers them to the restaurant. We're simply contracted to feed them and they handle the rest.
But any farmer worth buying from will be happy to show you around their farm. If they don't want to I'd be leary about buying from them without good references.
As for where to look, I know some people who advertise on Craigslist, farmers markets or you can ask around your local feed store.
But once you have a good pasture raised pig you're going to wonder how you ever ate the crap from the supermarket. But best of all is that a lot of the time it's cheaper too. Especially when you break up a half or whole hog.
You guys do great unfortunately there will always be those unhappy individuals that only look for something to criticize. Thank you for the valuable information.
Marty Cloyd explained it perfectly on one of the comments above Mike🤝
Or other people just have opinions
Keep talking guys I absolutely love it and I just love how you process an animal…I wish I knew how to do that! so guess what I’m gonna keep watching you!😂
Traditional American garlic summer sausage. I recall my grandparents made summer sausage in the mid 1970's without any fancy commercial equipment. They used a hand crank meat grinder with a sausage attachment and a hand-built brick grill/smoker out on the patio. I'd like to see how to actually do this at home with the minimum money spent on special equipment. And if possible, using only ingredients commonly available to 1970's home kitchens.
No doubt the cost of all that equipment has to be 2 to 3 thousand dollars which frankly I don’t have to make such a small amount of sausages and nor dobI have a place to store the equipment 10 or 11 months out of the year.
agreed I have similar about 2 steps down from this equipment and its nice but not necessary title of this video should of been product placement
Thanks guys, after 8 years I'm finnaly back in the woods. Broke out my grinder, mixed my spices, made my venison sausage. More to come, about 100 lbs. Can't wait to present a pile to my hunting buddy, my Son. Rest in piece Karen, the grinder you bought me is back to work.
Hey Joe, we offer our sincerest condolences. Anyway, we're very happy to hear you're back in the game and ready to fire up that grinder. Wishing you all the best!
@@TheBeardedButchers Thanks, I just posted a comment pleading with people to support the local butcher. Stay away from Walmart. Let's take America back, in every way
That is poetic brother
I LOVE your vids. They literally have taught me how to butcher. I only started hunting a few years ago and to this day I still have yet to ever take a kill to a butcher. It's so gratifying to be able to take something from the field all the way to my plate.
Keep up the work and explain away cause it helps me. Just make sure of cutting is going on no stories lol
I think it's so cool to see a family business being run this way you guys should be proud of yourselves keep it going I'm a big fan
Thanks, Kelly! We're very proud and grateful of how everything is going so far! 🙏
The great thing about y’all talking all the time if you give so much instruction a person can go in to doing this blind by listening to you keep talking the heck with those that say you talk too much
Thanks for sharing this video. Last I took the time to invest in the equipment also and just ground up our first batch (deer) into hamburger and pan sausage. We are now going to try our hand at links. Thanks for the clear explanation your videos.
Good stuff!
I don’t think you guys talk too much... as a matter of fact the info you give is very helpful... continue to do what you do but you can’t please everyone... thanks for what you do...
Whoever said that y’all talk to much is not someone who’s not interested in step by step instruction, it’s a teaching moment, if y’all wasn’t saying anything they would want to know. So I thank y’all for explaining step-by-step what to do how to do an what to use to make it easy. Take care until the next video. I love Summer sausages and jalapeño and cheese one looks great the regular one day to though looks amazing
As always the best videos on you tube. Don't ever stop talking on your videos. I enjoy the learning and how to process of you guys explaining things. Keep up the great work.. and as always faith,family, food and the great outdoors.
God bless
I agree with those criticizing you, yes you talk too much, too much empty talk, just killing time
I lovedthe video but I would like to know what is the target temperature of your smoked summer sausage?
04:23
Seth, Scott: ignore them, we (wife, myself and daughters) enjoy your vids and keep up the commentary and good work. From a BBB fan, all the way from South Africa 🇿🇦🇿🇦
Don’t worry about talking to much. Whoever made that comment is a chooch.
As a former shop teacher, and having worked in a, "meat department," I like how you present the videos. You don't talk to much, the information is pertinent and we'll presented.
My difficulty is keeping my bearing on sections of meat and finding reference points. Meat doesn't have geometric shapes for reference. More reminders of where on the carcass the cuts are being made, and why, (i.e. accessing the loin), are helpful. You do pretty good at it, but you processed for years. Reference point reminders help.
Those are fair points! Thank you! 😀
Please do NOT stop talking. Not all of us are experts, and need as much help as we can get!
Has anyone tried to reach out to Meat Eater for a collaboration? Going with them for a hunt, then back to you for processing, cooking, and enjoyment? Your philosophies are aligned.
I consider your videos school and I sure wouldn't learn much from a teacher who wouldn't talk. Very nice lessons today. Thanks.
Just found this channel you guys are awsome :)
Hope you're liking our vids so far 🔥
Couple years later and i still come back to this video to make sure im doing everything right. And to remember cooking times and temps. This video is the gold standard for me.
Hi guys! Don’t mind the whiners, keep up the good work. Quick question. Can I change the pork fat with beef fat? Cuz we don’t eat pork✌🏽
Go for it!
Dude, you two are freaking awesome! I just watched the butcher TV show, I didn't even know that was a thing till today. Seth, you definitely won that, screw what the judges said, you owned that competition! You guys are awesome, keep up the instructional videos to teach us dummies how to eat good! 👍👍👍👍👍👍👍
I’m the one that needs all the talking to fully understand stuff so thank you!
Bad ass video editing and the introductory. Love it. Don’t worry about people saying you talk too much, talk as you like because you guys teaching and explaining it as you are showing us and that is appreciated. Thank you guys, you guys are awesome and your hard work is very appreciated. 🙏👍
We appreciate it!
I personally truly enjoy the way that you take the time to explain the entire process!
Im glad ur talken .If u didnt id be lost n not know wtf im doen . im ol skol butcher not jus meat cutter So talk all you want n need to.The problem is sum pp think they know everything n trurhfully they dont know jack . Im statenisland ny we Love you guys .
We appreciate that, Armand! No worries, we'll keep talking and sharing our knowledge with y'all! 😉
Your videos are great for both my wife AND me. She drools at your guns and I learn how to make great meats! Keep up the great work!
Thank you for showing the real way this is made including the "cheat" ingredients.
Around $1900 for the equipment they showcase. Honestly I thought it would be more. For those of us who hunt enough and make these products, its worth the cost. My 2cents
Just the smoker is 1500...
@@chevy16001 Guessing that is everything besides the smoker. Grinder, mixer, stuffer & vacuum sealer comes to $1880 before any tax and shipping. Then yes if you don't have a smoker already, that will run another $1500 for that model in this video.
@@chevy16001 Buy a Pitt Boss pellet smoker for 1/3 the cost of the over hyped and over priced Traeger.
Honestly if you’re just processing an animal or so you don’t need this high of capacity. Their cheapest grinder (500w) is $100 and a good sausage stuffer can be found for $100 or so as well.
You can also find a good pellet smoker (traeger style) for $250 on sale. And you can certainly use a stand mixer for the mixing part - or get a workout with your hands.
This is accessible for a bunch of folks-especially those of us who only process an animal or a few per year.
Just saying - for those who will say that it’s too expensive.
You do not talk too much! You explain in detail what's going on. I love it! Especially when you guys break down the animals. Lots to learn from you guys!
Si son los trastes para hamburguesas y los hechos y el salami
I will be going hunting for my very first deer next deer season and I am finding videos so I have ideas on how to process the meat. You guys are awesome! My coworker said to
Check out the Bearded Butcher and I’m glad I did.
What a great thing to hear! Best of luck with your hunt!
Actually i love the talk because i get the exact information am looking for unlike just watching a video and not learn anything. Great video and good job.
Never thought I would tell another guy that his sausage was beautiful but here I am now... LOL
"Our grandfathers did this by hand." lol... I'm still rocking the hand cranked grinder for my sausage.
Grinder! Luxury ..I use 2 knives 😐
Talk...Heck Talk MORE! haha. You guys are awesome! The information you provide is invaluable. Those that appreciate explanation, appreciate you!
Uhhh....I CAME HERE for the talking/explaining. I'm new at casings and I'm learning. TALK AWAY lol
Whoever said they talk too much shouldn’t watch their videos.
I’m too immature for the part where he started tying the sausage
For a German like me, you guys speak a very understandable American English. I love it. It's really interesting to be educated the real butcher knowledge by real butcher's. Greetings from East-Germany
Thank you for all the comments throughout your videos. Invaluable information. Much appreciated!
Bearded Butcher
My mix is not tacky… u think it might b because I used a 3/8” plate? I like course. But U think this might b too course?
I might run thru a 3/16 plate in morn before stuffing it. I’ll update if it makes it better.
Also I used 11lbs beef 17 lbs pork but and a sausage mix from allied Keneco.
I’ve made sausage many times only a couple times has it come out crumbly…. Hopefully not this time.
Thanks please respond with your thoughts
Scott and Seth: I’m getting ready to do your recipe today and I’m pumped. I’ve made venison summer sausage 2-3x before, I’ve used mixes and I’ve used recipes with OK results but nothing that came near the phenomenal category. I’ll let you how it’s turns out, and to echo most of the other comments, THANK YOU! - Aaron from Green Bay, WI
Awesome, Aaron! Good luck and happy grilling! 😁
I remember the most from the teachers that spoke a lot and explained everything. Thank you for what you do.
would be pretty quiet if there were no talking
Love yo
u guys. What's your take on a ceramic grill? I know you promote or promoted BGE. I've been cooking/smoking on a KJ Classic. Same temp, same time as a Tregar?
TALK TOO MUCH??? That's a solid NO!!
When my kids were in high school I made my own sausage and summer sausage. UA-cam wasn't a thing. I mixed in the grinder the same way you did. My stuffer has foot controlled variable speed. At first I tried doing it with the grinder but if you didn't time it right it blow the sausage casings up. I don't have a meat mixer. I have a chamber vac. Now that some of the grandkids are getting older it's time to start making sausage again. The one thing that I did, once, was try to mix the cheese (not high temp lol) in the grinder. That was a big mess. It never occurred to me to mix by hand. I only tried cheese once. Now I know how to do it so I'll try the right way. You're right, the satisfaction of making your own sausage is a bonus to the tasty sausage you'll get. Sometimes I'd turn a whole deer into sausage (not the backstrap and tenderloins though).
The meat consistency change reminded me of how some bread dough changes during kneading and shaping.
Not gonna lie, that intro song was amazing.
I love how you explain everything. Never heard of summer sausage in the UK. My mouth is watering here
You should try them! Perfect for hot summer days!
So I just discovered you guys by accident, AKA "The Algorithm", and I usually dont watch food videos that go this long, but DAMN! These boys know their stuff and I enjoyed every second of it. Its good to see conservative cooking bros that don't harp on about politics, but actually get down to the techniques and the science behind it!
None of the theatrics, and the "Oh my God, this is the best stuff I've ever made!" crap. Just real food, no waste, sustainability and cooking science.
Bravo! You have a new subscriber!
Woohoo! All thanks to the UA-cam Algorithm! Welcome aboard, Lasher!
Nah, we love hearing u…I have 2 sons in their 30’s….I’m 67….lived a life similar to ur dad….no Vietnam but raised in the military even Fort Bragg… and my young son is a DI Staff Seargeant Ft. Benning Ga.
I made summer sausage yesterday. Came out great but the casing shrunk up a little. I start at 120° for 2 hours, 160° for 2 hours, 180° until I hit 155°. It seems like it took for ever to reach 155° I had to finish them in the oven. Any recommendations?
Had to add another comment man w/ a ps of sunshine summer sausage love n gd family n friends thats the life
Keep talking, it's like hanging at a friend's house that shows you how to do stuff right!
YALL THE ONLY ONES IVE SEEN EXPLAIN EVERYTHING! Keep on explaining!
You guys are amazing. And my family is absolutely addicted to your seasonings. All of them! But our favorite, if we have to choose, is the Black! Best steak/ venison steak I've ever had in my life due to the flavors in your Black seasoning. My husband actually learned ALOT about butchering from your UA-cam channel. We used to pay to have our harvests processed by butchers but it was SO expensive and not to mention, I'm pretty sure we lost a bunch of meat in the process. But anyway, we do it all at home now. Its been 4 years since we started processing our own. And it is so rewarding! Anyway, I just wanna say thank you from Colorado! We appreciate you! And will be customers for life!
Wow! Thanks so much for this, Carrie! So glad to hear the Black's your favorite! 😁
Great video Guys ,,very well explained.One Question…what is the actual meat weight to mix in the 50lb mixer..will it truly do 50 lbs with good results..or is it best to go less lbs,,,maybe 40 lbs..not to overload mixer and over work the meat to get a consistent mix,,Thanks again
Ooo! Ooo! I Know! Why don't you do an old style Silent Movie black and white video ! You know the type. Like Fatty Arbuckle and Buster Keaton did. Find some of the silent picture music for your score and let the you tube audience Read all your explanations. It will be fun seeing you guys do your processing as you usually do but really fast and exaggerated , like they did in the silent films of past. Oh! process it steampunk style. Bring he family in Bowler and top hats and help with a Steam punk day at the ye old Butchery.
My father was a butcher many years ago. He was very strict on the quality of processing everything "meat". So happy to see you guys do everything with so much integrity. Keep the faith brothers !
Its awesome you guys talk too much, very informative. Thats why some enjoy your video's.
Glad you think so!
In reference to some saying there is too much talking: my husband and I love your videos specifically for their educational value. You are an awesome teacher and make everything so understandable. Please don’t edit your comments.
I appreciate that, Janis! Won't change a thing, then. Thank you! 😀
Keep talking, that's why most of us are here, to learn! I have a question. I have a lot of ground already frozen. How would you suggest I cut in the pork fat? I assume just pass through a smaller grider plate with the fat but wanted some guidance. Thanks for any advice and keep the vids and education coming!
I agree with a bunch of the other comments. Giving a full explanation might take longer but those of us that want it get more out of it. Although, maybe this is a way to make more content? Make two versions? One where everything is explained and one where you just say "add this, then do that. Next step." IDK
Love the explanations, venturing into sausage making and y’all my teachers! Much love from Zimbabwe!
Big up 💪
I’d like to see a video on how to “render” pork fat
I have watched your Summer Sausage video about 4 times and yesterday i took the big jump. I didnt have any venison, so i did beef summer sausage, with some added pork fat. I made both plain and jalapeno cheddar, and used the basic spice recipie that you had listed with this recipie. It was absolutely the BOMB. I already had a 20lb manual meat mixer, along with a smaller 5lb sausage stuffer, and then smoked in a Camp Chef pellet grill. Once i cut into one this morning and sampled i was amazed. Please keep making these videos and i really enjoy and appreciate all of the talking and instructions you give in the videos. Again thank you.
Fuck that, you guys are great teachers, please continue to explain as much as you please.
To really learn something, you need to know more than *HOW*, you also need to know *WHY* and you fellas break that down for us.
do yall sell summer sausage to the public
Love your videos, thank you for the step by step an banter.
Wow....This was exactly what I was looking for. You guys are awesome and I love the amount of detail you share. God bless you both and your families! Happy New Year!
Wow! Glad to have provided what you were looking for, Michael! Happy new year to you and your loved ones! 😀
You guys literally give away priceless info for free. Whoever complained about “too much talking” doesn’t deserve y’all. You guys are my go to channel! Thanks so much for the knowledge
We're really happy you think so -- thanks! 😀
You guys are the best on the internet for your detailed tutorials... but I hate you because you made me order 900 bucks worth of Grinder and mixer and crap from Meat!.... You've inspired this aspiring Charcuterist to go for it!
I love your channel I love the way you explain things I love the way you educated me in the process of getting different meats butchered but there’s one thing that I do want to know. And it’s about the pink Curing salt. I understand it has nitrates doesn’t it contribute to cancer? I would love to eat more Summer sausage. But nitrates has stopped me from doing so. Please let me know if you know thank you keep up the good work.
I love y’all’s videos. Keep them comin.
I've binge watched your channel and then rewatched a bunch of episodes. I invested in some of the MEAT products on your recommendation and they have been a game changer. I also used the knowledge gained to butcher a wild hog I recently harvested. Thank you for a ton of great information. Keep up the great content.
Love this! So glad to hear how its been going great for you, and that our videos help! Stay tuned for more!
Hi Guys, excellent job on the Summer Sausage! You explain the steps very well. I've been smoking meats for 45yrs and you guys have taught me some things I didn't know. Hats off to you gentlemen!
I'm with Lawrence give me all the info to get stuff done cuz I already have everything you have and I'm thinking about starting my own business keep up the good work boys
I grew up in the 60's and 70's in the midwest. I loved summer sausage and venison sausage. Tastes have changed, and I am unable to find good sausage. expecially venison sausage. Is there the ability to reproduce the same spice mix?