This video was exactly what I was looking for. A common man approach without spending 2 grand on gear. Thank you for taking time to make this. Good hunting!
Never made summer sausage yet from any deer Ive harvested, but this video is definitely a game changer and now I look forward to doing this ! Thank you sir.
Thank you for this and for answering my questions. My batch is amazing. We ended up using 20 pounds of venison, 3.5 pounds of pork fat and 2 pounds of fatty ground pork because not enough pure fat to be had, 1.5 pounds jalapeños with seeds removed, 2 pounds pepper jack and 1 pound cheddar. Ground twice. Filled 33 tubes.
A tip I picked up from watching The Bearded Butchers, after you mix the seasoning and cure in you can run the mixture back thru the grinder. That provides a nice uniform mixture on the seasoning. Hand mix your high temp cheese in after the grinder. And if you want to give the sausage the traditional “tang” you can also hand mix in encapsulated citric acid.
Thank you so much for posting this! We will be processing our own deer this year and we are excited to try our hand at smoked summer sausage. Very well made video!
Great video! I have learned that my local grocery store butcher will give me all the pork fat I want for free if I let him know a day or two in advance.
Great video! I've been checking around for a good price on someplace to Process my deer for ss. Dang paying someone 5.25 per pound for it when I have all the equipment but the grinder.
Thanks for making this video - really appreciate this kind of content and love your channel. Do you think the 5lb stuffer is big enough for what you’re doing? I’m about to order the whole grinder,mixer,stuffer kit from meat! And not sure if I need the big stuffer or just the five pounder.
I also use Smokehouse in Rockford to process my deer. Did you add any extra fat at all to the ground venison? I also had them add pork fat, not sure if I need to add any more
Justin love the vids and the channel. Careful tho the process used does NOT make for a shelf stable product. Traditional summer sausage is actually a fermented product. The cure used keeps it safe in the cooking process. Keep up the good work!
Good vid. Question what exactly is the type of pork fat you are adding. Are you adding straight fat from the butcher or a pork loin or something; in other words is your 5llbs of fat a fatty cut of pork or just the straight pork fat shavings. When I've used pork shavings the fat tends to render out when smoking.
I've done both and had good results either way. My last batch I actually did 50/50 venison and a ground up pork butt and it turned out very good. I've also purchased pure pork fat from the butcher and ground that into the venison at a 15-20% ratio and it worked good too. Whatever you have access to will work just fine.
What Josh said is spot on. The only difference would be when doing smaller sausages I like to have a finer texture on the meat. So running it back through the grinder one more time or having a mechanical mixer is nice as you get a little finer consistency. This is especially true if you're doing hot dogs, not so much for brats.
Sorry Chuck - just saw this! I usually leave it on Super Smoke/low for the first hour or so, and then put it at 200 (which is as low as my smoker will go) and cook it until temp from there.
This was filmed in late November and it was well below freezing overnight so there were no issues leaving it outside in the cooler. If it were a warmer time of the year I would have put it in the refrigerator or on ice for the night.
@@bowhuntordie yeah that's logical. I do the same with the trimmings (I donate that portion to a soup kitchen. Not my cup of tea). I was referencing more those who I've seen stick shoulder meat in a grinder.
We tried high temp pepper jack this year. Turned out great!!
Just found this 3 years later, and it's awesome! You did a fantastic job walking through the process. I feel confident I can do this now. Thank you!
Awesome looking summer Sausages.
This video was exactly what I was looking for. A common man approach without spending 2 grand on gear. Thank you for taking time to make this. Good hunting!
Never made summer sausage yet from any deer Ive harvested, but this video is definitely a game changer and now I look forward to doing this ! Thank you sir.
Thank you for this and for answering my questions. My batch is amazing. We ended up using 20 pounds of venison, 3.5 pounds of pork fat and 2 pounds of fatty ground pork because not enough pure fat to be had, 1.5 pounds jalapeños with seeds removed, 2 pounds pepper jack and 1 pound cheddar. Ground twice. Filled 33 tubes.
Thanks for the info! And I need that hoodie!
A tip I picked up from watching The Bearded Butchers, after you mix the seasoning and cure in you can run the mixture back thru the grinder. That provides a nice uniform mixture on the seasoning. Hand mix your high temp cheese in after the grinder. And if you want to give the sausage the traditional “tang” you can also hand mix in encapsulated citric acid.
Thank you so much for posting this! We will be processing our own deer this year and we are excited to try our hand at smoked summer sausage. Very well made video!
Great video! I have learned that my local grocery store butcher will give me all the pork fat I want for free if I let him know a day or two in advance.
I did the same. Waltons has some great stuff.
Damn it!!! Deer season is over and you just made me hungry. That looks incredible!!!!
Awesome. Thank you for the video. Always wanted you guys to do videos on cooking stuff!!!
This looks delicious. Can't wait to get started! Thank you for this tutorial.
This actually looks possible to do at home! Nice video broski.
Excellent video.
Great utube. Looking forward to making some with my next deer
Great video! I've been checking around for a good price on someplace to Process my deer for ss. Dang paying someone 5.25 per pound for it when I have all the equipment but the grinder.
Thanks for making this video - really appreciate this kind of content and love your channel. Do you think the 5lb stuffer is big enough for what you’re doing? I’m about to order the whole grinder,mixer,stuffer kit from meat! And not sure if I need the big stuffer or just the five pounder.
😋
I also use Smokehouse in Rockford to process my deer. Did you add any extra fat at all to the ground venison? I also had them add pork fat, not sure if I need to add any more
No, you’ll be fine with what they add.
Justin love the vids and the channel. Careful tho the process used does NOT make for a shelf stable product. Traditional summer sausage is actually a fermented product. The cure used keeps it safe in the cooking process. Keep up the good work!
Absolutely great(A);
Good vid. Question what exactly is the type of pork fat you are adding. Are you adding straight fat from the butcher or a pork loin or something; in other words is your 5llbs of fat a fatty cut of pork or just the straight pork fat shavings. When I've used pork shavings the fat tends to render out when smoking.
I've done both and had good results either way. My last batch I actually did 50/50 venison and a ground up pork butt and it turned out very good. I've also purchased pure pork fat from the butcher and ground that into the venison at a 15-20% ratio and it worked good too. Whatever you have access to will work just fine.
Would love more videos like this in the off season! Curious on brats now?..
Same process just diff seasoning. LEM products sells a great brat mix for this and adding in that high temp cheese is MONEY!!! Very easy to do!!
What Josh said is spot on. The only difference would be when doing smaller sausages I like to have a finer texture on the meat. So running it back through the grinder one more time or having a mechanical mixer is nice as you get a little finer consistency. This is especially true if you're doing hot dogs, not so much for brats.
I’m looking at getting some hog ring pliers to seal my casings and the ones I found on Amazon are galvanized will they be ok in the heat?
Legit question, doesn't the internal need to reach 165?
Nope. A lot of folks cook their summer sausage anywhere from 152-160 depending on preference for firmness and texture.
You have a grinder.
Did you leave it on super smoke the whole 5 hours? I’m about to smoke my sausage and snackin sticks tomorrow.
Sorry Chuck - just saw this! I usually leave it on Super Smoke/low for the first hour or so, and then put it at 200 (which is as low as my smoker will go) and cook it until temp from there.
Do you actually store these at room temperature
Did you grind the venison and fat together and also how many times did you grind it?
Twice is usually whats recommended. 1st time a coarse grind. Then come back with a fine grind plate. You can mix the venison and pork afterwards
Where can I get that Hoodie?
Is high temp cheese a special kind of cheese? Or can you use cheddar cheese
It’s a special kind of cheese. Regular cheese will melt and liquify when it’s cooked that long.
To be clear, you use venison meat and straight up pork fat with no pork meat?
You can do either one. If you can’t find pork fat I’ve used a pork butt and grind it in with the venison. Works great!
I made deer sticks and didn’t use any fat and they were really dry
Sorry to hear that! Adding pork or beef fat is a must when making deer sausage or snack sticks. Venison is just too lean by itself.
So what flavor pellets do you like?
I like Lumber Jack's competition blend - Maple, Hickory and Cherry.
How they taste compared to a meat locker doing for you?
They're great! Tastes the same as if it was done by a meat locker...maybe even better!
Where can I get high temp cheese?
You can get it off Amazon if you want! Or check out Walton's - www.waltonsinc.com/
I would be very cautious leaving that unfriderated even with the cure. Otherwise some pretty good info
This was filmed in late November and it was well below freezing overnight so there were no issues leaving it outside in the cooler. If it were a warmer time of the year I would have put it in the refrigerator or on ice for the night.
I'll never understand why people ruin great deer meat by turning it into sausage.
We make sausage primarily out of the trimmings from other cuts. And because it's delicious.
@@bowhuntordie yeah that's logical. I do the same with the trimmings (I donate that portion to a soup kitchen. Not my cup of tea). I was referencing more those who I've seen stick shoulder meat in a grinder.