I saved a hawk while I was out hunting when I was 14 or 15 years old. It had a broken wing (not sure how it happened) I threw my hunting jacket over its head and carried it out 4 miles. I took it to a vet and the fix him up and it made a full recovery. I got to see them release it back into the wild. One of my favorite memories
I had one that had one of my hens pinned down and screaming. My evil, vicious and GIANT Asian Black rooster jumped and beat the Holly HELL out of him! Saving the hen(temporarily) and mortally wounding the hawk with his 3 1/2-4 inch spurs! He’s an evil bastard of a rooster but a DAMN good rooster! He keeps his flock together and will fight ANYTHING that threaten them! I’ll be honest, he scares the sh•t outta me but has earned his keep with all the hens he’s saved me. Only the hen the hawk disemboweled when he squeezed her body pinning her down. Which I had to dispatch and put in the pot.
Been watching every video you make for years. I can't imagine how much work goes into these, but this one and the squirrel one are some of my favorites you've ever done!
Johnny lives alone in the woods posts videos online of him getting loaded up and stuffing his sausage. He then realigns himself and goes bird watching. Johnny's hog gets loose and at first he feels conflicted, but then he decides to whack his pork twice and since the weather is right he can just let it hang out for a while. The next day, while stuffing his sausage again, he isn't sure how much pressure he can apply before damaging his gear. He finds he has a hot spot in the back left and then begins probing. After a while, Johnny's hands, his clothes, and even his cat smell like his sausage. He takes some time to clean himself up. He acknowledges that he has some voids and addresses his droopy, dangly, wrinkly meat. He prepares his sausage for the holidays to share it with others and they all agree Johnny's sausage better than Jim's gas station sausage. Johnny is feeling good about his sausage stuffing adventures.
Great video! If you partially freeze your ground meat between grindings it will grind much much better. You can also put your metal grinder parts in the freezer to help keep things colder during the process. This makes me want to try some of the bearded butchers seasoning next year.
Love this type of content! Very much how my days go in the fall. Load ammo, shoot deer, butcher chickens, process meat, repeat. Just ordered a sausage stuffer after watching this video. Have been contemplating it for a few years because, as you said, doing it with the grinder really sucks. Looking forward to seeing how well it works.
Took an 8 point this past Saturday on opening day with my 223, I'm probably the only one in my area that used a 223 as most try to carry the biggest boom stick they can get. Glad to see you back, nice video!
Never used a 223 for deer, but my only one is a AR with a 20” heavy barrel so I’ve got dozens of other options that are far easier to carry around the woods. This year I used my Winchester 94 in 30 WCF, at 20 foot that 101 year old rifle was plenty enough for the buck that showed up lol. luckily it was nice weather, had my savage 110 in 270win set up as a backup in case of precipitation as the older collectors prices don’t get to go out in the weather
Even at short distances, I won't use less than a 6mm bullet. I would rather have a bigger, slower bullet than a super fast small bullet. Frankly, I think the 30-30 and 300 BO are ideal 100 yard cartridges.
@@texpatriot8462 I used my 300BO 9" SBR with 110gr Varmint rounds for a deer this year and I have to agree that it is probably one of the best rounds I have used. Those varmint rounds expand perfectly out of a short barrel and should be good out to 200 yards which is more than enough for my area. I have never had an issue with my 223 though. If you have a 20+" barrel you can get great velocity with a heavier 75gr bullet. The SBR is just so much nicer to carry around being so much shorter and a little bit lighter.
I can certainly relate! I catch hell every year going out with my SOLGW 16" here in western MD and I've actually been using factory loadings from Speer in both 62g & 75g. I'm still trying to gather as much information possible before I start purchasing stuff to FINALLY start reloading. I've been contemplating reloading for far too long now and need to get brave and take the jump. What's your choice cartridge in 223/556 for deer? We get pretty large whitetail around the Appalachian here and Speer has never let me down. Tried some 62g federal fusion and actually had less than stellar results which was odd since it's practically the same round almost...
A much appreciated video. Your content spreads far and wide. I'm laying in bed in NYC after a successful week of hunting with my wife (she's an accountant in Manhattan--her co-workers would be aghast) at my side. We have venison night after hunting season here at the Elks Club. We get to try everyone's creativity and efforts at processing and preparing game for nourishment. It's a great way to share ideas, especially with sausages, jerky, etc. I know how much effort that this one took to edit. So, again, much appreciated.
Hrhr and American using German Words the good old German Bratwurst is universal 😜 we are Famous in the whole World for 3 Things Beer Bread and Sausages all together makes a good Brotzeit Nice to see a new Video from you Shanon hope you doing Well Greetings From Germany
I came here for the 223 loading, and ended up learning how to harvest game, process, and make sausage and meat sticks. And now I'm hungry, looking in my freezer wishing I had some of these to grab! Great video Johnny!!
Just getting starting here, but I thank you for putting in all the work to go from start to finish and show every step along the way. The amount of work it took must have been incredible. Hope you had a nice Thanksgiving.
You Make it look easy. I know how much work it is to load bullets . Hunt and process meat. Regular chores such as feed animals wash clothes ect. Never edited a video. I'm told it's a bit of work as well. A man that does not work does not eat. It's all worth it. I can't imagine you have a normal 40 hour job. Not enough time in your week for that. Enjoyed the video.. Thanks!
Ha when you went to show the charge on the scale and tipped it over. I’m very familiar with that Fuuuuu!!!!! Feeling. Awesome video, love the long format. Was already shopping for grinders and stuffers.
Johnny, It is inspirational to see independence in any form, back when you were in the Military fixing radios, even when you were being sent all over the country working for an electronics company, I bet you never thought this is where you would be one-day raising your own livestock, hunting wild game, and processing it all by yourself. I agree that your reloading channel is the main deal, however, showing what you have also achieved (More about you) and your direction in your life brings us closer to "Who you are" and the Man in Kentucky. Peace Bro - Dave
I was hoping you would go old-school with the Remington .243 Winchester, but I know most of your subscribers are AR fans (nothing wrong with that). Glad to see another video from my internet reloading mentor and hero!!
Even God didn't do it all in a day Johnny. Go watch Two guys and a cooler. Eric is a helluva guy and he will teach you as much as you can possibly learn about sausages and charcuterie. You'll be glad you bought the stuffer.
JRB, longtime subscriber here. First impressions of today presentation was your heart isn't into it, your troubled. As the show got underway I think it was one of your best, the content was well thought out, subject matter was very interesting. Keep it up, your creativity is inspiring.
Note to self. Eat before watching a JRB video. EVERYTHING looked delicious. It will likely be close to the seasoning you have now, but I love using McCormick's steak seasoning.
Really enjoyed the video. Just two nights ago I finished packing up a medium buck. Made some breakfast sausage, some plain ground deer, and some stew chunks. Plain old Legs pork breakfast sausage seasoning.
I found this video very helpful and extremely entertaining , especially where you said everything smells like smoke . My clothes , my hands and even my friggen cat smells like smoke. I was drinking water and lost it I laughed so hard I spit water all over the screen of my I-Pad.
Have watched on and off for years now. Your way of going about things is just refreshing and fun to watch. But these last two videos have really been something special. I know it takes a lot of work to make these and I just want to thank you.
I made some breakfast sausage out of last years deer. Package mix from Sportmans Warehouse was really good. I love the idea of the pepperoni sticks, nothing would ever go to waste in this house in a pepperoni stick!
Butcher shop I help out at (8 years now, Jan-Mar) the left over forcemeat (of whatever is being made) in the stuffer spout goes into a "community" tub then freezer. When enough has been collected it's pulled out, thawed, re-ground/mixed and stuffed. We call it "MOX-MIX". Changes every year depending on what's been made throughout the butcher season but never a disappointment. Some years results are so phenomenal that every bite is committed to memory because you know it won't be replicated. Special times.......
Great video Shannon! I've shot exactly one fallow deer that was a wee bit bigger than your doe with the 75gn Gold Dot - fantastic terminal effect. Hit it in the chest, took out both lungs - it reared up on its back legs and fell over dead. Didn't touch the heart or CNS - not seen a deer react that way before! Keep making videos that you want to make, when you feel like making them. It seems many are like me and appreciate your self-deprecating style. If you find it interesting we will too. Thanks again 🙂
Great vid JRB...5.56 reloading, your deer hunt, and finally your sausage making too. This vid combo was excellent. Love to hunt and seeing the home farm was cool as well. Bratwurst, sticks, and sausage looked really tasty. Already have my reloading gear. Working on my off grid homestead too. Now I need to get my sausage stuffing equipment now lol :-) Good content and good vid as always. Great job man.
To get the meat grinder to feed better I freeze all metal parts that come in contact with meat and grind in a cool area. The fat binds them up when it gets warm.
I use a brand of 25lb sausage kits called“Butcher and Packer” in Michigan. Their ingredients include hickory smoke seasoning (plenty of smoke flavor!) so you cure it in the oven starting low (160) for a couple hours, then raise it slowly until the sticks are done just right. So I precut the casing to 22” making it easier to stuff and the length that fits the oven nicely. I also have the same Hakka stuffer! Give them a try! My family loves their venison summer sausage. I clamp the stuffer to my kitchen counter. My meat mix is one pork butt (approx. 8 lb.) and 17lb of venison , no added fat.
Awesome video boss. Still using the 6.5 creedmoor here. Also good you processed your own hogs. What I did with my 4th deer was to pressure can most of it. Around 30 pints. I too, have limited freezer space. Semper Fi
Thank you for the awesome video! All of it looks and sounds like so much work, but fun as well. I'm sure you're glad it's all done, you've got meat for a long long time! "My cat smells like smoke.." 🤣
Tina don’t impress me none. Matter of fact not many new rifles do anymore. Just pitiful production now fore most. Glade to see a new video. I haven’t been hunting either. No motivation sadly. Glad to see I’m not the only one. 223 is a great cartridge for the deer. All needed around my neck of the woods. My state can hunt with any rifle or handgun. 😊 Keep the reload chunking. About only way to get decent ammo anywhere. This one of the best videos you ever made!! 🦌 Day in the life of Johnny!! It’s beautiful your woods look like mine! No 1000 yard hunting. Up close and personal.
Great content Johnny! Loaded some bullets, hunted, killed a deer and processed it! Watching this on a relaxing Sunday evening very comforting for me! Good job!
so gratifying to see that I'm not the only one spilling powder on my bench, HaHa. Keep on Keeping on Johnny!!! I love your videos and will be a fan forever!
I can't speak for the 165 grain bullets but the 150 grain speer hot-cors are an excellent .30 cal milsurp hunting bullet. My garand is an absolute tack driver with them at 100 yards (iron sights) and downrange, I shot a 200-ish pound boar on the run using those bullets in a krag and I broke both shoulders and he did a flip before running not very far into the brush.
Man I have been missing your videos. But this video is impressive. I have been watching ya for 6-7 years. And this video is one of my favorites already. Keep the good work johnny(shannon)!
Newbie tip: spread the rough grind out on cookie sheets and stick them in the freezer for 30 minutes. Then when you break it up it’s the consistency of large layer pellet feed. Runs three the grinder so much easier!
When stuffing snack sticks through a small tube, I add extra water to make the meat flow through the stuffing tube better. Makes it much easier on the stuffer. Just let them sit in the fridge over night before smoking to let some of the water evaporate. I have the same smoker grill, and generally use the “p” setting to hold lower temperature. I usually start at p6 for at least a couple hours, as it holds 140 pretty well. Then I step up p settings every hour until internal temp reaches around 160. Makes a good finished product. I usually smoke for around 5-6 hours.
I find that the second grind (and any subsequent grinds) is much easier if the batch of meat is really really cold. Like, starting to freeze. We will often spread the meat onto baking trays and shove it into a freezer for a bit until it really firms up. This accomplishes two things: first, it keeps the fat from turning into the greasy slippery lubricant and second, it makes the mix much stiffer overall. Grinding will go much more smoothly. I also pre-chill the grinding head and auger to help keep everything really really cold until it makes it out. If you dont' have freezer space for trays, the other way we do it is with a large rotomolded cooler and some ice packs that freeze at 20F. We can keep the meat cold between batches. Grinding is much much easier.
If you twist your ends, they will cook better, use lower Temps too. Try chocolate to cleanse your pallet and burn a match for the smell. It works for pallet fatigue.
@@jamespugh Hope you feel better soon James. I’ve been cleaning things up here, will be busy on that for a few more days! Merry Christmas buddy!🙏✝️🇺🇸🇺🇸🇺🇸
A calm day in the woods makes for a good day! Just seeing deer make it worth the effort. Slaughtering a pig is a two or three person job especially if your cutting cracklings! I remember scalding, scraping hair, and cutting for hours and we usually had four or five people working on it! Family and friends make this work almost fun.
Affiliate links for some of the gear I used:
Sausage Stuffer - amzn.to/3XHnDzE
10mm Stuffer thing - amzn.to/3gEgqQ5
Vacuum sealer bags - amzn.to/3AQ5up8
Meat saw - amzn.to/3EIicaW
Stainless sawzall blades - amzn.to/3F6TwtW
Did you end up selling that tikka 308?
I saved a hawk while I was out hunting when I was 14 or 15 years old. It had a broken wing (not sure how it happened) I threw my hunting jacket over its head and carried it out 4 miles. I took it to a vet and the fix him up and it made a full recovery. I got to see them release it back into the wild. One of my favorite memories
Well, that’s cool as hell.
That is so cool of you!
Don't bring Owls to Michigan DNR. They kill everything.
Between red tails, and baldies, my favorite birds.
I had one that had one of my hens pinned down and screaming. My evil, vicious and GIANT Asian Black rooster jumped and beat the Holly HELL out of him! Saving the hen(temporarily) and mortally wounding the hawk with his 3 1/2-4 inch spurs!
He’s an evil bastard of a rooster but a DAMN good rooster! He keeps his flock together and will fight ANYTHING that threaten them! I’ll be honest, he scares the sh•t outta me but has earned his keep with all the hens he’s saved me. Only the hen the hawk disemboweled when he squeezed her body pinning her down. Which I had to dispatch and put in the pot.
Been watching every video you make for years. I can't imagine how much work goes into these, but this one and the squirrel one are some of my favorites you've ever done!
Johnny lives alone in the woods posts videos online of him getting loaded up and stuffing his sausage. He then realigns himself and goes bird watching. Johnny's hog gets loose and at first he feels conflicted, but then he decides to whack his pork twice and since the weather is right he can just let it hang out for a while. The next day, while stuffing his sausage again, he isn't sure how much pressure he can apply before damaging his gear. He finds he has a hot spot in the back left and then begins probing. After a while, Johnny's hands, his clothes, and even his cat smell like his sausage. He takes some time to clean himself up. He acknowledges that he has some voids and addresses his droopy, dangly, wrinkly meat. He prepares his sausage for the holidays to share it with others and they all agree Johnny's sausage better than Jim's gas station sausage. Johnny is feeling good about his sausage stuffing adventures.
Johnny sure knows how to live
Man this was a great vid. Thanks for taking the time and bringing us along. Love real living.
I'm really digging the jrb cooking segments while mixed with the regular content, makes me want to get out and hunt again
The most unique Reloading, Entomology and Cooking Show on UA-cam!
Great video! If you partially freeze your ground meat between grindings it will grind much much better. You can also put your metal grinder parts in the freezer to help keep things colder during the process. This makes me want to try some of the bearded butchers seasoning next year.
A ton of work that pays off. Thanks for inspiring me to do my own sausage.
I like the long form video. I always thought Brats were boiled for their initial cook. Yours look great though. The cooking segment - two thumbs up.
Keep the rooster I don’t think he bothers any of us. It’s atmospheric and nostalgic , reminds me of childhood.
Those smoked sausages look so good. All of a sudden I was over an hour into a video 😂 Great video as always
Those chickens were super happy. They said I'm fine with you making noise all the time as long as I get me some scraps.
Holy crap, Sunday just got a heck of a lot better!
Love this type of content! Very much how my days go in the fall. Load ammo, shoot deer, butcher chickens, process meat, repeat. Just ordered a sausage stuffer after watching this video. Have been contemplating it for a few years because, as you said, doing it with the grinder really sucks. Looking forward to seeing how well it works.
Took an 8 point this past Saturday on opening day with my 223, I'm probably the only one in my area that used a 223 as most try to carry the biggest boom stick they can get. Glad to see you back, nice video!
Never used a 223 for deer, but my only one is a AR with a 20” heavy barrel so I’ve got dozens of other options that are far easier to carry around the woods. This year I used my Winchester 94 in 30 WCF, at 20 foot that 101 year old rifle was plenty enough for the buck that showed up lol. luckily it was nice weather, had my savage 110 in 270win set up as a backup in case of precipitation as the older collectors prices don’t get to go out in the weather
Even at short distances, I won't use less than a 6mm bullet. I would rather have a bigger, slower bullet than a super fast small bullet. Frankly, I think the 30-30 and 300 BO are ideal 100 yard cartridges.
@@texpatriot8462 I used my 300BO 9" SBR with 110gr Varmint rounds for a deer this year and I have to agree that it is probably one of the best rounds I have used. Those varmint rounds expand perfectly out of a short barrel and should be good out to 200 yards which is more than enough for my area. I have never had an issue with my 223 though. If you have a 20+" barrel you can get great velocity with a heavier 75gr bullet. The SBR is just so much nicer to carry around being so much shorter and a little bit lighter.
@@texpatriot8462 30-30 probably the best brush gun ever made. Ideal for Pa.
I can certainly relate! I catch hell every year going out with my SOLGW 16" here in western MD and I've actually been using factory loadings from Speer in both 62g & 75g. I'm still trying to gather as much information possible before I start purchasing stuff to FINALLY start reloading. I've been contemplating reloading for far too long now and need to get brave and take the jump. What's your choice cartridge in 223/556 for deer? We get pretty large whitetail around the Appalachian here and Speer has never let me down. Tried some 62g federal fusion and actually had less than stellar results which was odd since it's practically the same round almost...
A much appreciated video. Your content spreads far and wide. I'm laying in bed in NYC after a successful week of hunting with my wife (she's an accountant in Manhattan--her co-workers would be aghast) at my side. We have venison night after hunting season here at the Elks Club. We get to try everyone's creativity and efforts at processing and preparing game for nourishment. It's a great way to share ideas, especially with sausages, jerky, etc.
I know how much effort that this one took to edit. So, again, much appreciated.
Loaded up some hornady FTX for my sister in law. Opening day is tomorrow. Hopefully they work well
Hrhr and American using German Words the good old German Bratwurst is universal 😜 we are Famous in the whole World for 3 Things Beer Bread and Sausages all together makes a good Brotzeit
Nice to see a new Video from you Shanon hope you doing Well Greetings From Germany
I came here for the 223 loading, and ended up learning how to harvest game, process, and make sausage and meat sticks. And now I'm hungry, looking in my freezer wishing I had some of these to grab! Great video Johnny!!
Just getting starting here, but I thank you for putting in all the work to go from start to finish and show every step along the way. The amount of work it took must have been incredible. Hope you had a nice Thanksgiving.
Johnny is a legend.
Hey Dummy Round…good to see ya here…JRB is the man…great truthful, zero bullshit info delivered in a totally understandable way 👍👍👍
You Make it look easy. I know how much work it is to load bullets . Hunt and process meat. Regular chores such as feed animals wash clothes ect. Never edited a video. I'm told it's a bit of work as well. A man that does not work does not eat. It's all worth it. I can't imagine you have a normal 40 hour job. Not enough time in your week for that. Enjoyed the video.. Thanks!
You really have a beautiful place. Thanks for sharing. Now I’m hungry!
I had a tough day yesterday, couldn’t sleep at all. At least I had this video to keep me sane while I couldn’t sleep.
Ha when you went to show the charge on the scale and tipped it over. I’m very familiar with that Fuuuuu!!!!! Feeling. Awesome video, love the long format. Was already shopping for grinders and stuffers.
I know the videos aren’t coming out as fast, but I really like the longer video’s
Johnny, It is inspirational to see independence in any form, back when you were in the Military fixing radios, even when you were being sent all over the country working for an electronics company, I bet you never thought this is where you would be one-day raising your own livestock, hunting wild game, and processing it all by yourself. I agree that your reloading channel is the main deal, however, showing what you have also achieved (More about you) and your direction in your life brings us closer to "Who you are" and the Man in Kentucky. Peace Bro - Dave
This is my fav kinda video keep this up sir. Had a buddy shot 2 Doe's with a 16" 556 ar.
I was hoping you would go old-school with the Remington .243 Winchester, but I know most of your subscribers are AR fans (nothing wrong with that). Glad to see another video from my internet reloading mentor and hero!!
Woohoo new video!
Thanks for the Cooking with Johnny. Had a blast with whole video. Thanks for the work!
Even God didn't do it all in a day Johnny. Go watch Two guys and a cooler. Eric is a helluva guy and he will teach you as much as you can possibly learn about sausages and charcuterie. You'll be glad you bought the stuffer.
JRB, longtime subscriber here. First impressions of today presentation was your heart isn't into it, your troubled. As the show got underway I think it was one of your best, the content was well thought out, subject matter was very interesting.
Keep it up, your creativity is inspiring.
Great. Now I want a sausage stuffer and grinder. Thanks Shannon.
Another vote for this format! Looking forward to the pork processing videos.
I'm at the 26 minute mark...Dude, you're killin' me...
Note to self. Eat before watching a JRB video. EVERYTHING looked delicious.
It will likely be close to the seasoning you have now, but I love using McCormick's steak seasoning.
The Bearded Bro's Butchers stuff is GOOD STUFF! Nice video.
I absolutely enjoyed this video, now I want to get into grinding and making my own sausages. Thank you Johnny.
Really enjoyed the video. Just two nights ago I finished packing up a medium buck. Made some breakfast sausage, some plain ground deer, and some stew chunks. Plain old Legs pork breakfast sausage seasoning.
I love the Bearded Butchers channel!
I'm about 5 yrs late to finding your channel 🤣 but definitely enjoying the content
Such a cool video I had to watch it twice!
Bearded Butchers is a great channel.
Thanks for all the content. I wouldn't say it's a catch and cook video. It's much more than that buddy.
Love the hunting and cooking videos!!
Hey man . How's it going
I'm glad I'm not the only one that spills! :) And, I love that "what about me?" look on the face of the chickens.
Lol, "Really good cheese definition." Came here for another reloading video and ended up getting hungry for some venison sticks. Danm you!
Love the Bearded Butchers.
I found this video very helpful and extremely entertaining , especially where you said everything smells like smoke . My clothes , my hands and even my friggen cat smells like smoke. I was drinking water and lost it I laughed so hard I spit water all over the screen of my I-Pad.
Have watched on and off for years now. Your way of going about things is just refreshing and fun to watch. But these last two videos have really been something special. I know it takes a lot of work to make these and I just want to thank you.
I made some breakfast sausage out of last years deer. Package mix from Sportmans Warehouse was really good. I love the idea of the pepperoni sticks, nothing would ever go to waste in this house in a pepperoni stick!
I have been thinking about getting into sausage making. IT IS A LOT OF WORK!! Thanks for saving me. 🙂
This was one of the most enjoyable videos I have watched. You have a gift, Shannon.
Butcher shop I help out at (8 years now, Jan-Mar) the left over forcemeat (of whatever is being made) in the stuffer spout goes into a "community" tub then freezer. When enough has been collected it's pulled out, thawed, re-ground/mixed and stuffed. We call it "MOX-MIX". Changes every year depending on what's been made throughout the butcher season but never a disappointment. Some years results are so phenomenal that every bite is committed to memory because you know it won't be replicated.
Special times.......
Just seeing this vid now but love when you're walking thru the leaves and my closed captioning says "Applause". Thanks for the another great vid
Hey ya Johnny, GREAT video. I enjoyed it as I do all of your content. CONGRATS on the deer. Looking forwards to your next one.
Great video Shannon! I've shot exactly one fallow deer that was a wee bit bigger than your doe with the 75gn Gold Dot - fantastic terminal effect. Hit it in the chest, took out both lungs - it reared up on its back legs and fell over dead. Didn't touch the heart or CNS - not seen a deer react that way before!
Keep making videos that you want to make, when you feel like making them. It seems many are like me and appreciate your self-deprecating style. If you find it interesting we will too. Thanks again 🙂
Dang it. Now I'm hungry. Nice video JRB
If you're looking for a new bolt gun platform, look at the Weatherby Vanguard. The receiver is a tank.
Dude I am starving now. thanks. You need to send me a snack now. lol
After the squirrel video you did, I am PUMPED you did this one.
Great vid JRB...5.56 reloading, your deer hunt, and finally your sausage making too. This vid combo was excellent. Love to hunt and seeing the home farm was cool as well. Bratwurst, sticks, and sausage looked really tasty.
Already have my reloading gear. Working on my off grid homestead too. Now I need to get my sausage stuffing equipment now lol :-) Good content and good vid as always. Great job man.
Had to stop half way and have some leftovers! Made me hungry
To get the meat grinder to feed better I freeze all metal parts that come in contact with meat and grind in a cool area. The fat binds them up when it gets warm.
stepped away from reloading and therefore your channel for awhile (college). glad to see all the cool new stuff you're doing.
Hey Johnny, I'm really liking the combined reloading/hunting, and cooking/smoking etc videos!
I love how you make your sausages in the same style you do your reloading. Same thing really just ones more edible.
Great video! I'm planning on loading 223 this week for deer season.
I did this once. Once.
Sold that stuffer ASAP.
Reloading and hunting while working a full time job is enough. Great video and I felt your pain.
I use a brand of 25lb sausage kits called“Butcher and Packer” in Michigan. Their ingredients include hickory smoke seasoning (plenty of smoke flavor!) so you cure it in the oven starting low (160) for a couple hours, then raise it slowly until the sticks are done just right. So I precut the casing to 22” making it easier to stuff and the length that fits the oven nicely. I also have the same Hakka stuffer! Give them a try! My family loves their venison summer sausage. I clamp the stuffer to my kitchen counter. My meat mix is one pork butt (approx. 8 lb.) and 17lb of venison , no added fat.
Awesome video boss.
Still using the 6.5 creedmoor here.
Also good you processed your own hogs.
What I did with my 4th deer was to pressure can most of it. Around 30 pints.
I too, have limited freezer space.
Semper Fi
I really enjoy your videos I wish you would make more
Awsome video man. Keep up the good work
This is everything I like all in one video!!! What a brilliant format!
Thank you for the awesome video! All of it looks and sounds like so much work, but fun as well. I'm sure you're glad it's all done, you've got meat for a long long time! "My cat smells like smoke.." 🤣
i haven't been able to follow along lately. maybe your heart just aint in it anymore Johnny. thanks for all youve done
I love those pre-cut Wevac bags, good quality, good price, and not having to mess around with the foodsaver type roll is great.
They are much better quality than I expected!
Tina don’t impress me none. Matter of fact not many new rifles do anymore. Just pitiful production now fore most. Glade to see a new video. I haven’t been hunting either. No motivation sadly. Glad to see I’m not the only one. 223 is a great cartridge for the deer. All needed around my neck of the woods. My state can hunt with any rifle or handgun. 😊 Keep the reload chunking. About only way to get decent ammo anywhere. This one of the best videos you ever made!! 🦌 Day in the life of Johnny!! It’s beautiful your woods look like mine! No 1000 yard hunting. Up close and personal.
@beardedbutchers are the best dudes!!!!
Great content Johnny! Loaded some bullets, hunted, killed a deer and processed it! Watching this on a relaxing Sunday evening very comforting for me! Good job!
so gratifying to see that I'm not the only one spilling powder on my bench, HaHa. Keep on Keeping on Johnny!!! I love your videos and will be a fan forever!
I can't speak for the 165 grain bullets but the 150 grain speer hot-cors are an excellent .30 cal milsurp hunting bullet. My garand is an absolute tack driver with them at 100 yards (iron sights) and downrange, I shot a 200-ish pound boar on the run using those bullets in a krag and I broke both shoulders and he did a flip before running not very far into the brush.
Great video, really enjoyed it!
Great video man. Thanks for taking us on the journey.
Awesome vid. Thanks
Love these videos man. Best cook and cleans out there
Man I have been missing your videos. But this video is impressive. I have been watching ya for 6-7 years. And this video is one of my favorites already.
Keep the good work johnny(shannon)!
Newbie tip: spread the rough grind out on cookie sheets and stick them in the freezer for 30 minutes. Then when you break it up it’s the consistency of large layer pellet feed. Runs three the grinder so much easier!
When stuffing snack sticks through a small tube, I add extra water to make the meat flow through the stuffing tube better. Makes it much easier on the stuffer. Just let them sit in the fridge over night before smoking to let some of the water evaporate. I have the same smoker grill, and generally use the “p” setting to hold lower temperature. I usually start at p6 for at least a couple hours, as it holds 140 pretty well. Then I step up p settings every hour until internal temp reaches around 160. Makes a good finished product. I usually smoke for around 5-6 hours.
I find that the second grind (and any subsequent grinds) is much easier if the batch of meat is really really cold. Like, starting to freeze. We will often spread the meat onto baking trays and shove it into a freezer for a bit until it really firms up. This accomplishes two things: first, it keeps the fat from turning into the greasy slippery lubricant and second, it makes the mix much stiffer overall. Grinding will go much more smoothly. I also pre-chill the grinding head and auger to help keep everything really really cold until it makes it out.
If you dont' have freezer space for trays, the other way we do it is with a large rotomolded cooler and some ice packs that freeze at 20F. We can keep the meat cold between batches. Grinding is much much easier.
Good job you made me hungry.
X-caliber barrels makes good prefit barrels for the Tikka
Long video compared to normal but I loved it!!!!!
If you twist your ends, they will cook better, use lower Temps too. Try chocolate to cleanse your pallet and burn a match for the smell. It works for pallet fatigue.
Great video Johnny! Good to see the variety of subjects. Take care and stay safe! God bless!🙏✝️🇺🇸🇺🇸🇺🇸
Hey single shot . Merry Christmas brother. 🎅. Just laying around just had daul hernia surgery yesterday morning
@@jamespugh Hope you feel better soon James. I’ve been cleaning things up here, will be busy on that for a few more days! Merry Christmas buddy!🙏✝️🇺🇸🇺🇸🇺🇸
Would recommend grape jelly to go with the brats that are to Smokey. That’s how we eat our homemade hickory smoked sausage
Thanks for sharing your adventures man , we enjoyed it bro.
This was way better than TV. Awesome work.
A calm day in the woods makes for a good day! Just seeing deer make it worth the effort.
Slaughtering a pig is a two or three person job especially if your cutting cracklings! I remember scalding, scraping hair, and cutting for hours and we usually had four or five people working on it! Family and friends make this work almost fun.
Loving these videos man!