You’re absolutely correct! Inflation is crazy and it should be our decision what we eat. A lot of folks just don’t want to learn how to do it or spend time processing their own. I’ve taken one deer to a processor in my life and it was because it was a free processing. Good stuff
Bradley: Excellent informative video - one of the many things I like about your videos is that you can't get this info out of a book. Your years of experience with this comes shining through. Thanks for all your hard work sharing your process - really appreciated! Roy
I’ve mixed my own sausage for years. There are some steps in the process I always struggled with. Especially dryness but I never thought of adding water. Again, lots of info. Really enjoyed the vid keep’em coming.
@@kennethvaughan8195 I'm not sure the old dogs don't know more than me, but this younger generation gonna have to Google to figure this stuff out, and they'll have videos🤣🤣
Yes sir! I’ve had some homemade sausage that from a few people and they may have a decent flavor but are usually dry. Especially deer sausage. Fine video bud.
Is there some kind of test for disease required for wild hog? Or just skin it and process like deer fresh off the bone? I've never processed one because someone told me a long time ago the meat needed to be tested for something. I just don't remember.
No, just be careful with pork skinning. The blood can carry disease. We started wearing gloves because we did have a friend get sick from wild hogs. As always, cook it well also
I have tried about every combination of sausage imaginable, and I keep coming back to Original recipe. Just something about good sausage. It's all preference. I'd have to say my 2nd and 3rd favorite are the pepperjack, and jalapeno cheddar. Not knocking green onions, but they'll have their place in another upcoming video😉
Hey brother appreciate ya . 20 present own unleaded plus and supreme is 60 to 80 percent and these fancy car they sold us can't run own less 😊 what happened to us brother
Really enjoyed the video.keep them coming. My kind of life.thanks for doing it.
Thanks to all you that follow along. It makes it worth doing the videos!!
Good video
Thanks, and Thanks for watching!!
Wow that's awesome look good Mahalo for sharing Aloha 🌺🤙🌺
Thanks, appreciate the comment 😊
You’re absolutely correct! Inflation is crazy and it should be our decision what we eat. A lot of folks just don’t want to learn how to do it or spend time processing their own. I’ve taken one deer to a processor in my life and it was because it was a free processing. Good stuff
Thanks brother!! Stay at it!!
Bradley: Excellent informative video - one of the many things I like about your videos is that you can't get this info out of a book. Your years of experience with this comes shining through. Thanks for all your hard work sharing your process - really appreciated! Roy
Kind words of appreciation. Thanks Roy!!
I’ve mixed my own sausage for years. There are some steps in the process I always struggled with. Especially dryness but I never thought of adding water.
Again, lots of info. Really enjoyed the vid keep’em coming.
I had some help along the way on that. Struggled for years till a friend in the sausage industry let me in on the water secret😉
Well I really appreciate you sharing the knowledge. If it weren’t for people like you, who is going to teach this ole dog new tricks. Lol
@@kennethvaughan8195 I'm not sure the old dogs don't know more than me, but this younger generation gonna have to Google to figure this stuff out, and they'll have videos🤣🤣
Yes sir! I’ve had some homemade sausage that from a few people and they may have a decent flavor but are usually dry. Especially deer sausage. Fine video bud.
Thanks buddy!! Save those deer for Frying🤣
I always like your videos bud.
Thanks, appreciate all you guys that are regular followers
What brand of casings do you use?
Brand don't matter long as it's natural casing. I get mine from meat department in Super 1 or from meat processors. Not sure the brands
Where do you get that casing? I have never had casing that long when I do mine but would love that!
Most meat processors will sell you a Hank of casing!!
I appreciate your videos 👍 wish I had the pork or venison to make that
Boston butts and fat back will make as good as it gets if you can catch them on sale
Is there some kind of test for disease required for wild hog? Or just skin it and process like deer fresh off the bone? I've never processed one because someone told me a long time ago the meat needed to be tested for something. I just don't remember.
No, just be careful with pork skinning. The blood can carry disease. We started wearing gloves because we did have a friend get sick from wild hogs. As always, cook it well also
@@godscountryhuntingfishing1638 interesting. Thx!
Where do you get your casings?
I get mine at McCain farms in Calhoun Louisiana. Any processor shot sell you some
You can buy the dry/vac packed online and rehydrate them, but I usually try to find a Hank of casing at the meat processing plants
Thanks for the info, enjoyed your video on mixing and packing. Want to see the video of you smoking them.
20:41 I just found your video really good advice need start making sausage again just subscribe
Thanks, glad you got on board with us!!
Have you ever put green onions in your sausage
I have tried about every combination of sausage imaginable, and I keep coming back to Original recipe. Just something about good sausage. It's all preference. I'd have to say my 2nd and 3rd favorite are the pepperjack, and jalapeno cheddar. Not knocking green onions, but they'll have their place in another upcoming video😉
Like t shirt also.
Danielle actually said when filming this if anyone comments on the shirt, be sure let em know she had it made for me🤣
I got 1hp cabelas carnivore meat grinder
That should be a good one!!
Hey brother appreciate ya . 20 present own unleaded plus and supreme is 60 to 80 percent and these fancy car they sold us can't run own less 😊 what happened to us brother
Government happened