I really enjoy your videos, I’m a 73 year old man, been deer hunting since 1958, at 11 years of age, I’ve only missed 3 seasons in all those years, I still hunt, got a nice 8 point last November, as long as the Lord allows me, Ill be out in the woods. I served 3 years in the Army, one tour in Vietnam, that’s one of the years I didn’t get to hunt lol. I was born and raised in Vermont, but have lived here in Evansville, Indiana since 1966, my wife is from here. Thanks again for your videos, yours are the best.
You can also run a bit of clingwrap down it to clean it out. Also if you let your meat freeze for about 20 mins it will grind easier. That's what 4 years at culinary school taught me lol @@CatmanOutdoors
I made 10 pounds of deer bologna last winter, I used 2 pounds of cheap maple cured bacon from Dollar General store, and it turned out excellent, I got compliments on it. It was a trail bologna, the main issue I had was the cleanup, it was a pain. I ground the meat through a coarse plate first, then twice through a fine plate, the texture turned out just like store bought, only much better.
It ends up becoming an all day deal. I really like those kits. My 2 favorites are the Pepper and the Cracked Pepper and Garlic. I use forceps to tie the ends of the casings. Makes it a little easier. Great video! Now I got to make some!
I've only ever done summer sausage. It's exactly the same thing... I like the smaller casings because I don't have to give so much away anymore. I'm doing this. Thanks Catman!
Great video! I pretty much do the same thing you do! I will put my seasonings in the water and mix them,then pour it on meat. The other thing is I take the racks out of my smoker,and use wooden dowel rods,for me it is easier to hang the sausage.Like the Camo shirt you have on,are you selling them? In my opinion you have the best hunting channel on the web! All real hunting,like most of us do! Ernie
I use the High Mountain Pepperoni flavor and they are excellent. I also just picked up a variety pack where you can sample 5 different flavors of 2 pounds each. excited to try them out. I do not use any other meat, I go straight venison and they always turn out great.
I literally just took some off the grill using bacon as the filler. I've made other sticks using pork fat and pork butt, but this was way easier. And not that much work. Thx for the help it's awesome. Keep up the good work, looking forward to following you this fall, watching you slay the elusive whitetail!
Great video - thank you. Doing my first ever sticks this weekend. Been a jerky maker for years but your video put me over the edge to jump into the stick zone.
That was so interesting, dear Jonnie, we loved watching it & so happiy G-dad was able to taste one of them when we were visiting TN!!! And, of course, he loved it!!!
Just a tip. I do the same with thermometers but kept getting fluctuating temps. The tip was touching the rack or a sausage. They are very sensitive so I make sure it’s not touching. No trouble since. Good video
Good Job Catman… We have till Sunday to tag out for this season. Getting up to 5-6 inches of snow today and more tomorrow, but the wind is going to be a factor with 40 mph gust.
Went out this morning and it was sooo cold, had to call it quits by 8:30am. Took till 2:00pm to get thawed out, was back out by 2:30pm... saw 5 at 60 yards. Season is over, it was a Great Season.
Dang kid! You sir ...get you some stainless steel rods or skewers that span the opening to hang your sticks from. Even if they wood to start. Then you won’t have to risk busting them getting them through the grate. Sell them. The jalapeños will dry enough in the smoker process. Dice them small like the cheese. Hand mix after the grinding then stuff. Good video cat man.
Yummy!! I just made a 5lbs in the dehydrator last weekend. I use the same flavor as you. I never did it with cheese.. if you make another one can you do it with cheese? Thanks for sharing. I love watching all your videos. Great , Great videos you make !!
P.S Using a stuffing attachment on your grinder is equal to an extra grinding. If your aim is to have a sausage texture of 2 grinds you basically end up with 3 when stuffing with this method .
get a hand crank stuffer, i promise you wont regret it. i put it off for many batches of sausage then broke down and got a hakka 15# stuffer off of amazon when they went on sale, best investment of any of my meat processing stuff ive made yet! you wont regret it i assure you. have made about 1,000 pounds of smoked and fresh sausage so far, but this hunting season i will be making snack sticks as well!
nice video man your blowing up compared to last year keep up the good work. also have you ever thought about going duck hunting it is so much fun me and my 3 brothers got into it 3 years ago and we have been hooked since.
I noticed you didnt soak your wood chips in water... is dry wood chips preferred or does it matter . I was thinking if you soak them they just burn slower but I have no idea. Also how many times did you refill the wood chip tray...I dont want to over smoke them. Thank you in advance o. Your response and keep up the great videos they are awesome !!!!
tevis stambaugh I’ve read a lot on this and what I have found is soaking the wood doesn’t have any benefit. Also smoke flavor intensity is personal opinion as I like a strong smoke flavor and keep my smoker rolling with smoke the entire time.
Awesome video man. Keep it up! Quick question though. Say you add cheese, do you add it to the meat before the cure so as to include it in your total weight? Or do you add enough cure for the meat and then add your cheese ?
You need to purchase a sausage stuffer. Well worth it. I have a #12 grinder and stuffed sausage that way many times. A stuffer was definitely a lot faster
I really enjoy your videos, I’m a 73 year old man, been deer hunting since 1958, at 11 years of age, I’ve only missed 3 seasons in all those years, I still hunt, got a nice 8 point last November, as long as the Lord allows me, Ill be out in the woods. I served 3 years in the Army, one tour in Vietnam, that’s one of the years I didn’t get to hunt lol. I was born and raised in Vermont, but have lived here in Evansville, Indiana since 1966, my wife is from here. Thanks again for your videos, yours are the best.
Hope I am still frequenting the woods at 73. Cheers from Henderson, Dale.
Harvested a nice doe on Sept. 29th this year.
@@dalerash6285 congrats!!
You can use round binder clips or metal shower hooks to hang your links! Super easy.
Try running a piece of bread down your grinder when you're done grinding it will get that last bit of meat out and make it an easier cleanup
Jason Jobe great idea!
You can also run a bit of clingwrap down it to clean it out. Also if you let your meat freeze for about 20 mins it will grind easier. That's what 4 years at culinary school taught me lol
@@CatmanOutdoors
Ice cubes run down it cleans it out and doesn't hurt the mixture
@@AnthonyCribbs always
Or onions
Bro, I like how you roll. You are a true sportsman. Keep those videos coming
I made 10 pounds of deer bologna last winter, I used 2 pounds of cheap maple cured bacon from Dollar General store, and it turned out excellent, I got compliments on it. It was a trail bologna, the main issue I had was the cleanup, it was a pain. I ground the meat through a coarse plate first, then twice through a fine plate, the texture turned out just like store bought, only much better.
Snack sticks and Sun Drop are all a country boy needs to survive. Great video catman!
Brother you are on my level! Love your channel.
Excellent job. Great instructional video.
It ends up becoming an all day deal. I really like those kits. My 2 favorites are the Pepper and the Cracked Pepper and Garlic. I use forceps to tie the ends of the casings. Makes it a little easier. Great video! Now I got to make some!
Glad I found this channel man...great stuff
I've only ever done summer sausage. It's exactly the same thing...
I like the smaller casings because I don't have to give so much away anymore. I'm doing this. Thanks Catman!
Cheddar and jalapeno venison anything is heaven on earth
Do you put the peppers and cheese in when u grind
Great video! I pretty much do the same thing you do! I will put my seasonings in the water and mix them,then pour it on meat. The other thing is I take the racks out of my smoker,and use wooden dowel rods,for me it is easier to hang the sausage.Like the Camo shirt you have on,are you selling them? In my opinion you have the best hunting channel on the web! All real hunting,like most of us do!
Ernie
I use the High Mountain Pepperoni flavor and they are excellent. I also just picked up a variety pack where you can sample 5 different flavors of 2 pounds each. excited to try them out. I do not use any other meat, I go straight venison and they always turn out great.
I literally just took some off the grill using bacon as the filler. I've made other sticks using pork fat and pork butt, but this was way easier. And not that much work. Thx for the help it's awesome. Keep up the good work, looking forward to following you this fall, watching you slay the elusive whitetail!
Love the videos. Very informative and very clear instructions!
Great video - thank you. Doing my first ever sticks this weekend. Been a jerky maker for years but your video put me over the edge to jump into the stick zone.
That was so interesting, dear Jonnie, we loved watching it & so happiy G-dad was able to taste one of them when we were visiting TN!!! And, of course, he loved it!!!
made some for the first time this year and some summer sausage!! it is awesome!!
Labor of love 👍 I can almost taste them. Thanks for taking the time to put the video together
Excellent video never made these but I have videos making salt and air dried sausage I might try these coming up look great!!!
Just a tip. I do the same with thermometers but kept getting fluctuating temps. The tip was touching the rack or a sausage. They are very sensitive so I make sure it’s not touching. No trouble since. Good video
To keep the thermometer tips in the air, poke them through a ball of aluminum foil. :)
i use Hi mountain jerky kits they are good too
great video, thanks for sharing
I'm gonna have to give that a try. Well done on the video.
Looks delicious Catman, thanks for showing your technique!
Nice job, and those glass bottle Sun Drops are my favorite!
Good Job Catman… We have till Sunday to tag out for this season.
Getting up to 5-6 inches of snow today and more tomorrow, but the wind is going to be a factor with 40 mph gust.
MJ Hoss go get em!
Anyway u are from central Illinois cause that’s right about what we are getting lll
Went out this morning and it was sooo cold, had to call it quits by 8:30am.
Took till 2:00pm to get thawed out, was back out by 2:30pm... saw 5 at 60 yards.
Season is over, it was a Great Season.
Cool. Excellent job
Love your videos man! Keep it up, you seem like a very genuine true outdoorsman. You got some homemade wine back there?
You have some great videos man keep up the good work
Great video Cat. I’m going to have to try this out.
Awesome video! Will you do a how to video on canned deer meat?
Thanks....
Use oil around the tube so the casings slide on easier.
Dang kid! You sir ...get you some stainless steel rods or skewers that span the opening to hang your sticks from. Even if they wood to start. Then you won’t have to risk busting them getting them through the grate.
Sell them. The jalapeños will dry enough in the smoker process. Dice them small like the cheese.
Hand mix after the grinding then stuff. Good video cat man.
Awesome video, been looking at that same grinder to replace the one I have now.
Awesome brother
Great Video Brother I plan on making the same batch soon. I would like to see how you do the next one with cheese. Thanks for sharing
Thanks for the video, going to try this with elk, waterfowl and deer this year.
Good job
Good job !!
Great video keep up the good work! You should continue showing us how you enjoy your venison.
You didn’t have to wet that casing? Usually all sausages we make the casings wet to slide and expand those stay dry? Looked amazing
Saving this to my favorites. Thanks for taking the time to do this.
My mouth is watering, lol. Thanks for the info.
Great video as always bro, im thinking im gonna try this with some rabbit along with my next batch of deer.
you can get the same kit at basspro and cabelas!
Yummy!! I just made a 5lbs in the dehydrator last weekend. I use the same flavor as you. I never did it with cheese.. if you make another one can you do it with cheese? Thanks for sharing. I love watching all your videos. Great , Great videos you make !!
Do you put the peppers and cheese in when you grind
Drooling ova heaaaa
Nicely done. Do you have to HANG the snacks or can you lay them on the smoker rack? My smoker isn’t big enough to hang them from unfortunately.
Great video! I have to get a smoker so I can make some of them next season!
Awesome video....I wish I had your smoker.
P.S Using a stuffing attachment on your grinder is equal to an extra grinding. If your aim is to have a sausage texture of 2 grinds you basically end up with 3 when stuffing with this method .
They never last long !!! Like you said anyone finds out they're gonna 😂🤣😂🤣 another great video brother
Good looking shirt Catman!
Canyou use the remaining heat to dehydrate jalopeno peppers ?
My only question is can I have just one bite? That looks good!
Great video, can't wait for show on food network!
Great video, I feel like a pro even though I haven't even done it yet : )
Great video
I love venison snack sticks usually make a few pounds every time i get a donkey down LOL nice job great video there Chef!
Favorite snack!!
get a hand crank stuffer, i promise you wont regret it. i put it off for many batches of sausage then broke down and got a hakka 15# stuffer off of amazon when they went on sale, best investment of any of my meat processing stuff ive made yet! you wont regret it i assure you. have made about 1,000 pounds of smoked and fresh sausage so far, but this hunting season i will be making snack sticks as well!
nice video man your blowing up compared to last year keep up the good work. also have you ever thought about going duck hunting it is so much fun me and my 3 brothers got into it 3 years ago and we have been hooked since.
Can we take a moment to look at the sharpest knife ever made 2:06
I thought the same thing! :)
Do u eat them with casings on the meat or do you take them off once your done cooking them
WaxlessRevolution they’re good with the casings on, but you can peel them off easily if you want
0:45 My Son and I this year used dehydrated jalapeños and they worked out better than fresh as you said.
Have you ever had the casing blow out during the cook? I didnt hang mine just played on rack
Do you have your vents wide open?
I noticed you didnt soak your wood chips in water... is dry wood chips preferred or does it matter . I was thinking if you soak them they just burn slower but I have no idea. Also how many times did you refill the wood chip tray...I dont want to over smoke them. Thank you in advance o. Your response and keep up the great videos they are awesome !!!!
tevis stambaugh I’ve read a lot on this and what I have found is soaking the wood doesn’t have any benefit. Also smoke flavor intensity is personal opinion as I like a strong smoke flavor and keep my smoker rolling with smoke the entire time.
They take longer to start burning if wet. I usually burn 2 trays, but just filled it once for this round.
Awesome video man. Keep it up! Quick question though. Say you add cheese, do you add it to the meat before the cure so as to include it in your total weight? Or do you add enough cure for the meat and then add your cheese ?
Just add cure for the amount of meat. Cheese, peppers etc are extra
I have one more tag to fill by the end of the month. I’m going to be housing some of these....IF I can connect...
What was the size casings that you used from this kit?
good video
Thanks good video 👍👍👍🦌🦌🦌
Nice
Great video, I need to get a smoker!
We make them out of deer and ducks very tasteful.
It's been a few seasons now, have you tried any other flavors? If so what's your favorite so far ?
Only if I had venison
You need to purchase a sausage stuffer. Well worth it. I have a #12 grinder and stuffed sausage that way many times. A stuffer was definitely a lot faster
Man I think u kicked it in the butt..They look really great..Im gearing to do some myself..Thanks brother..
You 100% look like the kinda guy to make homemade slim Jim’s. Respect.
Can u or someone post the link to that exact thermometer pls... can’t seem to locate it. Nice job catman.
msnormand it’s in the description
Seen some arrowheads in one of your videos I love to findem
nice!
This man loves some Sun Drop!
you know it!
Sound good if you can get past the roast and deer steak lmao to make jerky ect out of it I might use the pieces of deer meat
Dam i wanna see u put the cheese in lol thanks for sharing
Love the hog jaw meat. That is the best bacon ever
If you will fill your stuff tube with meat run out end a peice an then tie your casing you want have that beginning air
Appreciated the video, great job.
Or use Ice, bread works alot
I'm curious. Did your dad get you into hunting? Does he ever go with you?
I’m the only one in my family
@@CatmanOutdoors well if you're ever in South Carolina I'll take you.
Do you soak your deer meat before use?
Only in the brine
What size is it casings
looks like it’s 17mm.
First... nice video very helpful!
Them sticks look larupin! One of them ice cold Sun Drops in that fridge don't look too bad either!
Is there a house for sale next door to you ?
Next time when you do it again, send me some of your venison sticks. Not much, 1or 2 lbs is good enough. :)