i hope your subs appreciate the smoking details. The slow climb in temp is where its at for making your products better than someone that just throws them on the grill to smoke. Well done man, I'm a follower.
If you wear cotton gloves under your latex/nitrile gloves it really helps with dealing with the cold. Plus it helps with not transfering heat from your hands to the meat helping with keeping the meat cold. I bought a Cabela's meat 10 lb capacity mixer when it was on sale for $99 and I'm so glad I did because I do make ALOT of sausage, everything from fresh Italian amd Kielbasa to Summer sausage to cured Sopresatta. I'd have never have sprayed a hose into my smoker. An ice bath is the way to go. While you're doing that turn off the smoker. let it cool then hang your sticks back up overnight if its cold enough outside.
I use a water bath when it's warm out, but in the fall and winter, the water from my hose is frigid, so it gets the job done. I'm gonna keep my eye out for an inexpensive mixer! Thanks for watching!
Great video, I run these on a commercial level, we run 3 to 1 ratio... only suggestion I would give would be to pinch your cut ends so as they smoke it doesn’t begin to run out the bottom... light pinch and throw what you pinched back into the stuffer
Great video! If you want to keep your hands from aching from the cold you can put on brown jersey gloves and then your latex over those. Thats what i do anyway.
They look perfect! I think the most important part of the whole process is to immediately shock them when you reach your target temperature. I probably would not leave mine overnight in the smoker, because black bear are always curious for food throughout deer season in central PA. They could take your whole batch and leave you needing to buy a new smoker! Great video. I always use Hi Mountain products, never gone wrong with them.
For sure. Unless you like them real shriveled up(and some folks do), you gotta get them cooled down fast! The bears are near to us, but don't tend to wander into town. Thanks for watching!
I like your Venison Snack sticks and I'm going to try your temp settings I want to hang them in the smoker as you did. Is there any special wooden rod you used to hang them on in the smoker or just a dowl from the lumber yard? Thanks for sharing!
For 10 lbs ground meat: 1/2 cup powdered milk 4 tablespoons salt 2 tablespoons garlic powder 1 tablespoons onion powder 2-4 tablespoons ground red pepper of your choice 1 tablespoon ground black pepper 2 teaspoons ground fennel seed 2 teaspoons cure #1 Red chili flakes too taste 1 cup cold red wine (optional) 2 tablespoons sugar Thanks for watching!
No Apple or hickory here but plenty of coconut or neem trees. Some jackfruit and breadfruit trees. Is there any wood chips that cannot be used? Background music 🎶 is good.
I think all fruit trees are okay for smoking, but I can't vouch for the flavor of the smoke. Most conifers produce a very harsh tasting smoke so I can't recommend those and certainly no lumber or treated wood products.
Great video thanks for posting. In the video you used a prepared spice mix but mentioned since you've been doing it so long that you have your own spice recipe. Would you care to share what that is ? Thank you !
For 10 lbs ground meat: 1/2 cup powdered milk 4 tablespoons salt 2 tablespoons garlic powder 1 tablespoons onion powder 2-4 tablespoons ground red pepper of your choice 1 tablespoon ground black pepper 2 teaspoons ground fennel seed 2 teaspoons cure #1 Red chili flakes too taste 1 cup cold red wine (optional) 2 tablespoons sugar Remember to fry up a bit and check/adjust the seasoning to your liking. Thanks for watching!
@@antney1127 It could be any type depending on the heat level you like. Paprika would probably be the mildest and cayenne would be on the hotter side. There are some Indian varieties that will absolutely blow the socks off your feet. I love those!
You and Chef John from Food Wishes are my favorite cooking sources.. You have much better music but Chef John kinda sings his recipes... I'll be trying this soon now.. since I bought a smoker recently.
Hi! Great video! I was wondering (maybe I missed it) what are you using to crimp off and close the casings. I always with there tying ends for what seems like forever. Thanks!
With these smaller gauge sticks i don't bother crimping and I've never had any issues with them coming apart. The meat is held inside by pressure, like when you hold your finger over the end of a straw full of liquid. The collagen casings will also tear if you try to twist them like a natural casing. Thanks for watching!
The casings hold it all in no tying is needed. Collagen casings don't hold up to tying very well either. They tend to break or unravel. Thanks for watching!
IIs it possible to use a oven for the cooking process rather than a smoker I do my salami in the oven and it comes out perfect, but it is not hanging. Great video, by the way this is a woman-Nancy
A couple of stupid questions: Why is it so important that the meat is cold when you grind it? Would it be possible to make snack sticks with for example salmon??
Not a stupid question at all. If the meat is semi- frozen when you grind it, the blade cuts through it cleanly, so you get a more consistent grind than you do with warmer, softer meat that tends to get smooshed through. It also helps to cut through and connective tissue or tougher bits more easily. You can absolutely make snack sticks with salmon, but you'll need some type of added fat to get the fat content up and around 30% or they will be rather dry and crumbly. Thanks for the question!
It's really difficult to say without seeing the smoker in person, but for comparison, mine is a little over 1100 sq. in and I can do 20lb batches. Thanks for the question!
Your sausage looks awesome. How long did it take in the smoker? I have an electric Mes 40 smoker with an exernal cold smoke attachment. While I am able to hold temps down to 120 ok, I find that if I step it up to a maximum of 170 degrees it takes over 8 hours and the sausage starts to dry out. The last batch, using 19mm castings, I dried it at 120 for an hour, then added hickory smoke at 140 for an hour, then closed the top vent and cranked it to 170 and added smoke for 2 hours, then cranked it to 185 without smoke for 2 hours to reach internal temps between 155 and 160. (When I crank smoker to 185 the temp cycles between 175 and 195.) They did not wrinkle and stayed moist. Also gave them an ice bath for a couple minutes. Just curious how long you smoke yours without getting them all dried out.
With this type of sausage, I smoke 2-4 hours @ 150 depending on how dry I want them to be in the end. Then I jump them up to 180 for a quick finish. It ends up being 4-5 hours total, then a quick cool down.
It stays put in these smaller casings. It's like holding your thumb over the end of a straw full of water, the pressure keeps it inside. Thanks for the comment!
The vinegar can break down the proteins in the meat and yield a crumbly/gritty sausage. So replacing all the water with vinegar is probably too much. A little vinegar added for flavor should be okay, but it would take a little experimenting to find the right amount. Thanks for watching!
What type of smoker are you using to be able to hit such low temperatures (charcoal/gas/electric)? I have an electric, and I have a tough time keeping it below 200, and then my chips don't start smoking until I'm up around 300. I'm looking at a new dual source smoker (propane or charcoal), and I believe I can run a minimal flame and hit much lower temps by throttling the gas way back. Thanks!
It's a gas smoker, and it has a hard time hitting those low temps as well. Cold weather helps a lot, and I crack the door as needed to control the temp. Thanks for watching!
@@AgeofAnderson - assembled and seasoned my propane/charcoal smoker. I have one more question... when you bump the temp to 140 to start the cooking and smoking, do you continue to add chips at each temperature bump until they are done? Or, is 2 to 3 hours of actual smoke enough, and the rest of the time until finished, with just heat only? Thanks for the information!
@@AgeofAnderson - Thanks! I see a lot about stepping temperatures and times, but hadn't seen anything about smoke time. I'm hoping to do snack sticks as soon as spices, cheese, and casings arrive, ordered this morning. Need to buy and cut some dowels yet. I see you can get them in oak/hickory. Awesome information, thanks again!
i live in a sub tropical climate on the coast .. how did youtube direct me here. I know nothing of snow , cold or game hunting.. I do like some good cabanossi though ;)
@@AgeofAnderson thanks for responding! Do you happen to know the specific model? We do our own meat as well looking for a bigger smoker. We have a masterbuilt 40 inch sportsman but want a little bigger. Yours looks huge. Thanks again for responding. Have a great day from sunny cold south Dakota.
I don't know that they make the exact model since Masterbuilt took over Smoke Hollow, but it is a PS4400 Pro. The new model is MB20050614, but it is much more expensive.
I like a mix of paprika, garlic powder, red chili flakes, black pepper and sometimes a little bit of sugar for a pepper stick. I use about 8 teaspoons of salt per 10 lbs of meat. I usually use powdered milk for the binder.
So I've never made smoked sticks before but I will be soon because I just ordered me a smoker however I have a jerky gun that I've made deer jerky with but just with jerky. Could u stuff the casings with just the venison and not add the pork?
It can be stored in a cool place for several days. I like to refrigerate it in a ziplock bag with a paper towel on it to absorb any moisture that gathers. It also freezes well. Thanks for watching!
i got some thing cheaper and better is call a 99 cent package of Wieners! sliced up and marinade in liquid jerky seasoning about 2 hour then dehydrate em where there soft and flexible YUMMM
There is a formula in the instructions for the kit that I uses here, but when I make my own, I weigh the nitrate and salt, then get pretty loose with the spices, tweaking them until I'm happy with the flavor. Thanks for watching!
my dad used to bring his smokies to work, he made plenty of friends, I think he used the same seasoning! great tutorial!
Thanks!
i hope your subs appreciate the smoking details. The slow climb in temp is where its at for making your products better than someone that just throws them on the grill to smoke. Well done man, I'm a follower.
I see you know your sausage. Thanks for the comment and for watching!
Great video, was wondering why your were not on camera, then I noticed your pink Mohawk in the smoker reflection 😃
By far one of the best start to finish videos. Good job and thanks for posting.
Great video
If you wear cotton gloves under your latex/nitrile gloves it really helps with dealing with the cold. Plus it helps with not transfering heat from your hands to the meat helping with keeping the meat cold. I bought a Cabela's meat 10 lb capacity mixer when it was on sale for $99 and I'm so glad I did because I do make ALOT of sausage, everything from fresh Italian amd Kielbasa to Summer sausage to cured Sopresatta. I'd have never have sprayed a hose into my smoker. An ice bath is the way to go. While you're doing that turn off the smoker. let it cool then hang your sticks back up overnight if its cold enough outside.
I use a water bath when it's warm out, but in the fall and winter, the water from my hose is frigid, so it gets the job done. I'm gonna keep my eye out for an inexpensive mixer! Thanks for watching!
Could you provide a link to the 10 lb meat mixer? I've been looking for a smaller meat mixer, and the smallest I've seen is the 20 lb one. Thanks!
Great video, I run these on a commercial level, we run 3 to 1 ratio... only suggestion I would give would be to pinch your cut ends so as they smoke it doesn’t begin to run out the bottom... light pinch and throw what you pinched back into the stuffer
I like your little sounds, funny 😁.
Thanks and thanks for watching!
Dogtra 2502 T&B. Great choice. Sold them for years. Best unit on the market for those Brits. 👍
Good eye! They are darn near indestructible. Thanks for watching!
Looks awesome. Will be trying this as soon as my grinder/stuffer comes in the mail. Thanks for sharing
Yeah! Thanks for watching and good luck!
Thanks for another great video
14:32 just below Cottage Grove lake.. great place to gather apples for cider in the fall and give your dogs a good run.
Very cool! 👍👍👍
I love how you sprinkle these Chili flakes in. 😉
Thanks for watching!
Love it from Jimmy Johnson from Kilgore Texas
Thank you Double J!
I watched for the recipe, I hit ""liked" for the brittanys. Two handsome pups you got there.
Thanks for watching!
Thank you I like how you do that I like how you give directions you're so funny thank you very very much
Thanks for watching!
Excellent instructions. Thank you. I followed you directions with some bear and they came out amazing!
Thanks for watching. Your comment made my day!
Great video! If you want to keep your hands from aching from the cold you can put on brown jersey gloves and then your latex over those. Thats what i do anyway.
Wow man that was sweet to watch.
Thanks
Thanks for the compliment, and thanks for watching!
They look perfect! I think the most important part of the whole process is to immediately shock them when you reach your target temperature. I probably would not leave mine overnight in the smoker, because black bear are always curious for food throughout deer season in central PA. They could take your whole batch and leave you needing to buy a new smoker! Great video. I always use Hi Mountain products, never gone wrong with them.
For sure. Unless you like them real shriveled up(and some folks do), you gotta get them cooled down fast! The bears are near to us, but don't tend to wander into town. Thanks for watching!
They look great
Very cool to see this.
Thanks for watching!
Nice video, details! I will be trying this!
Thanks for watching!
I like your Venison Snack sticks and I'm going to try your temp settings I want to hang them in the smoker as you did. Is there any special wooden rod you used to hang them on in the smoker or just a dowl from the lumber yard? Thanks for sharing!
Just a plain dowel fro the hardware store. Thanks for watching!
@@AgeofAnderson Thank you! I am doing this today...I hope...lol Thanks again. I just subbed your channel!
Great video. Next time I would love to see your personal mix.
For 10 lbs ground meat:
1/2 cup powdered milk
4 tablespoons salt
2 tablespoons garlic powder
1 tablespoons onion powder
2-4 tablespoons ground red pepper of your choice
1 tablespoon ground black pepper
2 teaspoons ground fennel seed
2 teaspoons cure #1
Red chili flakes too taste
1 cup cold red wine
(optional) 2 tablespoons sugar
Thanks for watching!
Well made and easy to follow. Great looking pep sticks 👍
Thanks for watching!
finaly a video were the meat is cold and cured ...i saw some videos on other chanels and it sucked ..yours is awsome
sorry for my bad english
No apology necessary. Thanks for the comment!
Nice!
No Apple or hickory here but plenty of coconut or neem trees. Some jackfruit and breadfruit trees.
Is there any wood chips that cannot be used?
Background music 🎶 is good.
I think all fruit trees are okay for smoking, but I can't vouch for the flavor of the smoke. Most conifers produce a very harsh tasting smoke so I can't recommend those and certainly no lumber or treated wood products.
Great video thanks for posting. In the video you used a prepared spice mix but mentioned since you've been doing it so long that you have your own spice recipe. Would you care to share what that is ? Thank you !
For 10 lbs ground meat:
1/2 cup powdered milk
4 tablespoons salt
2 tablespoons garlic powder
1 tablespoons onion powder
2-4 tablespoons ground red pepper of your choice
1 tablespoon ground black pepper
2 teaspoons ground fennel seed
2 teaspoons cure #1
Red chili flakes too taste
1 cup cold red wine
(optional) 2 tablespoons sugar
Remember to fry up a bit and check/adjust the seasoning to your liking. Thanks for watching!
@@AgeofAnderson Thank you very much.... Ground red pepper as in a bell pepper ??
@@antney1127 It could be any type depending on the heat level you like. Paprika would probably be the mildest and cayenne would be on the hotter side. There are some Indian varieties that will absolutely blow the socks off your feet. I love those!
You and Chef John from Food Wishes are my favorite cooking sources..
You have much better music but Chef John kinda sings his recipes...
I'll be trying this soon now.. since I bought a smoker recently.
Love chef John except for how he talks drives me crazy. He has the BEST recipes tho so...
Sexiest,and most informative sausage making video I've seen!!! I'm hungry now!!!
Thanks for the compliment and thanks for watching!
what part of the deer did you use?
Can you list the equipment used to make this? I've never made sausage before and have no idea where to start.
Hi! Great video! I was wondering (maybe I missed it) what are you using to crimp off and close the casings. I always with there tying ends for what seems like forever. Thanks!
With these smaller gauge sticks i don't bother crimping and I've never had any issues with them coming apart. The meat is held inside by pressure, like when you hold your finger over the end of a straw full of liquid. The collagen casings will also tear if you try to twist them like a natural casing. Thanks for watching!
Great video. When you cut the links there is no need to tie the ends? Ever an issue with the filling falling out when hanging?
The casings hold it all in no tying is needed. Collagen casings don't hold up to tying very well either. They tend to break or unravel. Thanks for watching!
IIs it possible to use a oven for the cooking process rather than a smoker I do my salami in the oven and it comes out perfect, but it is not hanging. Great video, by the way this is a woman-Nancy
He made stuffing these look so easy lol.
A couple of stupid questions: Why is it so important that the meat is cold when you grind it? Would it be possible to make snack sticks with for example salmon??
Not a stupid question at all. If the meat is semi- frozen when you grind it, the blade cuts through it cleanly, so you get a more consistent grind than you do with warmer, softer meat that tends to get smooshed through. It also helps to cut through and connective tissue or tougher bits more easily. You can absolutely make snack sticks with salmon, but you'll need some type of added fat to get the fat content up and around 30% or they will be rather dry and crumbly. Thanks for the question!
@@AgeofAnderson Thank you for the answers!! Maybe you will attempt to make some salmon snacs in the future? 😉
How many lbs would you do at at times in the 354 sq. in masterbuilt?
It's really difficult to say without seeing the smoker in person, but for comparison, mine is a little over 1100 sq. in and I can do 20lb batches. Thanks for the question!
Your sausage looks awesome. How long did it take in the smoker? I have an electric Mes 40 smoker with an exernal cold smoke attachment. While I am able to hold temps down to 120 ok, I find that if I step it up to a maximum of 170 degrees it takes over 8 hours and the sausage starts to dry out. The last batch, using 19mm castings, I dried it at 120 for an hour, then added hickory smoke at 140 for an hour, then closed the top vent and cranked it to 170 and added smoke for 2 hours, then cranked it to 185 without smoke for 2 hours to reach internal temps between 155 and 160. (When I crank smoker to 185 the temp cycles between 175 and 195.) They did not wrinkle and stayed moist. Also gave them an ice bath for a couple minutes. Just curious how long you smoke yours without getting them all dried out.
With this type of sausage, I smoke 2-4 hours @ 150 depending on how dry I want them to be in the end. Then I jump them up to 180 for a quick finish. It ends up being 4-5 hours total, then a quick cool down.
I know is going to be a dumb question but how do you keep the sausage from coming out the ends when you cut them ? Thank you. Great video.
It stays put in these smaller casings. It's like holding your thumb over the end of a straw full of water, the pressure keeps it inside. Thanks for the comment!
To calculate the amount of cure to add to the mixture is the pork fat considered part of the 5 pounds of meat or is that venison only?
The fat is included as part of the total weight for the amount of cure to use.
Thank you
Instead of water to help blend it together, would red wine vinegar work? Or would that make the casing dissolve?
The vinegar can break down the proteins in the meat and yield a crumbly/gritty sausage. So replacing all the water with vinegar is probably too much. A little vinegar added for flavor should be okay, but it would take a little experimenting to find the right amount. Thanks for watching!
@@AgeofAnderson Awesome! Thanks! Great video.
What type of smoker are you using to be able to hit such low temperatures (charcoal/gas/electric)? I have an electric, and I have a tough time keeping it below 200, and then my chips don't start smoking until I'm up around 300. I'm looking at a new dual source smoker (propane or charcoal), and I believe I can run a minimal flame and hit much lower temps by throttling the gas way back. Thanks!
It's a gas smoker, and it has a hard time hitting those low temps as well. Cold weather helps a lot, and I crack the door as needed to control the temp. Thanks for watching!
@@AgeofAnderson - assembled and seasoned my propane/charcoal smoker. I have one more question... when you bump the temp to 140 to start the cooking and smoking, do you continue to add chips at each temperature bump until they are done? Or, is 2 to 3 hours of actual smoke enough, and the rest of the time until finished, with just heat only? Thanks for the information!
@@johnm.6422 This is purely a matter of personal taste. I like about 4 hours of smoke, but more or less can be great too.
@@AgeofAnderson - Thanks! I see a lot about stepping temperatures and times, but hadn't seen anything about smoke time. I'm hoping to do snack sticks as soon as spices, cheese, and casings arrive, ordered this morning. Need to buy and cut some dowels yet. I see you can get them in oak/hickory. Awesome information, thanks again!
@@johnm.6422 Best of luck to you!
Had me until you pulled out the shelf brand seasoning pack, looked in my cupboard and don't have that..
Is it possible to make the sausages from game meat only, without pork? I suppose there is not much fat in game, perhaps using the fatties pieces only?
Without added fat, I'm guessing the texture would be grainy. Bear or boar fat should work if you can acquire them.
@@AgeofAnderson boar is ubiquitous here (Czechia), bear not. I may try the boar, thanks!
640 subscribers now 641 subscribers, I looked at channel saw that you had a braised shank video... So I'm in.
Thanks for watching!
What smoker do u have
Smoke Hollow 44" propane smoker
i live in a sub tropical climate on the coast .. how did youtube direct me here. I know nothing of snow , cold or game hunting.. I do like some good cabanossi though ;)
What kind of smoker do you use?
It's a Masterbuilt propane smoker.
@@AgeofAnderson thanks for responding! Do you happen to know the specific model? We do our own meat as well looking for a bigger smoker. We have a masterbuilt 40 inch sportsman but want a little bigger. Yours looks huge. Thanks again for responding. Have a great day from sunny cold south Dakota.
I don't know that they make the exact model since Masterbuilt took over Smoke Hollow, but it is a PS4400 Pro. The new model is MB20050614, but it is much more expensive.
we have two brittanys as well. great family dogs...
What smoker do you use
This is a Smoke Hollow gas smoker. Thanks for watching!
this help me a lot
Thanks for watching!
you need to mix. longer to get the maximum protein extraction..great video thou..
Do you keep your water tray in through the whole process?
I add the water after the 120 degree drying stage, when I bump it up to 140 and start the smoke. Thanks for watching!
114K VIEWS!!! Lets go baby page is on a steady climb. Almost 2000 subs! ! !
So from scratch what is your fave seasoning blend?
I like a mix of paprika, garlic powder, red chili flakes, black pepper and sometimes a little bit of sugar for a pepper stick. I use about 8 teaspoons of salt per 10 lbs of meat. I usually use powdered milk for the binder.
How much powder milk do you use per 10 lbs.?
Nice Mohawk.
Ok, I'm late to the party here so forgive me if I'm not the first person to point out that Jack Black has been making a living off of your voice.
So I've never made smoked sticks before but I will be soon because I just ordered me a smoker however I have a jerky gun that I've made deer jerky with but just with jerky. Could u stuff the casings with just the venison and not add the pork?
It will be very dry and crumbly without the pork. Whereas lean meats are ideal for jerky, it is quite the opposite with sausage. Thanks for watching!
Does your finished sausage need to be refrigerated or frozen or just store in a cool place ?
It can be stored in a cool place for several days. I like to refrigerate it in a ziplock bag with a paper towel on it to absorb any moisture that gathers. It also freezes well. Thanks for watching!
I vacuum freeze allot ther would be good wouldnt it ,
amazing new sub inc
Video SAYS 2 parts venison to 1 part pork, but video appears to be 2 pork to 1 venison. Please confirm?
The video is correct, I had much more venison out of frame. Thanks for watching!
i got some thing cheaper and better is call a 99 cent package of Wieners! sliced up and marinade in liquid jerky seasoning about 2 hour then dehydrate em where there soft and flexible YUMMM
I dig it! Thanks for watching!
Put some ice cubes in after grinding
Nice video, but I did not like the background music. Just personal preference but I would prefer more talking.
Thanks for watching!
Hey bro, get some cotton liner gloves to use under
I sure will! I'm making a load this weekend. Thanks for owatching!
Carl Bailey
Dang what a great idea. I too numb my digits mixing sausage and it hurts. Thanks.
So not a recipe, but a pre-mixedspice kit, check.
You don't measure the seasoning and the meat.
There is a formula in the instructions for the kit that I uses here, but when I make my own, I weigh the nitrate and salt, then get pretty loose with the spices, tweaking them until I'm happy with the flavor. Thanks for watching!
Save the liver ! Save the Liver ! Now I've done it, I've cut the dickens out of my finger !
Lol...that skit gives me the goose pimples!
@@AgeofAnderson Its a classic