How to Make Summer Sausage - How to process venison - Field to Fork Part 6

Join Daniel as he leads you through the step-by-step journey of crafting delectable summer sausage from your recent deer harvest. From field to table, learn how to transform your fresh deer meat into mouthwatering sausages, exploring seasoning, mixing, stuffing, and curing techniques. Get ready to savor the flavors of your successful hunt!
Cabela’s Meat Processing - www.growingdee...
Cabela’s knife - www.growingdee...
@GrowingDeerTV
#deerhunting #hunting

[@mikesmith2383]

I hope I'm not the only one admiring those cabinets and trim work! Also thanks for the sausage how to, I've really enjoyed this "series"

[@benricciardo6438]

Please keep this series going! I love the different recipes. I tried the stuffed back strap and it was amazing. Hamburgers, jerky, tacos keep it going!!

[@Grizzlife]

Excellent video !

[@MBTUE]

Great video.

[@kirkwann9675]

Appreciate the excellent information. Always good to see how others process thier deer. Summer sausage takes hoursss to make and only minutes for it to disappear! 😂

[@scott6052]

Excellent series. Thank you.

[@calebduke6878]

Definitely gonna save up & get the stuff to start doing this myself! Great informative video!

[@SandwichKing-lj4ej]

I had my processor make up some summer sausage from my last deer, cool to see how to make it.

[@billywallace4287]

PS . Love Growing deer team!

[@amoryzhou6219]

great video!
genuine question, why cut it vacuum seal it to store it? isn't part of the appeal of making summer sausage the fact that it's shelf stable ?

[@williamgaines9784]

I would have stood on the other side of the grinder to keep from having to reach over/across your arms.

[@wvbowhunter1]

Is it possible to use an oven or dehydrator instead of a smoker?

[@AdamCraigOutdoors]

yes you can but you will not get the smoke flavor. You could add a little liquid smoke though.

[@wvbowhunter1]

@@AdamCraigOutdoors thank you!

[@clattuca1]

PS summer sausage

[@clattuca1]

Ps summer sausage

[@billywallace4287]

This absolutely the wrong way to do this guys. Having made loads of sausage, may I offer an alt? When mixing seasonings and meats, do so when in chunk form BEFORE grinding. Much less likely to clump and become impossible to mix in. So easy to mix as chunks and get uniform before you grind. Once ground, it is set in stone. One sausage is different than the next. Not good my brothers.