HOW TO MAKE AMAZING TASTING SUMMER SAUSAGE FROM HOME! Easy to make venison summer sausage.
Вставка
- Опубліковано 29 сер 2024
- HOW TO MAKE AMAZING TASTING SUMMER SAUSAGE FROM HOME! Easy to make venison summer sausage.
Join The Seasoned Butcher guys as they walk you through step by step how to make amazing tasting summer sausage from home. This DIY method includes which seasonings to choose from along with what pork cuts to purchase and much more. Yes, you can do this yourself. We are just like all of you who hunt to fill your freezer and feed your friends and families. This process will NOT disappoint.
Easy to make summer sausage from home doesn't get any easier than this. Get a few pieces of equipment and start saving money the DIY way.
Products used in this video can be purchased at www.theseasonedbutcher.com
We made 2 different batches this day. Batch 1 was www.theseasone...
Batch 2 was www.theseasone...
EXACT PREPARATION steps are found at these 2 links as well.
Follow us on...
Facebook / the-seasoned-butcher-1...
Instagram / the_seasonedbutcher
Visit our website at www.theseasone...
#theseasonedbutcher #summersausage #fieldtotable #hunternation #grimreaperbroadheads
Love this video. Great info and the steps are laid out perfectly. Keep up the great work!
Love your videos, great for the beginner like me, just sucks we can't get your product up here in Canada, keep up the great work
Very informational. We made 10 sticks of summer sausage using his method (not the recipe, just the instructions). It turned out perfect. You have a loyal follower in me now!
Awesome. Thanks for the comment. Enjoy that tasty sausage!
Hey, just found your channel and have been enjoying it very much. Come back and make more videos!
Also, finally a microphone!! Immense improvement!
Thanks for following. Microphones are a must!
Great video
I always put a little vinegar in the casing soak water. Benefit is?....., the vinegar denatures the protein of the forcemeat that is in direct contact with the casing preventing it from sticking to one another facilitating ease of casing removal.
You don't use citric acid? That gives the tang everyone is looking for.
You can use it. It's a add in. I personally don't care for the tang.
4.5 mm = 3/16 @ 10:00 minutes
Great video, can't wait to try , about how many rolls does the 25lbs. make?
Thanks for the comment. You get around 15.
I usually grind mine when it's alittle frosty still and it's keeps that throat of the grinder really cold
Do you use encapsulated citric acid
You can add that to any summer sausage flavor you want.
See a bunch of different ratios of fat to meat, I got 71/2 pounds of venison and if I go buy about same lb in pork butt I should be good? Just want to make sure I’m getting it right
Yes, this is a great starting ratio to make sure you have a good quality product. Now take notes and write down your ratios so next time when you make that product you know exactly what you might wanna change to make it exactly how you like!
What series of sportsman do you have ? 5 or 7
The 7 series.
@@theseasonedbutcher4686 I just bought a copperhead series 7 . Haven’t used it yet . Lol thanks
I love my vertical smoker!
Do you have the 5 or the 7 Pitboss Sportsman smoker?
I have the 7 series sportsman..
Do you sell 3 inch caseing for summer sausage or are they all 21/2 inch? Thank you
Sorry we don't sell any 3 inch.
@@theseasonedbutcher4686 thank you, when you get time send me the seasoning that you sell, I am very interested in it, I make a lot of sausage myself
Here's the link to our website. www.theseasonedbutcher.com/
In the summer sausage video you use a 50/50 ratio but in the directions for the seasoning it says 70/30 what should it be?
I personally like a 50/50 ratio my self. So that why the video is that way. Write down how you make this batch and fine turn the ratio to your personal preference.
Can you use anything other than pork for the fat
Yes you can.