Thanks for watching! If you're looking for a helpful list of Wild Game Processing tools I use, make sure to check out my Amazon storefront! Amazon Link: www.amazon.com/shop/outdoorindoortexan/list/M031SSB2XKU0 (As an Amazon Affiliate, I earn from qualifying purchases. Thanks for supporting my channel!)
Another great video. I have that same grinder attachment and really like it. Ready to laugh? I never thought to use the mixer to mix the meat. I always have mixed it by hand. My fingers thank you in advance. Genius!
Excellent tutorial and recipe! I often use beef tallow instead of bacon, but either is just fine. To get beef tallow, simply ask the butcher at your local grocery store if they have some beef trimmings available. If not, request that he save some for you over the next day or two. The guys in the meat department at my store are more than happy to do it. They'll charge a few bucks for it, which is better than throwing it away.
Absolutely! I just like that faint taste of bacon since it’s breakfast sausage. Seems right! I also sometimes save pork fat from my pork shoulders that I trim off and freeze. Beef fat from a butcher works great as well. Lots of way to get there. Thanks for watching!
@@outdoorindoortexan Oh yeah! Bacon works great for this. In fact, I often use bacon trimmings in my deer burger. I'm not a huge fan of straight ground venison for hamburgers, so I'll use bacon to smooth the flavor out. Not sure why it works, but it does! Thanks for an excellent video. It's all anyone needs to make fantastic sausage.
I’m so happy to have inspired you! There’s so shortage of venison recipes on my channel and if you ever have a question please feel free to leave a comment. I’m always happy to help. Thanks for watching!
I add at least 10% snow from crushed ice or very cold water. The spices you use are perfectly combined. And at the end I am making it more real by putting it in pork or lamb thin casings.
I use the water trick when I’m smoking sausage or stuffing into casing like you mentioned, as it helps with retaining moisture, but I haven’t noticed a need when making breakfast sausage that are destined for patties in a pan. Also the bacon fat adds tons of moisture when it’s 50/50 like this. I really appreciate you weighing in with your way of doing things! Thanks for watching!
I have been out of the game for about 12 years now. Got a doe the other day! The entire time processing (never forgot how to do that!) All I could think of was how we used to make breakfast sausage! Only I couldn't remember all of the spices. But when I found your video it sparked my memory! Only difference was we never put brown sugar in ours! Definitely trying that tomorrow! Thank you!
Thanks for watching, Ruben! Let me know what you think when you give it a try. Remember to taste a little tester patty before committing to how much seasoning is in it. Can’t go wrong!
We use much more seasoning in my household and completely remove the brown sugar. We like ours with a LOT of garlic and less sage. Thank you very much for the recipe man! Also, if you have the tools I HIGHLY recommend casing and cold smoking these! You’ll have to add a cure and let it sit over night if you don’t use an accelerator, but it is SO much better! 10/10 thank you so much for the recipe!
Thanks for all this Tracey! I love hearing how other folks go about making theirs and funny enough, I was just looking into the cold smoke method. I recently bought the cure and casings, but just haven’t found the time to tinker around yet. I’ll have to give that a go soon. Thanks for watching!
Man ya killing me with the venison recipes. Can’t wait to fill the freezer again. Making your flank steak again this week with maître d’hôtel butter, and long grain and wild rice.
Just consider this me planning out your fall cooking plans 😂 Happy to hear you’re loving the flank steak recipe! It’s a staple at our house and it’s been really fun seeing folks try that often under appreciated cut of steak. Thanks so much for watching and leaving the kind words!
I just ran across this recipe today so I whipped up a batch and I must say it is awesome but I did add a little more salt and more sage just because I love sage sausage. Thanks for sharing
Awesome to hear! I’m all for people tweaking my recipes to match their taste. Extra sage and salt sounds fantastic! Thanks for watching and leaving the comment.
I got a bit carried away with this one... I started out more or less following your recipe (but with pork, as I don't have access to venison) and the next thing I knew I was adding cumin and chili powder and ended up making breakfast nachos with cheese and some jalapenos I pickled. Turned out really good.
I have a question. If your deer meat is already frozen from the process stage, how will thawing then making sausage or smokies or whatever then freezing again will affect the meat. I hope that makes sense. How many times is it OK to freeze and thaw wild game?
Great question! As long as the meat has been stored properly and thawed slowly in the refrigerator/or cold water, it can be refrozen safely multiple times. If done correctly, refreezing meat does not pose any health risks. That being said, there are sometimes issues with the quality of meat after thawing and refreezing and thawing, but I find that it doesn’t affect ground meat nearly as much as venison steaks. Long answer short, vacuum seal/proper storage, plus proper thawing, and you should be fine. Thanks for watching!
I shot my first deer ever this year took to the local processor and wish I did more sausage. I got a lot of burger can I ground some bacon and mix it with those spices and make it into sausage? Or should I use the steaks I got from it?
First off, congratulations! I hope you really enjoyed the hunt. I would use the steaks if you have enough to spare. I would shy away from the ground UNLESS you know that it’s 100% venison, then that would be fine to mix ground bacon with, but if it’s already mixed with fat or fatty pork already, it would be hard to figure out how much more to add. Thanks for watching and make sure to check out my other venison recipes! Congrats again.
@@outdoorindoortexan thank you for replying I'll definitely check out your recipes and subscribe. The hunt boy was my heart pounding but also a very humbling experience very grateful for and plan to do again.
Of course! Sorry, I should have included some other options in the video. Beef fat is just as good and widely available at most butcher counters if you ask them.
Thanks for watching!
If you're looking for a helpful list of Wild Game Processing tools I use, make sure to check out my Amazon storefront!
Amazon Link: www.amazon.com/shop/outdoorindoortexan/list/M031SSB2XKU0
(As an Amazon Affiliate, I earn from qualifying purchases. Thanks for supporting my channel!)
Adding bacon sounds like a game changer for breakfast sausage! Thanks for sharing.
Thanks for watching!
Sounds like a winner to me! I'll have to go find those bacon ends and pieces. Thanks!
Yeah buddy! Bacon makes it all better.
Another great video. I have that same grinder attachment and really like it. Ready to laugh? I never thought to use the mixer to mix the meat. I always have mixed it by hand. My fingers thank you in advance. Genius!
Haha thanks Greg! I’m happy my video has saved future frostbit fingers. I really appreciate all your kind words. Hope all is well!
Excellent tutorial and recipe! I often use beef tallow instead of bacon, but either is just fine. To get beef tallow, simply ask the butcher at your local grocery store if they have some beef trimmings available. If not, request that he save some for you over the next day or two. The guys in the meat department at my store are more than happy to do it. They'll charge a few bucks for it, which is better than throwing it away.
Absolutely! I just like that faint taste of bacon since it’s breakfast sausage. Seems right! I also sometimes save pork fat from my pork shoulders that I trim off and freeze. Beef fat from a butcher works great as well. Lots of way to get there. Thanks for watching!
@@outdoorindoortexan Oh yeah! Bacon works great for this. In fact, I often use bacon trimmings in my deer burger. I'm not a huge fan of straight ground venison for hamburgers, so I'll use bacon to smooth the flavor out. Not sure why it works, but it does! Thanks for an excellent video. It's all anyone needs to make fantastic sausage.
@jakemitchell1671 thanks, Jake! I really appreciate it!
Looks so tasty and full of flavour, love the addition of bacon. You've inspired me to experiment with venison.
I’m so happy to have inspired you! There’s so shortage of venison recipes on my channel and if you ever have a question please feel free to leave a comment. I’m always happy to help. Thanks for watching!
I add at least 10% snow from crushed ice or very cold water. The spices you use are perfectly combined. And at the end I am making it more real by putting it in pork or lamb thin casings.
I use the water trick when I’m smoking sausage or stuffing into casing like you mentioned, as it helps with retaining moisture, but I haven’t noticed a need when making breakfast sausage that are destined for patties in a pan. Also the bacon fat adds tons of moisture when it’s 50/50 like this. I really appreciate you weighing in with your way of doing things! Thanks for watching!
I have been out of the game for about 12 years now. Got a doe the other day! The entire time processing (never forgot how to do that!) All I could think of was how we used to make breakfast sausage! Only I couldn't remember all of the spices. But when I found your video it sparked my memory! Only difference was we never put brown sugar in ours! Definitely trying that tomorrow! Thank you!
Happy I was able to help! Congrats on getting back out there too!
Definitely gonna try this
Thanks for watching, Ruben! Let me know what you think when you give it a try. Remember to taste a little tester patty before committing to how much seasoning is in it. Can’t go wrong!
@@outdoorindoortexan I’ll definitely let you know n thanks again
We use much more seasoning in my household and completely remove the brown sugar. We like ours with a LOT of garlic and less sage. Thank you very much for the recipe man! Also, if you have the tools I HIGHLY recommend casing and cold smoking these! You’ll have to add a cure and let it sit over night if you don’t use an accelerator, but it is SO much better! 10/10 thank you so much for the recipe!
Thanks for all this Tracey! I love hearing how other folks go about making theirs and funny enough, I was just looking into the cold smoke method. I recently bought the cure and casings, but just haven’t found the time to tinker around yet. I’ll have to give that a go soon. Thanks for watching!
Man ya killing me with the venison recipes.
Can’t wait to fill the freezer again.
Making your flank steak again this week with maître d’hôtel butter, and long grain and wild rice.
Just consider this me planning out your fall cooking plans 😂
Happy to hear you’re loving the flank steak recipe! It’s a staple at our house and it’s been really fun seeing folks try that often under appreciated cut of steak. Thanks so much for watching and leaving the kind words!
@@outdoorindoortexan AWESOME.
Sorry to slip into a another language, was classically French trained but a Southerner through and through!
No worries! Funny enough, my wife and I are headed to Paris next week. I appreciate the practice lol
Great instructions!! I love venison sausage. Wonderful channel.
Thank you so much!
Thank you for sharing. Great video.
Happy to help! Thanks for watching and leaving the kind words.
I just ran across this recipe today so I whipped up a batch and I must say it is awesome but I did add a little more salt and more sage just because I love sage sausage. Thanks for sharing
Awesome to hear! I’m all for people tweaking my recipes to match their taste. Extra sage and salt sounds fantastic! Thanks for watching and leaving the comment.
We make our own sausage also. Excellent episode!
If it’s coming from someone else who makes their own sausage, I call it high praise! Thanks so much for watching!
Making from your recipe. Definitely good. 👍
Thanks! Let me know how you like it and thanks for watching!
I got a bit carried away with this one... I started out more or less following your recipe (but with pork, as I don't have access to venison) and the next thing I knew I was adding cumin and chili powder and ended up making breakfast nachos with cheese and some jalapenos I pickled. Turned out really good.
Haha that sounds awesome! Hey anyway I can help, even if it’s just starting the gears, I’m happy. Thanks for the comment!
@@outdoorindoortexan Thanks for the inspiration. I never would have thought to make this without seeing your video.
That sausage is money, Drew.
Thanks so much for watching! I really appreciate it. See you on CC!
I have a question. If your deer meat is already frozen from the process stage, how will thawing then making sausage or smokies or whatever then freezing again will affect the meat. I hope that makes sense. How many times is it OK to freeze and thaw wild game?
Great question! As long as the meat has been stored properly and thawed slowly in the refrigerator/or cold water, it can be refrozen safely multiple times. If done correctly, refreezing meat does not pose any health risks. That being said, there are sometimes issues with the quality of meat after thawing and refreezing and thawing, but I find that it doesn’t affect ground meat nearly as much as venison steaks. Long answer short, vacuum seal/proper storage, plus proper thawing, and you should be fine. Thanks for watching!
I shot my first deer ever this year took to the local processor and wish I did more sausage. I got a lot of burger can I ground some bacon and mix it with those spices and make it into sausage? Or should I use the steaks I got from it?
First off, congratulations! I hope you really enjoyed the hunt. I would use the steaks if you have enough to spare. I would shy away from the ground UNLESS you know that it’s 100% venison, then that would be fine to mix ground bacon with, but if it’s already mixed with fat or fatty pork already, it would be hard to figure out how much more to add. Thanks for watching and make sure to check out my other venison recipes! Congrats again.
@@outdoorindoortexan thank you for replying I'll definitely check out your recipes and subscribe. The hunt boy was my heart pounding but also a very humbling experience very grateful for and plan to do again.
Any recommendations on what we can use instead of pork fat? We don’t eat pork!
Of course! Sorry, I should have included some other options in the video. Beef fat is just as good and widely available at most butcher counters if you ask them.
@@outdoorindoortexan thank you so much! Husband is coming home with a deer as we speak and we finally have our own grinder to give this a try! ❤️❤️
Great to hear! Let me know how y’all like it! There’s plenty of venison recipes on my channel if you’re looking for more inspiration.
I used to make all my sausage with beef fat, works just as good@@maddywadsworth4312
No jalapeños?
Haha jalapeños are a welcome addition. Dice up maybe 2-3 good sized ones and toss in along with the spices. Thanks for watching!
What ever you do,don't put those attachments in the dishwasher. It'll take the coating off.
Haha yup! I’ve been there done that with my first set. Thanks for watching, John!
i spy.....some pretty sick edit cuts.
The man, the myth, the legend!