Most people would watch this video and say, “wow, that’s a lot of steps and time.” However, that is exactly the care and respect our take deserves. I will be doing this, exactly as you have shown. Great video and thank you for honoring that deer for what it gave to feed you and yours. Great content and even better presentation. Thank you for being and ambassador for our hunting heritage. Seriously, we’ll done!!
Ah, I see you're a fan of my attention to detail! It's all part of my master plan to take over the world...or at least help you succeed in whatever you're trying to do. Let me know how it goes when you give it a try!
I will have to check that out. I talked to the meat guys and they were telling me an adapter was coming but none yet. I will check that out for sure! Thanks!
You talked me right into it! I’m definitely going to make this. I have a traeger sitting there I haven’t even used yet! And a Boston butt in the freezer. Allz I need now is big daddy to pass out there about 30 yards and we’ll be snacking!
@BBQbyBiggs I've always heard it wasn't good to Freeze, Thaw, then re-freeze pork and venison. Is it ok here because you are grinding it so fine? I want to start making this and am excited to try it out! Next, why do you need the CURE powder? Other vidoes just say make the sausages and cook or freeze them. Thank you....Love the video
Freeze and refreeze is ok since you are only flash freezing. As far as the cure, if you want to smoke them at low temps and then pull and freeze for smoked sausage. If you just want to cook like fresh sausage leave it out and just cook to temp of 160 internal or so.
This was on a stick burner and I constantly fed it small splits and had a good amount of clean smoke. I use Competition Blend when using the pellet smoker. I rarely can tell much difference on pellets.
Great video. Just subscribed. Going to start making sausage this year. Are the natural casings delicate when stuffing? Where do you get your tube liners from?
I get most of my sausage making supplies from Ps Seasonings. The links are in the video description. Usually using those links gets you a small discount. The natural hog casings are actually pretty easy to work with and are not too delicate. You have to really overstuff to get a blow out. The sheep casings are very delicate. The cellulose ones were hard for me to work with so I never use those anymore. Hope that helps.
So I made this sausage with a little tweak. I added more Jalapeno (25%) than this video calls for. I turned out amazing. Just make sure you don't not over cook it.
question? does the maple cure replace the pink cure salt that most use in sausage making? and does it have a maple taste to the final product, the maple cure can be added to beef jerky recipes as well
@@mackkep1451 if you put cure I would. If you leave out cure you can just freeze. I have never used cure and cooked it fresh. You want it to cure overnight before smoking so I would assume if you do use the cure, you can go to freezer after sitting in fridge overnight.
Doggone it. I almost took a bite out ofmy phone as you cut that sausage. Really looks good. Now I've got to get a smoker grill and drop a thousand bucks at Cabelas for processing equipment . But looks like it will be worth it.😊
My pellet grill will only go down to 180, will this work? Also I've always heard that pork is supposed to reach a temp of 165, it it because of the added cure that you can take it off at 150?
Yes 180 is fine and yes the cure left overnight will take care of the not taking to 165. Plus when you do cook it, I would take to 160 then take off. If you will eat right after, I would cool it down. Then reheat at higher heats to get the fat rendered. The 150 keeps all the fat from rendering before you cook them later and the cheese not melted and running out.
@@appletonnorth1technically it’s 24 hours and that time allows the cure to actually work unless you put a cure accelerator then you can smoke right away
@@appletonnorth1thats the minimum it should sit with curing #1 you can use a cure accelerator like sodium erythorbate, and then you dont have to do the whole waiting period,
In my opinion if you buy prepackaged spices you might as well buy prepackaged sausage. That is just my opinion after making sausage all my life. That is part of the experience.
I use prepacks of spices and make my own spice mixes as well. I Try to do a variety on my channel to appeal to the very beginner and the novice. Although they are packaged spices, they are good and in some areas of the country you cannot just go out and buy venison sausage.
I'm getting ready to stuff mine as we speak. Did you say after the ice bath, u put the sausage back in at 300 degrees for 20 Mims until it reaches 150 degrees internal?
Great video and I have subscribed! Looks delicious and I will be trying this in the future for sure. The only thing that jumps out at me is unless there is a cure accelerator such as sodium erythorbate in the seasoning mix don't cook a test patty after the cure has been added unless you wait 12 hours. It is very bad for you and produces high levels of known carcinogens.
Tudo que é artesanal eu do valor.. É tudo feito com dedicação e carinho.. Faço linguiça artesanal aqui no Brasil leva 5 dias para fica prontas. Eu garanto o sabor é maravilhoso só não defumo as minhas linguiças.. Parabéns pelo aulão que você nos proporcionou..
What is the difference between the built-in stuffing capabilities let's say the MEAT! grinder by itself using it's stuff feature and buying the separate hand crank stuffer.
It is just much easier to control for me. I stuffed once with grinder and then bought the stuffer. May have gotten better at it but just use stuffer now.
Yo yo lil homies ..man y'all check it ..I made dis today..it be hitting hard af..but yo double dem peppers and add 3 shots of dat cayenne pepper ..shii it good
You say two hours at 150 F, then one hour at 170 F, then you say it was 4 hours, my question is, how long did you have it the last hour? Did you stay at 170 or did you go up to 200?
Love the content. Make an appointment with your doctor, ask why are my finger nails so pale? They should be the same color as your fingers. Yaa, I notice shit others don't. may be nothing.
@@kornacoustic1940 You could do it in a walk in cooler as long as the meat is near freezing. You can use salt and pepper and anything else you want to add.
I smoked to 150 then cooled it down rapidly to keep it from continuing to cook and to keep the fats from rendering and all moisture running out of it. Then after it cooled and dried I cooked it to eat. It is edible at the 150 point but after cooling I wanted to bring it back up to over 150 to have some fat rendered and the cheese melty.
@@jimswanny1193 the cold shock makes the casing better. At 150 it would be chewy and the meat would be a little mealy. Shocking helps with the casing and bringing back to temp allows the fat to break down which you do not want to happen as you smoke it. That’s why you bring it up so slow while smoking. If you start hitting the 155-160 range the fat gets liquified and you lose it.
@@BBQbyBiggs great video, however I was going to ask the same thing. I see people using Maple cure. So its not Maple flavor? Its just what it is called or something?
Most people would watch this video and say, “wow, that’s a lot of steps and time.” However, that is exactly the care and respect our take deserves. I will be doing this, exactly as you have shown. Great video and thank you for honoring that deer for what it gave to feed you and yours. Great content and even better presentation. Thank you for being and ambassador for our hunting heritage. Seriously, we’ll done!!
Thank you very much for the kind words. Appreciate you.
Excellent video…not rushed through and very detailed. I’m gonna have to try this one out.
Ah, I see you're a fan of my attention to detail! It's all part of my master plan to take over the world...or at least help you succeed in whatever you're trying to do. Let me know how it goes when you give it a try!
Outstanding!!!
Excellent video as are all you make. Thanks for sharing.
Thank you very much!
excellent video, very easy to listen to and learn from. great job
Glad you liked it!
Outstanding video! Outstanding thanks!
Thank you so much for your kind words! I'm glad you enjoyed the video.
Best explained video ever hands down thumbs up
Thanks!
Doing this for my wedding! Thank you
Appreciate you watching.
Great job made that look easy.
Thanks 👍
Beautiful sausages!
Thanks Louie!
This looks great, no idea when that seasoning you have linked is going to be back in stock, any alternatives you can recommend?
Well done
Great job on the video, very detailed.
For mixing I use the Walton's 50 LBS grinder and it works with the MEAT 1 hp grinder, its a game changer.
I will have to check that out. I talked to the meat guys and they were telling me an adapter was coming but none yet. I will check that out for sure! Thanks!
@@BBQbyBiggs It works great and you can get it for a reasonable price.
You talked me right into it! I’m definitely going to make this. I have a traeger sitting there I haven’t even used yet! And a Boston butt in the freezer. Allz I need now is big daddy to pass out there about 30 yards and we’ll be snacking!
Good luck!
Looks great and fairly easy to do. I have never made sausage but I have been wanting to try. Thanks for the video.
Thanks for watching!
@@BBQbyBiggsThis is super awesome can you please share where you bought this equipment from? Thanks I plan to make me some soon . 😎
Those look absolutely Awesomr AB👍🏼🇺🇸🍻
Appreciate it!
Great video plan to try it out after this hunting season
It is so dang good. Just east on those peppers. They get hot quick
Great video thinking about getting me a stuffer and a hand mixer!🤙🏻 enjoyed watching🤙🏻🙏🏼
Appreciate it! Have a great week
Great job! Looks awesome! What size grinder plate did you use for the second grind?
I missed your comment, and it looks like I edited that important part out. First was 10mm and second was the 4mm plate
Sweet!!
😮 nice 😊
Thank you! Cheers!
Looks good, great video!!!
Thanks Mike!
Looks amazing yum
Thanks!
Excellent video. Gonna have to add this to my give it a try sausage repertoire.
Thanks for watching!
@BBQbyBiggs I've always heard it wasn't good to Freeze, Thaw, then re-freeze pork and venison. Is it ok here because you are grinding it so fine? I want to start making this and am excited to try it out! Next, why do you need the CURE powder? Other vidoes just say make the sausages and cook or freeze them. Thank you....Love the video
Freeze and refreeze is ok since you are only flash freezing. As far as the cure, if you want to smoke them at low temps and then pull and freeze for smoked sausage. If you just want to cook like fresh sausage leave it out and just cook to temp of 160 internal or so.
Looks tasty. What kind of wood did you use?
Pecan
I'm curious why you didn't use the grinder to stuff the casings. Enjoyed the video.
The dedicated sausage stuffer is easier to control.
When they are on the smoker, do you have the smoke going continuous, or mainly just the heat? what type of pellets are you using?
This was on a stick burner and I constantly fed it small splits and had a good amount of clean smoke. I use Competition Blend when using the pellet smoker. I rarely can tell much difference on pellets.
Great video. Do you use any low fat milk powder? When you make sausages?
I do when doing some, this was a mix and looked like it had it in it. When making from scratch I usually do.
@@BBQbyBiggs okay 👍🏽
Great video. Just subscribed. Going to start making sausage this year. Are the natural casings delicate when stuffing? Where do you get your tube liners from?
I get most of my sausage making supplies from Ps Seasonings. The links are in the video description. Usually using those links gets you a small discount. The natural hog casings are actually pretty easy to work with and are not too delicate. You have to really overstuff to get a blow out. The sheep casings are very delicate. The cellulose ones were hard for me to work with so I never use those anymore. Hope that helps.
Ooooh Maaan 😮
Thanks for watching!
So I made this sausage with a little tweak. I added more Jalapeno (25%) than this video calls for. I turned out amazing. Just make sure you don't not over cook it.
question? does the maple cure replace the pink cure salt that most use in sausage making? and does it have a maple taste to the final product, the maple cure can be added to beef jerky recipes as well
Yes it does replace the pink cure and there is no taste of maple.
Do you add the seasoning and cure together, than divide by 25, then multiply by how much meat you'll be using ? Great video and recipe btw.
No do the math separately. For the mix then the cure.
Looks awesome. Do you freeze the rest?
Yes. I vacuum sealed and froze.
Great informative video! I’ve been wanting to do the same, curious why use cure if you’re cooking it to 150?
I stop at 150 so the high temp cheese doesn’t melt and run out or the fat will start to render and it will be dry.
You did not answer his question?@BBQbyBiggs
I use the cure because it stays in the unsafe zone for meat as I bring the internal temp up slowly.
@@curtismalone583 because of the length of time in the unsafe zone.
@@curtismalone583 thanks, I read the question differently I guess. Good call out.
Quick question does it need to be smoked can i freeze after i stuff it in casings
@@mackkep1451 if you put cure I would. If you leave out cure you can just freeze. I have never used cure and cooked it fresh. You want it to cure overnight before smoking so I would assume if you do use the cure, you can go to freezer after sitting in fridge overnight.
Were did you get that cutting knife super sharp ?
What kind is it
Brand
12" Slicing Knife : amzn.to/2R5CBSd
What seasonings do you add please?
Doggone it. I almost took a bite out ofmy phone as you cut that sausage. Really looks good. Now I've got to get a smoker grill and drop a thousand bucks at Cabelas for processing equipment . But looks like it will be worth it.😊
It is that good..
Outstanding!! Time for an axis hunt. I’m already out of venison!
I had 22 on the Game Cam this morning!
I don't have a smoker like yours. Is it still good to cold smoke it first for a couple of hours, then cook it quickly in the oven?
Yes
Dang it Aaron, I’m doing a beef/ pork mix for sausage with jalapeños straight from the garden with hi temp cheddar ! Great minds think alike !
You got the good fresh ones though!
My pellet grill will only go down to 180, will this work? Also I've always heard that pork is supposed to reach a temp of 165, it it because of the added cure that you can take it off at 150?
Yes 180 is fine and yes the cure left overnight will take care of the not taking to 165. Plus when you do cook it, I would take to 160 then take off. If you will eat right after, I would cool it down. Then reheat at higher heats to get the fat rendered. The 150 keeps all the fat from rendering before you cook them later and the cheese not melted and running out.
@@BBQbyBiggs awesome thanks.
What size casings did you use? Maybe I just missed it in the video.
32-35mm
what kind of casings are those?
@@Bearsfan871 standard hog casings. Link is in the description for the ones I used.
What size casings did you use?
The 32-35 mm
fyi cabelas carnivore ice throat pack fits on the meet your maker 1hp perfect. so does the medium grind plate
Indeed! Thanks
You might want to mention. That assuming there’s cure #1 in that mix. You shouldn’t be consuming it until it’s been sitting for a minimum of 12 hrs.
Yes good point
Can you provide a link or explanation why you need to wait 12 hours? Just looking for more information on how to correctly use #1. Thank you.
@@appletonnorth1technically it’s 24 hours and that time allows the cure to actually work unless you put a cure accelerator then you can smoke right away
@@appletonnorth1thats the minimum it should sit with curing #1 you can use a cure accelerator like sodium erythorbate, and then you dont have to do the whole waiting period,
Can you put the smoker model that you used in the video pleace
In my opinion if you buy prepackaged spices you might as well buy prepackaged sausage. That is just my opinion after making sausage all my life. That is part of the experience.
I was thinking the exact same thing.
I use prepacks of spices and make my own spice mixes as well. I Try to do a variety on my channel to appeal to the very beginner and the novice. Although they are packaged spices, they are good and in some areas of the country you cannot just go out and buy venison sausage.
I'm getting ready to stuff mine as we speak. Did you say after the ice bath, u put the sausage back in at 300 degrees for 20 Mims until it reaches 150 degrees internal?
Just the ones I was taste testing. The rest I let sit out and dry and then vac sealed.
I'm curious what your meat to fat ratio is with that mix. My thoughts are the mix most likely needed more fat added for a juicy sausage.
You definitely can and it will make for a juicy sausage, but this ratio I used balances juice and the caloric and health benefits of eating venison.
Great hair line, barbeque by bigggggggs.
Appreciate ya
What brand knife is that at the 1:20 mark when breaking down the butt?
Looks like a bubba blade
Great video and I have subscribed! Looks delicious and I will be trying this in the future for sure. The only thing that jumps out at me is unless there is a cure accelerator such as sodium erythorbate in the seasoning mix don't cook a test patty after the cure has been added unless you wait 12 hours. It is very bad for you and produces high levels of known carcinogens.
Great point. I looked it up and will change my order of ingredients. Thanks for watching.
10-4 on the cure. I used the maple cure and thought I was good but it definitely should go in after test patty
Tudo que é artesanal eu do valor..
É tudo feito com dedicação e carinho..
Faço linguiça artesanal aqui no Brasil leva 5 dias para fica prontas. Eu garanto o sabor é maravilhoso só não defumo as minhas linguiças..
Parabéns pelo aulão que você nos proporcionou..
Thank you for your kind words and appreciation!
That's a dummy proof recipe,and instructions,thank you for sharing this
Appreciate you checking it out. Have a great day!
What is the difference between the built-in stuffing capabilities let's say the MEAT! grinder by itself using it's stuff feature and buying the separate hand crank stuffer.
It is just much easier to control for me. I stuffed once with grinder and then bought the stuffer. May have gotten better at it but just use stuffer now.
I thought you asked if I had beer in the freezer and I was all, NO! THAT'S A BAD PLAN!
I really don't like using pork to make sausage. What else can I use to make sausage?
Beef or chicken works good.
Ill put ours up against any one's. Been doing it for over a decade now. Deer bolgna also as well as deer bacon. Yup, deer bacon..
I have not done deer bacon yet but it’s on the list!
Yo yo lil homies ..man y'all check it ..I made dis today..it be hitting hard af..but yo double dem peppers and add 3 shots of dat cayenne pepper ..shii it good
Double peppers you’ll be burning going in and out!! Thanks for watching
@@BBQbyBiggs no prob bruh ..da whole hood love dis sausage ...did good my boy
Can you grill these without smoking
Yes just leave out the cure and cook till 162 internal.
I want this for dinner ! That looks incredible…. I’m getting so hungry for a big sausage in my mouth… 😂😂😂😂
Hahahaha. No words
@@BBQbyBiggs no HO Mo
At what point was deer added?
Didn't catch that part.
When grinding. Add a few cubes of each in as you grind.
You say two hours at 150 F, then one hour at 170 F, then you say it was 4 hours, my question is, how long did you have it the last hour? Did you stay at 170 or did you go up to 200?
Sorry, Stayed at 170 until I reached the correct internal.
I was watching your video and didn't hear what was the pounds of deer meat to the boston butt. Could you please share that thank you.
He said 2lbs venison to 1lb pork butt. So since he made 15lbs total, it was 10lbs venison, 5lbs pork butt.
That is correct. 2-1 ratio is what we used. 2parts venison to 1 part pork. Thanks!!
Bro had his nails done
What was your deer meat to pork ratio
2-1. 2 pounds of venison to 1 pound of pork butt
do you have to smoke this? can you do all the steps except smoke it, and then obviously would just cook it when wanting to eat?
Yes. Leave out the cure and cook to 162-165 internal temp. It is delicious that way as well
What was the point of the ice bath?
Rapidly slows the cooking process down. Similar to when you boil eggs. Cooking is stopped fast and the meat and casing draw up.
@@BBQbyBiggs gotcha. Thanks.
The bad part is purchasing all the equipment. Very costly.
It is. But usually it’s one and done as it lasts forever.
Love the content. Make an appointment with your doctor, ask why are my finger nails so pale? They should be the same color as your fingers. Yaa, I notice shit others don't. may be nothing.
Must be the lighting or the camera. Looking at them and they are good. Thanks for looking out!
3:50 wow that’s a lot of math. Make 5 piles, use three piles for the meat. Think about it…….
sweet
I know I’m late to watching this video, but could you just do all this in a walk-in cooler? So you don’t have to worry about the smearing.
Also, could you use real salt and pepper and seasonings for this instead of packaged stuff?
@@kornacoustic1940 You could do it in a walk in cooler as long as the meat is near freezing. You can use salt and pepper and anything else you want to add.
I have the deer meat and the pork butt, but what I'm missing is the 70's porn music to complete the recipe! Where can I find that?
Free on the net!
Why did you cook it again after you smoked it to 150?
I'd like to know as well!
I smoked to 150 then cooled it down rapidly to keep it from continuing to cook and to keep the fats from rendering and all moisture running out of it. Then after it cooled and dried I cooked it to eat. It is edible at the 150 point but after cooling I wanted to bring it back up to over 150 to have some fat rendered and the cheese melty.
@@BBQbyBiggs thank you for your reply, I was thinking for some reason you needed to take it up again, greatly appreciated.
@@jimswanny1193 the cold shock makes the casing better. At 150 it would be chewy and the meat would be a little mealy. Shocking helps with the casing and bringing back to temp allows the fat to break down which you do not want to happen as you smoke it. That’s why you bring it up so slow while smoking. If you start hitting the 155-160 range the fat gets liquified and you lose it.
Like 70%pork. Not a venison sausage.
Maple flavoring with deer is just wrong. Ruins the whole batch.
It’s maple cure not flavor. It’s good.
@@BBQbyBiggs great video, however I was going to ask the same thing. I see people using Maple cure. So its not Maple flavor? Its just what it is called or something?
Its bad enough you're putting cheese in the sausage, then you have this stupid music playing!
I guess you don’t like cheese or my music. Noted.
Somebody has never had pepper jack sausage. Pepper jack summer sausage is my favorite thing to do with venison.
Some gay moments in this vid. I’ll let it slide.
Just because you let your gay thoughts win while he was shoving that sausage in his mouth isn't his fault bud 😂
It was good though - there is that. Thanks for the laugh and watching!