You had me at Venison, Recipe, Cajun and FREE....Spent my internship between Hornbeck and Toledo Bend. After a year I came back with a new palate for food. Love that Creol, cajun world of food. Scottville boudin...mmmmmmmmmgood. I did learn if it taste good just eat it, no need to ask whats in it :)
Made up a scaled down batch (only had enough venison for 10 lbs) of sausage. It smells incredible, fried up a sample before stuffing and it tastes fantastic. Simple and fantastic. Used the appropriate amount of curing salt so I can hang it for a day for the casing to dry out, and will cold smoke than vac seal for later use.
First time subscriber here want be the last I’ve got everything wrote down in my personal shtf cook book. Wild hogs are deer meat sausage only god could make it any better
Well that is the best!! I had prepared to use about $100 worth of spices. Had everything ready from another recipe and we just happened to watch your video. Thank you! We made ground sausage. No links. This was so easy and all the spices are everyday spices and can be found anywhere. Woo hoo. No more new recipes for us!! We have found it. Thank you again for sharing your family secret.
All went as well as i could expect. I did a batch of approximately 7lb venison skirt from last year's harvest. Used about 3oz salt. Turned out very good but on the salty side. Think i need to adjust because i always marinade venison in salt water and sliced onions. Thanks for the video
If you have a chance you can look in the description and there's a link to it and you can find out more about it there, thank you for asking and thank you for the visit my friend
I used to have a from field to table book that covered hunting methods,field dressing,butchering,and recipes for all the game animals and the deer hunting section had recipes for Venison breakfast sausage,Italian sausage and other ways to use ground Venison and the Breakfast sausage was my favorite
We add spices to the diced meat leave it over for a few hour then grind the meat makes a much lighter ground meat For patties we do it your way mixing seems to make the meat sticky
Looks awesome. Just found your channel and yes, I subscribed. I’ll definitely be trying this out as deer season is upon us here in PA. Thank you all for sharing.
But you're well worth it when you're doing a lot, sometimes you can get great deals on Facebook Market, where I got mine and got mine for a really good price and it was never used
I am always looking for sausage recipes to try. I have muley in the freezer and I’ll definitely give this one a try. Some of the simplest sausage recipes are the best
Excellent… I’m 74 and this brings back so many great memories of making sausage with my dad and Pawpaw as a kid… very similar recipe and process… yummy Thanks for sharing Bud Hale
A lot of variables depending if you're doing it in the oven skillet on the pit it just depends but you want to have an internal temperature of around 160 I hope this helps my friend oh, and thank you for the visit
@@TheCajunKetoChef we were doing it in the oven at 300 degrees. The smaller diameter seemed to work fine but not so well the larger diameter sausages for us. I was starting to wonder if the oven was keeping the heat at a constant temperature.
@@glennboyd1015 in south Louisiana many people brown it in oil in a back iron skillet or Dutch oven, add water to about 3/4 height of sausage, then cover and simmer till the water cooks out. Throw in a some course chopped onion and fry that down in the drippings. Really great with navy beans, red beans or grits.
You do not have to if you're not going to smoke it at a low temp, if you're going to make andouille sausage that is a definite you want to use salt curing
You want to use roughly .3% in curing salt to the mass of your meat mixture. It’s always easiest to convert your weight to grams since measuring out .005 lbs of curing salt is unrealistic and just more difficult. For example, if I’m using eight pounds of meat (3628.72 grams) I use 10 grams of curing salt. Curing salt can be extremely harmful if you use too much.
Thank you for bringing us your friend's family recipe for Deer sausage. I've been making Deer/Moose/Bear/Fowl sausages for 35+ years but always appreciate a new version. One surprise was the hot-water, but what the heck, I'm going to give it a try. Was the red pepper "Cayenne" or "Sweet Paprika"? Thanks kindly!
hi man amateur here, its not idea to put cold water/icecubes there to don't let fat melt because it makes harder to make composite? I found several recipes that they keep mixture under 8°C for that reason
I’ve got to ask, are those measurements in fluid ounces or mass ounces? There is a difference. I’d like to make a test batch of this recipe and would like to nail it without having my measurements be off. I (along with most others) determine my seasoning quantities based on mass.
@@chrisrozas2392 I’m not going to assume with my deer meat, especially when it’s a secret recipe reveal. Fluid ounces and mass ounces are quite different when you take into account the ingredient, it’s density, flake size etc. I make sausage just like I reload my ammo, down to a 100th of a grain.
HOT WATER?! Definitely NOT. First rule of sausage making...Keep your meat COLD! SYNTHETIC? I think he means "Collagen". If anyone's interested in buying a nice grinder I highly recommend the Cabelas DC Pro grinder. Excellent grinder that powers through meat and quiet. Whisper quiet compared to whatever machine used in this video. And as far as the KitchenAid grinder attachment goes...don't waste your money if your planning on grinding more than 2 or 3 pounds at a time. It's SLOW and inadequate for stuffing sausage. I highly recommend thar anyone planning on making sausages buy a quality grinder and dedicated stuffer. Turns sausage making from a headache into a pleasure.
He's referring to mixing the spices with warm water it will cool before he's actually added to the mix oh, and that is what I have as well is a Cabela's grinder and it does make life so much easier
He's adding after the grinding is completed and using a sausage stuffer rather than using the grinder for stuffing. The grinding process is where you need to keep the meat cold. Also, 'synthetic" is a proper term. In the "sausage world," "natural" casings refer to intestine casings. "Synthetic" refers to all other kinds, whether collagen, cellulose, plastic, or other. That comes from the most general definition of "synthetic products," which are "products are made from artificial substances, often copying a natural product." "Artificial" means "made or produced by human beings rather than occurring naturally, especially as a copy of something natural." "Natural" materials such as collagen or cellulose can be used to make something "artificial."
I do not soak my deer at all. Most folks will leave on ice and keep water drained off. I have an older refrigerator that I age my deer in for at a week and a half. Its set to almost freezing. I have never (knock on wood) had it taste gamey even during the rut. Even have folks that swear they won't eat deer and can taste the difference eat it.
@@charlievanlandingham567 tried a technique I read once in NEBRASKA GAME & LAND magazine, leave deer hanging with hide on and process when clear liquid comes out of hip joint when flexed. Best venison I ever put up. Hung in breezeway of barn (out of the sun) and checked daily after 5 days. After 12 days (per weather conditions) it was ready to go. Did a similar thing with "soft shot" non-eviserated wild fowl (another old-time practice I'd read about).Hung in non heated mud-room area of house by head till eyes shrank flat. Something about the enzymes in the gut that migrate out into the meat. Haven't done it in years (pheasant population isn't what it used to be & I tired of taking the shotgun for a stroll).
Killed my first deer on their property they owned in tylertown years ago. He has since passed aunt Bernice lives on. Well into her 90's now , she gonna out live us all
Try replacing 15lbs of the pork with 15 lbs of turkey and leave the green onions off if you freeze it. I would add ice instead of hot water. You could replace the 5lbs of pork with 85-90 % ground beef or just add the beef. I also use double cut red pepper or you can put red pepper flakes in a spice grinder. This way you distribute the red pepper more evenly.
Thank you much, I wish you would have told me about this earlier that would have been a neat thing for Thanksgiving, but wait we got Christmas coming LOL
Why wouldn't you grind the pork with the 1st round of grind with the venison? Its just going to help it mix. And man 50/50? thats making grocery store sasuage..to much fat
Thank you for your question Jeremy, he feels like it gives a better blend doing it twice, also he tried it with 60/40 with some people do and it thought it had too much fat, this seemed to be the best mix but by all means do with works for you oh, there will never be a recipe that fits everybody's needs, thank you much for your comment
Its 50/50 deer and Boston butt, not straight pork fat. I'll grind a whole trimmed butt to make sausage with and it don't shrink up like grocery store sausage.
20 pounds of deer meat 20 pounds of boston butt 5 oz salt 5 oz granulated garlic 5 oz granulated onion 2 oz black pepper 2 oz red pepper 3 cups chopped green onion 1 gallon of hot water Sorry about that, but if you look in the description everything's there
I've been giving away that SECRET RECIPE for 60 years, I got it from a business that is now 112 years old. Really good stuff!!
93 years ago today, my father was born in Boutte La. ;) Great folks.
Wow thanks for sharing
I just got my first deer at 70 and we made breakfast sausage, steaks and burger, it was great.
Wow, congratulations on your first deer
Congrats Pam!
I’m a little late, but congrats on first deer from here in south La!
Congratulations! That’s wonderful.
You had me at Venison, Recipe, Cajun and FREE....Spent my internship between Hornbeck and Toledo Bend. After a year I came back with a new palate for food. Love that Creol, cajun world of food. Scottville boudin...mmmmmmmmmgood. I did learn if it taste good just eat it, no need to ask whats in it :)
Lol, I'm still laughing at this one,, but it's so true, thank you for the visit my friend
Have deer hunted all my life and never made sausage. Thank you ver much!
Really?!? I’m curious - what do you do with the deer meat? (We’ve only ever made sausage.)
Made up a scaled down batch (only had enough venison for 10 lbs) of sausage. It smells incredible, fried up a sample before stuffing and it tastes fantastic. Simple and fantastic. Used the appropriate amount of curing salt so I can hang it for a day for the casing to dry out, and will cold smoke than vac seal for later use.
Looks so good. I would have to add some sage to it.
Awesome and thank you for the visit
Thanks for sharing your recipe. That was mighty nice of you to do that sir.
Thank you much
Thanks for showing us how keto is not boring. You are showing everyone that there is so many choices and options to spice up our menus.
Yes, let's don't make keto boring you are so right
I love 🦌 sausage, especially with sage...😋😋😋
Awesome
First time subscriber here want be the last I’ve got everything wrote down in my personal shtf cook book. Wild hogs are deer meat sausage only god could make it any better
Welcome aboard James thank you for the visit
Nice video,,Thanks for sharing recipes..
Thank you for the visit
I had deer back in 2000 I was 13 at the time !
Hopefully you get some soon my friend
This is a cool video! Thanks for sharing
Well that is the best!! I had prepared to use about $100 worth of spices. Had everything ready from another recipe and we just happened to watch your video. Thank you! We made ground sausage. No links.
This was so easy and all the spices are everyday spices and can be found anywhere. Woo hoo. No more new recipes for us!! We have found it. Thank you again for sharing your family secret.
So glad this worked out for you, if you have any questions please feel free to ask
I'll be making this recipe with elk and pork. I love good hot links, and this recipe seems like the best one i've seen.
Hope you enjoy, let me know how it came out for you after you're done
Nice video fellas 👍🏻
Thank you for the visit
Made some on the weekend. Try some ground fennel and smoked paprika you won't be disappointed
Thank you much 🤟
I am going to give this a shot tomorrow. Will let you know how it goes. First time for me
Awesome, good luck my friend
All went as well as i could expect. I did a batch of approximately 7lb venison skirt from last year's harvest. Used about 3oz salt. Turned out very good but on the salty side. Think i need to adjust because i always marinade venison in salt water and sliced onions. Thanks for the video
So very happy for you my friend, enjoy
Was looking for a different simple sausage recipe, gave this a try, turned out great, basic good sausage!
Yes very basic old recipe, you can always change it up a little bit with different spices, thank you for the visit my friend
I mix pork/venison chucks….. mix in seasoning then grind twice….. add warm water prior to stuffing.
Thank you for sharing Mr. TEE
Nice recipe. I due sausage but i think your recipe is going to put mine at the backend.....!!! Who makes your stuffer ? Is fast 👍👍👍👍
If you have a chance you can look in the description and there's a link to it and you can find out more about it there, thank you for asking and thank you for the visit my friend
Thank you so much I enjoy 🤤
Thank you much my friend
I used to have a from field to table book that covered hunting methods,field dressing,butchering,and recipes for all the game animals and the deer hunting section had recipes for Venison breakfast sausage,Italian sausage and other ways to use ground Venison and the Breakfast sausage was my favorite
Wow, you must be reading my mind I was just talking yesterday about making some breakfast sausage do you mind sharing your recipe?
First time making my own venison brats thanks for the lesson.
Awesome and congratulations
Great job guys
Thank you much
Thank you I learned something today .
Thanks for the visit Kenneth
It looks like great success. Great video
Thank you for the visit Pamela
It's a wonderful video. We can learn a lot n a lot
Thank you for the visit
@@TheCajunKetoChef You are a lot of welcome sir
Love all of your recipes. And I have many friends and family in Boutte. Keep up the great work. Cheers!
Thank you much cheers
We add spices to the diced meat leave it over
for a few hour then grind the meat makes a much lighter ground meat For patties we do it your way mixing seems to make the meat sticky
Sounds amazing
Awesome. Thanks very much for passing it on. Will be doing this for sure here soon.
Awesome, thanks for the visit let me know how it comes out
Looks awesome. Just found your channel and yes, I subscribed.
I’ll definitely be trying this out as deer season is upon us here in PA. Thank you all for sharing.
Thank you much for the visit my friend
Now I see why those stuffers are so expensive. That looks effortless
But you're well worth it when you're doing a lot, sometimes you can get great deals on Facebook Market, where I got mine and got mine for a really good price and it was never used
Great video! Good luck to you this season!
Thank you for the visit
Great video. Ty for the knowledge. How much hot water in seasoning?
I am always looking for sausage recipes to try. I have muley in the freezer and I’ll definitely give this one a try. Some of the simplest sausage recipes are the best
Agreed 100% my friend
Where can I get sausage machine ? Do you make one or some builder made for you?
Thank you very much, I love your expertise. Great show...
Thank you for the visit, I bought mine at Cabela's, I'm sure they'll have some on sale around Christmas time if you want to check them out
Making deer sausage is too advanced for me but cool to watch a and see how it’s done!
I appreciate you much for stopping by and watching it you have an awesome day my friend
No different than any other fresh sausage.
Awesome! Do y’all twist them off at a certain size like every 6” or so? I noticed not here just curious if he does it after runs it through?
Yes he does it after he runs it through, depending on your preference, 6 inches works fantastic
Excellent… I’m 74 and this brings back so many great memories of making sausage with my dad and Pawpaw as a kid… very similar recipe and process… yummy
Thanks for sharing
Bud Hale
So the deer was ground once by itself then again with chunks of pork? Thanks
Yes thank you for the visit
The recipe sounds great. At what temperature do you bake your sausage and for how long. Thanks
A lot of variables depending if you're doing it in the oven skillet on the pit it just depends but you want to have an internal temperature of around 160 I hope this helps my friend oh, and thank you for the visit
@@TheCajunKetoChef we were doing it in the oven at 300 degrees. The smaller diameter seemed to work fine but not so well the larger diameter sausages for us. I was starting to wonder if the oven was keeping the heat at a constant temperature.
@@glennboyd1015 in south Louisiana many people brown it in oil in a back iron skillet or Dutch oven, add water to about 3/4 height of sausage, then cover and simmer till the water cooks out. Throw in a some course chopped onion and fry that down in the drippings. Really great with navy beans, red beans or grits.
Hard to beat South Louisiana cooking , probably impossible
Yes but also I smoke most of mine. I use fresh sausage the way you mentioned.
Was the water still hot when u added to the meat
I worked on a Parker rig with a Ray Champaign,Any relationship
I will ask him
So is it necessary to add salt cure for sausage or is that just for jerky
You do not have to if you're not going to smoke it at a low temp, if you're going to make andouille sausage that is a definite you want to use salt curing
You want to use roughly .3% in curing salt to the mass of your meat mixture. It’s always easiest to convert your weight to grams since measuring out .005 lbs of curing salt is unrealistic and just more difficult.
For example, if I’m using eight pounds of meat (3628.72 grams) I use 10 grams of curing salt. Curing salt can be extremely harmful if you use too much.
Interesting! Thanks for the info. I have much to learn!
Did you end up using all that water ?
We used one gallon thank you for your question my friend
Are the spices measured by weight or volume, when it comes to “ounces”? For example, 5 oz by volume is just a bit more than half a cup.
Thank you for bringing us your friend's family recipe for Deer sausage. I've been making Deer/Moose/Bear/Fowl sausages for 35+ years but always appreciate a new version. One surprise was the hot-water, but what the heck, I'm going to give it a try. Was the red pepper "Cayenne" or "Sweet Paprika"? Thanks kindly!
Thank you much for stopping by, yes it was Cayenne my friend, let me know how you enjoy it
@@TheCajunKetoChef Thanks very much. I'm sure it will be great.
You can use hot water for your seasons to dissolve, after a few minutes, put some ice cubes in it to cool it down before adding it to the mea.
hi man amateur here, its not idea to put cold water/icecubes there to don't let fat melt because it makes harder to make composite? I found several recipes that they keep mixture under 8°C for that reason
Genuinely appreciate the recipe and content. Yeah, the slapping and clapping was kinda a bit much, but it's really good stuff so I say drive on.
What kind of grinder is that and stuffer?
I think, I know your secret recipe, cos we make very similar sausages. So I hope yours are spicy as our. 👍🌶️🌶️🌶️
I'm like you bring the heat on my friend oh, thank you so much for the visit
👏🏻👏🏻👏🏻👏🏻
👊🤟❤💪
I’ve got to ask, are those measurements in fluid ounces or mass ounces? There is a difference. I’d like to make a test batch of this recipe and would like to nail it without having my measurements be off. I (along with most others) determine my seasoning quantities based on mass.
I'd like to know the same but considering he was using a drinking cup I would think it is fluid oz.
@@chrisrozas2392 I’m not going to assume with my deer meat, especially when it’s a secret recipe reveal. Fluid ounces and mass ounces are quite different when you take into account the ingredient, it’s density, flake size etc. I make sausage just like I reload my ammo, down to a 100th of a grain.
When the key to making sausage is keeping everything as cold as possible, why would he use hot water?
The seasonings mix better, obviously we would let it cool before we throw it in the meat
HOT WATER?! Definitely NOT. First rule of sausage making...Keep your meat COLD! SYNTHETIC? I think he means "Collagen". If anyone's interested in buying a nice grinder I highly recommend the Cabelas DC Pro grinder. Excellent grinder that powers through meat and quiet. Whisper quiet compared to whatever machine used in this video. And as far as the KitchenAid grinder attachment goes...don't waste your money if your planning on grinding more than 2 or 3 pounds at a time. It's SLOW and inadequate for stuffing sausage. I highly recommend thar anyone planning on making sausages buy a quality grinder and dedicated stuffer. Turns sausage making from a headache into a pleasure.
He's referring to mixing the spices with warm water it will cool before he's actually added to the mix oh, and that is what I have as well is a Cabela's grinder and it does make life so much easier
He's adding after the grinding is completed and using a sausage stuffer rather than using the grinder for stuffing. The grinding process is where you need to keep the meat cold. Also, 'synthetic" is a proper term. In the "sausage world," "natural" casings refer to intestine casings. "Synthetic" refers to all other kinds, whether collagen, cellulose, plastic, or other. That comes from the most general definition of "synthetic products," which are "products are made from artificial substances, often copying a natural product." "Artificial" means "made or produced by human beings rather than occurring naturally, especially as a copy of something natural." "Natural" materials such as collagen or cellulose can be used to make something "artificial."
How much seasoning I need for 5 lbs of venison and 5 lbs pork
Good question take all the ingredients and divide by four look in description
I need the receipt for 10 pounds of that deer sausage seasoning
Divide by 4
I was told that you have to soak the deer meat in white vinegar and water before processing,. Is that true for making sausage with it?
You can absolutely if you choose especially if you have a buck that was in heat
@@TheCajunKetoChef Thanks!! And Happy Thanksgiving I’m subbing now!!
I do not soak my deer at all. Most folks will leave on ice and keep water drained off. I have an older refrigerator that I age my deer in for at a week and a half. Its set to almost freezing. I have never (knock on wood) had it taste gamey even during the rut. Even have folks that swear they won't eat deer and can taste the difference eat it.
@@TheCajunKetoChef uhhhhhhhh...., bucks don't come into heat. They go into "rut" as a result of does coming into "heat".
@@charlievanlandingham567 tried a technique I read once in NEBRASKA GAME & LAND magazine, leave deer hanging with hide on and process when clear liquid comes out of hip joint when flexed. Best venison I ever put up.
Hung in breezeway of barn (out of the sun) and checked daily after 5 days. After 12 days (per weather conditions) it was ready to go.
Did a similar thing with "soft shot" non-eviserated wild fowl (another old-time practice I'd read about).Hung in non heated mud-room area of house by head till eyes shrank flat. Something about the enzymes in the gut that migrate out into the meat. Haven't done it in years (pheasant population isn't what it used to be & I tired of taking the shotgun for a stroll).
I got some kin folk live in boutte.
I bet they are some awesome cook🤟
Killed my first deer on their property they owned in tylertown years ago. He has since passed aunt Bernice lives on. Well into her 90's now , she gonna out live us all
She must be eating some healthy foods, thank you for sharing oh, and thank you for the visit
how many pounds of meat is this seasoning ratio making?
sorry i missed it the first time I watched, saw that it was for 45 lbs
Is this a fresh sausage or do you smoke it?
This is fresh sausage, but I do plan on making and andouille sausage video
what would happen if you boil the venison before making the sausage?
Interesting, I never have tried that, let me know if you do and how it comes out
The sausage will not bind and will be crumbly and dry.
What do Cajuns mean by "red pepper"? Is this Cayenne?
You got it Lawrence
Yes you should rinse the inside of your Hog Casings
and use cure #1 if your going to slow smoke em
How much seasonings for a 10 pound bach of deer sausage 5 pounds of deer meat and 5 pounds of pork meat ??????????????
What is the names of the spices?
Salt , black pepper, red pepper, granulated onion and granulated garlic
Thank you Charlie, for the quick response, Michael, all of the ingredients are listed in the description, thank you much for the visit
Thank you Charlie
@@charlievanlandingham567 Thank you.
Thank you Charlie.
People should sell deer meat across North America I don't think I ever eat much deer meat.
Do you ever smoke it?
Can you freeze them?
Absolutely yes, thanks for the visit
hell i hope so
Can you twist those into bratwurst lengths after stuffing them?
Absolutely
Or Smokies, or hot dog, or patties, or make meatballs out of it.
Try replacing 15lbs of the pork with 15 lbs of turkey and leave the green onions off if you freeze it. I would add ice instead of hot water. You could replace the 5lbs of pork with 85-90 % ground beef or just add the beef. I also use double cut red pepper or you can put red pepper flakes in a spice grinder. This way you distribute the red pepper more evenly.
Thank you much, I wish you would have told me about this earlier that would have been a neat thing for Thanksgiving, but wait we got Christmas coming LOL
I dont think he asked for a recipe, NUT!
Red pepper? Pepperika
Cayenne pepper, but the cool thing is about making it yourself you can add more or add less depending on your taste
Are you talking Green Onions or Green Jalopeno?
Green onions
Put some lube down the grinder with the meat, like room temp butter, or some olive oil, and watch that kitchen aid eat grinder eat up that meat!! 😊
Sometimes you just gotta beg to get good recipe 😉😋😜
Right😁
Why wouldn't you grind the pork with the 1st round of grind with the venison? Its just going to help it mix. And man 50/50? thats making grocery store sasuage..to much fat
Thank you for your question Jeremy, he feels like it gives a better blend doing it twice, also he tried it with 60/40 with some people do and it thought it had too much fat, this seemed to be the best mix but by all means do with works for you oh, there will never be a recipe that fits everybody's needs, thank you much for your comment
Its 50/50 deer and Boston butt, not straight pork fat. I'll grind a whole trimmed butt to make sausage with and it don't shrink up like grocery store sausage.
Didnt even see the first two ingredients you put in you didn't tell us
20 pounds of deer meat
20 pounds of boston butt
5 oz salt
5 oz granulated garlic
5 oz granulated onion
2 oz black pepper
2 oz red pepper
3 cups chopped green onion
1 gallon of hot water
Sorry about that, but if you look in the description everything's there
Les Bonne temp Rulet
Thank you for the visit
If you make a video it’s no longer a secret 😆
Not so secret now
Lol, right
That looks more like 20lbs
stop with the hand clapping....
Ok boss😁
Thank you so much I enjoy 🤤
Appreciate you, thanks for the visit my friend