DEER SAUSAGE 50 YEAR OLD SECRET RECIPE 

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.

Wow thanks for sharing

Lol, I'm still laughing at this one,, but it's so true, thank you for the visit my friend

Hopefully you get some soon my friend

Awesome and thank you for the visit

Really?!? I’m curious - what do you do with the deer meat? (We’ve only ever made sausage.)

Yes, let's don't make keto boring you are so right

Awesome

Thank you for sharing Mr. TEE

Thank you much 🤟

Welcome aboard James thank you for the visit

So glad this worked out for you, if you have any questions please feel free to ask

Thank you much

Wow, you must be reading my mind I was just talking yesterday about making some breakfast sausage do you mind sharing your recipe?

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

Thank you for the visit

Hope you enjoy, let me know how it came out for you after you're done

Yes very basic old recipe, you can always change it up a little bit with different spices, thank you for the visit my friend

Sounds amazing

Thanks for the visit Kenneth

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

Thank you much

Awesome and congratulations

Thank you much cheers

Thank you much my friend

Thank you for the visit

@@TheCajunKetoChef You are a lot of welcome sir

Thank you much for the visit my friend

Awesome, thanks for the visit let me know how it comes out

Agreed 100% my friend

Thank you for the visit Pamela

I appreciate you much for stopping by and watching it you have an awesome day my friend

No different than any other fresh sausage.

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 for the visit

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."

Yes thank you for the visit

Thank you for the visit

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

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

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

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.

I'm like you bring the heat on my friend oh, thank you so much for the visit

and use cure #1 if your going to slow smoke em

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!

The seasonings mix better, obviously we would let it cool before we throw it in the meat

👊🤟❤💪

We used one gallon thank you for your question my friend

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

I will ask him

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.

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).

Cayenne pepper, but the cool thing is about making it yourself you can add more or add less depending on your taste

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!

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.

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.

Good question take all the ingredients and divide by four look in description

Right😁

Absolutely

Or Smokies, or hot dog, or patties, or make meatballs out of it.

sorry i missed it the first time I watched, saw that it was for 45 lbs

This is fresh sausage, but I do plan on making and andouille sausage video

You got it Lawrence

Absolutely yes, thanks for the visit

hell i hope so

Green onions

Thank you for the visit

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

Lol, right

Ok boss😁

Appreciate you, thanks for the visit my friend