How to Make Smoked Deer Sausage at Home with the Bearded Butchers! (DIY)

Подписаться 3,1 млн

Просмотров 146 тыс.

50% 1

In this video, Seth and Scott, the Bearded Butchers, show you how to make delicious smoked deer sausage at home using their DIY Sausage Kit. Starting with clean, chilled, quality protein is key. While we use deer in this video, you can use just about any game or domestic meat you choose.
What's most important about this project, is the type of casings that are used. The casings are specifically designed for hanging in a smokehouse.
Follow along as each step is explained, what product is used, and exactly how to make the sausage. The final result is a tangy smoked sausage with creamy cheddar cheese - which along with the help from some of the junior butchers, Seth and Scott try over an open fire. Make sure you stay tuned throughout the whole video to see the entire results!
Celery Juice Powder and Cherry Powder vs Sodium Nitrite: asu-ir.tdl.org/server/api/cor...
PRODUCTS USED IN THIS VIDEO:
beardedbutchers.com/products/...
Cultured Celery Powder: beardedbutchers.com/products/...
Cherry Powder: beardedbutchers.com/products/...
32mm Smoked Casings: beardedbutchers.com/products/...
Made with MEAT equipment: meat-your-maker.pxf.io/15KYmm
Disposable Poly Tote Lug Liners: beardedbutchers.com/products/...
Visit Bunzl for the ultimate selection of butchering equipment: www.bunzlpd.com/
Check out all of our social platforms and affiliate partners here: linktr.ee/Beardedbutchers
*For all things Bearded Butcher be sure to FOLLOW US on social media*
🍖 TIKTOK / thebeardedbutchers 🍖
🍖 INSTAGRAM / thebeardedbutchers 🍖
🍖 FACEBOOK / beardedbutcherblend 🍖
🍖 TWITTER / _beardedbutcher 🍖
Check out our Amazon shop to find a selection of our Bearded Butchers products and TONs of our recommended products: www.amazon.com/stores/page/CA...
The Bearded Butchers are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This means that The Bearded Butchers may receive a commission if you click on a link above and make a purchase on Amazon.com. If you click any link in this description and make a purchase on another website, we may receive a commission.

Хобби

Опубликовано:

12 окт 2023

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 229

@brianschneider671 8 месяцев назад

This is what America needs more of. Authentic, all natural, no smoke & mirrors food stuffs and processes. The last 40+ years have been abysmal for the food industry.. We the people are OVER IT!

@compton30 6 месяцев назад

Lmao high temp cheese just screams "natural"

@boostmobile9315 5 месяцев назад

Edaa

@samuelrspade 5 месяцев назад

⁠@@compton30High temp cheese is just dried regular cheese. You could make it yourself in a food dehydrator.

@WallabieMcDee 5 месяцев назад

"Smoke"

@Liberty_DIY 8 месяцев назад

Its about time you took a break from making shorts and gave us some REAL content. Thank you

@DareDog. 8 месяцев назад

They are still doing full length videos

@ohioknifelover 8 месяцев назад

You understand they work full time at their retail shop and have tons of projects going on right?

@cjcurtis8944 8 месяцев назад

By all means be an ass if it works for you. They owe you nothing. JFC the entitlement some a**holes display on the interwebs is astounding.

@Wawalsh1234 8 месяцев назад

RU-vid is pushing the shorts or they will not promote the videos.

@Wawalsh1234 8 месяцев назад

Being on the Carnivore diet for over 5 years, I truly appreciate your videos. I lost over 100 lbs in the first 18 months.

@jonaswaltman7359 8 месяцев назад

The Best of the Best. Shout-out Seth and Jason for their BEST ADVICE. Love it

@BillSheka 8 месяцев назад

Scott and Seth , I am so waiting for someone to get me a deer so I can grind it , and mix it with my ingredients and get my SMOKED venison sausage . I plan on using your recipe also for my second half of the batch. THANK you so much for getting me fired up. I have to rely on my friends to get me the venison as I am just too sick to go hunt and get my own deer. Again , THANK you both brothers . God is so GOOD. AMEN.

@gettingwrekt 8 месяцев назад

It's so cool to see how much you guys just truly enjoy this process, and the result. To see it being passed on to future generations is amazing.

@mackmckenzie8479 7 месяцев назад

It’s really nice to see y’all are big on family values!! I will come visit yall soon,, wife has been fighting cancer for the past year.. god is good thanks for all y’all share!!

@BanditoCGET 6 месяцев назад

I had the opportunity to go hunting for the first time with a friend from church and I got my first buck. I've been watching yall for a while, but now that I have a huge desire to hunt regularly and make everything at home, your experience, explanations, breakdowns, etc. have been incredible. Thank you!

@RockTheJourney 8 месяцев назад

Love that you guys have the natural preservatives now! I’ll be buying some this season! Great work guys!

@TheBeardedButchers 8 месяцев назад

Sounds great, good luck this season! Thank you!

@SG-ig2th 7 месяцев назад

Your body doesn’t know the difference between pink curing salt and celery powder. Nitrites are nitrites, regardless of the source.

@billyheit8850 7 месяцев назад

Not too long Scott. Gives confidence you know why things are done not just what to do. Great stuff.

@timbopaki542 8 месяцев назад

Nothing more satisfying 😌 👌 than sharing a meal with family and friends ❤️

@Adam-fj6ls 4 месяца назад

I appreciate the discussion in to celery juice and pink salts guys. Really love people going in to depth on making the sausage and why they use particular ingredients.

@benriser4018 8 месяцев назад

I appreciate the in depth info on the celery juice and cherry juice powders!

@Boone9269 7 месяцев назад

Absolutely loving this, I've been deer hunting and processing our own since I was a kid and we've always just made stew meat, canned, ground, roasts, and steaks from our venison but this is sweet and im gonna try it as soon as I get my big buck!

@Qub3rs 8 месяцев назад

I can almost taste it... reminds me when I went to a farmer's market during the summer and there were some venison jalepeno/cheddar sausages being sold. It was a little bit pricey but, that was probably one of the best things I grilled this summer. It didn't have the smoke but, that venison flavour with the jalepeno/cheddar mixed in was amazing.

@dubltap7216 8 месяцев назад

Thanks guys. I just used your jalapeño cheddar mix on a deer/pork mix. Came out perfect! Great flavor and just enough heat but not too hot.

@hulk1043 8 месяцев назад

Absolutely love your guys content. All the way from Alberta, Canada

@TheBeardedButchers 8 месяцев назад

Thank you!!

@joshsos5541 8 месяцев назад

I wish I was eating those right now!! They look soooo good!

@CharmingWren 8 месяцев назад

Just love to see you guys work ❤

@benriser4018 8 месяцев назад

An old fridge and a cold smoke generator is supposed to be a fantastic combo for the diy folks at home like me that don’t have an enviropac commercial smoker. Planning to make one myself before long!

@paulderouen8566 8 месяцев назад

Looks delicious 😋

@specialtyballistics9563 5 месяцев назад

You don’t know me but I’ll be your friend and fly up from Louisiana to sample a bite of that delicious looking sausage! lol Thanks for all the videos you do! We love watching y’all and have started fabricating deer and beef for our friends down here. Y’all have been our biggest inspiration and instrumental to our customers loving what we produce. Thank you Scott & Seth!

@motorcyclemichael2182 8 месяцев назад

Looks delicious!

@eddiewilson8119 8 месяцев назад

Thank you so much for sharing this video! And I appreciate this learning session!

@TheBeardedButchers 8 месяцев назад

You are so welcome!

@randyunderwood2894 8 месяцев назад

love love the log cabin!!

@garryhammond3117 8 месяцев назад

Great DIY video guys - well done (when Scott can talk - lol) you make it look so easy, and sell all the goods to make it happen. - Cheers!

@Dragonsbrath 6 месяцев назад

You guys are awesome. I have learned a lot from your videos and appreciate it.

@iThinkiWon 8 месяцев назад

you guys are amazing cant wait to get my DIY kit so i can enjoy these amazing sausages and brats!!

@TheBeardedButchers 8 месяцев назад

Hope you enjoy! Thank you!!

@moncreebrown948 4 месяца назад

I freaking love these guys, such a great channel.

@denisrousselle887 8 месяцев назад

Remind's me when i was making sausages , i'm sure there good just looking how the final product turned out . Keep up your good work and good hunting season ! 👍

@rogerrichardson4324 5 месяцев назад

Been watching you guys for a while im hesitant when it comes to butchers in the PNW , not banging on them there great but got an elk processed and it wasn’t ours that we got back in the 80’s been cutting everything up ourselves and have to say you guys are the real deal that care and know your shit ….. props to you for doing it right and caring !!!

@patriot1182 8 месяцев назад

Wonderful! Natural ingredients! Love it!

@outthemudlyles 8 месяцев назад

I literally watch the whole videos 💯 🔥

@TimDeGraff 8 месяцев назад

Love the family affair. You guys are great people!

@TheBeardedButchers 8 месяцев назад

Thanks!!

@outdoordummy3589 6 месяцев назад

I just recently tried a pineapple and pepper jack smoked elk sausage. It was freaking amazing. Never in my life would I have thought that would be a good combo. Would be really interested in seeing y’all do a deer sausage the same way. I’m wanting to try it as I always make my own sausage. Would really want to see a video with y’all’s product to point me in the right direction. There is not a whole lot of videos using pineapple in smoke sausage. Thanks!!l Love the channel by the way!!

@ericmoreau7770 7 месяцев назад

As alway's great content and as an orphen i never had a chance to know what its like to have a familly so that's why i love the chemistry between you guy's again great job ..😎👊🥰

@nickharwood1181 7 месяцев назад

The car starting was the best edit yall have ever done lmao

@dwainholloway5730 8 месяцев назад

You guys are amazing ! Keep up the good work 💪

@TheBeardedButchers 8 месяцев назад

Thank you! Will do!

@benfitzgerald9106 8 месяцев назад

Love watching you two blokes doing things and stuff. Butchery back room processing procedures.

@TheBeardedButchers 8 месяцев назад

Thanks for following along!

@andrewmetzger4167 8 месяцев назад

It's fall time, I add whole fire roasted chiles in the meat being ground, really adds great flavor

@mikeh2373 8 месяцев назад

Simply Awesome !

@TheBeardedButchers 8 месяцев назад

Thanks a lot!

@jerryshowens3049 8 месяцев назад

Those look delicious.

@TheBeardedButchers 8 месяцев назад

They are!

@benfitzgerald9106 8 месяцев назад

How good, the lip shmacking crunch sound when Seth chomped into the half sausage, drool drool.

@pasqualinoiannelli4275 8 месяцев назад

Great content like always! Really hoping you guys can do a bear video this season!

@-RONNIE 8 месяцев назад

Thanks for the video guys 👍🏻

@TheBeardedButchers 8 месяцев назад

Of course, thanks for watching!

@MuttTheBuckeyeSlayer1977 7 месяцев назад

You boys always got good stuff on every one of your videos. I’d love to come see you guys!! I’m in Indiana.

@bradh74 8 месяцев назад

Looks great! Kind of like a Pepperoni. The Hot Pepper Cheese Venison sticks I had years ago were good, those are just a larger version they have to be good. Enjoy have a Blessed day.

@carminecaiazzo6770 8 месяцев назад

everytime I watch your videos, my mouth salivates😋😋😋😋😋and makes me hungry, great job gentlemen!!!!

@TheBeardedButchers 8 месяцев назад

Thank you 😋

@Montisaquadeis 4 месяца назад

There is a reason I watch videos like this when I am eating lol

@shawnjones35 8 месяцев назад

Love your content!!!!!

@TheBeardedButchers 8 месяцев назад

Thank you!!

@weberswonderland 8 месяцев назад

jeez looks so good!

@billhendon1017 7 месяцев назад

Thanks guys!

@TheBeardedButchers 7 месяцев назад

You bet!

@aviwemzangwa 8 месяцев назад

Love this

@blakehenderson7522 6 месяцев назад

You guys are awesome! Would be a blast to hang around that fire pit with you guys

@aventurasdelchairezofficial 7 месяцев назад

Muy buen trabajo 👌 excelente saludos cordiales desde Mexicali 🇲🇽🙏 bendiciones 😊

@jameseagleeye6546 8 месяцев назад

If ya'll ever start selling online, please let me know because that deer sausage sure did look good. I the taste is amazing.

@mickstrijdveen1183 8 месяцев назад

Keep up the good work. I enjoy it from The Netherlands

@TheBeardedButchers 8 месяцев назад

Awesome, thank you!

@aricstrauch692 8 месяцев назад

Looks great

@TheBeardedButchers 8 месяцев назад

Thanks!

@KnKs64 8 месяцев назад

Great video guys, and that sausage looked yummy! Would love to see a video using things that one would have at their house to do this. I'm thinking about trying this with my Kitchenaid grinder and sausage stuffer and then trying to smoke on my Primo Ceramic smoker. My only concern is that I don't know how low of a temp I would need to get the smoker to. This is the only time that I wish that I had a pellet smoker, as you can get a lower temp that what I can get with my primo.

@nickwiseman7770 8 месяцев назад

Gall darn guys you got me wanting to make some sausages!!!

@raeesmulla5122 8 месяцев назад

Very nice and beautiful pictures ❤

@frankieg9585 7 месяцев назад

Yum yum....great work BB guys :)

@TheBeardedButchers 7 месяцев назад

Thank you 😋

@terribletim9859 8 месяцев назад

What was the “schedule” for the smoker? What temps did ya start at and what was the max temp of the smoker? Thanks great videos boys! Keep’em coming

@tonycaudle 8 месяцев назад

Looking good

@TheBeardedButchers 8 месяцев назад

Thanks 👍

@jeffivey7993 8 месяцев назад

I have cut meat for 15 years. You guys worked hard to get were you are. Man i would like to meet you and show me your way.

@TheRealChetManley 15 часов назад

Looks amazing, might make some using pork shoulders

@sniktripn7217 8 месяцев назад

Congratulations guys you made me hungry again hahaha

@jadontaylor3601 8 месяцев назад

20:45 Scott was talking about the "Baked in a buttery, flakey crust" video

@TheBeardedButchers 8 месяцев назад

Yes I was! 😂

@andyrichardson3550 7 месяцев назад

Love all you videos. Any chance you all could break down a deer that's not been dry aged? Obviously, the dry age is better, but as you know, not everyone has a way to age their deer. Id like to see it broke down soon after the harvest. Thank you. Keep up the good work.

@williamwalsh3779 7 месяцев назад

God this channel makes me hungry AF.

@emmanuelspanos3143 8 месяцев назад

Yummmmm

@andrewr2650 8 месяцев назад

The mineral oil tip reminds me of one I heard in a baking demonstration. We’re going to spray the bottom of this pan with non stick spray Not because it’s non stick but because it’s will stick this parchment round to the pan, temporarily. 😂

@AuthenticBodyAndSoul 8 месяцев назад

Wow, you guys are amazing. What's the quantity difference between beef suet vs. bison suet? Keep the videos coming.

@Hortonscakes 8 месяцев назад

You guys had me at venison ❤❤❤

@10karhu 8 месяцев назад

YESS!!!!

@claylatour1899 5 месяцев назад

Love the sausage making videos. I have bought several of your DIY kits now and love them. I was afraid to use the collagen casings you guys used here instead I used regular hog casings. But I have been wanting to try these collagen casings. Are they just as tender as a hog casing? Just dont want to make a bunch and not like it. Looks tender in your video here.

@jasonangerer6111 8 месяцев назад

Great video making a order right now one question though so how much pink salt would I have to use for that much meat

@tomekmamczura8294 8 месяцев назад

the sausage looks very good, but the ,,kiełbasa " sounds even better !😂🇵🇱

@bradydraves 7 месяцев назад

Not sure if you guys will read this but I'd love it if you could do a DYI making turkey lunch meat or any kind of lunch meat!

@TheBeardedButchers 7 месяцев назад

Great idea, we’ll get on it! (Scott read this)

@BG-Dallas 8 месяцев назад

Question do you always have to use a dry rub can you use a bbq sauce when mixing the meat prior to the casing

@mormaina.k 8 месяцев назад

In Kenya we call them Mutura...... yummy

@VADogHunter 8 месяцев назад

Does using the organic cures reduce the sodium in your sausage? Dose the celery and cherry cure add to/change change your flavor base?

@rachelshereck7590 5 месяцев назад

Hi. Thanks for the video. Question - we used collagen casings to make our brats and when fried in a pan the casing literally like fried up and shrunk up off the brat. Any idea why or what we might have done wrong?

@NoahFam 7 месяцев назад

I am going hunting this Monday so wish me luck 🎉

@TheBeardedButchers 7 месяцев назад

Good luck!! 👍🏻

@NoahFam 7 месяцев назад

@@TheBeardedButchers thanks!

@travissmith-wz5nc 8 месяцев назад

Not long winded. I make the links 5 foot and cut in 10 portions works perfectly

@dixionw7191 5 месяцев назад

Hey guys I'm from Hattiesburg Mississippi I will be ordering some of the stuff from yall next month I'm going to make me a smoke house because because I want to learn how to smoke sausage

@lizsurbanroost3624 8 месяцев назад

Pausing in the beginning and because I caught this video not long after you posted it so maybe I'll get an answer 😂 I was wondering if there was a way to smoke meat without the use of a smoker or smoke house, I don't have either but would be interested to know if you can, I'm very tempted to get a different grill because as much as I love charcoal, it is a pain to deal with, takes forever to get to temp and if I'm only cooking for one or two it just feels like a waste. I saw some really nice looking grills at my not so local garden center, one looked like it had a spot for adding smoke pellets or chips but I'm not sure because I don't know much about that stuff yet (thus my comment here lol), does that mean the grill doubles as a smoker? Is that even a thing? Those nice grills are expensive though so I would need to save up for that if I decide to go that route, maybe a good idea for a future video? Would love that! Talking about different grills and which would be really good ones.

@Quintin33 8 месяцев назад

The boys had a case of the UHMS in this vid lol.

@ytwyrm 2 месяца назад

Bought this kit a while back and am finally going to attempt sausage for the first time! Since I am only going to be doing 5lbs, is it safe to assume I can weigh the ingredients and only use 20% accordingly? I am especially concerned about the pink salt part.

@futtermanfarms6791 8 месяцев назад

Would it work with goose fat? Would you recommend that for flavor? what other kosher fat would work?

@crockerscrazyliving3619 8 месяцев назад

Your making me hungry lol

@CJ_Caster 8 месяцев назад

I'm really glad i saved my extra pork fat. I know what I'm making this fall

@kikimj8196 7 месяцев назад

So do you have to smoke the sausage? Or can I skip that after the prepping and send it straight to the freezer? Since it would have the hickory smoke powder in it already.

@JR-ho5qm 4 месяца назад

Do we still need the cherry powder accelerator with the celery powder if we let the meat sit 16 hours before smoking? I generally don’t use a accelerator with my cure because I give the cure time to do its thing

@donaldconley2720 7 месяцев назад

I'm getting ready to make my first batch of sausage, can I just stuff the caseings then put the links in a foodsaver bag no cure and freeze them, pull out of the freezer and cook on the grill or stove top?

@jasonbass5992 8 месяцев назад

I was wondering if you could make it and not cook it until you was ready? Just vacuum seal and freeze then cook later. Thanks great videos!!

@claylatour1899 5 месяцев назад

yes you can do that. If you arent going to smoke it right after casing it, then just dont add the cure. Keep the cure (pink salt or celery powder out) if you are going to stuff it then freeze it. When you decide to cook it, you need to cook it though, dont slow smoke it without the cure in it. Just go ahead and grill it or however you decide to cook it.

@full_metal2452 8 месяцев назад

What temp was the smoke house smoking at? Also could you use non cured Pork belly instead of pork trim and pork fat?

@barrymorrow4149 7 месяцев назад

Question when get road kill do take the bruises out ?

@anettedodds2887 6 месяцев назад

Hey Scott and Seth I was wondering if you guys could make longer videos for RU-vid cuz that's where I watch you all the time sometimes you're too short