I know you weren't lying when you said, "it's been a long day"! That's a lot of work! I always watch to pickup tips and techniques and I wasn't disappointed; I am referring to the "water" trick to get the sausage in the bag easier, great idea there. I think you are ready for a bigger meat grinder! Enjoyed the video.
Kept thinking about frying one of those sausages with peppers/onions and eating it on a nice toasted roll the entire time watching this 😋👍 Great video!
@@kfred where I live, there is a business that will make sausages for you. If you let them have the head, and the pelt of the animal. No matter the size of the wild animal. You can literally bring over 1 week old salamanders and they are okay with that.
Good video Ken! I hope you had a lot of help hiding behind the camera. That is pretty hard to do with only two hands. I bought a water stuffer that works off of water pressure because I do not like to crank the stuffer and feed the casing at the same time. You make it look easy.
I'ma sausage guy 😂 lol.. i love them they are the best specially when you make your own i can eat these all year with some ranch and a kick of spice.. keep doing your thing brotha 💯 enjoy
Refreshing to not see a comment crying about putting your fingers in the tube while grinding, i deal with the safety police enough at work, just get to use common sense at home lol, nice videos you putting out, like the sausage recipe as well, love my vacmaster too, i do a lot of hunting and fishing grew up on the bayou in palmetto, working in baton rouge now tho.
Wao nice job.thanks for making this video.im try to make a deer sausages now I have and idea how make.where can I buy this seasoning.like to make burguers,sausages whit apple flavor or the way you make the first 30pounds.
Do you grind once or twice and what size blade/knife on your grinder? Also, a lot of people freeze their meat partially before putting in grinder? What is the trick to keeping it moist and not dry??
I usually make my deer sausage 50% pork to 50% deer meat. I normally do 30 pound batches with 15pounds of porks and 15 pounds of deer.If I am going to smoke the sausage then I use more pork. ( 60 % pork to 40%deer. I have made many others like chicken and deer, pure pork, pure chicken .. Hope this helps! Thanks for watching!
For my syrup sausage, I add one regular size can of Steens Syrup to a 30 pound batch of the ground pork and deer meat.I always use my base seasoning per 30 pound batches. Same for my apple sausage. For that one I use 3 tubes of Apple sauce per 30 pounds of meat. Just mix well before you put in casing. Thanks for watching Amanda!
I figured I would let you know because of that I'm sure you're going to call it music I call it crap that you played with your video it made your video unwatchable for me and I was forced to have to give you a thumbs down
