How to Make Smoked Deer Sausage!

1-Dek, 2020
67 196 Ko‘rishlar soni

KitchenAid Grinder:
Bearded Butcher's Seasoning:
Sausage Casing:
Hight Temp Cheese:
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  • Blessing to you & family. Lobe your videos...I would personally clean the processor between your chilling process. One can never be too clean, especially with pork.

    J M J WillJ M J Will3 kun oldin
  • My KitchenAid worked great. Made about 50lbs of deer sausage of different varieties. Next purchase is a mixer. My hands freeze every time. Lol.

    Rebecca CoryRebecca Cory25 kun oldin

  • Love the videos and definitely going to try this recipe out just bought a grinder with a sausage stuffer so it should be fun

    Mathew StottsMathew StottsOy oldin
  • .

    Gage KlineGage KlineOy oldin
  • How can I purchase your Deer meat?

    Alice HudsonAlice HudsonOy oldin
    • @Alice Hudson Yes ma'am your welcome.

      Backyard BuckBackyard Buck10 soat oldin
    • @Backyard Buck , thanks for your input.

      Alice HudsonAlice Hudson10 soat oldin
    • You have to kill it if you want to grill it. Or if you know someone that will give you some you can get it that way. The sale of wild game is illegal.

      Backyard BuckBackyard Buck11 soat oldin
  • Just love Jacoby and Huston together, they make such great friends. Like the saying goes brothers to the end, brothers from another mother. 🥰🥰🥰🥰. Daniel that looks so good I just want to reach through the screen and grab a piece lol.

    TerryRaymondReborns 2017TerryRaymondReborns 2017Oy oldin
  • Could have used the big paddle on the mixer to mix the two meats and spice together

    james riederjames riederOy oldin
  • SHE LIKES IT!!!!!

    Randy SmithRandy SmithOy oldin
  • It thousand tired a whole thing it’s really good we’re only some of it I did 16 pounds of meat only with half of the bottle and it was really good I would recommend getting the bucket next time from when you’re going to go through it like crazy

    Karen MaldonadoKaren MaldonadoOy oldin
  • We’ve got the same kitchen aid meat grinder. We use it to to mix 80/20 venison to pork fat as well with our grind meat off the deer. Works awesome and makes the best burgers

    Hometown AcresHometown AcresOy oldin
  • Man I am going to have to stop watching your channel. So for since me and the wife started watching your family I have bought 20 acres of land,a Kubota tractor, a rife several deer stands to take my 7 year old grandson hunting and yesterday I bought a traeger pellet smoker(used). Naw I’m not gonna stop so far I have not been unhappy but I have to get a donkey poodle shirt for the wife. Keep up the great work.

    Dwayne MottDwayne MottOy oldin
  • They always say that watching sausage being made is gross. I must have watched the wrong video. I was expecting to see you twist the casing every 6, 8 or 10 inches so it would cook up in meal size links.

    YoderTexasYoderTexasOy oldin
  • I loves me some Jakobi! Way to go buddy - you kicked butt on closing out the video, bud! A great video, Daniel. Seeing you try new things, etc. is a great way to encourage people to do the same, especially if they have their own meat in the freezer. They maybe wouldn't want to try and fail, thereby wasting all that meat, so watching you is showing folks to give it a try!. The sausage looked DE-lic-ious! Heather🇨🇦

    Heather D.Heather D.Oy oldin
  • I never get tired of seeing that sweet boy Jacoby’s face and his smile is everything!!! Snausage looks delish (spelled that way on purpose). 🦌🐽🐷

    Lisa MoodyLisa MoodyOy oldin
  • They look yummy guys :)

    Sonia HanleySonia HanleyOy oldin
  • Jacobi did a great job ending the video.

    Gwen MilamGwen MilamOy oldin
  • Oh my goodness those smoked sausages look so good, it made my mouth water! Thanks for sharing the process. Yummy! 😁

    Chris B PostChris B PostOy oldin
  • Buying a pellet grill or a traeger for my hubby!! Which one is better in your opinion??? Need to know asap!

    John DoyelJohn DoyelOy oldin
  • What a fun video! Thanks for entertaining me. 😊❤

    Amy TaylorAmy TaylorOy oldin
  • Mr. Arms you did well with those sausages

    Linda BasdenLinda BasdenOy oldin
  • Jacoby, that baby was so embarrassed! Good to see him on the channel! Sausages looked great! 👍🏼

    Go Reeves GoGo Reeves GoOy oldin
  • Awesome. I make 100s of pounds of sausage a year. You did great.

    Obed CasillasObed CasillasOy oldin
  • Not 'SOME people brother.' That's how farmers, especially 'Pig Farmers'' made their sausage back 'IN THE DAY'... with 'PIG INTESTINES'! And I'm sure many still do! In a 'Grid Down' situation you might want to learn how to do it too, lol! Pig Intestines are 'Chittlins', which people DO STILL EAT!

    Ms. ByrdMs. ByrdOy oldin
    • I think I would just make pan sausage then LMAO

      Backyard BuckBackyard Buck11 soat oldin
  • Gander Mt. Might have a dedicated hunters grinder and sausage attachments. Bought one years ago for not an unreasonable $$ on sale after hunting season. Your demo made me hungry.

    Caroline LantzCaroline LantzOy oldin
  • We like to fry some in a pan after you season it to see if it’s good before smoking it

    Halley1013Halley1013Oy oldin
  • A trick to retain the heat in your Pit Boss pellet grill is to lay a fireproof blanket over the top. It makes a HUGE difference when grilling in cold weather. The fire blankets are often part of a trucker safety kit.

    OK A&M '86OK A&M '86Oy oldin
  • Cant stop watching I really want u guys to come to navarre fl 8520 I want to see u Huston and u

  • I love u alls UZworld

  • Keep working on it jacoby you will get it next time..other than that the sausage links look amazing!

    Tabetha HubbardTabetha HubbardOy oldin
  • Where do I place my order?!

    Kevin HayesKevin HayesOy oldin
  • I love my kitchen aid

    Caroline WCaroline WOy oldin
  • We have a 170 acre farm in Southern Illinois. We don’t live on the farm, but rent out the farm land and play on the rest. So fishing and hunting are big hobbies for my family. My husband, son, grandsons and granddaughters all fish and hunt. I prefer beef to deer, but do like my families deer sausage. The grandkids ages are 8 - 19 years. So every year between the deer meat they hunt and a few close friends (those they trust their meat is well cleaned and good) make brats, summer sausage, smoked sausage and little smokies. It is two days of man bonding! My husband and son have the place and equipment. They usually end up with about 1,000 - 1,200# of meat. They do a 60/40 mix. 60% pork, 40% deer. You might want to add about 1/2 cup cold water or apple juice to your sausage mix to help distribute seasonings through the meat when mixing. They only grind twice. However, they weigh out the pork and deer then grind together course. Mix in spices (they have a secret recipe past down from my grandfather) with a gallon of liquid per 100# of meat and grind on finer blade. Then mix in cheese or ground apple, mushrooms and Swiss cheese or Monterey cheese and finely chopped or ground jalapeño pepper... We now have an electric mixer. It mixes up to 150 lbs of meat, but used to hand mix, grind and stuff. Should not over grind. We cold smoke our meat. Then portion, vacuum seal and freeze. Summer sausage and smokies are hung to air dry in cool well ventilated area for about 6 weeks. Try adding some liquid when mixing in your spices. Your sausage looked very tasty!

    Kathy SrogusKathy SrogusOy oldin
  • So glad that the seasoning came out to your liking ! If you ever decide to change up the seasonings, I'll tell you what we've done to prevent spoiling a whole batch of sausage. Once you get have seasoned your meat. Make a small sausage patty and fried up and taste it and correct the seasonings as needed before putting them in your casings. First batch of deer sausage we made was too bland because we didn't taste it before filling the casings. We also would go to The butchers and purchase large quantities of bacon ends (smoked if they had them)10 lb and 20 lb boxes to have on hand to use for our deer sausage and hamburgers. Makes the best burgers and sausage in my opinion. The boys are growing up so fast getting to be young men. It's nice to see Jacoby on again. So glad everybody is healthy and happy. Stay happy, healthy, hydrated and safe. May God continue to bless you and your families.

    m Pedmarm PedmarOy oldin
  • Jacoby and Houston were so cute. The sausages looked amazing.💕💕

    Annette AmerineAnnette AmerineOy oldin
  • That sausage is grocery store ready 😋 I would certainly buy it if I saw it in maybe a small hometown meat market. Give Jacoby a little more practice and he will be just as good as you guys ❤ ❤ ❤

    Chevelle LeathersChevelle LeathersOy oldin
  • My favorite part of this video was Jacobi ending this vid. He is so shy. Please bring him back for more. He and Houston make a great team.

    Katina RossKatina RossOy oldin
  • ????? DANIEL.. I CAME ACROSS THIS VIDEO OF A SHOP LIKE YOURS AND HE BUILD THIS GIANT LOFT AREA WITH STAIRS ETC.. AND i IMMEDIATELY THOUGHT OF YOUR SPACE.. HIS VIDEO IS ABOUT A HOME MADE WOOD FURNACE, BUT YOU HAVE TO SEE THE LOFT. It reminds me of the old factories where the boss's office is upstairs.. kinda.. Anyway, please check it out.. I'm not affiliated with this channel and don't even know who he is, video just popped up as I was learning about heating houses with wood furnaces.. Let me know what you think of this loft build.. I can see this in your shop..

    Colleen Scott CarmelloColleen Scott CarmelloOy oldin
  • Jacoby is very humble god bless.

    Luciano FigueroaLuciano FigueroaOy oldin
  • When your stuffing the casing when you get to a 5 inch sausage give it a few twists. Then continue with the next sausage, makes it stay juicy while your cooking it. Hi to all and Be safe.

    Chaundelle GagnonChaundelle GagnonOy oldin
  • Great job as usual

    Antonin AndersonAntonin AndersonOy oldin
  • I’ve seen them twist in length as they come out of grinder 👍🏻

    Helen ClineHelen ClineOy oldin
  • Awesome. 🙏👍😊. Jacoby is so cute. Needs to speak up. Lol.🦌❤

    Julie MelnychukJulie MelnychukOy oldin
  • Good video!!! When my dad and his family made sausage in the old days, they would fry up a sample of the product , to see how it tasted, before stuffing the casings, so there were no surprises when tasting the whole batch for the first time. That way they could adjust the spices to taste.

    John FrancisJohn FrancisOy oldin
  • Looks good!

    Christine OrtmannChristine OrtmannOy oldin
  • After you get the casing filled just pinch it tohether and twist it to create the links. Each one is twisted thebopposite ditection. You can cut individually or cut however many you want in a package still connected. You can cut and cut individually or cook several connected and cut for serving. This method keeps every link sealed and makes them juicier. I just made 40 lbs of brats and 28 lbs of breakfast sausage from venison and pork combined. I use Adkins spices.

    eddie helmseddie helmsOy oldin
  • wheres weston at, he should be in more videos lol

    top haulertop haulerOy oldin
  • Jacoby is shy when it comes to saying the end. Which he did a wonderful job. Loved the video

    Marcia BorgMarcia BorgOy oldin
  • Daniel love your videos I make about 50 lbs worth the stuffed deer every year. Get you a lem stuffer it is so much easier. I also use a pit boss mine is a vertical strand up one and I hang them! But you're doing great awesome job! I really enjoy your channel!

    michael gallaghermichael gallagherOy oldin
  • First, is it Jacobi or Jacoby? Seen it both ways. Either way, love to see him in the videos. Just wish he wasn’t so shy! I’m sure that’s not how he is off camera. I’m guessing it’s a confidence thing. I hope I speak for everyone here when I say we love seeing him regardless of what happens

    Bryan MossBryan MossOy oldin
  • Hi Daniel and Houston,Jacoby why don`t yall get any Horses or Pony`s with 110 ACERS keep like 2 or 3 for them if you buy any?

    alfaisaley alialfaisaley aliOy oldin
  • OOOO I appreciate the process that gave DeJay that yummie happy face and her description was priceless 👍👍👍 Thank you for sharing this with us all Daniel. Learn something new every day. I’ll leave Sausage Making to the professionals 😉👍😋 Can you add Sage when it has Venison? I absolutely adore Pork Sage Sausage 😊😋👍 OOOO, I want some Cubed Venison Steak now 😋😋😋 Y’all have a blessed day today and every day. Look forward to seeing more Cooking 🧑‍🍳 Videos. They’re inventive and informative 😊❤️🌎

    In_The_Kitchen_With_KatieIn_The_Kitchen_With_KatieOy oldin
  • Low fat cheese .same thing as high temperature cheese.

    Eric WeisEric WeisOy oldin
  • Thank you for sharing the Arms family life. May GOD continue to bless your journey in this life .

    Delois ChavisDelois ChavisOy oldin
  • Great video that sausage looked really good being from Wisconsin we miss the deer meat living in Florida. The deer here look like a large dog they are not what we are use to. Those two boys are so darn cute they will be friends for life. Sausage yummy great job Daniel. ❤❤🐕

    Carol SchwindCarol SchwindOy oldin
  • y’all need to do a collaboration with The Smith’s

    Karen HearnKaren HearnOy oldin
  • more hunting videos

    Daniel MiseDaniel MiseOy oldin

    Montana CabanaMontana CabanaOy oldin
  • Looks good Daniel.

    Montana CabanaMontana CabanaOy oldin
  • I'd love to have some of that cooked down with peppers and onions and mustard on a bun! Also.... The tree is beautiful.

    Stephen SmithStephen SmithOy oldin
  • Looks delicious!

    kelly harriskelly harrisOy oldin
  • You are talking to my tummy. This combo is my favorite. I like garlic seasoning. You did it just right

    Sandi SchrautSandi SchrautOy oldin
  • 11:11 "What the heck" XDDD

    YarcofinYarcofinOy oldin
  • Mmm cold fat spaghetti, just like momma used to make

    YarcofinYarcofinOy oldin
  • best end in the world

    Brayden AdcockBrayden AdcockOy oldin
  • i love the tree

    Brayden AdcockBrayden AdcockOy oldin
  • do yall have a elf if so can we see it

    Brayden AdcockBrayden AdcockOy oldin
  • this is the best show in the world

    Brayden AdcockBrayden AdcockOy oldin
  • wow, you made that look so easy!

    stephanie newtonstephanie newtonOy oldin
  • Look up how to make a chain style link, the process eliminates having to cut it to package. You basically link four links together and package them. Im ready for sausage now sir.

    bj Wooldridgebj WooldridgeOy oldin
  • Great video!!

    PhloridaBoyPhloridaBoyOy oldin
  • RIP headphone users

    Mid America Mud RacersMid America Mud RacersOy oldin
  • That looks amazing, I am hungry, and know what I will be doing with our ground venison

  • Fantastic. Looks yumi. Wanna eat.

    Drones Eye ViewDrones Eye ViewOy oldin
  • I thought you had to soak the casings and stuff them when wet

    gypsyrose1958gypsyrose1958Oy oldin
  • Yummy

    kristy boothkristy boothOy oldin
  • Looking good.

    Gerald SmithGerald SmithOy oldin
  • Daniel. Thank. You for. Showing us. All about. The. Deer. Heart. Cooking. Next. Time. Put. Vinegar. In. The. Water that. The. Heart. Sits. In. Not. To much vinager. Taste. The. Combothen. Put the heart in. Change. The. Water minimum. 3times each. Time add vinegar. To The. Water. Each. Time. Add. Small amount of. Vinager. Each. Time. It. Will taste great Sincerly. Yours. Mr. Don

    Mr.donald. j WilliamsMr.donald. j WilliamsOy oldin
  • hi 10 acres farm in Manitoba on you tube have two alpacas they are trying to find homes for

    Walter HeysWalter HeysOy oldin
  • We made summer sausage and brats with our pigs and deer they turned out great!

    Mickelson Family HomesteadMickelson Family HomesteadOy oldin
  • that looks awesome im gonna try making some

    Wyatt’s OutdoorsWyatt’s OutdoorsOy oldin
  • that looks yummy

    nicole sarvernicole sarverOy oldin
  • That looks so yummy. I like the grease run, too!!! LOL Jacoby is adorable. You should give him more camera time to get him used to it. Those boys are just precious!

    Michael MayhemMichael MayhemOy oldin
  • Sausage looks yummy! I'll have to make it sometime

    Anariel 82Anariel 82Oy oldin
  • The sausage looked absolutely fabulous Guys, enjoyed it! Stay blessed, have a wonderful night!🙏🤝

    Tales_of_the_cryptoTales_of_the_cryptoOy oldin
  • That sausage looks yummy.Hope all is well.Love seeing Huston and Jacoby on there too.

  • Lions Tap is a great seasoning too

    Ella BrownElla BrownOy oldin
  • You all wouldn't pick on a guy, would you? lol, That sausage looks out of this world good. I don't know how you could improve.

    Dorene NagyDorene NagyOy oldin
  • I watched this video to early now I’m hungry

    B WhittakerB WhittakerOy oldin
  • I seen your ad with you in Houston

    AngieAngieOy oldin
  • That looks delicious!

    SarahSarahOy oldin
  • We love sausage ...

    Cassie SouderesCassie SouderesOy oldin

    Terry MinnickTerry MinnickOy oldin
  • Great job Jacoby!!!

    K.RaeK.RaeOy oldin
  • You cook so good

    AP TroutAP TroutOy oldin
  • Pellet grill 👍👍👍

    FaithfromtheFarmFaithfromtheFarmOy oldin
  • The best recipe is the eyeball it always comes out the best never I never follow a recipe I always make it my own

    Joe FJoe FOy oldin
  • If you soak it in ice water as soon as it comes off the grill it is crunchier.

    Drake KimbleDrake KimbleOy oldin
  • The bearded butchers add the seasoning at the beginning of mixing the meat... (smile) I just had to yank your chain.

    Dixsigns Romping Rock DairyDixsigns Romping Rock DairyOy oldin
  • I worked for Perkins steak house.We took brokworse put in hoggie bun added sausage,sour kraut swiss cheese and italian dressing , wrapped in suran wrap and nuke for 25 seconds.yummy

    Linda RowllsLinda RowllsOy oldin