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

[@brianschneider671]

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]

Lmao high temp cheese just screams "natural"

[@boostmobile9315]

Edaa

[@samuelrspade]

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

[@WallabieMcDee]

"Smoke"

[@RockTheJourney]

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

[@TheBeardedButchers]

Sounds great, good luck this season! Thank you!

[@SG-ig2th]

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

[@timbopaki542]

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

[@billyheit8850]

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

[@Qub3rs]

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.

[@Liberty_DIY]

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

[@DareDog.]

They are still doing full length videos

[@ohioknifelover]

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

[@cjcurtis8944]

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]

KZbin is pushing the shorts or they will not promote the videos.

[@Wawalsh1234]

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

[@specialtyballistics9563]

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!

[@eddiewilson8119]

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

[@TheBeardedButchers]

You are so welcome!

[@williamwalsh3779]

God this channel makes me hungry AF.

[@randyunderwood2894]

love love the log cabin!!

[@paulderouen8566]

Looks delicious 😋

[@blakehenderson7522]

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

[@jerryshowens3049]

Those look delicious.

[@TheBeardedButchers]

They are!

[@NoahFam]

I am going hunting this Monday so wish me luck 🎉

[@TheBeardedButchers]

Good luck!! 👍🏻

[@NoahFam]

@@TheBeardedButchers thanks!

[@benfitzgerald9106]

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

[@iThinkiWon]

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

[@TheBeardedButchers]

Hope you enjoy! Thank you!!

[@CharmingWren]

Just love to see you guys work ❤

[@mickstrijdveen1183]

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

[@TheBeardedButchers]

Awesome, thank you!

[@bradydraves]

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]

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

[@donaldconley2720]

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?

[@andrewr2650]

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. 😂

[@kikimj8196]

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.

[@sniktripn7217]

Congratulations guys you made me hungry again hahaha

[@weberswonderland]

jeez looks so good!

[@barrymorrow4149]

Question when get road kill do take the bruises out ?

[@michaelwalters8074]

Can you tell me why use a sausage stuffer when the grinder can do it?

[@genejones7983]

I saw the MEAT grinder you have in this video. I wanted to get one but just today found out that they do not sell replacement parts, so if I lose or break something then it is a one and down type of thing. I am just getting into grinding my own and to me this sounds off. Is this your experience too?

[@morals57]

What temp was the smoker set to? And duration?

[@Lupis1437]

“Buttery, flaky crust!”

[@jasonbass5992]

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]

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.

[@jasonangerer6111]

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

[@scottbramley9650]

my smoker I don't think could handle smoking them still linked...could I go ahead and portion them out and some them that way instead?

[@DareDog.]

Yes.

[@VADogHunter]

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

[@richardm3904]

What temp do I smoke these at?

[@full_metal2452]

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

[@briandickinson3721]

Wish you would have confirmed that your stating 77 degrees was Celsius for we of the Freiheit persuasion! LMAO 77 C = 170.6 F But I really enjoy your videos and DIY sessions, thank you very much Gents, Ladies and families.

[@tonycaudle]

Looking good

[@TheBeardedButchers]

Thanks 👍

[@10karhu]

YESS!!!!

[@Billy.t.94]

How long do yall let yalls pig hang and at what timp i have 4 im going to do this winter and im in the south

[@DareDog.]

7 days. At 38F.

[@amyromus6210]

Why not natural casings after all that tome and effort sooo mutch better?

[@Huntington_outdoors]

Beard net link plz and thank you

[@WilliamCupps-o9c]

in the oven what would you set the temp at

[@05_Dmax]

I have a question if anyone can answer I recently purchased a half of a cow the weight was 303 what is an average of total weight of meat you should get off a half of an all grass fed cow my slip said 205 lbs being that this is myfirst time I'm not to sure if that is a correct weight that is with weight of all bone included so a total of a out 180 lbs of just meat please let me know if that sounds about right I am hoping that I wasn't ripped off

[@dbl2trpl3]

2:26 I’m so sorry to be that guy, but it’s “ingredients” not “ingredience”. Love your vids!!

[@iainbarlow7977]

Is it possible to show us the slaughtering process as well

[@DareDog.]

No. Not allowed by KZbin

[@victoriaschell2225]

And you use a synthetic cure?

[@DareDog.]

No they used cellary juice and cherry powder they used.

[@r.f.richardsonjr5691]

I bet those strands, once cooled down, could be sliced for venison pepperoni and used on pizza 🤔🧐

[@carlwithac7088]

"Schedule" must be a secret lol

[@Oldmanweiss]

Just put the tub inside the bag. No need for mineral oil

[@BajgniHamza]

I am a butcher and I am looking for work😢

[@StatiK2971]

Ingredience 😂 great video though.

[@killamok3521]

Wtf it's 2 of them?!?! 😂

[@fishinghunting7275]

Nitrates been around forever also been killing men with prostate cancer banned in every country but America.

[@KurtL1776]

Was the camera man drunk? I could barely watch. Felt like I was on rough seas. The panning and zooming every 3 secs was obnoxious. Good instuction, poor camera work.

[@Daniel09521]

Hi ser can you help me to fund I wanted to build a boat for fishing here in the Philippines to earn peso is a big helpful if I have a boat for fishing

[@THACOLLECTA]

im building a real smoker for the camp fire

[@missourireaper68]

Only sad thing is what you guys show is 80% of Americans will never be able to afford cuts what you show ✌️

[@DC-YumpyYotemeal_4026]

where are u guys located

[@DareDog.]

They are in creston ohio.

[@gettingwrekt]

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.

[@426hemicuda1090]

I think within 4-5 yrs we will be living off deer and wild game cos our country is going to shit... so people better learn to love wild game now and learn how to prepare it

[@BillSheka]

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.

[@benriser4018]

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

[@hulk1043]

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

[@TheBeardedButchers]

Thank you!!

[@benriser4018]

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!

[@jonaswaltman7359]

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

[@remy7448]

Instead of saying •la•pee•ños, try saying the [pe] from pepper when saying Ja•la•pe•ños

[@jadontaylor3601]

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

[@TheBeardedButchers]

Yes I was! 😂

[@Boone9269]

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!

[@ytwyrm]

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.

[@nathanbutler8240]

Best sausage iv made is 50/50 elk and wagyu brisket and zachs jalapeño sausage seasoning

[@rachelshereck7590]

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?

[@dixionw7191]

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

[@claylatour1899]

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.

[@JR-ho5qm]

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

[@David-lr5mq]

Or do you only need cure when you're smoking the meat, I'll be freezing my sausage then pan frying them whenever I need them.

[@charlesdecker6342]

I like the explanations on what your doing to get high quality food

[@David-lr5mq]

Hey Bearded Butchers, is a cure required if the sausage is going to be immediately frozen?

[@jerryellingson7349]

I wish you would sell a small assortment of sausage seasons, I won’t mix 25 lb batch and find out I don’t like it

[@shellymccullough5813]

What would be your preference to substitute for the pork and pork fat? Beef and beef fat? We don't eat pork, but man I want to make these!

[@WDMtea]

No it wasn’t long winded, it’s important to convey food safety. Botulism is a real danger.

[@TheRealChetManley]

Looks amazing, might make some using pork shoulders

[@CJ_Caster]

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

[@nickharwood1181]

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

[@garryhammond3117]

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!

[@ostinspieght4181]

I didn't know conor McGregor became a butcher

[@futtermanfarms6791]

How would it work with goose fat? what other kosher fat would work?

[@joshsos5541]

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

[@BlueStarDrumBum]

Do you always have to add some other animals fat etc to make venison sausage?

[@79cb650]

Hello, are you getting 20lbs of venison trim off one deer?

[@moncreebrown948]

I freaking love these guys, such a great channel.

[@motorcyclemichael2182]

Looks delicious!

[@Topaz22_nz]

how long does it hang for and what happens if you don't use cure

[@matthewmeuleman9872]

Do you have to realy have to add chilly to the product

[@BajgniHamza]

I am a butcher and I am looking for work

[@istvanjegels3024]

Would this be possible in alginate casing too?

[@pasqualinoiannelli4275]

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

[@danielbrown7231]

What size holes were used in the grind plate?

[@mormaina.k]

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

[@crockerscrazyliving3619]

Your making me hungry lol

[@Quintin33]

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