Making Venison Summer Sausage

Today I am making some Venison Summer sausage. It is time to use up the last years deer meat and make some good snacks for the holidays. I will be using 4 pounds of deer burger and 1 pound of pork fat to make the sausage. And I will be using my pit boss pellet grill to smoke the summer sausage.
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Country View Acres
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We live in southeastern Illinois on a 41 acres homestead. We just finished building our log cabin overlooking our pond. We are trying to grow our own food and raise livestock. Follow us on our journey living the rural life and developing our property and becoming more self sufficient.
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[@patricknester435]

I like your honesty he came right out and admitted your mistake which when you said you overcook it too fast but I have to take my hat off to you I'll watch you again keep up the good work keep honesty in the Forefront always God Bless America God bless you and God bless that poor little dear wrong deer laugh out loud

[@batpherlangkharkrang7976]

Hi...... Country View Acres, thank you for sharing your video homestead 👋 bye 👋 bye 👋 bye 👋 🎥👍👍👍

[@olddawgdreaming5715]

Oh that looks so good. Thanks Evan and Rebekah for sharing with us. Enjoy this through your Holidays.

[@dawncooper4739]

Very cool! I've never seen sausage made. And... love the canisters!

[@samuelpielage26]

I'll be honest, I was a butcher all through high school and college, and never once made summer sausage lol. That's a lot easier than I would have thought! Another great video Evan, hope you guys had a great Thanksgiving!

[@larrywarner9314]

News flash those casings have perforated holes for that already 👌👌

[@bigDH123]

It looks delicious, i can almost taste it from here.

[@stevenbradford6824]

Another great video. You have Mad Skills!

[@EC4400]

What a great idea. Very interesting how to video. Thanks for sharing.

[@williamblakeley3744]

That's a grate idea & probably is going to make it taste awesome...👍

[@JohnMartinez-sm1sk]

Evan your the man. Looks real good, cheers buddy.

[@neilschipper3741]

As a former butcher, you did good! There are tricks of the trade that would help you speed things up when preparing the sausage. 180° is ideal for smoking, 165 degrees is the save temperature for commercial sold sausage. Thanks for sharing your knowledge I hope your viewers gave it a try.

[@missouribankfishing]

I'm trying it tomorrow

[@noocemiller6005]

Looks just like the one from the store! Great project!

[@luby1234]

as always ,great video,deer seasons opening here ,best of luck on your hunt evan,pretty cool blind

[@RicSeabergsUseful-Information]

Enjoyable watch. Good explanation.

[@wgoconnor33]

Well done looks delicious

[@leroyjenkins8280]

Mmmmm! That's a tasty looking sausage.

[@dougthomas1582]

It looks delicious, Evan. :)

[@TheHobbyFarmHomestead]

Great video man! You made it look easy. Lol! Keep up the good work.

[@lemoncrinckles]

Better a little overcooked than undercooked. Looks really good. Thanks for the tutorial.

[@missouribankfishing]

The salt should take care of any bacteria that the heat didn't kill, right?

[@jameseidahl367]

I made summer sausauge after watching your video. It is so easy. I used the kitchenaide sausage grinder/stuffer and it got the job done but it was a pain in the ass. My next round of summer sauages, I have a 5 lb sausage stuffer like you used (proffessional). Thanks for the the how to and motivation.!

[@philrebekah4286]

Great Video!!! Cheers from Toronto Canada

[@mikesmith6838]

I can't even count how many deer I've ground through our Kitchenaid mixer/grinder! Very useful.

[@TheBHoky]

Instead of pork fat I use pork shoulder. I like the results better. I like the Kitchen aid grinder, beats my hand grinder.

[@brandonbeckemeyer1579]

That an awesome video on small batch summer sausage. We will make summer sausage when we butcher hogs every year and do 3 to 5 100# batches. We also do a cold smoke for 12 hours in a plywood smoke house that doesn’t get the meat hot. Good luck on second season for deer hunting.

[@josephbrown-ut9ty]

JudithB Great video! I have venison and went looking for the pork fat for it. Local butchers are not selling fats during deer season so they can make sausage for their customers, so glad for the Boston Butt tip!!! I will buy some fat after deer season tho and can it for later. I want to make some breakfast sausage with the venison too, so hope you make some soon!!! Thanks!

[@bustersmith5569]

Good Job ,,,,,,,,,

[@Bigtwinok]

Great job and presentation \

[@Afer09]

Looks delicious

[@borrowedlife]

Sound like a great idea. May I suggest you write down the method you use so that next time you can easily refresh your memory on what is needed to be done. 🇦🇺

[@HoneyHollowHomestead]

I was given some Amish made venison bologna (that's what they called it), but it tasted more like a salami. It was awesome! I hope they can teach me how to make it some time. 😋

[@ArtGardenFoodExpressions]

Wow. Wow. WOW! That looks amazing. Is there anything you can't do, Evan?

[@CountryViewAcres]

Well, I can't play a musical instrument.

[@suenorton873]

Dont ask us if we want a bite!.... looks yummy.

[@darylcampbell3244]

Something about making sausage that is just fun. The results are food in the freezer.

[@dennishively5994]

I think I’ll have to try this idea with some elk , thanks

[@DiggingIntoScripture]

Very interesting! I love summer sausage, but I’ve never had venison sausage before! 👍😁

[@CountryViewAcres]

It is way better than anything you can buy in a store.

[@georgebinion2335]

Venison summer sausage is way way better than anything you buy in the store, not even joking, once you try venison summer sausage, you will never be able to buy it from the store and eat it ever again. It's that much better

[@malcolmnewbury121]

Bet that taste good

[@RichBurris2]

I'll send my address to get on the Summer Sausage mailing list. Just kidding but I do love the venison sausage.

[@alanmcclorey8047]

i love video

[@johnzink3309]

Thx

[@tonyownbey3339]

This video is clutch. thank you very much I was super worried about trying this. Would you do kinda the same prosses for breakfast sausage but just freez it?

[@larrywarner9314]

When your smoking summer sausage low and slow is king bud 100 to 150 degrees max

[@mikeherber8358]

160 is the max temp 152 is the best temp

[@billhiggins3845]

OMG I would take a bath with summer sausage 🌭🌭

[@DonTXPgr]

Wow it looks so yummy 😋. U make me hungry lol and looks like I can do that by using the proper procedure to create summer sausages. I remember u did smoke cheese 🧀 too as well. Where did u get that brown casings to load the meat 🥩 inside?

[@CountryViewAcres]

I actually smoked 5 blocks of cheese a few weeks ago. I think I got the casings online from waltonsinc.com. that is where I buy cheese to put in sausage.

[@Nick_the_Greek1221]

Use your kitchenaid to do the mixing, both when you add the fat and then when you add your liquid.

[@drcowan3468]

You'll burn it up. KA mixers have a very low duty cycle.

[@dangray7642]

I'm just wondering how you have venison left after a year? Lol I need to make some summer sausage this year. Thank you for the inspiration.

[@iwantosavemoney]

You have a mixer 😂 to mix it

[@senghunter1010]

I clare!

[@gregsullivan8956]

Wireless meat probe with app is the ticket

[@CountryViewAcres]

Yeah, that would have saved me.

[@lylesmith1949]

That looks great! Let me know if you ever want to sell some! Lol When you say high temp cheese, are you referring to cheddar or something like that?

[@CountryViewAcres]

The sell high temperature cheese made for sausage and snack sticks. I order it online from waltonsinc.com

[@georgebinion2335]

Hi temp cheese is Basically guaranteed not to melt during smoking

[@workhardlivefree3818]

I'm dyin to know if You made the remaining 1Lb into burgers

[@fergieferguson2457]

I been making my summer sausage from deer for years,I usually soak whole muscle to get the blood out,but doing it from already ground sounds easy but how do you get all the blood out of the ground so it want be so gamey???I’ve laid it flat hung it makes no difference in my opinion and have never poked holes in my casing’s,and 155 degrees it’s going in ice bath…

[@MountainCrestFarm]

Which pink, or curing, salt are you using...Prague Powder #1 or #2? There is a HUGE difference and it DOES matter. One is purely a nitrite and the other is nitrIte and nitrAte.

[@CountryViewAcres]

I was using LEM curing salt.

[@drcowan3468]

#1

[@craigmiller752]

do you have your own seasoning recipe available?

[@faruqali869]

I don’t eat pork can I use beef or lamb fat?

[@mtavish]

Beginning shots were a different approach to the Vlog content,

[@Phil-fm4sn]

What’s the spice that you used

[@CountryViewAcres]

It was summer sausage "H" seasoning from excalibur

[@JohnMartinez-sm1sk]

What’s the name of the sausage stuffer.

[@wiseoleowl5154]

I believe it’s a LEM.

[@johndour5207]

Better lighting would help

[@ninanina-sx3pv]

Yeah, we call that salami lol

[@tarz9386]

TRY PORK BELLY.

[@Dallas-xo7gi]

That amount of curing salt for 5lb. is to much. It will test like shit

[@drcowan3468]

Nah. it will taste fine.

[@stevenbushnick7745]

Evan next time use latex gloves more hygienic

[@bradjenkins932]

WOW.

[@stevenbushnick7745]

@@bradjenkins932 I hope the WOW is a good thing.

[@f308gtb1977]

Brad Jenkins, yeah seriously. How dare he touch raw meat before cooking it! He might have added bacteria for the oven to kill! (We should also scold Evan for eating with his hands I guess?🙄)

[@f308gtb1977]

Steven Bushnick, you might be someone’s mom, but you’re not Evan’s mom.

[@leecolombo9884]

He got a kitchen aid mixer and uses his hand smfh

[@drcowan3468]

The KA mixer has a very low duty cycle. Mixing sausage in it will destroy it in short order.