Butchering and Processing Your Own Meat at Home l Making your own Summer Sausage!

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Күн бұрын

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@toddvandyke1023 Ай бұрын

Dad is 80, and I'm retired, and we have done this as long as I remember and still enjoy making our own meat. Now Mason will have to build a nice smoke house so you can hang all that meat and smoke it all at once. Looks great, guys. Be safe, and God bless.

@br927 Ай бұрын

I was a meat cutter for 42 years- leggs company has some great seasoning! You want to keep the grinder cold too, and if you only grind it through once, it's going to be course, grind it through once then stuff it ! you don't need a stuffer, you need a horn to go on the front where you stuff the bags, you can get different size horns. take the plate, blade and auger ,and put them in ice for a while, it'll keep them cold, everything has to be cold!! At stores, they keep the grinder in the cooler, which is just above freezing, and you freeze while grinding!

@woodsgremlin9995 Ай бұрын

That's what we use.

@cathystigge5141 Ай бұрын

congratulations !, you chose wisely, i bought a full group of meat processsing meat stuff from LEM also. As my grandsons got old enough to hunt, we too jumped off on the LEM products,,,,,never regretted it My oldest gandson thinks if he stuck a deer's leg down the grinder hole , it would suck the whole carcass in. I kinda doubt that,, but it doo grins fast. Hey, we built are own smoker , about 4 x 4' ft wide, 6 ft high and found an old smalll pottbelly stove we put it in ,and piped the smoke chimney into the shed, we put .2 adjustable vents under the eves it works great.use We our own own wood,, no pellets thats the main reason i'm writing to you. You guys got Apple trees up the wazoo ! i'm sure you prune em. Shnable up 2 " branches let em dry a yr. Apple wood makes the best smoke flavor there is , just think about it. Thanks for listening, Wally

@davidsentelle5472 Ай бұрын

What model grinder is that?

@andrewgraves3719 Ай бұрын

When making summer sausage, whole mustard seed is a must!

@JulianKeller-om6wz Ай бұрын

Absolutely! I put them in my country sausage too!

@Scott-qj1pm Ай бұрын

Nice Pabst sigh in the background! Great video

@JulianKeller-om6wz Ай бұрын

Nice, clean, well lit shop you have to do that in. We do all our own butchering and sausage making. Pork, beef, and venison. We have a 1 3/4 HP grinder, a mixer, and an electric stuffer from Cabella's. Great stuff. LEM is just as good. We also have a chamber style vacuum sealer with double heat bars. It was expensive, but well worth it. We stuff about 300 lbs of country style sausage. We can vacuum seal that all in about two hours. But, you guys need to build yourself a smokehouse so you can hang your sausage and weiners when you smoke it. It works so much better, and you just get a better smoke. You can get so much more in. Ours is 4' x 4' x 7' tall. We can easily hang about 200 lbs of sausage in it at one time. You get a much more even smoke on your product when you hang it. For country style sausage I use cherry wood, and I keep my smoker at about 160/165 degrees. I let it smoke until the sausage starts dripping on the bottom, then pull it out and let it cool down over night, and then vacumm seal it the next day. We cold smoke our summer sausage. I use hickory post wood for that. Cold smoking is a long process though, cuz you need to keep the temp very low. You just want the wood to smolder with very, very little heat. You really want the smoke to penetrate. You are more or less curing it, not cooking it. It works best when it is cold out cuz you can have the burner for the smoke going a little harder. It takes four to five days to smoke the summer sausage like that. Then let it hang for a week or so to dry and shrink and firm up. The longer you let it hang, the firmer it gets. So once it's like we like it, we vacuum seal it. I let a few sticks hang for about three months one time. It got so hard you could just about drive nails with it! Had to use a meat slicer to slice it, and slice it real thin. But man was it good! It looks to me like you guys bought real good equipment and you did a good job! Like some of the other guys have said in their comments, write down everything you used for seasoning, and how much you used, and what kind of smoke you used and what temp and how long you smoked it. Then you can make any adjustments to your seasonings and smoke the next time. And there are a lot of good premixed seasonings you can buy too. Butchering and sausage making is always a social event in our neighborhood in December and January. Takes a few weekends to get everbody done.

@user-JamesLacy Ай бұрын

The hamburger looks real good.

@MrBubbahunt9 Ай бұрын

One trick that I learned from other videos is run some Bread through the grinder to help with the cleaning... Thanks for the post

@JulianKeller-om6wz Ай бұрын

Dry bread. It attracts the moist meat.

@glenmomrik727 Ай бұрын

when trying new recipes put a couple patties on the grill before stuffing that way you know if it is what you want can always adjust the mix beforr you do a whole batch works great for us thanks and have a merry Christmas

@markbaehl-dw8nm Ай бұрын

Brings back memories from when was a kid Thanks fellow farmers!!!

@henryslater8029 Ай бұрын

I’m a member of a group 10 guys and gals who hunt, butcher and process our venison together. We each make our burger on our own as each of us has our own taste and process. Being a home gardener, tonight we’ll be having venison burgers and garden potato home fries along with broccoli. We too use LEM equipment. Enjoy your bounty and thanks for sharing your story . We too vacuumed seal all our meat. I send my special product needs to a venison process house as these folks are way better at it than I am!

@veetwin75 Ай бұрын

For deer burger i mix in pig fat which i get from the market, I add bacon and all the spices you like

@MrTonyharrell Ай бұрын

I was watching Jeff Barron in Alabama, he made a smoker that looked like it worked out well. It sorta looked like an outhouse, it had shelves and plenty of room to hang meat.

@coryweber6188 Ай бұрын

I have a buddy he does all his own butchering what he uses to smoke his dogs and sausage is he bought a couple commercial stainless fridge or freezers that don't work anymore and he bought a pellet smoker from some where and attached it on the bottom on one side and put a vent on top and with the big tall coolers you hang all your meat it works alot better

@LarryVetter Ай бұрын

I bet if we showed up at your house, you would share some😉😉😉

@frankdeegan8974 Ай бұрын

A smokehouse is a must have, cool smoke is miles ahead of a metal smoker. Also contact your family in the old country for recipes and ideas.

@Biblethumper85 Ай бұрын

Always tastes better when you do it yourself. I would recommend the slow smoking process as well. Keep up the good work!

@parnellbeth Ай бұрын

The hubby and I have deer hunted and processed our own meat for forty plus years, it's just an enjoyable exstention of the hunt. Those throw away gloves are good to keep your hands from getting chilled down. Also warm your tape machine up before you start packaging and it will operate better.

@louGriggs1944 Ай бұрын

Great video and change of pace. As a teenager I would work weekends and summers for farmers at our church and this was part of what I helped with. Well, I grew out of my teens more than 60 years ago so it's been a good while since doing this, but thanks for showing a great video. Lots of great memories.

@Dale-p1e Ай бұрын

Great video. Butchering day was family tradition. Summer sausage needs to be cooked and cured. Hot dogs or pork sausage stuffed could be cold smoked. A small smoke house would serve you well. Pretty much any heat source to heat the wood to make smoke. A hot plate with a piece of sheet metal over the burner will work. Put the wood splits on the sheet metal and turn it on. This looks like the start of a family tradition. Love it

@jerrykarschnik8188 Ай бұрын

To help with grinding you can put the grinder head in the freezer overnight.

@johnbrost5437 Ай бұрын

A stuffer makes the process a lot more efficient. We do brats,polish sasauge, snack sticks, and jerky

@genedieball Ай бұрын

Thank you for your time and video. It was fun to watch. It reminded me of my childhood when grandparents on both sides of the family would spend the weekend butchering a pig and geese.

@debraengelke4481 Ай бұрын

Other options is stew meats, fajita cuts of meats. These cuts are course cut and vacuum sealed like the steaks. I live in Oklahoma and these are cuts we get along with hamburger, steaks and roasts. Thanks for your channel.

@ryanbachman9227 Ай бұрын

Great video. It’s all about trial and error. It takes a little bit to get everything right. Good job

@paulreis1648 Ай бұрын

Looks great guys nothing like home raised fresh meat

@randykrueger1021 Ай бұрын

Sausage making day here on farm is like Christmas with family and friends. There is nothing that beats having a smoke house. Every thing your family is doing, looks great. Enjoy everything. God bless.

@joshbohlen3014 Ай бұрын

Definitely like hickory pellets. Have the same smoker, insulated cover is definitely worth it to maintain temp in colder weather.

@350mack Ай бұрын

I use hi-mountain seasonings. I really enjoy the flavors they have 😊

@dalebennett9867 Ай бұрын

Lookin good to me we do some processing of our own stuff and maybe you do this to but I like to mix seasoning in the chunks before grinding then the grinder mixes it nicely but it all looks good alot of work but very satisfying

@jessewintersteen4740 Ай бұрын

3 brothers custom butchering!!!

@okins55farms Ай бұрын

Don't be afraid to get the LEM electric stuffer with the foot pedal. We do alot of burger and pepper sticks and sure beats the old hand crank.

@MorganOtt-ne1qj Ай бұрын

Deer processing around me costs nearly $200 per deer, no inspection of the facilities, either. Some just use chest freezers after they process and package the product. 1 in the area does over 1000 each season. Y'all may be on to something!👍👍

@sdrancher742 Ай бұрын

Looking awesome I’m wanting to do the same so nice to see how it works!

@johnhatt1219 Ай бұрын

Should try mixing the maple and apple pellets together like a cup of each

@MolinaAcres Ай бұрын

That 100,000 coming in fasttt!! Keep’3m coming!!

@anthonyhengst2908 Ай бұрын

My Mom's side of the family are skilled sausage makers for better than 200 years. They "cold smoke" everything. Grandpa did summer sausage to blood sausage, head cheese, brats, dogs and one of my favorites rinderwurst. My Uncles do it now and I help out when I can. I would hate to see the recipes go by the wayside. Uncle Moose is pretty secretive with all of the recipes.

@dalemason841 Ай бұрын

Marry Chirstmas And Happy New Years To You And Your Family And May God Bless You In The New Year 2O25

@mrclaus859 Ай бұрын

Thanks for posting

@darrenclark9647 Ай бұрын

A dedicated smoke shack is what my fam use to use. My dad made a make shift one one time for small batch.

@LoriLashomb Ай бұрын

great video. you should definitely try white pepper maybe McCormick for a bit more spice or heat than black pepper ,great job and carry on , lol

@ArmpitStudios Ай бұрын

Black pepper is hotter than white pepper. White pepper is earthier. And try to buy brands other than McCormick, since they put those idiotic, useless non-GMO labels on all their spices.

@kevinwittstruck8764 Ай бұрын

Hi good evening Gierek farms from Indiana

@aaronwilson4083 Ай бұрын

I've been using LEM's Summer Sausage and Jerky Seasoning for the past 3 years now. Everything has turned out well. That bag taper looks like a huge time saver, haven't ever used one. We have tried hog rings in the past but it seemed to take a bit of messing around to get a tight seal. We always run meat through the grinder two times, the last batch we ran two times with the small hole plate. I think a finer grind makes for a better product, seems that the seasonings blend in better and looks nicer when cut. Dry sausage isn't good, I try to lean towards a little too much added water rather than not enough usually we add at least 1 quart per 25 pounds of wild meat and adjust from there, sometimes 2 quarts. I agree that a stuffer should be next on the list, I haven't ever stuffed out of a grinder. I do know that snack sticks can stuff hard due to their small diameter, this is where more water helps things go better. Most of my relatives have the modern stainless steel stuffers with foot controlled electric motors to operate them. Most haven't held up more than about 5 seasons though. The gears either strip out or some have blown the stuffers out. My Uncle has been using an Antique Lard Press for Stuffing Kielbasa since 1988, it's still going strong. It's not stainless steel or electric but it's reliable. Your on the right track, every year is a learning experience and you can experiment a little with different methods.

@harveypenner2386 Ай бұрын

Excellent!!

@lazeppelin1 Ай бұрын

I worked at a turkey processing plant for 30+ years where we cooked hams and pastrami. Strongly suggest to take a temp of what you’re cooking. I don’t know what beef or venison temps should be (you could do some research). Very critical for ground meat because your cut surface will spread through out the blend.

@Ninacabina Ай бұрын

I would definitely recommend any recipe by Steve Rinella (MeatEater)…we make our own sausage and brats, and his recipes are always solid. Also, a trick to clean your grinder; use old bread! It’ll take the meat that clings to all the nooks off perfectly, especially if your meat was a bit warmer.

@nategardoski Ай бұрын

You should mix pork fat with your deermeat and put it through the grinder twice makes it taste so good

@larryklostermann5779 Ай бұрын

Nice video Aaron

@barrybignell5470 Ай бұрын

Add some ice while grinding & keep the grinder parts in a freezer the night before using.

@phillipsmith7081 Ай бұрын

Very interesting! Loved it! Thank you.

@rexdebruin4508 Ай бұрын

Regarding pellets, Lumberjack brand Competition Blend is my #1 go to for regular cooking. I’ve never used my pellet grill for meat processing like you are though. Lumberjack makes great pellets and they’re all I’ve ever used.

@JohnDoe-m7x Ай бұрын

Looks delicious 😋

@wassabuck Ай бұрын

This video was great. Know I am hungry looked awesome.

@ScottRNachtigal Ай бұрын

Hey Aaron one trick to making good hot dog is your meat needs to be alittle wetter then you would make summer sausage. Great videos. I dont live very far from you i live 20 min south of black river

@codywegner3389 Ай бұрын

It's a process! I've been doing venison for 5 years now Summer Sausage and jerky is the way to go. Pro tip for jerky is buy a slicer, leave large cuts of meat and slice it half frozen (like you learned with the grinder). You have everything else you need for the jerky. I tried grinding and using a jerky gun, and the slicing is far better option it stays together nice on the pellet grill and much quicker process vs grinding and stuffing the jerky gun. For seasoning I do salt and pepper seasoning or whatever you like and let the smoke flavor do the rest. You'll smoke it at 180-200 for 4 hours, turn it halfway through, and then vacuum seal. The jerky turns out awesome I'll usually do 30 lbs venison into jerky.

@markschwab7829 Ай бұрын

Snack sticks are great with red pepper flakes?

@RobertKluck Ай бұрын

You should start with a low temp first it helps dry casings

@Garrett572xpg Ай бұрын

Vertical smokers work best for hanging the hotdogs, sausage, and snack sticks. Add beef or pork meat to the venison hotdogs so they aren't dry. I made 70 lbs of bbq jerky with my lem grinder and dehydrator. Marinating and mixing the meat well and letting it cure and refrigerate 12 hrs helps the jerky absorb all the flavor. I made cajun bbq jerky and it was better than the regular bbq flavor. I used a Jerky gun for making the strips for the dehydrator trays. But smoked jerky tastes better if u have metal trays to use and don't over dry it.

@JulianKeller-om6wz Ай бұрын

Definitely add pork to your venison.

@jerryrichardson6527 Ай бұрын

When the meat starts to get warm from processing add some ice to the mix

@vernondodson5067 Ай бұрын

We used a little bacon in the deer bologna cut down on wild game taste

@Timkrenz-gr6ol Ай бұрын

❤😊 IT'S ALL TRIAL AND ERROR ❤😊 JUST REMEMBER WHAT YOU DID THIS YEAR AND YOU CAN DO IT AGAIN OR DIFFERENT NEXT YEAR ❤😊 THANKS GUYS

@Dwthomas1946 Ай бұрын

Wonder if you can make the hot dogs into a snack stick

@DickAnderson-k9y Ай бұрын

Had ole neighbor who processed his own steers ( his winter job ) and he bought an old semi trailer with a cooler unit then modified it to hang his beef inside to age and store meat. Butchering the beef was interesting work. He actually made more money just doing burger and it was more popular with people. The neighborhood lost a good farmer and business owner when he passed on. After helping him and seeing the time and effort it took to process beef, I don’t mind paying a butcher shop 75 cent a pound to process and package my beef.

@MorganOtt-ne1qj Ай бұрын

$1.05 /# + kill fee , and packaging is $.05 each. And I don't mind paying for it, either!

@mikeframe9847 Ай бұрын

I’ve found that the competition blend pellets are the best for smoking.

@tomhall7250 Ай бұрын

I mix Hickory & Apple 50-50

@eddeetz493 Ай бұрын

get pork trimmings and the smoked ring sausage recipe from Gundersons Locker, Mondovi. better than backstraps.

@tjt1992 Ай бұрын

What model # is the grinder? Great video!

@clinthochrein888 Ай бұрын

Wow! Fancier equipment than what we use to use. Our sausage stuffer was hand cranked filling sheep intestines casings. Did you guys butcher your own cow?

@anthonyhengst2908 Ай бұрын

My Mom and her sisters used to wash and prepare those casings.

@clinthochrein888 Ай бұрын

@@anthonyhengst2908 when my folks first got married my mom did realize what she was getting into marrying a dairy farmer especially in butchering time . She saw head cheese the first time on a stove. 😂 But she got over that my grandparents helped out also.

@stevelangholdt6883 Ай бұрын

Try waltons for premade seasonings, their meatgistic forums for advice and many how to videos

@jessewintersteen4740 Ай бұрын

Pallet and metal roof smoak shack

@tomhall7250 Ай бұрын

Call Conger meats for some prime rib rub, it’s the bomb ….conger Minnesota

@JulianKeller-om6wz Ай бұрын

LEM is good equipment.

@oldiron4135 Ай бұрын

Hmmm aren't dogs emulsified? I dont know about farmer dogs which I prefer. Years ago when i did some of this, our dogs and sticks always hung vertical. Have to watch them as meat will slip out the bottom of casing if not done correctly. I never did home stuff. If i remember correctly, we ground and seasoned, cooled for a day, then sent through stuffing machine. Sat for 8 hrs then into oven. I'm assuming to get seasoning throughout. Most of those rooms were likec45 degrees. Yes mixing will cause heat. Maybe its why we let them sit, to cool the bulk of it down again. Again, I never did home stuff.

@darrickgoodrich2169 Ай бұрын

Beech nut is really good don't come in pellets tho lol

@antiochman8222 Ай бұрын

Look up recipes for South African boerwors (farmer sausage). Lekka

@nativeindian8672 Ай бұрын

I been processing my meat all my life there is no wrong way all you can do is improve on making your own meat.

@cal-t3h Ай бұрын

White pepper taste the same. Just you don't notice little black Specs. High temp hot pepper cheese or cheddar. Just my opinion

@bigchew3149 Ай бұрын

Love Fresh Beef ! It Takes A LOT of Salt When Cooking it & it wont Last for 4-5 Days n The Fridge Either Like That Sore Bought Junk Will ! Processing Your Own Beef & Pork Is A Ton of Back Breaking Work But It Is OOO So Good ! It Usually Takes Us 3ppl Right at a Week To Get 2 Hogs Processed From Start To Finish But When i Say Hog I Mean From 450lbs & UP Never Any Thing Smaller & Our Beef Is Usually 1200-1500Lbs to about 1800Ish Lbs Some Folks Dont Know a 200-250lb Pig From a 500+ Lb Hog...Same With a Beef But If Ya Kill a 800lb Steer ya don't Really Have any thing after ya loose about 40% on a Beef & if you want Good /Proper Country Ham Ya Half To Have a 500+Lb Hog or the Ham Would be a Bight Size..lol. But We Scald & Scrape Our Hogs Skint Hog is Just a Wast To Us ! unless its all going into Sausage ! Cool To See How Some One Else Does It !

@darrickgoodrich2169 Ай бұрын

Get a vertical smoker

@timwasserman1063 Ай бұрын

Watch your fingers in that grinder, ouch!!!

@stephenbutz2621 Ай бұрын

Plastic gloves would be a good idea 🤔😉

@JohnBrown-l5x Ай бұрын

I like to put mustard seeds in my summer sausage. A tablespoon for 10#

@andrewotten4920 Ай бұрын

Be Shure to rotate the meat in the freezer in the morning to get it frozen all the way through looks like a lot in there

@crazyoldbat7600 Ай бұрын

Gloves. It will protect you and the meat.

@mraetnts Ай бұрын

I think Mason needs some bigger pants 🤨15:55

@randyabernathy1958 Ай бұрын

God Is faithful 😊

@jonlengel3341 Ай бұрын

Grind some pork fat into the venison for hot dogs and any type of sausage.

@jeremyscott8690 Ай бұрын

ADD PORK FAT TO YOUR DEER. Deer is lean and dries out. Pork fat rendering prevents that. 1 to 3 or 4 ratio of pork to venison plus the herbs should give you the snack sticks...

@darrickgoodrich2169 Ай бұрын

Pecan