These guys are the best and smartest butchers I've ever seen. They make everything themselves including smoking meats and other stuff. Keep up the good work fellas u guys r da best
@stephenlindley93464 жыл бұрын
I commend your practices in good hygiene, as well as the tasty food you make. I am a cancer patient on a chemotherapy medication and have had to stop buying supermarket meat- and any takeaway food- because the slightest bug, that the average dietary can deal with via the immune system, causes me to be very sick. Unfortunately there are few local butchers around anymore. Keep up the great work. Maybe with your knife skills, we could see if a sheep or pigs liver would work in me.
@apictureoffunction2 жыл бұрын
I just got a package of some venison and cheese smoked snack sticks from a friend of mine, he picked them up from the processor a few days ago. He's gotta have at least 15-20 pounds in snack sticks alone, I think he got 2 deer this past season. I also got a few chops from him as well, it's sure nice having friends and family who hunt and/or raise cattle
@TheBeardedButchers2 жыл бұрын
That's awesome!
@tommy16204 жыл бұрын
Thanks Guys,I found you when I was looking on how to butcher my buffalo on my farm.I liked how you showed the deboning process.Great videos. Thanks for the deer stick video. Keep up the good work!
@markin19625 жыл бұрын
Thanks Seth and Scott. You guys make this process look so easy. No doubt these sticks are delicious. And may I say your videos are just AWESOME!!!
@seanmitchell79994 жыл бұрын
We made 200 lbs of deer smokies on our traeger ironwoods using your method. They all turned out fantastic. Best sticks we have made. Would like to see how you make and traeger summer sausage next.
@TheBeardedButchers4 жыл бұрын
Sean, that’s great!! We plan on making a summer sausage video in the future.
@onlyjoshing11 ай бұрын
How long do they keep for?
@oldschoolGreg10 ай бұрын
Im used this recipe for my Bradley smoker starting at 170 degrees and stepping up the temp as they said and my sticks turned out great! I have learned so much from you guys, Thanks!
@TheBeardedButchers10 ай бұрын
👏🏻👏🏻
@jamesgreszczuk16702 жыл бұрын
Looks & tastes great, I've done alot of sausage and brats out of venison,pork sausage and even added some beef cube steak or stew-meat all into a grinder & it turned out juicy for sticks, brats , and sausages!
@dementedmeeple9 күн бұрын
All these videos have helped me so much with improving my jerky/smoked meats
@XxDoDxxBulleTz5 жыл бұрын
So much better than what i make at work. I grind up 10,000lbs of beef everyday for smokies and cant stand it. Venison is where its at!
@rdjess4 жыл бұрын
“I wanna go ahead and...” like this video. I’m craving smokies now.
@D9P323 Жыл бұрын
Newbie in north Idaho, thanks for this video, not difficult at all to watch. Very easy steps
@enoch19865 жыл бұрын
Oh I can’t wait for deer season. I’m gonna have to invest in a few things to try this. I’ve always quartered and deboned my own deer. I’ve always taken it to someone for sausage or jerky. I have a grinder already. Keeping making these videos and giving me ideas.
@johndowe70035 жыл бұрын
i just sun dry my meat, tastes way better. just add salt and pepper and put it on a clothes line on a hot day and let it dry out for a few days. all the scraps i grind up like he shows and stick it in a dehydrator. never had much luck smoking meats i need to try it more often and get good at doing that..
@davidsignor79314 жыл бұрын
@@johndowe7003 it's not that hard try I am sure you will be pleased
@johndowe70034 жыл бұрын
@@davidsignor7931 yeah it's not hard at all, I just don't have a good setup to do it nor do I have the time to be watching it for hours . I honestly prefer the sum dried meat more than smoked. It has a better flavor
@burtonwesly2 жыл бұрын
I just made some and put in my little electric smoker they turned out awesome
@TheCodEliteKiller5 жыл бұрын
I love finding food channels like this
@jamescohn42685 жыл бұрын
That was an amazing demonstration. Great instruction and step by step process. Thanks for posting. Gotta try this!
@joerodrigues38162 жыл бұрын
Thanks again love your videos and you always tell people how to do it well done that’s how it should be cos you know how to cook it all the best Joe
@full_metal24524 жыл бұрын
Just did my first batch of these on my BGE using a Thermoworks Signal and Billows unit to hold perfect temps at 165/185/205. Mixed in 4# ground Boston pork butt to 12# ground deer.
@TheBeardedButchers4 жыл бұрын
Very cool! How'd it go? 😁
@full_metal24524 жыл бұрын
@@TheBeardedButchers It worked amazing! I did in a two level setup. Top and bottom rack I coiled them together like a snake. With Signals/Billows it held temp perfectly at 165 for 2hr, 185 for 2hr and 205 for 2hrs doing two levels of deer sticks on my BGE. Set alarm at 165° internal and went to bed without worry. Cooling now and can't wait for a "pleasant eating experience". Need to order more BBBseasoning for next round. You guys got and black friday/Thanksgiving sales coming up?
@sebastianjakobs21635 жыл бұрын
Love the way you pronounce Bratwurst. Greetings from Germany, the land of Bratwurst!
@chriscamden11625 жыл бұрын
I’m a meat cutter an never skinned an processed a deer before. This video helped me out today. Thank you. Great instructional video.
@blackknight9156 Жыл бұрын
I attempted making some snack sticks last year from the first deer I procured, but I added oatmeal to it. For me, it was a snack I would take out when I was working/hunting, so I felt that it needed to be "beefed up" in terms of energy. So long as you par-cook the oatmeal it turns out great.
@TheBeardedButchers Жыл бұрын
That is awesome!
@blackknight9156 Жыл бұрын
@@TheBeardedButchers 💪
@johnwoolsey25485 жыл бұрын
I have made a lot of different snack sticks and this recipe is by far the best. Thanks for sharing
@melvinganoe11754 жыл бұрын
I just got my seasonings today. Gonna be making these this weekend along with some brauts. Can’t wait
@TheBeardedButchers4 жыл бұрын
Have fun!
@Angelteuk2 жыл бұрын
Hey guys. love the process of these smokies. here in Australia we call them Twiggy Sticks but I like the name Smokies lol. Keep the smoker working and make more video's. watch you all the time. Have a great Christmas and a wonderful New Year. your Biggest Fan from Tasmania Park Min Gi xoxo
@Ball_drips Жыл бұрын
Thanks fellas. Question: is the pink cure necessary being they are not shelf stable?
@khonable5 жыл бұрын
This is a great how to video, very detailed orientated . Thank s guy!
@mikalrobinson86784 жыл бұрын
I add raw onion to the last grind as I use the grinder to stuff, then it is smoked and the flavor is so amazing. You can also used cooked rice to make a boudin style wurst.
@caseyberning77895 жыл бұрын
I first got hooked on y’all from the deer processing videos, but now I’m learning new things! Definitely a great channel! Do you also do jerky on the Traeger that same way?
@NoahFam2 жыл бұрын
He does Do jerky on the traeger
@wendycastellanos734 жыл бұрын
hey, bearded butchers i really like your videos, im from Dominican Republic God bless you guys.
@billybushmaster3 жыл бұрын
You Men are the only meat processing channel I am subscribe to keep up the good work 🤠🤠🤠
@isiah_montoya97015 жыл бұрын
Watchin the stuffing was pretty satisfying
@CosmicChicken695 жыл бұрын
Literally gonna make smokies now. You changed my life.
@parker86913 жыл бұрын
Did you make them?
@judichristopher46043 жыл бұрын
@@parker8691 My question exactly.
@judichristopher46043 жыл бұрын
Did you make your smokies Brandon? If so... How did they turn out?
@parker86913 жыл бұрын
@@judichristopher4604 LOL one year later we need to know!!!
@judichristopher46043 жыл бұрын
@@parker8691 "That's Right!!!" LOL
@oldmanriver10572 жыл бұрын
That looks so good, I hope it is not salty because I am on a low sodium diet! My own preference would be to put them in a Mylar bag with a oxygen absorber them vacuum seal it!
@fullofitray3 жыл бұрын
Just found your channel a few weeks ago. Love the content! I know this is an old video so I'm not sure if you'll see this comment, but I was curious about the smokehouse temperature. Your vid suggested 165°, then 185°, then 205°. This seems a lot higher than others suggest and I'm just curious why. Thank you in advance!
@mimichan93553 жыл бұрын
This is just what I was looking for @ 4 something in the morning. Seriously. Lol I've got loads of deer meat and I want to try something other than jerky. Thanks y'all! 🤘🥰
@TheBeardedButchers3 жыл бұрын
Go for it!
@thelastviking20395 жыл бұрын
You’re a life saver! Such helpful informations and tips! Thanks a ton from a still young hunter
@jamesforsythe43475 жыл бұрын
thanks for the video's keep them coming.no longer will i pay someone to process my deer and other game i take.once again thank you
@jarodmorris6115 жыл бұрын
It's rewarding and though it's a lot of work, I enjoy working with my sons in processing game out.
@tylerhunt103 жыл бұрын
been making sausage for years, not sure why i clicked on this haha but i learnt something new, i have never mixed seasoning prior to grinding before, going to try that next batch of moose sausage!
@TheBeardedButchers3 жыл бұрын
Glad I could help!
@jarettmoskwa88425 жыл бұрын
The meat popping out at 14:50 was hilarious
@nateb94374 жыл бұрын
HAHAHAHAHA!!!!!! I didn't see that lmfao!!!!!!
@markfinley47222 жыл бұрын
I’ve got all the good equipment and I process all mine and my family and friends deer, but you guys make it look so simple!!
@donutdude62582 жыл бұрын
Thats ok thats you dont know what youre doing. Keep at it 👍
@clent35415 жыл бұрын
The best butchers i seen so far good work
@robertbcurry26982 жыл бұрын
Good video. Always love to watch your stuff. I have found that depending on how dry you like you sticks the step method might make them too dry. I will step up if I want them drier, or If I want more of a "juicy" stick I will just go at 205 for 2 hours. It get's it hot enough that the Fat renders and the meat becomes juicy. I appreciate them both ways and it just depends on what you prefer. I highly suggest trying Ghost pepper High temp cheese as well, it is super good, if you can find it at a reasonable price right now.
@kody11able2 жыл бұрын
Man, thank you Robert. I have been following the Waltons Inc method of step up and just cant get that "juiciness". So you just go straight 205 for 2hours to 160 internal temp?
@robertbcurry26982 жыл бұрын
@@kody11able I actually change up my recipe a little from theirs. I process my own deer and remove much of the fat from it when doing it. Therefore mine is a little leaner. I have found that the mixture that I like is 60-40. 60% deer 40% pork. I will get a fatty pork butt and grind it up to mix with the Deer. That gives more fat to keep the sticks juicy. You will find that it is preference on how you like your sticks. However as far as cooking goes I do use 205 until hitting 155. I then remove from the smoker let sit for a little bit (5-10 minutes) while prepping an ICE bath to stop the cooking.
@denniscleveland6694 жыл бұрын
I would take a handful of the first grind and put it back through to push out the unground mix. Then when you change the plate out, you’ll be removing all useable meat.
@patrickhayes1013 Жыл бұрын
Have you ever used sous vide to lower the time on the smoker?
@brucemitchell458123 күн бұрын
Just a wonderful video guys thanks for sharing!!
@admbdrx5 жыл бұрын
Did you add a cure accelerator? If not why did you not hold for at least 12 hours to allow the cure to work? Also if you start at a lower temp and slowly increase the temp and do an ice bath once they reach 160 degrees they’ sticks will end up with a smoother looking casing. Did you get the proper amount of protein extraction, did you have any “fat out” issues from not mixing the meat longer? Love your videos but just had some questions about your process as it is a little different than what I’ve learned and what works for me. Thanks again for all the great videos!
@kossettereaditte75525 жыл бұрын
R/iamverysmart
@TheTrawf5 жыл бұрын
Was lucky enough to harvest a deer this years. It’s been many years since my last. Sticks are always a favorite. Can’t wait to those some of these in my BigGreenEgg!
@bigblock67camaro4 жыл бұрын
If I worked there the "Yield" would be lower!
@TheBeardedButchers4 жыл бұрын
Haha
@jarodmorris6114 жыл бұрын
@@TheBeardedButchers - I've heard Gordon Ramsey say "Never hire a fat chef. They eat all the profits!"
@wbenedict97153 жыл бұрын
@@jarodmorris611 LLP
@elsos87113 жыл бұрын
@@jarodmorris611 And I've heard "never trust a skinny chef". Or a bald barber :D
@emadmutg13813 жыл бұрын
@@jarodmorris611 i believe that the skinny chef will not cook a delicious food (I'm a fat chef ) hahaha
@judichristopher46043 жыл бұрын
YES... This was my question... if you're doing this commercially (which obviously you are) that you can SMOKE them on a Pellet Grill... YES, I am so happy to know this. My Family has been the Bar-B-Q business for over 50 years. I want to start my own Beef Jerky & Smokies business... but I wanted to Smoke them on a Pellet Grill... Thank you guys for all the hard work... Great video...
@Intimidator824 жыл бұрын
That whole lot of Smokies wouldn't last 8 hrs with the 6 guys I work with. Looks absolutely delicious especially with the cheese
@OsideDubHead5 жыл бұрын
This channel needs a mil subs
@craigm.thompson66864 жыл бұрын
I liked using crushed ice over water. And seasoning the day before and let it sit overnight and run it through the grinder the next day.
@marv.mon.98455 жыл бұрын
South Texas we call them survivor sticks! Man these look good brotha!
@enoch19865 жыл бұрын
Marvin Moncevais Yes! I hunt the southeast Texas area. Perfect snack for the deer stand.
@alexanderrain51745 жыл бұрын
My Thursday just got a whole lot better! :D
@ForgetU2 жыл бұрын
I'm sure others have stated that you could add the nitrite with you seasoning for better blending (at home).
@withoutprejudice83014 жыл бұрын
Should've /could've mixed cure salt in the 6 oz. shaker with the seasoning and shook it together. Believe you'd have had better initial distribution.
@chris182285 жыл бұрын
Those look delicious i’d love some of that right now
@ispeaktothedead5 жыл бұрын
Great video, just curious, if you hang them for a longer time, will they become shelf stable? Do you think you can do a video on air drying the sausages after this process? I'd like to have some sausage I can leave at the hunting camp that I know will last the hunting season or winter. Thank you. P.S. You got railroaded on that TV show. It was so obvious that you won. You don't have to prove anything to anyone. You are all amazing butchers and outdoorsmen. Tony.
@toddellis6075 Жыл бұрын
Y’all should do a video on how you clean your commercial equipment
@toddellis6075 Жыл бұрын
Great videos you guys have taught me a lot. Thanks for the great videos
@dereklonewolf90112 жыл бұрын
I'm onto andoullie deer/ pork sausage thanks to your guidance guys 🇺🇸 72+ Manitoba hunter expat 🇨🇦
@TheBeardedButchers2 жыл бұрын
That is awesome!
@bigred54232 жыл бұрын
Hey Guys great video. Have you guys made Duck smokies? I have a lot of duck breasts that I usually sausage, however I’d like to try this. Just bought your Cajun seasoning. I bbq’d chicken with it. It’s phenomenal stuff guys!
@drillsgtlangdon5 жыл бұрын
I heard that after seasoning, if you store your meat in the fridge and your grinder in the freezer before grinding, it will help to stop the fat from rendering during the grind process and will help the fat to render more evenly during the smoking process.. Thoughts?
@francisboland66835 жыл бұрын
Three rules of any ground meat process. 1. Clean, 2 Cold, 3. is QUICK. Having the meat and fat cold is huge to combat the mechanical heat transferred by the grinder.
@drillsgtlangdon5 жыл бұрын
@@francisboland6683 I just watched the vid again... It doesnt "appear" as though your grinder came from the freezer? ps. Please dont take my comments as being over critical, Im only seraching for information. ie, I am gearing up to make my own sausages/brats/kielbasa etc, and trying to gather the Best information from all over the net in order to ensure success. Any and all help is greatly appreciated.
@francisboland66835 жыл бұрын
@@drillsgtlangdon Not my video.
@drillsgtlangdon5 жыл бұрын
@@francisboland6683 Thanks anyway... Looking forward to the next
@dylanwilliams73525 жыл бұрын
Would it be beneficial for you, for a more even distribution of the nitrates, grind it up in a mortar and pestle and combine it with the seasoning before seasoning, that way it’s fully distributed?
@BackyardEngineer3345 жыл бұрын
Super cool, never knew how that process worked.
@makerofmanythings84475 жыл бұрын
Man I would love to have a rope of that. I bet they are AMAZINGLY GOOD.
@MrFloydthebarber12 жыл бұрын
This recipe looks great. Can this recipe also be used to make summer sausage in the bigger mahogany casings?
@deanrichardson29113 жыл бұрын
I have watched this one several times. Love it.
@sneakypeeks3545 жыл бұрын
It's so nice seeing you guys do this. I come from a family of meat cutters in Jackson Michigan. I think I like the natural casings more
@redsteam14 жыл бұрын
First time ever seeing Jackson Michigan in a comments section. Love Michigan.
@usplusfive59685 жыл бұрын
Can we do a video on salt cure and smoke cured ham/ bacon
@agoodman6232 жыл бұрын
nevermind - just found it in description - Thanks!
@cmsense8193 Жыл бұрын
I don’t like to hot smoke them as they taste like mini kielbasi to me. I normally bring the final ph to about 4.5 then reduce the water activity by drying ( as you mentioned in your video).
@Jeff-zs5hd5 жыл бұрын
Thanks for the recipe and instructions!
@TheBeardedButchers5 жыл бұрын
You’re welcome!
@kufam1005 жыл бұрын
When I make meat sticks at home I always grind twice. But when making sausage I only do a single grind and I add salt as I grind.
@jwdickinson6432 жыл бұрын
can beer be substituted for the water?
@jwdickinson6432 жыл бұрын
my mouth is slobberin’ like Niagra Falls!
@markwalker89752 жыл бұрын
Great how to video. Thank you
@tdub23995 жыл бұрын
As always awesome viedo!!! Made me hungry. Cajun is the best!!!
@mattlamb12615 жыл бұрын
Great video. Thanks for all the detail. Going to be making me some smokies!!
@pomanguideservice22792 жыл бұрын
Cant wait to try this,always wanted to make my own
@TheBeardedButchers2 жыл бұрын
You got this!
@mr.Mikeyboy2 жыл бұрын
Do you guys have official recipes for wild game that I can print out…would love to make snack sticks n summer sausage ..just want to make sure I’m doin it right !
@tinalongo53124 жыл бұрын
Thanks for the video. I'm ordering one. They have been sold out for a while. Can't wait to try it. Stay safe.
@TheBeardedButchers4 жыл бұрын
traeger.uym8.net/3KrxX
@eggbert1915 жыл бұрын
That's such a nice grinder. Think it's time for me to invest in something better than an old hand grinder
@jshapiro345 жыл бұрын
Stand mixers will grind small amounts like 20lbs and under per runs with no motor issues and long life.
@jarodmorris6115 жыл бұрын
@@jshapiro34 My friend and I burned up a Kitchenaid motor grinding deer meet. We probably didn't take enough breaks. I bought a dedicated grinder from Harbor Freight and have been pleasantly surprised. I've only used it for about 100lbs of meat so far, but it never bogged down, never heated up. I'm happy with it so far.
@deanapapp5754 жыл бұрын
You got yourself a new subscriber! I’ve watched your videos and learned a good bit!
@nivesknight4 жыл бұрын
Thank you for your cleanliness!!!
@jasonmorrison71203 жыл бұрын
i really struggle with knowing how much to trim deer meat. my wife and I have been taking out literally every membrane between muscles to the point that it takes hours and hours to a deer into burger. if it really needs trimmed to the level we have been going, it doesn't seem worth the trouble of doing it ourselves. looking at your initial bag of trimmed meat, it looks like there is a lot of white still left which seems like a much more manageable amount of work.
@adamgregory64823 жыл бұрын
I used to do the same thing with processing. I still remove most of the fat and the thicker silver skins. Our deer eat a lot of crops and often have a 1” or more layer of back fat. That peels off pretty quickly. With a decent grinder you don’t need to go too tedious with the trimmings. I’m starting to find that even on the whole meat cuts the thinner silver skins aren’t noticeable when cooked properly. Yesterday I put a 2lb flat ham muscle from an 8pt buck on the smoker at 220 until internal temp of 140. Brushed with mixture of apple cider vinegar and seasonings every 20 minutes. Yum. Biggest tip with venison is not to overcook.
@CH-ky7nw5 жыл бұрын
All of your vids have been great so far. Talent!
@pamelapelech32493 жыл бұрын
They look wonderful
@Bradleyoutdoorsman2 жыл бұрын
okay i bought my 5 lb stuffer by meats base on you guys. i received mine today to my disappointment there was no smokie horn so could you plz tell me where you got yours so i can get one plz
@puppyloveee-jn6ck5 жыл бұрын
Lol all the prep with a beard snood on then comes to the cutting and no snood 😂😂😂😂 looks yummy though
@luv3z2p00p5 жыл бұрын
for some reason i like saying snood now
@johnrommelt65602 жыл бұрын
Which grinder is better between Weston & Meat Your Maker
@pdubz6169 Жыл бұрын
Did u mix with pork fat? if so why not? can u explain? thank you.
@ryanbenedict20214 жыл бұрын
Question: if one were to do jalapeno cheddar sticks.. would you suggest dicing the jalapeños and grinding them in on the last fine grind? Also why not grind the cheese in? Any reasoning or just preference on cheese chunks instead of ground in?
@TheBeardedButchers4 жыл бұрын
Typically, we want to avoid that to lessen the potential damages it may concur to the grinder in the long run. 😉
@jamesryan58682 жыл бұрын
Do you add water in the smoker water pan when smoking snack sticks?
@waynefish8883 жыл бұрын
The sticks look delicious, tasty 😋
@wycwby31334 жыл бұрын
Hats off to you guys, you make it look so easy. Very informative. Thanks
@TheBeardedButchers4 жыл бұрын
Happy to help!
@daleknisely6890 Жыл бұрын
Thank you! Will be trying this one for sure 👍
@claytonappleby6039 Жыл бұрын
Do you need to have the pink cure in the meat for a certain amount of time for it to work? It appears in the video you go right to the smoker.
@michaelcelotto67434 жыл бұрын
They look incredible! I could eat 100 of them with a nice beer
@raulduke71424 жыл бұрын
Would take more than a beer for 100 of em. Im thinking a 12 pack sounds about right.
@michaelcelotto67434 жыл бұрын
@@raulduke7142 yes sir
@ryanragan8899 Жыл бұрын
Can you make a pepperoni sticks using this same smoking method? Or does the pepperoni require a different temperature?