SECRET Ingredient Delicious Venison Snack Sticks Summer Sausage!

[@hardworkingmanoutdoors]

The cherries I use: amzn.to/412PrCo

[@daryllwetzler7952]

I’ve been processing my own venison, elk and bear meat for years. Just when I thought I knew it all I stumbled across your video and learned about your cherry trick. Just ordered dehydrated Bing cherries off Amazon and I’m going to add it to my next batch of snack sticks. Thanks for the info!!

[@hardworkingmanoutdoors]

You’re welcome, they’re always a huge hit! I just ordered more for my next batch as well!

[@sgtdanno67]

I'll be making these Saturday. Cherries from my own tree and dried at home. Elk I harvested last fall and pork from a local organic rancher.

[@hardworkingmanoutdoors]

Awesome! I think you’ll love them.

[@bobfitch607]

Heath hi mountain is the only seasoning I use. Started yrs ago with the breakfast sausage . Now brats , breakfast sausage and snack sticks.will have to try the cherries . Happy munchin 🦌👍

[@hardworkingmanoutdoors]

We make maple breakfast sausage and it’s very good. I plan on doing a bratwurst video eventually with some other seasoning and they are absolute fire!

[@OpenAirAdventure]

Health, this is the best thing ive seen in a while. I love the cherry ingredient. Great job on the meat sticks, thanks for showing. ❤ Kenny

[@hardworkingmanoutdoors]

Thanks Kenny, it’s amazing. Looking forward to the next installment of the chopping down a tree challenge!

[@OpenAirAdventure]

@@hardworkingmanoutdoors haha, should be interesting.

[@BigFred1925]

I have never tried High Mountain, I use LEM, my own mix and “Age of Anderson”. I have to give this one a try. You did a nice job, great explanation.

[@hardworkingmanoutdoors]

Thank you, we love them.

[@xlntmike]

Amazing video! Thank you so much

[@hardworkingmanoutdoors]

You’re welcome and thank you.

[@jerrywayneray]

As always, THANK you for these awesome vids....

[@hardworkingmanoutdoors]

You’re welcome Jerry! Appreciate the feedback!

[@nickgironda4002]

Thanks for this, Brother! I know you put a TON of time into figuring out the recipe and everything. I cant wait to give this one a try!

[@hardworkingmanoutdoors]

You’re welcome, they are awesome!

[@raytruesdell7873]

Sounds great thank you for sharing will be trying this

[@hardworkingmanoutdoors]

You’re welcome, they’re delicious!

[@KoryEason-si8gc]

Nice job, and great personality

[@hardworkingmanoutdoors]

Thank you.

[@InMyBusyLittleShop]

Nice process. Great to be able to know where the food comes from. Great video

[@hardworkingmanoutdoors]

For sure. Thanks Robert!

[@MWink33]

Excellent job of breaking everything down! I really enjoyed it. I have the 1-HP Cabela's grinder, but not a stuffer. I'll have to do it with the grinder for now. I actually can't wait to try this process. You made me hungry for some good venison sticks.

[@hardworkingmanoutdoors]

Thank you, they are delicious! A nice grinder is key!

[@stevenjohnson9855]

Thank you for sharing

[@hardworkingmanoutdoors]

You’re welcome, they’re delicious!

[@outdoorsinthe608]

You sure got that process down Heath! Great job!! They look delicious 👍💪👍

[@hardworkingmanoutdoors]

Thanks Jeremiah they are delicious.

[@jimjackson5836]

Looks Awesome!! Thanks!!

[@hardworkingmanoutdoors]

You’re welcome, they are awesome!

[@dmalloy96]

Looks really good my brother took a deer to the Amish next to him last year they make amazing deer sticks and summer sausage

[@hardworkingmanoutdoors]

Oh yeah, I’ve had some really good sticks made before, but also some not so good sticks.

[@NeighborlyHomestead]

Those meat sticks look delicious! I need to get a stuffer and a smoker to be able to do this. We already process our own deer but haven't ventured outside of just steaks and burger. Great video! Thanks for showing us!

[@hardworkingmanoutdoors]

You’re welcome and they are delicious!

[@SPIKESLAYER1]

Me too. Gotta get the proper gear - next up you need to get into doing shanks and shoulder roasts next 👍

[@mikeherber8358]

If you add some ice cubes to the end of your grind it will clean out your grinder and you can add bread to the end of your stuffing to clean the stuffer out as well

[@hardworkingmanoutdoors]

Thanks Mike. I like the ice idea.

[@manofsan]

​@@hardworkingmanoutdoors - Hi, instead of the dehydrated cherries, what about Fruit Leather? It's reasonably chewy and pretty easy to make (plenty of youtube vids to show you how). All you're doing is pureeing some fruit in the blender (can even be frozen fruit), then simmering that on the stove until it becomes very thick and no longer runny, then you spread it out as a flat layer on a tray to bake in the oven or in a dehydrator, to dry it out. You could then probably chop it up into tiny bits that you can mix into the meat along with the rest of your mixture. With Fruit Leather, you could experiment with as many flavor combinations as you like.

[@BigFred1925]

Great tip thanks

[@R1Kyle]

NO, ice is hard on things and can actually break grinders and it dulls blades which leads to fat smear. Just run some already ground meat through to get the stuff that may not have passed through, then just clean out the meat immediately to get all the meat.

[@brianjohnson7731]

What a great video! And I’m a Michigander too!

[@hardworkingmanoutdoors]

Thank you! Hopefully you e had a great deer season so far.

[@rodneyfernandez5304]

I'm gonna try these snack sticks this season. Thanks for the recipe

[@hardworkingmanoutdoors]

You’re welcome.

[@bonniehatcher8198]

You have encouraged me to make some of these...but lilke you...I'm going to add my own twist! I thank you so much!!!

[@hardworkingmanoutdoors]

You’re welcome! They are awesome and making tweaks is what it’s all about.

[@firewoodathome]

I've processed my own game for years, made it all from jerky to pastrami.

[@hardworkingmanoutdoors]

It’s the only way to go! 100% quality control from start to finish.

[@toddsoutsideagain]

Great idea with the Traverse City Cherries!! I bet those are awesome. We process all of our own deer as well. I love to make my own snack sticks with high temp cheese. I need to get some dehydrated cherries and give it a go! Thanks for sharing Heath👍🏻👍🏻🇺🇸

[@hardworkingmanoutdoors]

Definitely Todd, you won’t be sorry!

[@rachelpostma4505]

You’ll love it Todd! They are delicious.

[@robertfandel9442]

Backwoods seasoning is what I like I don't add pork and just use a jerky cannon on a dehydrator. Works fine beef or deer

[@joshegger3678]

Never heard of putting dehydrated cherries in the snack sticks. I'm going to have to try this and bring some new flavor to northwest PA. Thanks for sharing.

[@hardworkingmanoutdoors]

You’re welcome.

[@danielbridgewater3444]

Awesome! Thanks for sharing. Definitely worth a sub.

[@hardworkingmanoutdoors]

Thanks Daniel! They taste amazing!

[@rodneyschnell7137]

Looks good, going to try cherry pepper jack. I'm thinking of using 5% cheese but could use some help with how much cherries to use.

[@hardworkingmanoutdoors]

Rodney, I do a little less on the cherries than I do the cheese. That should give you a starting point then adjust to your flavor on the next batch. If you get some made up let me know what you think.

[@johnhoover6028]

Just saw this video for the first time, and it is perfect timing as our archery deer season is underway here in Pa. Looking forward to giving this a try, they sound great. My Recteq smoker will certainly do the job. I may even try bear meat sticks as well ( if my wife or I are fortunate enough to get one this year) Appreciate the detail in the video !!!

[@hardworkingmanoutdoors]

Good luck on the hunt and thank you!

[@jandblawncare8570]

I'll need several samples to be sure lol A local guy around. here made Ruben tasting snack sticks and oh my God were they good! I might be able to get out this coming week for hunting.

[@hardworkingmanoutdoors]

Good luck if you get out. These sticks are awesome. Reuben flavored sticks are definitely interesting.

[@DeepRoots2008]

Glad I came across your channel. Nice presentation sir!!! Can't wait to try the dried cherries. We use bread to push the rest of the meat through and shut the grinder off before the bread comes out of the grinder,

[@hardworkingmanoutdoors]

Thank you, they are delicious!

[@jimpatterson142]

Run ice cubes through at the end of grinding

[@thomaspetersen7461]

I think this great.

[@hardworkingmanoutdoors]

Thanks we love them.

[@terrywhite4847]

As long as you're adding water, you can clean out the grinder by adding ice cubes and running though the grinder. This will get out all if that good meat.

[@hardworkingmanoutdoors]

Thanks, definitely using ice next time.

[@r_husman]

Buy yourself a meat mixer that will attach to your grinder will make mixing easier also be sure to tell everyone that cold water is best to use. I make my own summer sausage, jerky and snack sticks

[@hardworkingmanoutdoors]

I’ve seriously considered one.

[@bradcittel25]

My LEM #32 will out grind your #42 any day

[@ajweaver-oy9mu]

Another Good one is dehydrated cranberries

[@hardworkingmanoutdoors]

I wondered about that.

[@billobermeyer660]

Great video Heath and it sure reminded me of my meat cutting days at our family store. We used AC Legg quite a bit and three grinding plates that needed to be kept sharp to not heat the meat in the process. Have you ever made Goetta?

[@hardworkingmanoutdoors]

Thanks Obie, and no I’ve never made Goetta. I’ll have to look it up.

[@Walternator]

I’m going to make this, it looks delicious

[@hardworkingmanoutdoors]

They are amazing!

[@bonefisherman71]

I clean out my grinder by running several pieces of bread through it. you can tell when the bread starts coming through your grinding plate because of the different color.

[@hardworkingmanoutdoors]

We used to do that. I think I’ll try ice next time.

[@lillysfarmandfirewood]

Nice!!!! I am going to make ring bologna from bearded butchers this year.

[@hardworkingmanoutdoors]

I may try that one day.

[@rachelpostma4505]

Our boys love ring bologna! We should try that.

[@lillysfarmandfirewood]

@@rachelpostma4505 Lilly too but she’s more excited to make snack sticks

[@withoutprejudice8301]

Stuffing TIP*............Fill a ballon half full of water (obviouslytie it off), when plunger bottoms out retract it, drop ballon in and drive plunger back down. Balloon will clear stuffer throat and horn. Probably not going to get it down to stick part of of horn (too small) but works great on larger horns.

[@hardworkingmanoutdoors]

Thanks for the tip!

[@shawnrussell1786]

Dam those look good. Grate video.

[@hardworkingmanoutdoors]

Thanks Shawn and they’re awesome.

[@JohnFrytag]

Yum

[@hardworkingmanoutdoors]

Thanks John.

[@ryanwilliams_1987]

My local shop uses beer instead of water they got a jalapeno pepper jack beer stix that are really good

[@hardworkingmanoutdoors]

That does sound good.

[@Godsaccount]

Great job 👍🏿

[@hardworkingmanoutdoors]

Thanks!

[@dartagnantaft5918]

I'm glad I found your channel, looking forward to seeing what you do next.

[@hardworkingmanoutdoors]

Awesome, thank you!

[@ratrod1962]

Take a pound of meat and grind thru small plate, lay out on wax paper and place in refrigerator for a few days to get a leathery feel, then mix into sausage, that small chunk gives you a little chewable chunk that gives a little texture

[@hardworkingmanoutdoors]

Thanks!

[@SteelCty1983]

Have you done these without the cheese but with the cherries? And how many pounds of the dried cherries do you use per recipie? Is it like 1/4 bag or so?

[@hardworkingmanoutdoors]

I have not, I usually shoot for about 10%

[@danshouseofsmokeandoutdoor7119]

I am sure them are delicious. Take some old cheap bread it push the rest meat out the auger won’t notice it is your your sausage. Great video

[@hardworkingmanoutdoors]

Thanks Dan, this stuff is amazing!

[@45valk]

We always used a couple of big raw potatoes to push the rest of the meat out. Could you add the cheese while you’re fine grinding it?

[@hardworkingmanoutdoors]

A lot of people said they use ice too.

[@larrypauly6551]

I have dried tart cherries. Is this what you used or were they sweet dried cherries? Any difference?

[@hardworkingmanoutdoors]

Ive used both.

[@richarddowner4292]

1 word,= FING YUMMY!!! OOPS 2 WORDS😊

[@hardworkingmanoutdoors]

So good!

[@johnwinslow4503]

Awsome, anyway to buy a sample pack?

[@hardworkingmanoutdoors]

Thanks John, unfortunately it is illegal to sell wild game in Michigan. The only venison that can be sold is farm raised.

[@johnwinslow4503]

@@hardworkingmanoutdoors I could always make a donation to your favorite charity?

[@phillipsmith3615]

Great video, I've been looking for something extra to add to my sticks. But are the cherries sweetened or natural?

[@hardworkingmanoutdoors]

Natural dried sweet cherries, no added sweeteners.

[@phillipsmith3615]

@@hardworkingmanoutdoors thanks for this. I may have missed you saying so, but how much cherry by weight? I noticed your link to the cherries was 4 lbs but that seems pretty heavy?

[@rbljackson]

If ya like a good breakfast sausage, give the AC Leggs #10 a try. Its our favorite for that application. Gonna try some snack sticks this year. Never thought to add the cherries. About how much do you think you add roughly to the 20 pounds of meat? 1 pound, 2 pounds?

[@hardworkingmanoutdoors]

Thanks, I’d start with about a 10% so yeah 2lbs per 20. Then you can adjust to your liking in future batches.

[@Mathewsfreak1987]

How long did you smoke at the different temperatures? Thanks in advance

[@JaxParker-l4x]

An exact amount of water per pound of meat would be nice, I would hate to add to much water and ruin the sticks after this much work but I will give it a try. I think you are really on to something with the cherries, sweet & spicy is so good. Thanks buddy.

[@hardworkingmanoutdoors]

There’s not really a set amount. All depends on the meat. I’ve had times I’ve had to add a lot and sometimes only a little. As long as it feeds through the stiffer food you’re all set. They are delicious!

[@davidward1259]

Excellent looking snack sticks!!!!! I've never seen sticks made with your secret ingredient (not giving it away - watch the video). How much of the secret ingredient did you add to that 20 pound meat batch? I do like to doctor a commercial mix to make mine. I've been using AC Legg #116 as my base, and adding ECA (encapsulated citric acid) at the end gives it that extra twang most people love. I do add other extras, but not wanting to hijack your video, I'll leave it at that (main point was try ECA if you have not - just read up on how to use it).

[@hardworkingmanoutdoors]

Thanks David, they are great! One thing I love about having a channel is how much I learn from others! I’ll definitely check out the ECA.

[@noelstractors-firewood57]

Looks tasty. Are ya sending samples out. 🤭🤭👋👍🏻👋👍🏻🪵🪓🔥

[@hardworkingmanoutdoors]

I think we’d run out too fast sorry 😁.

[@noelstractors-firewood57]

@@hardworkingmanoutdoors 🤭🤭 Was going to ask, never heard of high heat cheese before. Asked wife, nether did she.

[@manofsan]

​ @hardworkingmanoutdoors - Hi, instead of the dehydrated cherries, what about Fruit Leather? It's reasonably chewy and pretty easy to make (plenty of youtube vids to show you how). All you're doing is pureeing some fruit in the blender (can even be frozen fruit), then simmering that on the stove until it becomes very thick and no longer runny, then you spread it out as a flat layer on a tray to bake in the oven or in a dehydrator, to dry it out. You could then probably chop it up into tiny bits that you can mix into the meat along with the rest of your mixture. With Fruit Leather, you could experiment with as many flavor combinations as you like.

[@hardworkingmanoutdoors]

I imagine that would work!

[@goofymick7219]

Plug the hole at the end of your stuffer horn and spin the stuffer backwards and It will suck the meat right out of the tube

[@danvickey9910]

Having trouble finding Traverse City "Sweet" Cherries, any suggestions?

[@hardworkingmanoutdoors]

I usually find them on Amazon. Not necessarily listed as sweet cherries.

[@jimmieburleigh9549]

What you need next is one of those paddle meat mixers. Mix in your seasoning while it's spinning before that first grind and back in to incorporate well before second grind and back in before stuffing for a quick spin and to add extra seasoning becausei always pan fry a little patty to taste test plus any cheese peppers etc . It's a game changer. I do a 80 20 mix for everything burger fresh and smoked sausage snack sticks summer sausage etc. But when I can get it I much rather beef fat. A little more expensive but so much better... Give it a try. I use to just grind some of my burger once through the small die but stopped. For me even though it's small grind the texture is off and you get little chunks that looks like diced roast. No offense just sharing my experiences.

[@hardworkingmanoutdoors]

Jimmie, I have one of them but it is a bit small and I’ve found that cleaning it is more work than it saves. I’d like to get the one that hooks to my grinder one day though.

[@jimmieburleigh9549]

@@hardworkingmanoutdoors 👍

[@fredjones9194]

Does anyone have a spice recipe instead of buying the kit?

[@crpp5030]

Can you give me the info for the cherries? Where to get them and what kind

[@hardworkingmanoutdoors]

I just used dried sweet cherries off Amazon.

[@chefgiovanni]

Nice job. A few pointers. Clean that venison better, removing all the silver skin. Use smoked bacon in place of the pork fat. If you must add cheese, buy quality, not low priced cheap foods from Amazonioa. I would like to taste your sausages.

[@hardworkingmanoutdoors]

Appreciate the support. I found a local butcher who I source my cheese from now. Thanks!

[@ALPHAJACK78]

Dude! that is the best meat stick recipe I've ever seen! Thank you for sharing, new sub here. And I have a recipe for you since you shared this, but I can't put it on here. So I will need to email it to you. The if you like it, you can post a new video with it., Thank you!

[@hardworkingmanoutdoors]

Thanks! Shoot me an email at: [e-mail]

[@bernielarson9767]

What's the amount of cherries and are they sweeten?

[@hardworkingmanoutdoors]

We use a sweet dry cherry. I personally put a little less cherry in than I do cheese. So if I use a ratio with 5lb of cheese I’ll do about 3.5lb of cherry.

[@martinellis3018]

For the your smoker I just took the door sensors off and bridge the wires so it thinks the door is always closed. you get greese in the sensor and it can not close the circuit.

[@hardworkingmanoutdoors]

Thanks, I ended up doing the same thing!

[@fatefarmspa]

Man you are just into a little bit of everything 😂 We posted a video of Katia chopping a tree it was interesting 😂

[@hardworkingmanoutdoors]

We’ll check it out! I haven’t had much time to watch KZbin lately with deer season, tracking deer with our dog, kids sports, work etc. but I’ll go watch it now!

[@fatefarmspa]

@@hardworkingmanoutdoors you’re a busy man for sure Haha

[@SinisterMD]

Throw some ice cubes right at the end and it will push the meat left in the auger/plate through no problem.

[@hardworkingmanoutdoors]

Thanks for the tip, this is exactly what I did the next time I ran it.

[@nickjackels1559]

Thanks for sharing this. We did make these yesterday. They turned out good, but not mind blowing. It would be really cool if you would share how much cheese and cherries you used. Here is what we did: 10lb batch of meat 70/30 beef to pork butt, 1.25 lb of cheese, and 1 lb of cherries. Making food videos is great, but even better when there is a better guideline for others to follow regarding quantity of ingredients. If its a big secret then don't even post the video.

[@hardworkingmanoutdoors]

Not a big secret at all, I just make them different every time. Everyone’s taste is different. This batch was made with what cheese and cherries I had left.

[@michaelduncan2759]

HWM, what is the meat to cherry ratio you use for your sticks please?

[@hardworkingmanoutdoors]

Roughly 10% if I remember correctly. I just wing it usually.

[@michaelduncan2759]

@@hardworkingmanoutdoors that is usually my go to percentage for add ins like cheese, etc. however, figured I would ask.

[@care3777]

20 pounds total, 2 of wich is pork belly. How does that work out to 20%? Thanks for the ingredient addition!

[@hardworkingmanoutdoors]

It doesn’t, it’s easy to mis speak when recording. They are delicious though.

[@glenntaylor1506]

Great video! My understanding is you use pork belly and no other source of fat in a ratio of 80:20. That being said, what would you estimate the fat content at of a typical pork belly?

[@hardworkingmanoutdoors]

Thank you, I would say the pork belly is probably around 70% fat if I had to guess.

[@ClickinChicken]

This is what the guys in the Meat department do, except their whole room is refrigerated. The manager called the casing; 'edible plastic'... LOL Recently, I like the Maple Syrup one they did. They do a Ghost Cheese one, NO WAY! Yeah they hang and smoke them too! They give us the nubs and ends and we make beef and cheese vacuum seal bags. .5 lb, colby jack, swiss, pepper jack.

[@hardworkingmanoutdoors]

I do a maple flavored breakfast sausage that is good. I’d try the ghost pepper one if the flavor was good. A lot of times the hot stuff has bad flavor imo.

[@ClickinChicken]

@@hardworkingmanoutdoors at any rate Heath 'bar' (don't hear the name Heath much), your video was cool. Impressive that you do that all yourselves. part of me want to say, mail me a stick, they keep. I've done them from the store! J/k. peace love and groovy colors!

[@On_The_Farm]

Okay, so how do we get the free samples? 😁

[@hardworkingmanoutdoors]

Just ran out lol.

[@duanederr2672]

About how many cherries do you add to a 25 pound batch?

[@hardworkingmanoutdoors]

I’d say 2.5lbs or so and adjust from there to taste.

[@johnwoody4905]

good video and job they really look good yes the clean up is a job that why the old people had hog killings and done all they could at once. take care, be safe and well.

[@hardworkingmanoutdoors]

They’re delicious. Thanks for checking it out.

[@dennyo7798]

I have an amount of cheese in a % to the weight of the meat block. About what % of cherries do you use per pound of meat?

[@hardworkingmanoutdoors]

If you start at 10% that will give you an idea and then in future batches you can adjust to your flavor preference.

[@mountaintopoutdoors]

Hell yeah. Sneak into a slim jim. Hahahaha. I think deer snack sticks are way better for you. Lol. I wanna do jalapeños cheddar beer brats.

[@hardworkingmanoutdoors]

For sure! We have a brat recipe I plan on doing soon. You’ll love it!!!

[@mountaintopoutdoors]

@@hardworkingmanoutdoors awesome can’t wait

[@lodollar23]

Nice video! What hp is your grinder?

[@hardworkingmanoutdoors]

Hi there, it's 1.5 HP. Link to the machine is in the description!

[@lodollar23]

@@hardworkingmanoutdoors thanks man! Wasn't sure if you listed the one you had or recommended. Nice video!

[@hardworkingmanoutdoors]

@@lodollar23 it is from Cabelas, the Carnivore. Honestly a size smaller would be fine.

[@bonefisherman71]

I haven’t made sausage in a long time video kind inspired me. I do not know if your sticks.

[@hardworkingmanoutdoors]

They are definitely worth the effort! I need to make some more!

[@jessepanzer4470]

What’s your ratio percentage on the cherries to meat?

[@hardworkingmanoutdoors]

Roughly 10% is how I like it. You could add more less depending on your preferences.

[@AndrewMcInally-n9x]

Been making my own everything for two years. Never buy that garbage pre packaged seasoning. I have tweaked my own with zero additives and it is so much better! or maybe you're getting paid

[@hardworkingmanoutdoors]

Not getting paid at all, just sharing my experience.

[@wstn7938]

Did I miss it or at what point did you add the cheese?

[@hardworkingmanoutdoors]

You add the cheese after everything is ground and mix, right before you stuff the casings.

[@bobstewart4342]

A girl in my high school sampled nearly every meat stick in the school

[@hardworkingmanoutdoors]

And I bet none of them tasted like these !

[@edfeldpausch7169]

Hahaha I bet they didn't.

[@kaosactual1]

Which was the best?

[@milesmoonshine7231]

Was her name Kamala???

[@BradWillour]

LoL you ain't right

[@itsjavaman]

Alright, It's time to buy a bigger grinder! Sold!

[@hardworkingmanoutdoors]

Love the big grinder!

[@Texasmade1976]

You sound like steven rinnela,and need some Serrano peppers in there

[@hardworkingmanoutdoors]

Sounds like a great addition.

[@goofymick7219]

If you found a way to hang your links in there you won’t have any dark spots from the grates

[@hardworkingmanoutdoors]

Thanks, one of these days I’ll build my vertical smoker!

[@kirkchatwin6160]

Send some to Tasmania. Hit me up

[@hardworkingmanoutdoors]

Lol, they gone!!

[@resurrectiongarage1506]

I have got to get a better grinder, I broke two kitchen aid grinder attachments and bought an all metal Chinese one ( by the way, far better than the plastic piece of crap kitchen aid sells) but it is so slow and I’m worried I’m gonna burn up my wife’s kitchen aid, and even though I can repair it she still would be horribly pissed off. I do what I can with what I’ve got but it’s slow. We have processed 4 deer so far this year.

[@hardworkingmanoutdoors]

Believe me it’s so worth it!!

[@ShaneLewis-n2o]

I would love to that can’t afford all the tools to do it

[@hardworkingmanoutdoors]

It can be done cheaper but the tools make it a lot easier.

[@ForgetU]

Hate put up spoiler alert: Are these the cherries you can get from Traverse City/ Traverse Bay at let's say $25/4 pounds ? What rate are you using in your video for let's say 15pounds of meat, I'm sorry I missed that part. Thanks in advance.

[@hardworkingmanoutdoors]

That sounds about right. I put them in at about the same rate as the cheese or 10% but you can adjust to taste.

[@ForgetU]

@@hardworkingmanoutdoors Thanks for your reply.

[@BertsCustomCuts]

You lost me at cherry. We are making 75 lbs of sausage this year but we do a 4 day cold smoke

[@hardworkingmanoutdoors]

Bert, you’re missing out! I haven’t cold smoked anything yet but would like to one day.

[@williamshaw9583]

All of the best meats and then you add abox of salt

[@hardworkingmanoutdoors]

Yup.

[@MrAussieHomeCooking]

I would watch more of your videos, but the last few I have watched are headset decided, I watch with headphones on, and each epp I watch is different sided, 1 will be left ear only, next will be right ear only. Not sure what's going on but wanted to let U know.

[@MrAussieHomeCooking]

I know it's not my headset, as I can watch over youtubers and have no problem, but this channel is 1 or the other. Might be your recording gear or even the side of the microphone you are on that depicts the side of audio it comes through

[@hardworkingmanoutdoors]

We appreciate the feedback, I will try a few different settings in the next solo video. We have had a few people mention this, but other say the audio is fine. I just recently realized a few settings and our mic got reset somehow and have set them back and the sound quality seems better. It’s definitely been a struggle for us, and we appreciate the feedback.

[@gooffy120]

2 pounds of fat to 20 ponds of lean is not 80/20 it's 90/10. And pork belly is usually 60% fat 40 % lean. So your actual fat to lean ratio is 12/88.

[@hardworkingmanoutdoors]

Yeah I mis stated it. Thanks.

[@SPIKESLAYER1]

If I heard you right - You said 2lbs of fat to 18lbs of meat. That’s 10% not 20%.

[@hardworkingmanoutdoors]

You are correct I short for 15-20% and to be honest not sure if I messed up on the mix or talking.

[@SPIKESLAYER1]

@@hardworkingmanoutdoors Cool - just wanted to be sure. I’m really excited to try this recipe !

[@hardworkingmanoutdoors]

@@SPIKESLAYER1 it’s delicious!

[@bwurts]

Before I drop a lot of money on ingredients- I would like to try them first could you tell me where the traverse city sticks are sold I want to order a couple so I can try before I buy

[@hardworkingmanoutdoors]

I ordered from Johnstons Meat Company in Peck, MI. Not sure if you could order online or not. www.johnstonsmeat.com/

[@TravisInCanada1]

Dude throw that Snackin Sticks in the trash and use the real thing. It is such a simple recipe and you can avoid the Maltodextrin, Refined soybean oil , Silicon Dioxide, Sodium Nitrite and Caramel color by just using real seasoning and spices.

[@hardworkingmanoutdoors]

I’ll have to look into it.

[@garysampson8493]

20%pork belly of 20Lbs is 4 pounds, not 2 pounds.

[@hardworkingmanoutdoors]

You are correct. It’s easy to mis speak when recording.