How To Make The Best Deer Sausage | Cajun Links

How To Make The Best Deer Sausage | Cajun Links
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[@SmokyRibsBBQ]

Watch me without ads on your TV! Amazon devices bit.ly/Delish_FireTV and LG app il.lgappstv.com/main/tvapp/detail?appId=1232216&catCode1=&moreYn=N&cateYn=N&orderType=0&headerName=&appRankCode=&sellrUsrNo=

[@CookingWithRy]

I don’t think there’s anything more beautiful in the food realm than a custom sausage that’s cooked well. Just gorgeous, my friend.

[@SmokyRibsBBQ]

Thank you Ry! I appreciate it

[@ICHIBANDIPPER]

I must have watched this 80 times, such a great instructional video. Looked amazing Russ.

[@StephWells]

Just watched 10 of your videos. Absolutely love your content. I'm from New Zealand, your tattoo on your forearm looks a lot like our Maori tattoos we have here.

[@Shawn_Faris]

9:10 - I was expecting that cat to grab the links and run! 😂

[@smokininbama1910]

I have been watching your channel and you explain everything to a tee thank you. I bought that Cajun seasoning from ps seasoning this was my first time ever making sausage and man I was amazed my friends and family didn't believe that I made them they really thought I bought them somewhere because I travel alot until I showed them the videos and pictures from start to finish thank you man your doing a fantastic job I will keep you posted on what I do next. Keep up the awesome job your doing. Thanks Henry

[@SmokyRibsBBQ]

Thank you so much for your feedback and thanks for all the great comments!

[@smokininbama1910]

@@SmokyRibsBBQ rusty I reached out to PS SEASONING and asked if they sold aprons and was looking for one on your site I would love to represent both of you gladly I just couldn't find one on your site or there's

[@michaelbaumgardner2530]

That's what im talking about,simplicity and delicious.

[@mrjaycam18]

I just love how you narrate these. Always a good watch!

[@SmokinJoesPitBBQ]

Oh boy! I was jumping into the shower as you released this video. I found a way to Jerry rig the phone in the shower so guess who took a shower with me? 🤣 Amazing looking sausage Rus. Let's do a sausage swap. 4 chile relleno sausages for 4 of your deer sausages. 😁

[@SmokyRibsBBQ]

LOL Joe! I would love to try your chile relleno sausage! Looked incredible brother!

[@yesterkitchen]

You certainly are a jack of all trades Rus! Homemade sausage! Awesome! Growing up a city girl, I maybe had venison once. But now that I am out in rural-land I can't drive anywhere without stopping for a deer crossing the road. LOL! You explain everything so well. I've never made my own sausage, I know, I'm lazy. :) But I love to watch the process. And this does look delicious! Have a great week my friend! 🍸💖

[@SmokyRibsBBQ]

Hey Jill, thanks for stopping by! I've always had a passion for sausage making, bacon making and things like that. I put them in my channel from time to time. It is a lot of work for sure, but the payoff is usually worth it. You have a fantastic week as well 🙂

[@saltycrow]

Venison is my favorite wild game meat, followed closely is smoked ring neck pheasant. A good cast iron skillet, garlic salt, butter, fresh cracked black pepper and butterflied back strap off a white tail is worth more than gold. I wish I could taste that sausage too, looks great!!😋👏🏼

[@cherieharvey516]

Looks amazing, plan on trying it.

[@KowboyUSA]

Two of my most favorite things: venison sausage and Cajun flavors

[@SmokyRibsBBQ]

Good stuff!

[@samboherring3673]

Outstanding work and presentation

[@SmokyRibsBBQ]

Thank you!

[@coniff3]

Great video, cant wait for the corn dog! Thanks Russ!

[@Scream1980]

I started making my own venison sausages not long ago, I am a hunter so there's always game meat in my freezer. And I really like this video, which I've watched twice for advice, especially on how to handle the cooking and storage of the sausages after the links are made. I will probably watch this video again next time I make sausages, since I will do it when hunting season is on. Although I have nothing negative to say in this video, I looked up the PS seasoning used and I realized that the reason it sure tastes so good is because it contains Monosodium Glutamate, which is not really that good for you. But, again, I will come back to this video next time I'm making sausages because it is very informative and I have learnt from it. Thank you for making it!

[@chadsears9734]

Man that looks good!! Russ you got it goin on brother!

[@hawnjoe925]

Mahalo for sharing enjoying your channel Aloha 🌺🤙🌺

[@kellwoods9945]

Made 25lbs of venison sausage 2 yrs. ago with beef fat, 80-20 ratios. Used Legg`s sausage seasoning # 10 blend. Turned out really good, Will have to try your recipe next time!

[@DeadBrokeBBQ]

Heck ya Rus those looked awesome brother!! You know the boys call those Dudes these days and all the cool kids wear them brother! So you are in style brother!!! hahaha Thanks for sharing this process!!!

[@SmokyRibsBBQ]

How did I miss your comment 4 months ago Jeff? Sorry brother, I just didn't see it. Thanks Jeff, you know I appreciate it!

[@simply_being_essy]

wow, looks super delicious, will definitely try it out...thanks for the sharing dear and see you soon.

[@johntravis7206]

Very thorough. Excellent tutorial.

[@MuddMascaraHomestead]

Deer season opens for me in September can’t wait to make this sausage!!! Those look Amazing!!!

[@andyelkins883]

i never heard of deer sausage looks pretty good

[@mrjaycam18]

Idk where you are but if it’s anywhere near DFW I got some you can try!

[@FracDaddyBBQ]

Hey Rus them House slippers look very comfortable I need me a pair of them

[@SmokyRibsBBQ]

🤣

[@teryniafielder7230]

That was part of his birthday presents last year.

[@garytingler3222]

Rus great looking sausage I have been wanting to make my own sausage for a long time. I think I will give it a try this fall. Spending most of my weekends at the river right now.

[@SmokyRibsBBQ]

fall and winter is when I typically make sausage, but I've put this video off to long and wanted to get it done. Glad I did.

[@maritzadominguez4343]

This video is amazing 🤤❤️

[@Booger500us]

Amazeballz....Hi T!

[@teryniafielder7230]

Hey Boog!

[@timbogiddens2945]

You're awesome brother

[@BabyBackManiac]

Dang, Rus, that looked so good. Can't wait for the corn dog video.

[@SmokyRibsBBQ]

Thanks for checking it out Justin! I miss you man!!!

[@rickross199]

Been thinking about getting my hunting license haven't had venison in years. You made up my mind those look fantastic Russ.

[@SmokyRibsBBQ]

Heck yeah! Do it Rick!

[@rickmencell7870]

Great video Russ, and that is a good tip about purchasing the seasoning already maxed. I know from past experience about buying spices and just watching them go bad after a while, not to mention the cost, thank you for sharing and they look awesome!!

[@MrBBM1]

They look great.

[@001SapoBBQ]

That's some killer sausage Bro!!! Great instructions!!!! Bon Appetit 💜💛🇺🇲

[@SmokyRibsBBQ]

Thanks Sapo, I appreciate you checking it out!

[@davegibson3763]

Man this guy has all the cool toys!

[@bullgrim]

Comfort food old style...Awesome job as usual!!!!

[@SmokyRibsBBQ]

Yes! Thank you!

[@TheNaKio]

You're the best Russ

[@redmist5166]

Just in time for deer season Rus. Thanks.

[@woodlandwonders6887]

That looks wonderful and I'm sure tastes even better.

[@brandonstewart3063]

Great video! It’s very informative and to the point. The only question I have is how do you store these when you freeze them? We typically vacuum seal ours in meal size portions but the package still gets quite a bit of air in them preventing them to last as long as desired. Again, great video!

[@SmokyRibsBBQ]

Thanks, I appreciate you watching. If your vacuum sealer is not pulling all the air out, you may want to consider a new vacuum sealer because it should be removing all the air, or close to it. I use a chamber vac and it puts a very tight seal on them. I actually have to put the sausage links in the freezer long enough to firm them up before I vacuum seal, so the vacuum doesn't flatten them out to bad. I normally put 3 to 4 links in each bag so they all lay next to each other. I don't stack them in the bags. Hope this helps

[@desertfox3860]

Very nice, thanks for sharing!

[@b.z.7618]

This looks amazing. I usually make summer sausage but I think I would get more use out of making sausage like that that can be eaten in other dishes and not just on crackers. I will try this in November after my annual Oklahoma white tail hunt. Good stuff. I just ordered the Cajun, along with Italian sausage seasonings.

[@SmokyRibsBBQ]

Yeah I make summer sausage as well, but I do find that this style sausage will vanish quickly because it's so versatile. Enjoy, and I hope you used my link in the description box when you ordered the seasonings LOL 😉

[@2fast65]

Looks awesome Russ thanks have a great day be safe.

[@SmokyRibsBBQ]

Thanks 👍

[@dwaynewladyka577]

I love venison meat. Those sausages look so good. Cheers, Russ!

[@SmokyRibsBBQ]

Me too! Thanks Dwayne!

[@TScottW99]

Man, that looks outstanding.

[@donb.1426]

Rus, you truly make outstanding and informative videos! Couldn’t be any better, thanks!

[@SmokyRibsBBQ]

Wow, thanks!

[@EverydayBBQ]

I always enjoy these videos, brother! That sausage looked waaaaaaay better than anything I can get at the store. I’ve always wanted to do this but I never have. I’m always afraid to cure anything lol. Don’t wanna mess up. Outstanding video! Cheers, brother!

[@SmokyRibsBBQ]

Glad you enjoy them Mike! That's what's so good about the sausage kits from PS. It is exactly what you need for 25 pounds of meat. You can cut that down to half or even more. I normally do 12.5 pounds at a time, but since I have already made this sausage, I wanted to do a lot more this time. Thanks for checking it out brother!

[@hocussmokuskitchengrill113]

Venison sausage is a fave of mine and yours looked great Rus! I need Taste-o-vision lol! Thanks again!

[@JaxxDrinkwater]

Those came out fantastic just like everything you make man.. I'm thinking I need to get one of those jackets for my grinder now..And a mixer... I'm sure Jasmine is gonna give me crap about spending more money on gear but I'm just gonna blame it on you..:)

[@SmokyRibsBBQ]

I mainly bought that jacket, because as you know, filming while your doing this can take up a lot of extra time, so that pretty much insures that the grinder head stays cold through the process. LOL and blaming it on me. It's the truth I suppose hehehe

[@teryniafielder7230]

Tell Jasmine it really helps!

[@Woods2Table]

Yeah, this is happening. Looks absolutely delicious. Got me excited for some fresh venison as soon as we can harvest a deer this fall! And we’ll definitely be going with the PS seasoning.

[@SmokyRibsBBQ]

Hope you make this sausage. So good! Thanks for checking it out!

[@chk3700]

I love 'Merica 💖😘

[@Kerlenbu]

Excellent video

[@c0b1a69]

Great one!

[@johndavidson940]

Nice video. I don't have a good meat grinder or stuffer. So I use ground pork from the butcher market and just make patties. They come out very flavorful. Much better than most sausage I get at a restaurant for breakfast. Or just mix it up and use for pizza, lasagna, Spaghetti sauce too. Never tried cold smoking sausage. It is difficult to get me smoker at the low temperatures cold smoking needs without a lot of continually making adjustments.

[@SmokyRibsBBQ]

Thanks! No this is a electric smoker and the temperature is controlled by a thermostat. Just set it to the temperature you want. It can be adjusted between 60 degrees F to 250 degrees F and anywhere in between

[@rep1989]

man that turned out amazing gonna have to give this a try this fall with some our venison. Oh man cant wait to see the venison corndog video.

[@smitty1696]

I sometimes wear my house shoes all day. Those sausage look great

[@SmokyRibsBBQ]

Shop PS Seasonings here: www.psseasoning.com/?aff=4

[@SleeperBBQ]

Thanks Teach

[@ScottysBackYardBBQ]

nice little smoker ...great job

[@SmokyRibsBBQ]

I love it

[@Joe-pr1ut]

By using PS seasoning you get the flavor profile you know. No hit and miss with mixing your own..

[@johnny51984]

Had to subscribe to a fellow Mississippians channel

[@SmokyRibsBBQ]

Thank you! I use to work with a guy named Johnny Hall at Ingalls Shipbuilding in Pascagoula

[@johnny51984]

@@SmokyRibsBBQ lol that’s awesome. Can’t be too many of us. Looking forward to trying out this recipe this upcoming deer season

[@gs637]

looks good!

[@cypressblue8877]

Send me rain. They look amazing Rus. Will be back on your video's some might be - let it play, but kinda like to see what your doing. Stay safe & take care of you all. Thanks for sharing eh :))

[@SmokyRibsBBQ]

You can gladly take our rain! Thanks for watching Laura!

[@cypressblue8877]

So wish it was easy to say go to Canada lol. Your welcome Rus. SS been looking at a few other video's and jobs. But damn it I will get all yours done. Look after you eh. @@SmokyRibsBBQ

[@D2Kprime]

When the eyes roll back in the head like The Undertaker when the flavor kicks in you *KNOW* it's good. :0)

[@GinisPoint]

Now all you need Is some Cheese and wine. Its summer sausage time! Yummy!

[@SmokyRibsBBQ]

Sounds great!

[@mikelwalters6505]

Hello my friend, great recipe look I'm not a pork fan how would it be to add beef fat and maybe a small beef roast with the venison

[@2guysandacooler]

That's some good looking sausages!!! So juicy!!! Venison corn dog. 😎😎. That's what I'm talking about,

[@SmokyRibsBBQ]

Your honey corn dogs gave me the idea. Thanks for checking the video out Eric!

[@2guysandacooler]

@@SmokyRibsBBQ lol. I love those corn dogs!! We eat those up so fast!!!

[@aaaaaaaaaa97]

Nice

[@padf-shrimpy1019]

Finally!

[@MukbangMermaid]

🐳 My Gills are DROOLING! FIN-TASTIC camshow my friend 🐳

[@bbrown6057]

Glad to see you're feeling better Rus and another great video my friend. Tell Derek I said hey!

[@SmokyRibsBBQ]

Thanks! Will do!

[@kennethmaclure2136]

After the sausage is smoked and then frozen how would you freeze, thaw and use in future meals?

[@SmokyRibsBBQ]

I vacuum pack into bags, about 6 links per bag, then freeze. If you want to eat some, just thaw out and it can be brought back to heat on a grill, in a skillet, oven etc, or if you want to add it into beans, gumbo etc. Just put it in towards the end of the cook to reheat it in the dish.

[@travisjohnston857]

The season that you used does it make your sausage taste Maple flavor

[@SmokyRibsBBQ]

No maple isn’t a prominent flavor at all. It does have a very nice Cajun flavor and kick to it

[@travisjohnston857]

@@SmokyRibsBBQ thanks I am 100% cajun I’m from South Louisiana we love spicy food and Cajun cooking thanks for the info I like watching your videos on KZbin you’re one of my favorites to watch I’ll pick me up some seasoning and try them I’ll make a lot of sausages and summer sausage as well thanks for the info

[@dylonbaer985]

Cajun season will do that to ya. Buy you some slap ya mama.

[@SmokyRibsBBQ]

To salty. I've never cared for Slap ya mama.

[@shervinghannadian9651]

Thanks a bunch for the video, I ordered the rub and the maple cure off ps seasoning, I see some videos some people adding encapulated citric acid is that necessary? also can i add cheese to a side batch and do it the same?

[@SmokyRibsBBQ]

I didn’t use encapsulated citric acid and not needed unless you want a kinda tangy sour taste to it. Yes you can add cheese to another separate batch. Just mix everything together and then separate into two batches, then add the cheese into one of the batches.

[@shervinghannadian9651]

@@SmokyRibsBBQ awesome thank you, the maple cure doesn’t come with the seasoning correct? I purchased it separate. Thank you so much for the tips and info

[@frankmarullo228]

Good video my friend after watching this now I want to make me a bunch of sausages , a few yo are ago I made 87 pounds of hot black bear sausages my daughter , and myself went up to Canada,, from montana we both shot one each. She didn't want to eat any so I had 87 pounds for myself.. Thanks for bringing up all those memories.. My friend. Frank from montana... PS . do you have a p.o. box ??

[@SmokyRibsBBQ]

Wow, I would like to try bear sausage. Sounds interesting. Sorry, I don't have a p.o. box

[@mikeburwell686]

Hey Russ, another question for you, it looks like you now have an electric sausage stuffer with footpedal. Recommendation?

[@SmokyRibsBBQ]

Not enough power on the one I bought. I would look into the one that the Sausage Maker makes, or the electric LEM

[@rreasons64]

Omg...... I GOTTA do me sum smoked sausage on my barrel

[@heisenbeansgenetics]

Love your videos but one thing. This Cajun seasoning is really spicy man. I mean prob borders to much. Wish I had only made a small batch before doing 25 lbs. It's still.pretty good but the spice just over powers it.

[@SmokyRibsBBQ]

I guess that all comes down to personal taste. I love the heat level of this mix. Delivers a Cajun kick for sure, but everyone is different when it comes to heat.

[@papaleecrosby9412]

where do you get that cold blanket for the grinder ?

[@SmokyRibsBBQ]

www.cabelas.com/shop/en/cabelas-commercial-grade-meat-grinder-cool-tek-gel-ice-pak?ds_e=GOOGLE&ds_c=Shop%7CCAB%7CTopPerformers%7CCamping&gclid=Cj0KCQiAtJeNBhCVARIsANJUJ2Hw8Q232iz62cFSLMADBGaphL9aX-CSEnJON3OuwGc86YotIYa6kZwaAmxVEALw_wcB&gclsrc=aw.ds

[@BackyardWarrior]

🔥🔥🔥🔥

[@daviddonley4874]

Where did you buy the venison?

[@SmokyRibsBBQ]

This video was filmed around a year and a half ago, and honestly I don't remember. I just searched it on the Internet and found a supplier

[@YummyFoodSecrets1]

❤❤👍👌

[@chk3700]

The ROCK - (you say) "The grinder..."

[@bernardgagnon1626]

You make it very alluring. But the investment into all the machinery is a bit of a turn off. But REALLY looks good.🤑😍

[@SmokyRibsBBQ]

I look at it as a hobby. If you're into it, then you will invest the money and reap the rewards that come from making sausage. If your not really into it, then spend your money on what you really like. I can tell you also, there is a lot of work and time involved. It's not for everyone.

[@andrepatterson7058]

👍🏽

[@powerram92]

Why do you want to grind it almost frozen?

[@SmokyRibsBBQ]

So the fat doesn’t smear, and it does a much better job of the actual grind. The grinding blades cut cleaner, plus it puts less strain on the grinder itself

[@powerram92]

@@SmokyRibsBBQ i never thought about that. my family processes are own deer n we had always just grind the meat at room temp usually. im going to have to try this this year. we always just that the grinder was doing us a favor n getting the fat out of the grind. thanks for the advise.

[@user-ju3cg3lh9n]

👍👍👍💯

[@ivandrago9140]

Can't go wrong with venison

[@Ralphie_Boy]

🌴🌭👍

[@JakeMusic24]

Never use farm rise meat. Wild is the best kind of meat ..

[@MrKennyanders]

Could have watched 30 minutes of meat just going into the casing

[@JohnB-km2eo]

Maple cure 🤮

[@SmokyRibsBBQ]

You have obviously never had it. If you had you would have posted this! 😋