Southern Smoked Venison/Pork Sausage! How To Grind, Season & Smoke Link Sausage from Deer & Wild Hog

How to make homemade southern venison and pork sausage! I’ll show y’all how to grind it, season it, and smoke link sausage in this video! This is all from wild deer and hog we’ve taken!
Preciate y’all

[@TomasUjhelyi]

Jeff is the father figure a huge % of young men these days are missing

[@gregoryhoover5875]

Yes, but these videos are also for them, and if I were I single mom, I'd have my teenage children subscribed to this channel. and watching the videos as part of their chores. The girls in the home should be watching too, look what a wonderful job he's done with Hanna.

[@rocc05rx8]

100%

[@jusnuts1443]

Thank God I had my Dad to teach me and encourage me to try new things, Luv ya, Daddy!!

[@txhypnotist]

Hannah comes up wearing camo and runs off with the other half. She says= Thanks Daddy!

[@jamesfranks545]

lol "I'm not hungry but I'm bout to eat about half of that right there". Jeff you are my kind of peeps brother.

[@joesalgado1953]

Hi MR Jeff i love watching your channel thanks to your daughter, ...i started my lil farming life, better than city life i tell you that, but yeah many blessings my brother thanks for your knowledge

[@david.6040]

Set the woods on fire the next morning 😂 😂😂

[@ronaldreese7431]

Definitely 🔥🔥🔥 burns twice 😅

[@choogiesoutdooradventures.1948]

Love the channel, keep it up.

[@Randellro111]

I gained 20 lbs of muscle just watching this video.

[@PondamnsOutdoors]

I bet they are delicious. I love making my own sausage. Haven't bought sausage from a store in 10 years. Pay no attention to the communist that hit the thumbs down.

[@patsysalm6147]

Great looking sausages Jeff huge links180° love it thanks Terrific video learned a great deal on how too! 👍👊cool😉

[@caseyberning7789]

I don’t know why I haven’t followed you until now, but man you got some yummy recipes! Keep ‘em coming!

[@williamcrossland2012]

Just did 25 pounds of Sausage myself the other day. You make it look easy but it is such a long time consuming process but so worth it.

[@Redstagwsmnp]

Great sausage great teaching also

[@airwolf61970]

Great video!

[@joshhughes6316]

Glad to see you on here again brother thanks for the share..

[@mathisj6582]

Nice smokehouse. I must say. Good Job, Jeff.

[@douglee8007]

I can smelled down here in Florida looks good bud thanks for sharing catch ya on the next one

[@RatdogDRB]

YOU may not be hongry... but, you MAKIN' me HONGRY with this video !! Funny... I just ordered up some reindeer sausage from Alaska (less than an hour ago). That's lookin' TOO good !!

[@Crankinstien]

Jeff-can I ask who taught you all of you’re skills? I can barely dress my self. You are the Southern MacGyver bro! Keep the videos coming! I’ve learned so much

[@Kenlydford]

Man, I bet they are delicious, great video.

[@swirlgalaxy]

Lord Almighty!!!! THat must be sinfully delicious & your cookin' videos always make me hungry!!!

[@sportsmanblack]

Grew up on the farm learning this and many other chores. Now a -days this is dying out and not many remember, thank you, Jeff, for posting these videos.

[@terrisecasy6568]

Look like pretty time. Those sausages looked real good. Back in the days we would love to see good food like this. Smoked and cured ham in the smoke house. It's a good sight to see. Stay strong and safe keep up the good work👍

[@jimmychandler9328]

Lol I have that same fireplace insert in my fireplace. I guess it works good in a smoke house too. Good job Jeff, bet that some good smoked sausage..

[@WILDBILLSOUTDOORS]

Thanks for this, the temperature and time was something I was really wanting to know! Now I just need to build me a smokehouse

[@kennethchapman9564]

Done inspired me to build a smoke house myself and stuff some smoked sausage myself,👍👍

[@jamessmall1673]

Looks good !! Thanks for the video !!

[@stevegamez2825]

Hey Mr.Barron , once again you knocked it out of the park with well prepared and sure scrumptious tastin links good eats that would be excellent at a tailgate party preciate y’all 👍

[@_Schwartz]

Cool smokehouse. Sausage looks delicious. 😋

[@Bill-dw5wk]

Hello Jeff, I know your right about being good. Last time I went home to Pa. My Sister & her husband has a butcher shop & a smoke house and we made Smoked Venison Bologna. Then hung them in his garage on long steel rods to cool. First time I ever actually had some while it was still warm. It just don't get any better than that, Thanks for sharing👍😊👌

[@buckbuck9225]

My new favorite show.prayin on some bad weather to binge on it.thanks

[@Dannihill1989]

Yeah 👍, i like any smoke

[@clarkkent5505]

I love how you make your own stuff as you know where your food has come from without all the preservatives supermarkets put in food. Great video👍

[@agnaldopintodesouza5535]

Fantastic that must have been very good, I even wanted to have a barbecue!!!

[@jimbolson9006]

Tried the recipe mine came out awesome thanks for the video keep em coming

[@alwaysangry3942]

They look mighty fine there Jeff

[@kidgokuxl]

Now that looks like fun. I just might break out my grinder and my smoker. Haven't done this in awhile. Always better to make your own, especially sausage! 🇺🇸

[@pauliverson6621]

I am grinding right now, just took a beer break and saw this post had popped up. I had a good laugh when you said it is easier with two people because I was thinking the same thing a minute earlier. Looks wonderful! I will be trying mine in a couple hours 🦌

[@OldMcdonaldFarm]

Nice vid! You should have tee shirts made that say "Anyway" lol cheers!

[@rayzergarcia3692]

I just started watching your videos you are awesome God has definitely blessed you with a lot of talents thank you so much you and your daughter doing all these videos I totally enjoy them and I am from Fresno California may God continue to bless you and your family

[@maxcullen3427]

Great video Jeff so glad too hear & see ur knowledge

[@dbor8432]

Great video! I like to see you used your grinder for stuffing as well! I feel like that doesn’t get utilized like it should!

[@markbyers6124]

Good job Jeff

[@jeffjohansen4945]

Hey Jeff great video and the sausage looks fantastic! Smoker are the greatest cooking method

[@stevehall4330]

Great video. The only thing I would do differently is use a sausage stuffer. I have used both, and have found the stuffer to be much easier and faster.

[@cobrajoe2001]

Yes!! The stuffer makes life so much easier

[@alanmcclorey8914]

thank's Jeff great video.

[@danieldeanmasterfinisher4715]

Yeah looks great Jeff , so jelly right now. 😱🍽🍻

[@jamesBGgarner]

Jeff you got to start you a deer jurky busniess!!! Man u would kill it

[@justinc3434]

Yum looking great.

[@sooth6119]

Looking good delicious !

[@davidsmith9743]

Very good video you do a great job man thanks for the info

[@queen_of_domination]

I love your accent! It’s very sexy! Thanks for your video. I’m learning how to hunt and fish, and I was looking for ideas. I’ll try this when I hunt my first deer 🦌.

[@andrasjja1]

Jeff you need to get some of those restaurant buss station containers like I have. Makes a great size container for mixing.

[@johnc8112]

I Enjoyed that. Keep up the awesome videos and work you do.

[@randallbrostean8009]

Set the woods on fire tomorrow morning:•)👍🏻

[@tonythompson9049]

Love what you do brother

[@TheBrushcutter]

Hey Jeff, we always tried to keep the temperature between 125 and 140degF. What we were told by a butcher with 50+ years of experience is that using natural casings, the fat will begin to render out and coat the sausage if heated higher than that 140 degree mark. We usually go minimum 8 hours on the low side and increase the temp if we wanted to go ahead and heat it out to the "precooked" temps. We have had great luck for a lot of years by following those guidelines. Also, a little known secret is that pan sausage can be cold smoked by making a cheesecloth bag about 2 inches in diameter, filling it with the sausage and smoking it in the 125 to 135 degree range for at least 12 hours, because due to the larger size it takes longer for the smoke to really soak in.That is a total game changer with pan sausage but be careful not to actually cook it. I'm thoroughly enjoying your channel, just found it this morning and have binged on it through several videos now. Subscribed!

[@DatKat]

The big thing missing here is curing salt. Hence he completely cooked the sausage. NEVER slow smoke without cure #1

[@davidgintz652]

Hello jeff im new to your channel. So far im likeing everything im seeing. Love the sausage making video.

[@gem7107]

Thanks for making me hungry!😂

[@huntervickrey4873]

Awesome video! Hope to get one this year down in LA

[@chasesimmons6451]

‘Preciate Y’all

[@michaelweaver9264]

Another awesome video Jeff. We'd all be better off knowing how to do all this kind of stuff. Greatly appreciate you sharing with us.

[@buddymcclure6170]

Great video Jeff!!!!

[@davidhoxit4274]

Great video Jeff! You are starving me to death😂

[@charleyt4965]

LOVE IT! we save all our hickory nut hulls to mix with apple wood to smoke with!

[@grassgangsters3616]

get on that skinin shack jeff, you ole country boy

[@bigolemike33]

Lookin good Jeff,,Sure would like to sample some of them!!LoL

[@mechrandy]

WOW,, Those look DEEEE----licious

[@earlhollar1906]

I just finished breakfast , and I'm hungry again .

[@slabslayer258]

You will love that grinder if it does anything like my 1hp I bought in September it’s worth It’s weight in gold an I also bought the tenderizer attachment for tenderizing fry steaks or what ever else you want to tenderize to cook and I’m gonna buy the foot pedal for stuffing sausage make it easier 1 man job

[@domenicomonteleone3055]

Jeffbarron70 excellent work you do respect for the smoked sausages from start to finish 👏 👌 👍 🙌

[@jasongulbranson3111]

My eyes just popped when that smoker opened up and them sausages were done!

[@bigmanlilcoat]

Cajun seasoning is also the bomb

[@phabbletty]

yep!

[@angler2058]

Looks good. What morning you want me to stop by for breakfast?

[@Silithel]

Jeff, I really appreciate you. I am going to make me a smoke house. Would love to see other things you are doing with it!

[@joedeluca9415]

Beautiful, thank you for the tips !!

[@randeljones6958]

Boy ol boy that looks yummy.. How about sending me a link of that this good ol ky boy sure would love to try that ... Please send me a link

[@callmecamo2]

Great video. That outlet in the background is cracking me up.

[@justjackfromsc]

What kind of grinder do you have Jeff. Looks good. Thanks for the video and God bless.

[@TheAlexWillians]

Cabela's Carnivore

[@bowhuntinbob8269]

Absolutely love leggs seasoning

[@adamj.8398]

Get yourself a foot pedal attachment for that grinder. Cabela's sells them. Work awesome when you're generally a 1-man operation.

[@BillFlick-n4i]

Looks Good 👍

[@smoochmcguire5291]

Great video thanks again

[@michaelnocera7147]

Looks fantastic

[@johnwilliams2427]

I really like the fiesta brand venison sausage seasoning they sell it at academy sports or you can order it online. Same companies brisket rub, and fajita seasoning are both really good too. Try them on grilled venison. If you ever smoke a brisket put lots of that brisket seasoning and add a layer of Montreal steak seasoning, and it'll be the best tasting brisket y'all ever wrapped a lip around! Made fifty pounds of that fiesta venison sausage this year, stuffed and smoked...wished I'd made a hundred!

[@chriswright2870]

Awesome video, I noticed the bark was still on the crab apple. Don't you get a bitter smoke from it ?

[@michaelcarron3418]

Ever try Pickle'n them Sausage's in a Quart glass square jar's ? Vinegar & Dill, Chilli pepper's ? They keep a long time. That Vinegar keep them plump and juicey.

[@phishingphil5965]

Great vid as always and looks great. Will U ship them 😋

[@MrBudhale]

Do you make a sample patty to check taste before stuffing…. Easier to add Xtra seasoning then….. looks good Been making mixed pork/venison for years

[@sgtliles30]

Need to buy some southern sausage cooked like that

[@OnTheFritz602]

Wow that looks good!

[@derrick76oneal88]

I always cook a peice about The size of a quarter and try it for seasoning before I start stuffing if it's good then it will be way better after being smoked

[@chuckcooper6975]

Good job brother

[@weshawkins7165]

Mouth is watering looking at those. I’d like to see how your smoker is built.

[@richardbaumfalk7301]

Look in his past postings it is there.

[@weshawkins7165]

@@richardbaumfalk7301 I’ll look and see if I can find it.

[@weshawkins7165]

@@richardbaumfalk7301 Found it.

[@BigBear-rz6pm]

Jeff how did your catfish cabin work out the past season. Haven't heard much about it since that first video when you were frying catfish on it at the first of the season

[@jeffbarron70]

Oh yeah! Spent probably 20 nights on it. Love it

[@eazyrider6122]

You can make some great Deviled sausage stew out of those. Cook sausages cut up into pieces add chopped oinions for a bit then chuck in tin tomatoes some sugar, Salt and Pepper and Paprika add some tomatoe paste or sauce. Let it simmer down add some liquid if needed as cooking. Serve with mash potatoes and veggies.

[@catfishman1768]

Legg’s is perfect.

[@ritchielewis8722]

Jeff do you mind doing a video of mixing in the seasoning or is it just hand mix like you would do a dressing

[@revelatoryartist]

Nice

[@gwp1ohio]

I need to build a smokehouse, the heck with the electric smoker!

[@nick8649]

Thanks for the crash course. One more thing to do with venison.