Venison Cheesy Pep'

[@fredjantz7074]

I love shopping at Waltons. For me, it’s the adult version of a kid in a candy store. I walk in with certain items I need and always walk out with way more than intended. I really do enjoy watching your creations and the ideas it gives me. Thank you.

[@pootinhammer]

i made fresh sausage for the first time a couple weeks ago and im hooked now. it was fun and the product came out excellent from a deer harvested this year. i can't wait to try some cured and smoked projects next.

[@BabylinDaniel]

My favorite 😋 yummy 😋

[@jonqpublic6801]

That looks amazing. Just look at that grain.

[@bobb.4169]

Hey Mohawk dude cool video. Stiff meat !🤣 You are a true class bro !

[@ryanbenoit2317]

Tis the season. I'm thankful for you brother

[@gourmetwoodsman]

Looking good brother!

[@RARufus]

This looks most excellent my man!!

[@pmgn8444]

Nice! Congrads on the new smoker.

[@AgeofAnderson]

@@pmgn8444 Thanks!

[@joesmith7427]

I want to know how you get the on-screen letters for the list of ingredients?? I like that so i know up front what im getting into!!

[@Billbobaker]

Looks very tasty.

[@bigcountryjd]

I have the other style pitboss, it's been a great machine. I've been thinking about getting one of those next.

[@cameronbragg3612]

Where is the anise lol looks awesome though !!

[@ericjohanson767]

Lol! Did I just hear snoop? I had to rewind to make sure.

[@AgeofAnderson]

😁

[@gsomoco2041]

Pizza looked good

[@bigcountryjd]

I think that sausage closet would be perfect for biltong.

[@AgeofAnderson]

@@bigcountryjd We'll have to find out. Thanks for the comment!

[@masaleov]

My first thought as well. Is it an actual closet? I was thinking of building a cube w/a vent and fan for the garage.

[@DimasFajar-ns4vb]

wow and peace be upon you sir from me

[@dennisschickling2249]

Nice Work. Looks Great. Hope that you have a Great Thanksgiving. #STAYSAFE #PHILLYPHILLY 🇺🇸

[@zakelwe]

Well fantastic result and also fantastic videography once again and editing. You rock. Though why anyone would put such a bland cheese like that in a sausage is beyond me. I think that was designed for cheese pulls only .. so high temp Moz seems to lose the point. If you had not put it in, would you have missed it? Good to use the devils cups and teaspoons to please your American audience Considering the original meat is in weight nice to go volumes and then have to convert everything to it to stop your calculator happy. Percentages and metric are a match made in heaven for any cooking. Bloody French for once got it right ..... Spotted your Christmas sausage log cabin in the smoker... looking forward to your Christmas cooking. Vegan sausage? Yes please. Got to push the envelope. Taste is what matters, and experimenting.

[@AgeofAnderson]

The mozzarella was a request.😁It's not too bad, though.

[@mikenicholson2548]

You dont need to use encapsulated citric acid. This is not a fermented product.

[@dethdotfood4866]

so NONE FAT POWDERED MILK has no lactose in it ??? for all the lactose haters ?

[@AgeofAnderson]

@@dethdotfood4866 got me😁

[@dethdotfood4866]

@@AgeofAnderson lol that was great