Venison Garlic Sausage, How to Make Wild Garlic Sausage. Recipe Included!

[@r37l36]

I made this and it was amazing. I changed a few things. No sodium erythorbate, no binder, used 6g/kg fresh garlic from my garden and 2g/kg granulated garlic. Also added 10 g/kg of whole mustard seed and it turned out amazing. Really recommend the whole mustard seed gives it a little pop. Used natural hog casing, collagen casing (about 1.5 inch diameter) and also some snakstick/pepperettes. All turned out really good. Hickory smoke.

[@rickcorcoran543]

Awesome. You are a natural presenter. I'm sold. Good job bud

[@trapperbruce]

made this 1 today with bison /pork .into the smoker tomorrow morning .fried up a small piece ..tastes very good .keep them recipes comming ..making the jalapeno cheese smokies again with bison/pork plus going to make some english bangers all pork tomorrow too.maybe if i have some bison meat left i may make some bangers with bison /pork

[@duncanhenry]

Nice! Enjoy your sausage making today. That bison meat is nice!

[@jamesmckeon8251]

Great job again Duncan Thank you

[@duncanhenry]

Thanks James and thanks for watching!

[@jamesmckeon8251]

We watch all your video cannot wate for the next one ben maken sausage and smoked meats for 70 plus years enjoy all your videos you are the man I love the way you give every one the full recipe That’s again Duncan

[@Nttmf]

Amazing as usual.

[@duncanhenry]

Thanks Mikr I appreciate it!

[@pedroarellano4266]

Thank you so much for showing us how to make our own sausage. I watched another video right before this that was labeled "DIY sausage." They used a bunch of prepackaged seasonings, theirs, of course, available for purchase.

[@patfilipczak6888]

I could use this deer season coming I got ty sticks smoking right now thanks for recipes I use them and there all really good

[@duncanhenry]

I wish you luck this upcoming season! Enjoy the ty Sticks glad you like them!

[@rustylamb3421]

Can't wait to get back to sausage making this winter

[@jalainehenry2717]

Awesome!

[@duncanhenry]

thanks.

[@clays_carvings8359]

Awesome, I have lots of venison in the freezer for this recipe, thanks Duncan

[@duncanhenry]

Right on good to hear! I have a few more coming up for you.

[@wrighteh]

Stuffing with this recepie tonight. Doubled the pepper and ground just shy of a lb of fresh garlic instead of using garlic powder. 30lb batch, 60/40 venison/pork. Smoking tomorrow n Monday. Happy Easter! Will follow up on the taste test.

[@scottmacpherson6314]

SOOOOO how was it ??

[@wrighteh]

@scottmacpherson6314 damn that was 4 months ago? I have one ring left and saving it for my elk trip tomorrow. Absolutely a go-to recepie for me now

[@chrispeterson1247]

Season opens up here in Tennessee in 2 weeks! I’ll be trying this one for sure!

[@duncanhenry]

I wish you luck! Enjoy the season!

[@pudginsgospel4696]

Good day Duncan! I was hoping to get the recipe you use for your Beef and pork garlic sausage. In this video you add it’s a bit different recipe you use in the venison recipe. I really enjoy your videos. Very helpful, thank you from Northern Alberta. Paddle Prairie 😊

[@johnmiller-kr4jy]

Good evening Duncan Perfect timing , my son in law just informed me that he has 40i ish #ground venison for sausage making in the next while and 2 200#+hogs to cut up for the freezers I'm going to try out this recipe out for sure. Thanks again for another great video

[@duncanhenry]

Your welcome John. Looks like you guys have your work cut out for ya!

[@ForgetU]

Kielbasa is a great smoked sausage.

[@lukedugandzic2018]

Great job. Would moose work with this recipe. Thanks

[@duncanhenry]

Hey there Luke thanks. Yes sir it works pretty good with all wild critters.

[@gordonsanders1486]

Excellent video as usual!! I will be making a batch using elk next week and let you know how it turned out. I am sure it will be superb!!

[@duncanhenry]

Nice to have in the freezer! Sounds great I hope you enjoy.

[@jellybean9396]

Yum yum

[@kenp9738]

Any tips for how to raise the humidity on a home style vertical smoker like a pitboss 3. Am I just adding pan of water 1/2" deep near the bottom during the cook portion ?

[@r37l36]

Excellent video. New subscriber.

[@knuteri3]

Excellent video, just in time for hunting season. Looking forward to trying to make these!

[@duncanhenry]

Thanks I am glad you liked it! Hope you get some venison to try it on.

[@madriverrunner41]

Hi Ducan love all your videos !! Are you using garlic powder or granulated garlic ?

[@mikerickertsen9727]

Amazing as expected Tysm

[@jeremymcmichael7371]

Can you do an all beef garlic?

[@jennygirl4925]

Thank you for making this video too. We were looking for a good recipe as well. The guys are going for moose this year. Would this be good for moose?

[@duncanhenry]

Hey you bet Jenny works really well with Moose Deer and Elk.

[@gilpintobasto]

Hi Duncan! Greetings from Portugal. Really love your videos. I hunt wild boar and have a few kg of meat in my freezer. Do you think I could use this recipe and substitute de venison for wildboar? Any tips or suggestions? All the best and keep up with the good work.

[@raymondacbot4007]

Garlic goes very well with pork, so it may work

[@leahtiferetrabinovitz6518]

Beautiful, just beautiful! for the last cooking part, at what temperature is the smoker at? 180ish?

[@duncanhenry]

Thank Leah, it's a nice way to use it. Yes you bet I set it at 185f and raise the humidity.

[@Winemakerrick]

Duncan is there any supplier of the casings you used in the USA? I have searched all over and only Canadian supply houses have that casing but thay will not ship to US. Any help would be appreciated.

[@life_is_good2371]

I am new to the U.S. and need to know if Hoosier Hill Farm Prague Powder No.1 Pink Curing Salt is the cure you’re talking about. Thanks

[@Calypso11111]

Where do you buy the cure? I'm also somewhat lactose intolerant and can handle cheese, but not modified milk ingredients. Where can I find the soy binder that you mentioned? For some reason, I can't find either of these where I live and it's southern alberta. lol.

[@xCL2x]

All I could get was cabelas cure and brining salt and it says 1.75% nitrite.. I used 10g in 10lbs of venison pork mix and planning to smoke them tmrw, as long as smoke for 2-3 hours and hit 160 by then I should be okay right?

[@travishauss8483]

Where did u get those casings at..

[@harrywarren5081]

Another dynamite video! We should have elk and venison. Can you provide a link to the casings you used? I am having trouble finding it. Thanks

[@duncanhenry]

Thank you Harry happy to hear you liked it! I don't have a link to them unfortunately I buy direct from a supplier. They are 43mm coiled mahogany casings though.

[@jeremyvoth3148]

Not sure where you are located.m but Jb sausage supplies Regina sells them. Not listed on website, but if you call they have. Also stuffer supply company.

[@richardmigash7924]

Any issue using natural casings for this recipe?

[@krisbabic89]

Love it! I was just thinking today, are you doing another Marianski March?

[@duncanhenry]

Thanks Kris! Yes I plan it. I enjoyed it last year.

[@krisbabic89]

@@duncanhenry I did too, but I'm sure a video a day with filming, editing and cooking is a lot of work. I appreciate it

[@briankryschuk2217]

Tried the recipe, was good but found it didn’t have very much garlic taste . Used granular garlic from Costco . What would you suggest ? Thanks

[@pedroarellano4266]

Did you use 7 grams of garlic for EVERY 1000 grams of meat/fat mixture? You should have had explosive garlic flavor. Did you realize you need to add that amount of ingredients for every 1000 grams of meat/fat mixture?

[@carlucci3682]

Hi Duncan, I mixed up this Venison sausage and was going to smoke it, but with the rain I put in the fridge to smoke it later, it has Sodium Erythorbate mixed in, is this okay, my fridge temp is at 34*f. will this affect the sausage in any way. TYIA

[@duncanhenry]

Nope, it will be fine to smoke anytime in the next couple days

[@philiplabrie3822]

How would this go with goat

[@ismailkarakartal5401]

🇹🇷🇹🇷💙💙🤗🤗

[@mikeherber8358]

Hate candiain figures