Venison Summer Sausage - Cabela's Sausage Kit

This video shows how to make Summer Sausage using the Cabela's, " Open Season ", sausage-making kit. This is a great way for beginners to learn how to make sausage. Enjoy making your own. Thanks for watching, commenting, sharing, and SUBSCRIBING!
#philcrockett #sausagemaking #sausagemakingprocess

[@Yellow.Dog.]

Man that looked good! Thanks for sharing.

[@PhilCrockett]

Thanks for watching and taking the time to comment!

[@mancroft]

Made my mouth water!

[@PhilCrockett]

Excellent!

[@sp3_outdoors]

"managing grip and speed, comes with experience" , I HEAR YA!

[@PhilCrockett]

Right!

[@PSSeasoning]

These turned out great, bet they were delicious with that seasoning!

[@PhilCrockett]

So good!

[@lewiemcneely9143]

Thanks, Phil and I really like summer sausage but had to give up the dead pig. Have a Jesus weekend and GBWYall!

[@PhilCrockett]

Good to hear from you Lewie! I was worried about you when I didn't hear from you on my last video. I aways look forward to your comments. Hope you and the family are doing well. Deer season is over for us. Focusing on Jesus big birthday party coming up. Then, it's ice fishing season (if we get safe ice).... where I live, we're lucky to get 2 or 3 weeks of 4 inches.... but I'll take it! Don't know if you saw it, but I just hit 100K subs! Should be getting the Silver Award in the mail soon. That being said.... THANK YOU SO MUCH for watching my channel and for all your comments. I truly look forward to them. I'm a blessed man to have such good folks in my life! Have a blessed Christmas my friend!

[@lewiemcneely9143]

@@PhilCrockett YAAY for the 100K and my comments got cut off, why I'll never know and the ones that cut them off probably don't. Maybe I was too truthful and blunt but that ain't EVEN changing. All is fine here and I tried to comment last time but it got hooked. Yall fill that freezer and eat the rest but maybe eat it all. I get to slobbering something severe when you start cooking up stuff. So yall remain calm and don't get yourselves into no more than you can get yourselves out of and GBWYall!

[@uttjosh]

Thanks for the video! I've watched your other videos on cured meats. What if you don't put the cure and seasoning in water and just mix it in, will it still work?

[@PhilCrockett]

indeed. You don 't have to put it in water. Just make sure you mix it really well.

[@daltonfamily701]

To cool before freezing, I always hang them in the kitchen at room temp overnight. Is this ok? never had any issues. Thank you

[@PhilCrockett]

The cure in the meat probably keeps it safe in your situation. I still like having a cooler place like the garage to hang.

[@sarahnicholson7061]

Where do you get the high temp cheese?

[@PhilCrockett]

I buy it from a local meat market. However, there are sausage supply companies online that sell it. If you can buy local, I imagine you will save a significant amount in shipping. I bought this two or three years ago for five dollars a pound locally. I believe it's seven to $10 a pound if you buy it online..

[@cammy729]

Do you not let the sausage cure after stuffing? Just stuff and smoke right away?

[@PhilCrockett]

I always let sausage cure over night at minimum. The only reason I didn't mention that, is because I am following the instructions on this box. The cure in this box is considered a "quick cure ". The purpose of making a video on this kit, was to help "beginners "on how to make sausages. Once you know how to make them, then you can advance to concocting your own recipes. I have a lot of non-kit recipes on my channel. Check them out, Cameron! Thanks for the great question! I thought it was weird too, that the instructions didn't say to cure over-night...or longer. Good call!

[@cammy729]

@@PhilCrockett so I used this same kit today and I have it curing in the fridge. Should I not have done that or will it be okay? Planning on smoking it as soon as I get up tomorrow