It's that time of the year, time to start thinking about deer season and how to make summer sausage! If you're like us, you still have some bits and pieces from last year's harvest. What's the best thing you can do? Learn how to make summer sausage with The Bearded Butchers!

Check out MADE WITH MEAT! for the meat grinder, meat mixer, and sausage stuffer we used.
👉 https://meat-your-maker.pxf.io/15KYmm 👈

Don't forget to check out TRAEGER and get your own Ironwood 885!
👉 http://traeger.uym8.net/3KrxX 👈

Keep in mind, this video has some exceptions. We are making "classic" summer sausage with that smoky, tangy flavor that most hunters dream of. That being said, you're welcome to try our delicious Bearded Butcher Blend Seasoning (https://bit.ly/37jHV6z), but we encourage you to check out the links below for the exact mix of ingredients for the classic summer sausage taste we're all used to!

Remember, it's all about Faith, Family, and Food

RECIPE:

20 lb. deer meat or elk meat (venison) or beef
5 lb. pork fat
7 oz. Salt
1 oz. Ground Black Pepper
4 oz. Minced Garlic (https://amzn.to/3Hdn0p5)
3 oz. Mustard Powder or Mustard Seed
3 oz. Hickory Smoke Powder (https://bit.ly/3rtekDN)
1 oz. Sodium Nitrite Cure (https://bit.ly/3Ki62Y8) or 1.3 oz. Celery Juice Powder (https://bit.ly/3rkD4OG)
1.5 oz. Encapsulated Citric Acid (https://bit.ly/3GDnGDy)

w/ Jalapeños

3 oz dried jalapeños
2.5 lbs. High Temp Cheese

Here's everything else that you'll need to make sausage at home:

🏬 http://bit.ly/2SJZnxh - Check out our store!

🧂 https://amzn.to/30dUHGB Summer Sausage Seasoning

🌭 https://amzn.to/3D9NG7E Summer Sausage Casing

🧀 https://amzn.to/3wGhuGO High Temp Cheese. Be sure to get your favorite flavor

💥 https://bit.ly/3GDnGDy Encapsulated Citric Acid (Sausage Tang)

🌋 https://bit.ly/3rtekDN Hickory Smoke Powder

🌶️ https://amzn.to/3wQ1zpv Dried Jalapeños

🧂 https://amzn.to/3Hdn0p5 Minced Garlic

🧤 https://amzn.to/3quiP28 Latex Free Food Prep Gloves

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Index:
4:45 - Start with the lean meat, keep it super cold the whole time. We use a 32 size grinder, 1.5 horsepower to grind. 20% fat to lean meat mixture, we use pork fat.
5:46 - Scott breaks down reasons for all the flavors and additions and even gives you a chemistry and microbiology lesson! Thank him in the comments!
8:46 - Mix everything together (just the flavors for now) with the trimmings (fat and meat)
9:31 - Next, Scott will show you how to grind sausage. First time through the 10mm (3/8 inch) plate, then through the 4.5mm (1/8 inch) plate. The #32 grinder is a beast and grinds the meat really fast.
14:13 - To the mixer next. We're adding 2 pints of COLD water. Without pork fat, you'll need more water. The cure goes in at the beginning of the mixing.
18:37 - To the sausage stuffer next for the most important part.
26:15 - Follow along and watch the guys make some smoked sausage! When it comes off the smoker, put it in an ice bath to bring the internal temp down to about 80F and set the casing.
32:10 - To the cooler overnight then the big reveal!

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