How To Make The Best Deer Sausage | Cajun Links

back in april of this year i did a crawfish boil and in that crawfish boil i added some homemade deer sausage that i had made i made a small batch only five pounds but i asked all of you to leave in the comments who would like to see me make that same deer sausage and i had a good enough response to where today is the day and let me show you what i got here i'm doing 20 pounds so you know i've got eight and a half pounds of pork butt that did have a bone in it so minus whatever the bone weighs i put an additional one and a half pounds of pork fat that i had in the freezer and over here is 10 pounds of venison now this venison i bought and uh i'm assuming it's farm raised i don't think it's legal to sell wild deer but at any rate these come in one pound pouches so i bought 10 pouches and but if you're a deer hunter and have access to deer which sometimes i do sometimes i don't but that's the route i'm going it's going to be the same thing as venison it's white tail deer mixed with pork and i'm going to take this here in just a few minutes set up my grinder because this is still partially frozen some of the pieces are still frozen in the center which is exactly what you want for grinding so let me set my grinder up we're going to go ahead and start our first grind on this then i'll take it from there all right so here is my grinder set up and as you can see everything is ice cold i always stress that because meat grinds a whole lot better if it's ice cold i got partially frozen meat i've got this jacket on here which is keeping all this ice cold all this is frosted up just a minute ago so we're going to cut our grinder on and by the way i did lubricate the back part of this die right here that prevents that instant friction friction generates heat we're trying to keep the heat down so the first thing i want to go in with is a chunk of fat that's also going to add like more lubricant pork butt we're just going to alternate between the deer meat the pork butt chunks of fat and this is our first grind i think that is a 3 8 grinding plate or that might be my 10 millimeter 10 millimeter either one will work now this is gonna get a thorough mix and so just drop it in there the best you can i'm not gonna bore you through the whole process here this is our first grind after i get this fully ground i'm gonna take this entire pan place it in the freezer to keep all this ice cold because we will be doing a second grind with the seasonings that we're using so i'll bring you back here in a few minutes after this first grind so when i did this sausage back in april i did five pounds as i said and uh what i use is the ps seasoning this is their cajun link this is number 364. let me make sure yeah 364. so if you go to their website you can just punch in the search for cajun links or 364 and that's what this is and let me tell you i have been eating deer sausage around here all of my life and it's always really good but man this to me was better than anything i've ever had made by the local meat processors and such and for me to try to come up with my own recipe for that i'm like why screw a success and a lot of people kind of like oh man you need to come up with your own your own recipes you know for your sausage well that's fine and dandy if you're going to do this in bulk and if you're going to sell it and it's your signature sausage and everything that's great but the thing about it is if you do like me you're just doing small batches at a time and you do it every now and then by the time you buy all the seasonings that go in to this and by the way this already has your sodium erythrobate in it and other things that are not only hard to find but they're expensive so what i'm getting at for 8.59 you get the seasoning for 25 pounds you get the maple cure which has all everything you need to cure this it has your sodium nitrites already in there it's already measured out at the right amount for 25 pounds if you watched in my older videos and you see me cut them in half i've used half now and half later cut everything down by half you can do that or you can do five pounds like i said just do the math on it but what i have left is enough for 20 pounds so i would rather spend 8.59 have everything ready and then i don't have anything going into my cupboards up here to sit for a year and a half before i use it again they'll lose their freshness it's just a lot of wasted money all right so i just said that i would do the second grind then add the seasoning actually i'm gonna go ahead and add the seasoning in now that way we get a really good mix and not only that when you take the seasoning if you use a portion and then vacuum pack it vacuum seal it like i did every time i go back to use it it's rock hard like a brick so i have to bust it up it's completely fresh it's just it compacts it so much and yet it's kind of working gets a few clumps in it so i'm just gonna take and distribute this over the meat and we're just gonna mix all that in good by hand to start with and then we're gonna let the grinder do the remainder of the mixing and then of course later the actual mixer i don't want to work this too much i don't want to start getting tacky and sticky this is just strictly to mix in the seasonings that's all we're doing here one thing i have noticed this is a number 12 grinder and the second ground when you're going through a smaller plate this is a 1 8 of an inch plate the machine will struggle a little bit more than what it did on the first at the first one through a 3 8 inch just spitting it out it will take longer on your second grind generates a little bit more heat but just don't push it don't force it just drop it in there and let it feed itself that's what i found to be the very best do not force it it will come through just give it time so we're just going to start with little handfuls here just gonna drop that in and here we go see that's coming out pretty good actually as long as you don't push it force it you're gonna do good for home use this number 12 is it works great i mean obviously you can see it so let's take our 20 pounds of ground meat go ahead and throw it in our mixer all right i'm only going to do about a five minute mix on this that's all it's going to take to get it the tackiness i'm looking for i'm not going to do a super emulsification on this like i would with the bologna or summer sausage five minutes should do plenty just give a good mix on all that seasoning get good and thorough with some protein extraction i tell you what this is smelling good already i love that seasoning all right so i'm gonna go ahead and start this up and into that i've got one cup of water and i've got my maple cure that i mixed into the water just a minute ago we're just gonna pour all that in don't let it go five minutes at that point i might chill it back down just for a little while and then we'll stuff some hog cases and get these ready to put in the fridge overnight all right let's see how we did that's about the amount of protein extraction i'm looking for it won't hang all day long like some of the other ones i did but that's what i'm looking for right there so the stuffer i'm using today is just a five pound capacity which means i'm gonna have to load this thing up four different times and all this is still really cold you just wanna put some in the bottom and make sure you pack it down that minimizes and eliminates air pockets from getting in your sausage you'll probably still get a few no biggie i'll show you how to get those out as well so i bought a pack of 32 to 35 millimeter hog cases and pf seasonings do have them and uh i took one of the casings out i've got it in fresh water they've been soaking in the other water the warm water for around 30 minutes just watching some of that salt that brown off of them so i'm going to take some of this water we're going to wet this horn and you do have to pick the right size horn the horn is going to be smaller than your casing to where it can go on there easily you don't want it too small of course find your opening put your little water in there that water is going to help rinse out the center of that casing it's going to keep your horn lubricated and also if you get all this out of here it'll let you know if you got any leaks so it also helped the casing go on the horn easier and just slide this on get out any wrinkles or twist that's in it all right so i'm gonna tie a knot right here at the end i'm gonna go ahead and push some meat through the cylinder here it's going to come out through the horn all right now you can see the air that's coming being pushed through there and here comes the meat you can take a little fork or prick or anything and just pop your end that lets the air out now if you can get some help on one of these manual type stuffers that makes life a lot easier just hold a little bit of pressure here you don't want to hold it too tight just let it kind of come out naturally if you get it too tight you can risk blowing out your casing i'm probably going to get my son to help me here in just a minute i'm just showing you the first one we've got right at five pounds on this one hog casing so we want to go ahead and make links and what i like to do i pretty much just guess at it like six inch lengths you want to press right here and go about another six inches and press right here and start turning this away from you just give it about three or four good twists that's all you got to do now you skip the next one press here press here and i'm not worried about them being exact some people take and twist them like this either way just get the twist on there these are gonna be drying out overnight in the fridge so it's going to help these from coming undone you want to skip this one press here go to your next one press in give it a good twist just like so so i'm going to keep going with this i'm going to finish this one then we're going to knock out the rest of this meat get them all linked up and from there i'm just going to lay them on a rack in a refrigerator we're going to let them dry out overnight i'll be back tomorrow with a smoker fired up we're going to smoke this deer sausage it is the next day today is sunday what is the date of july the 25th is that right something like that july 25th anyway one thing i forgot to tell you or show you right when i closed out last night was on each one of these links that i stuffed i took a sausage prick pricker and i pricked all the way down those and that is to remove any kind of air that's trapped in between the meat and the casing you end up with a whole lot better result if you do that so let me get you up to speed here what i've done is i went ahead and loaded this and hung out all the sausage and i turned the pk 100 up to 110 degrees and there it all is that's 20 pounds and i'll tell you what that's just about perfect for this little smoker right here and uh i've been going only 30 minutes because he's been drying all night in the refrigerator nice dry they're going hair to smoke real well i've got my smoke pan with three quarters full of hickory sawdust put that on the burner that's in place one other thing i want to do is i want to take my thermal works dot just a single probe thermometer i'm going to fish it back through my uh upper vent drop it in all right so i'm just going to take this probe and we're just going to put it in one sausage here that's going to be the one we monitor all these with and i'll explain a little bit more later hawaii close her up let me adjust this bottom vent to about one third of the way open take my top vent go about halfway on it so i'm shooting for around 150 to 155 degrees tops sausage smoked sausages just like what you buy in the store it is fully cooked you could eat it at 150 155 but i prefer and most people do they'll take that and they'll put it on the grill they'll cook it into a dish and it gets well well above that that barely safe zone if you know what i'm saying so but at 150 to 155 you end up with a better result on your sausage it's plumper it's juicier it's completely cooked but you're not taking it to the extreme and making it more dry and shriveled up if you know what i'm saying but once it comes out you can vacuum seal it you can freeze it or you can go straight onto a grill with it and grill it all up and i like taking sausage like this and add it into gumbos etouffee just all kind of things red beans and rice you name it it's really good on stuff like that [Music] all right i've been applying smoke now for four hours i just checked the pan the smoke pan and it is completely out of salt us so i've got all the smoke i need on this we're going to go ahead and ramp this up to 195 degrees whoop overshot it set set we're good all right it's going to take it roughly 15-20 minutes maybe 30 to get up to this temperature so i will allow for that extra time but regardless i'm still looking for 150 no more than 155 internal i might go to 155 that's where i normally bring them that's to me a magic number for doing these type of smoked sausages so we'll be back when i hit that temperature that i'm looking for there's nothing more i can do all the smoke has been added and all we can do is just let it get at the temp and i'll see when that happens well it is raining here again in south mississippi this is only every day for the whole entire summer it was blue skies this morning now it's raining imagine that all right so i did a temperature check on my dot i'm reading about 148 so i did a temperature check with my instant read and across the top ones that's more across the top i'm rating about 150 the bottom one is around 155 so that only makes sense sir closer to the fire heat does rise but the bottom ones are hotter than the top ones so normally overall they are done so let's pull them out of here [Music] open up our pit we take a look at them beauties that looks outstanding let's go ahead and drop this probe out of here and what you want to do from here is remove the the rods that's holding them and we're going to ice these down in some saturated ice water and ice ice water and what that does is help keep them somewhat plump stop them from shriveling up as much it doesn't completely stop it but it does help but it stops the cooking process look at those beauties all right now let's grab our other one up let's turn the dot off are we going to silence it anyway i'll turn it off here in a few moments and by the way if you happen to see my shoes in this video those are my house shoes from early this morning i'm still wearing them all right let's submerge all these we're gonna let these cool down probably 10 minutes we'll do it it's not gonna take long if it was in the winter months where our temperatures don't get extremely cold you know but they do get cool i would probably remove these from the ice bath and put them right back into the chamber with it turned off speaking of that let me turn this off and uh i would just let them bloom for like two hours so what i'm going to do is once these cool off i'm bringing them indoors and i will probably put them on a big grate put them in the oven the oven's off it's at room temperature i'm just gonna let them sit there and bloom for about two hours and uh but i will give you a taste test on one of these right after they they cool off a little bit so i'll be right back all right i just took and sliced off a little piece here and uh it is super juicy smells very good no case hardening and while i'm talking about that as i mentioned earlier it is so humid out here that if you're in the sausage making be aware that if you live in a real humid environment that you don't necessarily need a water pan at least through the smoking stage because the humidity is not going to hurt it once you get the smoke on there and get the color you're wanting it it will prevent case hardening so let's give it a try oh man that is what i remember i made this exact same stuff back in april um oh god who would not love that i wish you could taste it right now i really do i tell you what if you're into sausage making or want to get into it i encourage you to check out ps seasonings go back through some of my other sausage making videos and see which ones that you're attracted to this is very good it's got a little heat to it which i really like that's the cajun aspect but it's some of the best deer venison sausage i've ever put in my mouth now my next video i'm going to take one of these links and i'm going to do a venison corn dog so stay tuned for that hope you all enjoyed this video hope you got something from it i'm russ jones with smokey ribs barbecue until next time you

Channel: Smoky Ribs BBQ

Views: 57,238

Keywords: venison sausage, how to make sausage, how to make deer sausage, how to make cajun sausage, how to smoke sausage, ps seasoning smokers, sausage, sausage making, best deer sausage recipe, best venison sausage recipe, venison sausage recipe, deer sausage recipe, Rus Jones Smoky Ribs, Smoky Ribs BBQ, how to make smoked sausage links, hickory smoked sausage how to, Pro smokers, deer, venison, cajun links, russ jones smoky ribs, how to stuff sausage, how to link sausage

Id: gM1uQWYQFNQ

Length: 22min 15sec (1335 seconds)

Published: Mon Jul 26 2021