https://bit.ly/41daW0P Check out our fully assembled summer sausage bundle that's EXACTLY the same as what Scott and Seth make in this video! (You have to click yes/no on all of the options before you can add it to your cart).

https://bit.ly/41Beg5G We sell shelf stable summer sausage too! Check it out before it sells out!

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 👈

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/3o9BqS7), 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
1 Bag Bearded Butcher Salt and Pepper Base https://bit.ly/40eEJof
4 oz. Minced Garlic https://bit.ly/3A1KBa1
3 oz. Mustard Powder or Mustard Seed https://bit.ly/41l3Nvh
3 oz. Hickory Smoke Powder https://bit.ly/40o1pmo
1 oz. Sodium Nitrite Cure https://bit.ly/3obO7vA or 1.3 oz. Celery Juice Powder https://bit.ly/43FDjpR
1.5 oz. Encapsulated Citric Acid https://bit.ly/3UFJsyn

With Jalapeños
3-4 oz dried jalapeños https://bit.ly/3KMrJ3P
2.5 lbs. High Temperature Cheddar Cheese https://bit.ly/40i3xvA

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

🏬 beardedbutchers.com - Check out our store!

🧂 https://bit.ly/41Beg5G Summer Sausage Seasoning

🌭 https://bit.ly/3L6chkl Summer Sausage Casing

🧀 https://bit.ly/40i3xvA High Temp Cheese

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

🌋 https://bit.ly/40o1pmo Hickory Smoke Powder

🌶️ https://bit.ly/3KMrJ3P Dried Jalapeños

🧂 https://bit.ly/3A1KBa1 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!

Check out our Amazon shop to find a selection of our Bearded Butchers products and TONs of our recommended products: https://www.amazon.com/stores/page/CA...

The Bearded Butchers are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This means that The Bearded Butchers may receive a commission if you click on a link above and make a purchase on Amazon.com. If you click any link in this description and make a purchase on another website, we may receive a commission. Thanks to MEAT! for sponsoring this video!