BEST Homemade Deer Summer Sausage (2 Ways) скачать в хорошем качестве

BEST Homemade Deer Summer Sausage (2 Ways)

Today at Deer Camp, we're taking leftover scrap meat from some Meat Does we hunted and fat from a hog we butchered for meat to show y'all how we grind our own Ground Deer Summer Sausage TWO WAYS! The first recipe is more of a classic take, and the second recipe is our favorite here at Buck Junkies - Jalapeno and Cheese! #deermeat #sausage #buckjunkie Deer Meat Breakfast Sausage WHAT THE BUCK JUNKIES USED IN THIS VIDEO: HOWTOBBQRIGHT 7" BONING KNIFE https://tinyurl.com/h2qboningknife MEAT YOUR MAKER GRINDER https://tinyurl.com/mymgrinder MEAT YOUR MAKER CHAMBER VAC https://tinyurl.com/mymchambervac Jalapeno & Cheese Ground Deer Summer Sausage Recipe Ingredients: 20lb fresh deer meat cut into 1-2" chunks 5lb pork fat cut into 1-2" chunks Summer Sausage Seasoning 1 dozen Summer Sausage Casings 1oz Pink Salt Cure #2 2oz Mustard Seeds 32oz Water 1lb High Heat Cheese 6oz Dried Jalapeno Directions: 1. Soak the casings in water 2. Combine the deer and pork fat in a meat tub and add the Summer Sausage Seasoning - mix by hand to coat the meat evenly 3. Run the meat through the Meat Your Maker Grinder using the larger die plate 4. Swap to the smaller die plate and grind the meat one more time 5. Transfer the meat to the Meat Your Maker Mixer and add pink salt, mustard seeds, and water. Mix for 4 minutes in one direction and reverse the direction and mix another 4 minutes. 6. Divide the meat in half and place one half into the Meat Tour Maker Sausage Stuffer. 7. Add the high heat cheese and dried jalapenos to the remaining meat and combine by hand. 8. Stuff the sausage mixture into the casings. 9. Reload the stuffer and stuff the jalapeno cheese sausage into casings. NEW MERCH DROP: https://buckjunkie.com/ Listen to the Podcast: https://buckjunkie.libsyn.com/ Connect with the Buck Junkies: Facebook -   / buckjunkie   Instagram -   / buck_junkies   TikTok -   / buck_junkies   Have any questions? Shoot us an email: [email protected]