I know you weren't lying when you said, "it's been a long day"! That's a lot of work! I always watch to pickup tips and techniques and I wasn't disappointed; I am referring to the "water" trick to get the sausage in the bag easier, great idea there. I think you are ready for a bigger meat grinder! Enjoyed the video.
Kept thinking about frying one of those sausages with peppers/onions and eating it on a nice toasted roll the entire time watching this 😋👍 Great video!
@@kfred where I live, there is a business that will make sausages for you. If you let them have the head, and the pelt of the animal. No matter the size of the wild animal. You can literally bring over 1 week old salamanders and they are okay with that.
Good video Ken! I hope you had a lot of help hiding behind the camera. That is pretty hard to do with only two hands. I bought a water stuffer that works off of water pressure because I do not like to crank the stuffer and feed the casing at the same time. You make it look easy.
I'ma sausage guy 😂 lol.. i love them they are the best specially when you make your own i can eat these all year with some ranch and a kick of spice.. keep doing your thing brotha 💯 enjoy
Refreshing to not see a comment crying about putting your fingers in the tube while grinding, i deal with the safety police enough at work, just get to use common sense at home lol, nice videos you putting out, like the sausage recipe as well, love my vacmaster too, i do a lot of hunting and fishing grew up on the bayou in palmetto, working in baton rouge now tho.
Do you grind once or twice and what size blade/knife on your grinder? Also, a lot of people freeze their meat partially before putting in grinder? What is the trick to keeping it moist and not dry??
Wao nice job.thanks for making this video.im try to make a deer sausages now I have and idea how make.where can I buy this seasoning.like to make burguers,sausages whit apple flavor or the way you make the first 30pounds.
I usually make my deer sausage 50% pork to 50% deer meat. I normally do 30 pound batches with 15pounds of porks and 15 pounds of deer.If I am going to smoke the sausage then I use more pork. ( 60 % pork to 40%deer. I have made many others like chicken and deer, pure pork, pure chicken .. Hope this helps! Thanks for watching!
For my syrup sausage, I add one regular size can of Steens Syrup to a 30 pound batch of the ground pork and deer meat.I always use my base seasoning per 30 pound batches. Same for my apple sausage. For that one I use 3 tubes of Apple sauce per 30 pounds of meat. Just mix well before you put in casing. Thanks for watching Amanda!
I figured I would let you know because of that I'm sure you're going to call it music I call it crap that you played with your video it made your video unwatchable for me and I was forced to have to give you a thumbs down
I know you weren't lying when you said, "it's been a long day"! That's a lot of work! I always watch to pickup tips and techniques and I wasn't disappointed; I am referring to the "water" trick to get the sausage in the bag easier, great idea there. I think you are ready for a bigger meat grinder! Enjoyed the video.
Thanks Wayne! Appreciate you watching this one! I need to make some sausage soon!
Love watching someone that knows what there doing!.👌 I need your vacuum packing machine, all the little ones I buy never last.
Thanks John! Yeah I love mine ! Probably had 14 years with no issues. Thanks for watching
What kind of vacuum packer is that?
Kept thinking about frying one of those sausages with peppers/onions and eating it on a nice toasted roll the entire time watching this 😋👍
Great video!
Lol! Thanks for watching! I appreciate that!
@@kfred where I live, there is a business that will make sausages for you. If you let them have the head, and the pelt of the animal. No matter the size of the wild animal. You can literally bring over 1 week old salamanders and they are okay with that.
Excellent and Outstanding!!👌🏾👍🏾🙌🏾❤️
I love how organised you are and clean, those sausages looked amazing would love to try one🤤😁🇭🇲👍
Thanks for checking out my videos and commenting Annette! Love it !
That was awesome. You did a fantastic job on them. Thanks for sharing RH
Thank you! I appreciate you watching!
Man o man Ken another great video. You knock it out park. Great setup you have. Be Bless
Thanks Dan ! I really appreciate your support!
Good video Ken! I hope you had a lot of help hiding behind the camera. That is pretty hard to do with only two hands. I bought a water stuffer that works off of water pressure because I do not like to crank the stuffer and feed the casing at the same time. You make it look easy.
Lol! All by myself! Thanks Tony I appreciate you watching!
Great video, nice to see you have the Avid Armor vacuum sealer. Thats one hell of a machine. Im buying one soon. Can't wait.
They work good! Thanks for watching!
Excelente. Job. Thanks for sharing
Thank you!
Awesome video...good eats....well done
Thanks Cory! I appreciate you watching!
Nice job. Great videos. Thanks from Maine.
Excellent KFred. Nice system you have there. Nice Man Cave too...
Good looking sausage Ken. My brother and I used to make a lot of sausage.
Thanks for watching this one Mike!
I'ma sausage guy 😂 lol.. i love them they are the best specially when you make your own i can eat these all year with some ranch and a kick of spice.. keep doing your thing brotha 💯 enjoy
Refreshing to not see a comment crying about putting your fingers in the tube while grinding, i deal with the safety police enough at work, just get to use common sense at home lol, nice videos you putting out, like the sausage recipe as well, love my vacmaster too, i do a lot of hunting and fishing grew up on the bayou in palmetto, working in baton rouge now tho.
Thanks Man ! I appreciate the support ! Yeah that vacuum sealer works so good!
Absolutely Phenomenal setup and method👊🏻 Too Cool!!
Thanks Tracy! I appreciate you watching this one !
@@kfred your welcome 👍
Could you make a video going over your meat and veggie processing equipment? Could you discuss your smoker too?
Good idea! I will do that at some point! Thanks for watching
Awesome tips in this Kendall, we do ours the HARD way!! LOL
Lol! Thanks Tony ! Glad I could help some!
Well done brother,,,,,
Thanks Man!
God bless.
Must be from south Louisiana with that nunus seasoning! I’m from Broussard!
Yes Sir! Youngsville and I work in Broussard. Thanks for watching and commenting Hunter
Baton rouge Louisiana
@@kfredmust be kin to Russell..I also work in Broussard.love the video
Nice job, I bet it all turned out nice!!
Man! I appreciate you checking out my videos! Thank you!
Yes sirrrrrrrr Mr ken I been using your recipe on deer and wild hog sausage my lil girls don’t even know it’s wild game 💯👍🏽
Enjoyed it. Thanks for sharing.
Thanks! I appreciate you watching!
How you doing can I buy some of the burgers and sausage❓
Not selling, but thanks for watching!
I bet it taste amazing!! You need to up size in grinders. I highly recommend the cabelas carnivore series grinders!
Thanks Wayne!
That was awesome
Thanks Edgar!
Do you grind once or twice and what size blade/knife on your grinder? Also, a lot of people freeze their meat partially before putting in grinder? What is the trick to keeping it moist and not dry??
Look at you brother... 👍
What’s up Man ! Glad to see you here. Check out some of my other videos. Thanks for watching Terry!
Wao nice job.thanks for making this video.im try to make a deer sausages now I have and idea how make.where can I buy this seasoning.like to make burguers,sausages whit apple flavor or the way you make the first 30pounds.
Eric Perez Thanks Eric! You can get it at NuNu’s in Youngsville,Louisiana
Good stuff !
@@kfred happy new year!!
@@kfred what size is the pre cut bags you use to put the sausages.the one's you cut in the table?
Eric Perez Eric those are some 8x10 vacuum seal bags I got at Targil Seasoning and Butcher Supplies.Happy New Year!
Super👍👍👍👍Like✌️✌️✌️✌️
Thanks!
What kind of vacuum sealer do you have
tessy gunderson Tessy I have a Vacmaster vp-215 . I love it , it’s been worth the money. Happy to answer any other questions you my have. Thanks
I didn’t catch the ratios you use. 2 venison to 1 pork? Do you have different ratios for other types of sausage?
I usually make my deer sausage 50% pork to 50% deer meat. I normally do 30 pound batches with 15pounds of porks and 15 pounds of deer.If I am going to smoke the sausage then I use more pork. ( 60 % pork to 40%deer. I have made many others like chicken and deer, pure pork, pure chicken .. Hope this helps! Thanks for watching!
What kind of grinder was that bud
It is a American Eagle 1 horse power
God bless yall and happy hunting what a pleasure it is to kill em processing em and sharing em. 🦌🤙
That’s a lot of goodness right there
I like to get me some of them sausage I bet they taste good too Calvin from Mobile Alabama
It’s good stuff Calvin! I have sister that lives in Daphne Alabama. Thanks for watching!
Awesome vids kendall, would you make a vid on you equipment setup for doing this
Thank you! Yes I will put that on my list.
Kendall,have you ever made Conecuh cajun sausage?
Kendall I've been looking around here on youtube on how to make deer/pork sausage. I found it. Do you use curing salt?
Only on the sausage that I will be smoking. 1 oz per hundred pounds of meat. Thanks for watching Calvin!
This may be a silly question but what kind or cut of pork is it? I tried to buy pork fat but in VA where I love they won’t sell it. Only beef fat 😔
😁
Lol! This one didn’t take long to read. Thanks for watching. For someone who almost didn’t subscribe,You’re hooking a brother up!🤣
Great cook
Thanks for watching Jesse!
Never been taste a deer sausage 😁 watching from Phil
Man! Appreciate you watching them all! 🤣
@@kfred 👍
Do you sell your sausage? I would love some of that!
No Mel . But thank you for watching!
What type of grinder did you use? I'm looking to buy a new one.
Looks like good way to use liver heart and kidneys have you ever made sausage with the organ meat
That's a cool man cave
Thanks James ! Appreciate you watching this one!
What kind of sealing machine is that?
It’s a Vacmaster! Thanks for watching
Hey Kendall I just watched this again. Would you mind telling me what kind of grinder you have?
I have an American Eagle Model #AE-G12N
1 Hp 8 AMP 1 PHASE
Their number is 773 376-0800
Thanks for watching again Chris!
@@kfred thank you sir!
Mr. Ken, how much seasoning per pound of meat do you recommend?
Probably about a half ounce per pound. I put one can of seasoning per 30 pounds. Thanks for watching
Good video thanks for sharing. where can I get some sticker labels for packs of sausage.
dustyroy2521 Thanks I appreciate that! I got these at Targil Seasonings and Butcher supples in Opelousas Louisiana.
What kind of vacuum sealer did you use?
I have the Vacmaster 215. Love it
What type of sausage stuffer are you using?
Ken. That looks damn good . I would be interested in a 10 ft rope. Of the sauage
Lol! Thank you! Appreciate you watching!
Mr ken where you got them labels for the vacuum pack bags at
I got them at Targil in Opelousas! Thanks for watching this one Cedric!
Dude...why you didn't call.Shane to go help you lol
Lol! Thanks for watching!
How long did all this meat last you?
😲😲😲😳😊👍
You makin' me hungry some more. AH need to stop watchin'. I gain some weight just watchin'! But AH bet it tases damn good, ah!
Молодец!
Can I purchase some sausage
Not selling! But I appreciate you asking! Thanks for watching
Do you have a recipe for a Steens Syrup sausage?
For my syrup sausage, I add one regular size can of Steens Syrup to a 30 pound batch of the ground pork and deer meat.I always use my base seasoning per 30 pound batches. Same for my apple sausage. For that one I use 3 tubes of Apple sauce per 30 pounds of meat. Just mix well before you put in casing. Thanks for watching Amanda!
Very surprised you did smoak it!
I live in baton rouge do u sale or ship any of this
No , don’t sell any . Thanks for watching Trevor
@@kfred 😢😢😢
Is any of that meat for sale lol
Man I appreciate you watching all my videos! It helps me ! Thank you!
How about some boudin?
I need to make some with the wild pork! I know it would be good. I do make my own boudin too. Thanks for watching
Wow we butcher our own deer and I know how much work that is but its nothing compared to what you just did!!
Chris I appreciate you checking out my videos! Please watch them all! Lol Thanks brother!
@@kfred yessir have a happy thanksgiving!
@@chrisbarr5289 You too brother!
Man U need some help, thanks for sharing.
Lol! Thanks
Too much camera movement for me
Lol! Yeah one of my first videos
I figured I would let you know because of that I'm sure you're going to call it music I call it crap that you played with your video it made your video unwatchable for me and I was forced to have to give you a thumbs down
Wow! Tell me how you really feel! 🤣