Smoked Venison Sausage! | Chuds BBQ
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- čas přidán 29. 08. 2024
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4082 Meat/Fat
70g salt
10g pink salt
130g milk powder
25g garlic
20g pepper
10g sage
5g chili flakes
5g rosemary
5g cumin
5g celery
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My wife and I laughing every time you load the casing up 😂😂😂
Man that texture looked amazing! I would love to see a venison burger video!
Just don’t add the water and there is your burger
I had 10 Lbs of venison that needed to be used before this upcoming hunting season. I made 5 lbs using your recipe and 5 lbs using Smoking Joes Texas Hot Link recipe over the last two days. Both turned out fantastic with your recipe a bit more mild but still extremely tasty! Thanks for the recipe I am sure I will be making more.
i am trying his recipe right now , so thanks for the comment
With this being the first time making venison sausage, I feel you knocked it out of the park and looked fantastic. Have a great day.
As a kid, my dad would get venison from a friend of his. My favorite was a venison breakfast sausage. So a smoked venison breakfast sausage would be great to see.
Love the sausage videos. Here in Southwest MO, summer sausage is king with deer meat. Cheddar jalapeño deer sausage is popular too. You can do a quick salt water brine to help remove some of that gaminess. Removing every single bit of sinew will help too. In wild game the sinew adds to that gamey flavor.
Yeah a few hrs in salty brine does mellow out the wildlife taste a fair amount.
It's not in my nature to leave any sinew on deer meat. I noticed he left a lot.
Vvvvvvvv. @@duanehenicke6602 I
I make my venison sausage with 50/50 venison to pork. Venison is super lean so you need enough fat, like you said. You’re a tremendous sausage maker and I’ve learned a lot. I send all my hunting buddies this way too. I also make potato sausage with my dad and our old family recipe. Not everyone likes the old school potato sausage with allspice but I think it’s tip top.
Great to know because the last batch I made was 50/30 and it was still dry! My next batch I'm going to add more pork fat! Great video!
@@boomerrangerron I've been using 20% fat by total weight and it's worked great. I add extra beef or pork fat to get there.
Potato sausage ? Hows that made if you don't mind me asking sounds interesting
@@sniktripn7217 45% raw ground potatoes, strained. 25% beef. 25% pork. 5% raw ground onions, strained. Overall fat content for the beef and pork is about 10%, give or take. Season with allspice and salt. Put into a hog casing. To prepare, par boil then fry to brown the outside or boil until it's cooked. Goes well with bread, bun, crackers, etc.
Looks delicious I love venison I hunt a lot in Pennsylvania my freezer is always full , I use a little ground turmeric in my sausage recipes
I grew up in South Texas and have enjoyed my share of venison. If/when you go hunting down south, see if you can bag a javelina. My grandfather's javelina sausage is one of my favorite childhood memories.
I just cranked out 12 lbs of venison using the Chud's beef sausage recipe. The local market sells pork fat for $1.99, beef fat for $2.19, so I went with beef. Took some to church, have folks offering to bring me venison to make on the halves. (Wife bakes/decorates cakes, so Batter Or Wurst)
Glad you're getting into wild game! Since you said this was your first time making venison sausages, is there anything you'd do differently the next time you make them? I've always preferred jalapeno venison sausages so you might try that with crushed red pepper next time.
I can highly recommend also cutting a back let into roasts and smoking them. We butcher our own deer at home because we got the equipment and it's cheaper and I'm usually the one cutting up the legs now.
Salt, pepper, garlic powder, smoked paprika, and a bit in the meat smoker is fantastic.
If you're lazy like me, sous vide for 8 hours at 130F and then 30 minutes in the smoker for the smoke flavor is fantastic.
Being from Michigan we have plenty of cherries and venison witch make incredible cheddar cherry sausage and snack sticks. If you know… you know. Sooo good.
@5:33 is that a bunch of mold on the added fat?
no that the ink the processor used to mark the animal, its safe and non toxic
@@ChudsBbq Thanks, I knew I was missing something.
Dude! Why aren't you on television?
Most entertaining cooking show I've seen in years!
Couse his youtube channel allowed to fhart into his videos :D I hope to understandable am i...peace
i am creating this right now with my 50/50 venison pork ground mix. Just took out 5 pounds frozen. thawed it, now adding in your spice mix and will let sit until morning ( its 6p.m. ) then i will case it up and leave until Wednesday around 1ish when i get home from work . plan to cold smoke with applewood for 4 hours and pac and freeze. plan to cook up 4 to test taste
Deer Sausage Series! I’ve been wanting to do deer sausage with pico de galo. I will be trying this one very soon. Love the videos my man!
Just did this sausage this weekend. Don’t no what it is. But is definitely got a kick of spice to it. Didn’t think the small amount of red pepper flakes would kick it up. Thank you for what you do and what you’ve taught me. Love the sausage videos.
I did my first venison sausage a few months ago, I added brisket trim and fat. I’ll have to try a version of this recipe. Awesome video 🤘🏼
For 2nd grind..., split 1st grind in half, use smaller plate on half, mix, stuff.
Okay okay, hear me out. Deer Backstrap and Iberico fat sausage? For the liquid use Angry Orchard Beer then season to your liking.
I did some venison sausage last year. I added pickled thyme which cuts through the gaminess and cut the pork fat in half and added frozen butter that I cubed up. It was delicious
Great sausage Bradley! I would HIGHLY recommended trying to make Sweet Chili Deer Sausage. It’s the best kind of deer sausage I’ve ever had!
Please try a truffle wild hog sausage or a pork steak from a hog. A entire venison leg smoked is great too for a crowd
I'd love to see a video or series on equipment like slicers and grinders. Things to look for or avoid from someone that's obviously had a lot of experience
Nothing better than venison medallions (filet) and eggs in the morning.
That is the first time I saw a Hello Fresh ad where the product is actually cooked. Nice!
When you do the deer chorizo, try to get an axis. They’re legal to shoot all year round and they taste better than white tail. I’ve had both white tail and axis chorizo and the axis was superior.
Just attempted the recipe hope it turns out great first time ever making sausage… so thanks to Chuds I’m now 800 bucks into sausage equipment lol I need a mixer now
Looks amazing! Me and my buddies make piles of snow goose sausages every year...usually cut the goose meat with pork butt 50/50.
I'd love to see you work with lamb, elk, bison, duck and other meats. I also wanted to add that my son loves your channel, and it's been great to show him how certain foods are made, and where they come from. We're not too far from you, we're down IH-35!
Question? Instead of using pink curing salt have you ever tried celery juice powder for the natural cure. I seen the bearded butchers used this in making bacon 🥓 thanks Bradley. Keep up the awesome shows.
Juniper berries go really well.
I like cutting pork sausages by 20% with venison. Leans out links and uses up old freezer meat. Would love to see a brat or kielbasa video
That shank cooks up tasty. We cook it like lamb shank just little longer. Red wine and bunch of onion low and slow
Swap the dried sage from r thyme and that's the marinade to I've made for my venison top side roast I'm smoking up on the weekend
Try breakfast sausage it's a big hit in my house and hunting camp , Exspecialy sausage gravy over homemade waffles 😎
Deer-Rizo sounds amazing. That is a great idea. Yes please.
I've used venison with your Bubba Cole sausage recipe. Added some beef fat and it worked great.
As with alot of wild game, it's is important to remove as much of the silver skin and fat as well. Both lend to the gamey taste you noticed. Better to remove and supplement with something like beef or pork talo.
The break down of the cut is important on wild game. Venny fat isn't something you want to necessarily add to your mix. Silver skin is worthless. Love you !
I used your jalapeño cheddar recipe for my wild game sausage and it turned out great! Works just fine with wild game.
Thank you from Iowa! Jalapeno cheese deer sticks please! Or jalapeno cheese brats!
Venison goes great with big bold dark fruit flavours, like plum, or black berry etc.
Also, summer sausage is one of the best ways to sausage up some venison.
Looks awesome. I just had 2 days ago a Jalapeño chedder summer sausage and it was amazing. Now I'm hungry.
Awesome job, man. Love your videos. Here is an idea for you. We once made seafood sausage that consisted of salmon, krab (yes the k is on purpose we because we used the fake cheap crab), and a few other things and used olive oil as the fat. They came out spectacular. I'd love to see your take on something like that.
Oh my! Please! More! All the sausages! Please! More!!!
Used your previous sausage recipe for the brisket and butt sausage for my deer sausage. Worked great! Used a 60-40 venison to butt ratio.
That looked amazing. I love game meats and can't get them very often. We need a venison farmer to sponsor this man!
Love you, love your show!! I would like to see you do a Canadian Goose sausage. I get alot of goose meat eat year and have never had real good luck in doing anything with it. I have made goose sticks out of it but still has the game taste. I'm thinking of trying a smoke sausage like this out of the goose meat. A buddy of mine says he uses beef fat instead of pork fat, that's supposed to go better with the fowl meat. I would love to see what you can do with goose meat. Thanks!!
We do Japleno Cheddar, they are awesome on the grill. usually just put them on rye bread with mustard, goes great with a cold beer.
Curious if you have ever sliced breast in strips and chicken fry? My farm fields are in a fly way. When i was much younger, this is the way i would eat them.
@Duane Henicke I have never even thought or heard of doing that. I will definitely have to try that for sure, Thank you😁
@@104mack Poor boys have poor ways. Enjoy.
Looks awesome. Working on perfecting ground jerky strips from a couple deer my daughter and I got this season. Mixed in fat from brisket trimmings and smoking on offset with pecan. Getting better each batch. Learned method from bearded butchers. Your sausage looks great! Thx
Smoked leg shank. Jalapeño and cheddar sausages
Around 5:33, it looks like some blue-green on the fat. It doesn't look fuzzy enough to be mold, but it does look the right color.
Eww…hopefully that was edible dye from a butchers shop. Or junipers?
I'm hooked on your videos!...great job on all of them...I'm in Florida, how about making a gator sausage?....we've got a bunch of them ditch lizards down here, and hunting season is coming up. Would be great to see how you would do it.
We make summer sausage, snack sticks, and breakfast sausage (savory and blueberry maple links).
I too am getting in a whole bambi here in a few days from the processor, looking for ways to preserve and store the meat and this recipe I may just do.
I also watch Duncan Henry's videos for sausage making ideas, and I think you'd have fun colabing with him for some weird sausage ideas.
We wanna see you shoot, process, and then cook it 😁. The whole thing
Brad, Wow! Ahh, a game related sausage prep, I went to a game dinner as a kid, I tried a Goose Bologna, loved it.
Check out some wild Boar, that would make a good sausage and maybe get the boar brisket too. Yummy.
Mmm... Cranberry Walnut venison, rosemary and coriander seed, pink peppercorns... Maybe a little Port or sherry too... Just sayin' 😏😉
How about jalopeno cheese venison, italian venison, smoked, garlic venison sausage. I have been extremly disapointed with the deer processers i have used over the years except one and they closed. Great videos and personality.
Venison backstrap! A great cut to eat fresh after the hunt! But generally anything Venison smoked seems very interesting to me! Keep it up, love the content.
Bradley, anywhere you find a triangle shaped fat deposit, there is often a gland found inside. Discard said fat and gland.
I joined a facebook group that was focused on cheap south Texas hunts. Look into axis meat. Its non native to Texas, doesn't have a season and tastes almost exactly like white tail deer. People charge about $400 for a doe. I shot one in Kerrville on new years eve. People also sell hog hunts too. let me know if you have questions. I need an eye of round recipe!
I've got some backstrap in North Austin if you're interested. It's great for smoking after marinating and wrapping in bacon.
Great stuff, handsome. You are spot on about orange zest in venison sausage. I'd recommend using it in a breakfast sausage, that's a key component in our family's recipe. Maybe link it in sheep casings or teach us a bit about using collagen casings in a video? Love the content, as always, brother.
Venison fat and that gland in the leg are the biggest culprits of that game flavor. Make sure you get all of that out and that game flavor will be gone. I've always thought of that "gamey" flavor as being similar to overcooked liver. Looking forward to some more wild game videos! 👍🏻👍🏻
I think coarse cracked black pepper and garlic would be good. I haven't done it with our venison, but it sounds tasty. We usually do Jalapeno Cheddar.
If you ever get an offer for bear meat, TAKE IT!!! As long as it wasn't eating from a garbage dump or rotten fish, it tastes like the juiciest, most tender pot roast you have ever had.
IMO best on CZcams 👍👍
Awesome video! I haven't had any venison sausage in ages. So if I'm correct and understanding you did a cold or cool sort of smoke for 3 to 4 hours but always finish off with a hot smoke to not be eating raw meat? Thanks for another great video all the best.
Wish you could make some Cajun turtle sausage!!😅 That would be awesome!!
Venison summer sausage and snack sticks
Thanks for making this video! Finally ha ha.
Question though. Are you just cold smoking them for a set time or until you reach are certain internal temperature? This might be why my casings turned out to be tough with the recent batch of sausage I made. I smoked them at 150° for six hours then bumped the temperature to 200° until they reached an internal of 160°. I then dunked them in an ice bath and vacuum sealed them.
Been looking for a venison sausage recipe. Can't wait to try this!
Definitely gotta go with a chorizo and/or a merguez sausage!!
From the Wisco disco and that would huge around here. Great video bro.
Venison sausage series!! Thanks for the great video
Love the videos and tips, thanks for your dedication in sharing a video every week. Also, congrats on 100k! ... One of the best bites of BBQ I've ever had was a smoked, pulled elk shoulder slider at the now-closed Campfire BBQ in Seattle. Owner / cook Stefan Giles finished the meat with dino rib drippings. Perhaps something that could inspire a video?
Venison pastrami with the sirloin tip or maybe some fresh green onion sausage!!!
Rattlesnake jerky....soooo good
I've been trying to find an accurate amount of pink curing salt per pound of meat for sausage making, keep finding all kinds of ratios. Please, help a fellow foodie out! Plan to cold smoke before vacuum sealing, and then final cook later if that helps. Keep up the awesome content Brad!
.25% pink salt of weigh of meat
Try smoking the backstrap, maybe adding in a berry glaze/spritz. Use whatever berries grow locally, something the deer would eat
I hope a Cheddar & jalapeños venison summer sausage video happens.
I am pumped that you are doing wild game. Thank you!
Wild game or not, you smoke them great! Thank you!
The venison sausage looks great. Have you ever tried making sausage with goat?
venison summer sausage!
Summer sausage please !!!!!
You look truly talented on the grill I’d really like to see what you can come up with useing crawfish.
They look really good. With deer, the silver skin is way more potent than it is with beef. If you want less of a gamey taste get as much of the silver skin off as you can. Your sausage will taste much better.
Those look pretty dang tasty!! Wish I had seen this a few months ago. Ended up making jerky w my brothers deer. Liver and onions omnomnom!!!
Please do a smoked venison and ale pie using a short crust pastry.
Came for a sausage video
Ended up watching a hello fresh ad.
Can you smoke a large venison roast like a brisket? Or would it dry it out too much?
Osso buco would be dope with that shank you kept!
Would love to see a rack of venison? Been dying to try one and very little number of videos of a smoked rack of venison! Love the videos, fan from the UK!
Inspirational!
Cheddar Jalapeño venison sausage!!
Venison Pastrami forsure!
Juniper berries go very well in venison.