ImRamro's video: HOW TO MAKE DEER SAUSAGE AT HOME Works for any meat

$$$$$$$$$$$ Ingredients and directions below!!$$$$$$$$$$$ This is the buck I shot this year. I know the video is long, but it is filled with little tips here and there. Sorry if it looks unorganized, but I wanted to help and it was a learning process for me too, lol. I could not control the background conversations, the mixer noise, or the footage taken. What you will need: 1. Venison or any other meat. 2. Fatty meat like pork butt, if you are using lean meat like deer. 3. Mixer with attachment or some type of meat grinder. 4. Sausage press. 5. Sausage maker kit that should include collagen casings, spice mix, and cure mix packet. You can also purchase these items separately or use different casings. 6. A meat scale helps out, but you can probably just guess at volume and size. 7. Plastic bowls and a tote to mix up all the meat once it is ground. You can probably just use a tough plastic trash bag too. 8. A knife, measuring cup, and water, which most people already own, lol. PROCESS: 1. Weigh out the meat so that you can use 3 parts lean meat and 1 part fatty meat. This will also help you figure out how many sausage kits you will need. You can use more fatty meat or less based on taste preference. 2. Use coarse grind and grind all the pork and venison together. 3. Grind all the meat a second time using a fine grind. 4. Mix up the cure packet with water and set aside. 5. Place the mixed meat you want in a plastic bowl and pour in the cure liquid. Next mix in the spice packet and hand mix for 5 minutes. NOTE: You can fry some of the meat up on the stove to see what it will taste like when it is finished. At this time you can add things like cheese, bacon, crushed red pepper flakes, jalapeno chunks, or anything you want to enhance the flavor. 6. Now take the collagen tubes or summer sausage casing and put them on the press tube. Fill the press with the seasoned meat and fill the casings. 7. Tie off the sausage casings and refrigerate. THE SAUSAGES MUST REFRIGERATE FOR 12 TO 24 HOURS BEFORE COOKING OR SMOKING. 8. Smoke according to the directions or just watch my video on smoking deer sausage. You will love the product you create yourself!! https://www.youtube.com/watch?v=hzgBE2papCI https://www.youtube.com/watch?v=Ng72PicuF04