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Thanks for the help! We processed some franks yesterday and your video was helpful!

Amazing!

Thanks I did it the easy way

Great video, thanks for sharing. Do you also have a way to toe sausages for dry curing? I'm making my own druwors being on a carnivore diet. I'm making my own biltong box, so I want to make it that will best suit the meat, haha. Looking smart too. The trendy butcher, I like the style.

Beautiful. I just got done doing it the stupid way and they untwisted in the water I also overstuffed them probably because it was my first time. 😂 tastes great, though. I love doing sausages!!!!

Perfect video - thx

One of the best videos I've watched on linking sausages.

I thought you were gona make a donkey! thanks that was awesome

Better than twisting one link at a time during stuffing, the way I just did it. Thank you!

Yea but now do I need cook all the friggen things at the same time. If I cut one off and cook then what?

What do the egg yolks do?

Just made my first ever sausage (venison) and your video was brilliant, thanks!

Love watching a master butcher. I wanted to be a butcher as a child, but never did, but still to this day love watching butcherie

A whole lamb breakdown would be interesting. I am tempted to buy a whole one and breaking down for freezing as I’m sure it will be very cost effective?

Are there glands in the legs like in lamb?

Why speed up the vidio.

Can you please do a big redder.

Sub 545...

Can you make a video for butchring the hole front quarter of beef ? .. Sholder ...neck and ribs

Outstandig methode for butchring .... Realy good for presantation at restaurante

You cut the inside straps,,, wtf

Great intuitive video Simon .Much appreciated from a stalker of 30 years just starting out with a local venison business.. Particularly enjoyed the butcher's knot....Any burger making vids as I have a great machine for them....?

Important side mark should be that this is a small Fawn! You'll get maybe a dozen meals out of it.

Made game sausages yesterday and linked them the second way as you did. Really nice technique an well demonstrated! But afterwards, what are you doing? Do you hang-dry them? I needed to vacuum them but it wasn't easy to put them in the plastic bags linked this way ... Do you have any recommendations? Anyway, greate video!!

My OCD is going crazy - I did the same with mine lol I also see you've done what I did and put the base in not noticing the Monolith Design - The Two front clasped wheels at the front and the Monolith Design pointing backwards - I ended up removing mine and Re-attaching.

Great video. Thanks for sharing. For a future video, would it be possible to take it back a step and show how you gralloch an animal and cover safe / proper cooling & ageing?

Excellent video, really informative and presented well.

Outstanding!!

Great video! Few questions...how long was the deer hung for with skin on & skin off? Also would love to see a video detailing the breaking down of those haunches! Cheers!

Super video. I would love to see you make a stock from the venison bones, which ones to use, which ones not to use, other ingredients and how to? Thanks Andrew

A guy in the states , Steve rinella of meat eater uses the belly to make a rouladen with mustard pickles salt and pepper and some jalapeños , makes the roll cooks on the grill and then braises. Meat eater has the recipe. Great video and a different perspective than the way we do things in the us . Is there any cases of chronic wasting disease in your country @?

That’s very interesting. You make it look very easy.

Way easier to just take the back leg off the hip joint whilst it's still attached to the whole carcass, plus it means you don't actually need a saw. Generally if you're butchering small numbers of deer (less than 4-5) at home, you really don't need a saw, just a knife and a knowledge of the ball joint's location. Plus, not sawing means you don't have to cut the top off your inside tenderloin, giving you a little more of the good stuff. Otherwise, brilliant Stuff.

Venison was the meat of Kings, Sultans and Rajas. Thank you for the breakdown.

Who makes that apron?

Thank you so much for these very informative uploads ! More tips and tricks please! Also maybe some info on the proper Karen handling of carcasses prior to eating or even pre- slaughter care of the meet. Maybe a little yardbird introduction?... Thanks again blessings to you and your family Kim Nord in N.W. Commiefornia USA 😎✌️🐧

Super simple and effective. Cheers!

Easiest how to, to understand !! Thank you

Wow! I'm going to try making some this weekend - 1st time. This was extremely helpful. Thanks!

Thanks, I will try the easy way!

Do u make meat wurst

Your good mate

Great video and great information

when i was a butcher in the late 80s early 90s i tied the links pork & beef the way you did the 2nd time, but we used lamb casings which is typical in Scotland

What type of sausage casings do you prefer?

Watched your video and just done my first 5 kilos in half an hour, perfect, thank you.

are you using eadible casing or plastic?

Super impressive - and simple. Thank you.

Great to see a guy like you with such an excellent mindset, I hope that you will be able to inspire many through your career and revive this dying trade. As a young man (17) I have been home butchering for some years now, people will soon come to our doors to get meat when there are only bugs left 😊 Thank you for doing what you do👍👍

Very good and helpful video. Thanks!