I made this and it was amazing. I changed a few things. No sodium erythorbate, no binder, used 6g/kg fresh garlic from my garden and 2g/kg granulated garlic. Also added 10 g/kg of whole mustard seed and it turned out amazing. Really recommend the whole mustard seed gives it a little pop. Used natural hog casing, collagen casing (about 1.5 inch diameter) and also some snakstick/pepperettes. All turned out really good. Hickory smoke.
We watch all your video cannot wate for the next one ben maken sausage and smoked meats for 70 plus years enjoy all your videos you are the man I love the way you give every one the full recipe That’s again Duncan
Thank you so much for showing us how to make our own sausage. I watched another video right before this that was labeled "DIY sausage." They used a bunch of prepackaged seasonings, theirs, of course, available for purchase.
made this 1 today with bison /pork .into the smoker tomorrow morning .fried up a small piece ..tastes very good .keep them recipes comming ..making the jalapeno cheese smokies again with bison/pork plus going to make some english bangers all pork tomorrow too.maybe if i have some bison meat left i may make some bangers with bison /pork
Good day Duncan! I was hoping to get the recipe you use for your Beef and pork garlic sausage. In this video you add it’s a bit different recipe you use in the venison recipe. I really enjoy your videos. Very helpful, thank you from Northern Alberta. Paddle Prairie 😊
Stuffing with this recepie tonight. Doubled the pepper and ground just shy of a lb of fresh garlic instead of using garlic powder. 30lb batch, 60/40 venison/pork. Smoking tomorrow n Monday. Happy Easter! Will follow up on the taste test.
Good evening Duncan Perfect timing , my son in law just informed me that he has 40i ish #ground venison for sausage making in the next while and 2 200#+hogs to cut up for the freezers I'm going to try out this recipe out for sure. Thanks again for another great video
Any tips for how to raise the humidity on a home style vertical smoker like a pitboss 3. Am I just adding pan of water 1/2" deep near the bottom during the cook portion ?
Hi Duncan! Greetings from Portugal. Really love your videos. I hunt wild boar and have a few kg of meat in my freezer. Do you think I could use this recipe and substitute de venison for wildboar? Any tips or suggestions? All the best and keep up with the good work.
Duncan is there any supplier of the casings you used in the USA? I have searched all over and only Canadian supply houses have that casing but thay will not ship to US. Any help would be appreciated.
Where do you buy the cure? I'm also somewhat lactose intolerant and can handle cheese, but not modified milk ingredients. Where can I find the soy binder that you mentioned? For some reason, I can't find either of these where I live and it's southern alberta. lol.
Thank you Harry happy to hear you liked it! I don't have a link to them unfortunately I buy direct from a supplier. They are 43mm coiled mahogany casings though.
Not sure where you are located.m but Jb sausage supplies Regina sells them. Not listed on website, but if you call they have. Also stuffer supply company.
All I could get was cabelas cure and brining salt and it says 1.75% nitrite.. I used 10g in 10lbs of venison pork mix and planning to smoke them tmrw, as long as smoke for 2-3 hours and hit 160 by then I should be okay right?
Hi Duncan, I mixed up this Venison sausage and was going to smoke it, but with the rain I put in the fridge to smoke it later, it has Sodium Erythorbate mixed in, is this okay, my fridge temp is at 34*f. will this affect the sausage in any way. TYIA
Did you use 7 grams of garlic for EVERY 1000 grams of meat/fat mixture? You should have had explosive garlic flavor. Did you realize you need to add that amount of ingredients for every 1000 grams of meat/fat mixture?
I made this and it was amazing. I changed a few things. No sodium erythorbate, no binder, used 6g/kg fresh garlic from my garden and 2g/kg granulated garlic. Also added 10 g/kg of whole mustard seed and it turned out amazing. Really recommend the whole mustard seed gives it a little pop.
Used natural hog casing, collagen casing (about 1.5 inch diameter) and also some snakstick/pepperettes. All turned out really good. Hickory smoke.
Awesome. You are a natural presenter. I'm sold. Good job bud
Can't wait to get back to sausage making this winter
Great job again Duncan Thank you
Thanks James and thanks for watching!
We watch all your video cannot wate for the next one ben maken sausage and smoked meats for 70 plus years enjoy all your videos you are the man I love the way you give every one the full recipe
That’s again Duncan
Amazing as usual.
Thanks Mikr I appreciate it!
Awesome, I have lots of venison in the freezer for this recipe, thanks Duncan
Right on good to hear! I have a few more coming up for you.
Awesome!
thanks.
Thank you so much for showing us how to make our own sausage. I watched another video right before this that was labeled "DIY sausage." They used a bunch of prepackaged seasonings, theirs, of course, available for purchase.
Season opens up here in Tennessee in 2 weeks! I’ll be trying this one for sure!
I wish you luck! Enjoy the season!
I could use this deer season coming I got ty sticks smoking right now thanks for recipes I use them and there all really good
I wish you luck this upcoming season! Enjoy the ty Sticks glad you like them!
made this 1 today with bison /pork .into the smoker tomorrow morning .fried up a small piece ..tastes very good .keep them recipes comming ..making the jalapeno cheese smokies again with bison/pork plus going to make some english bangers all pork tomorrow too.maybe if i have some bison meat left i may make some bangers with bison /pork
Nice! Enjoy your sausage making today. That bison meat is nice!
Excellent video. New subscriber.
Amazing as expected Tysm
Good day Duncan! I was hoping to get the recipe you use for your Beef and pork garlic sausage. In this video you add it’s a bit different recipe you use in the venison recipe. I really enjoy your videos. Very helpful, thank you from Northern Alberta. Paddle Prairie 😊
Excellent video, just in time for hunting season. Looking forward to trying to make these!
Thanks I am glad you liked it! Hope you get some venison to try it on.
Stuffing with this recepie tonight. Doubled the pepper and ground just shy of a lb of fresh garlic instead of using garlic powder. 30lb batch, 60/40 venison/pork. Smoking tomorrow n Monday. Happy Easter! Will follow up on the taste test.
SOOOOO how was it ??
@scottmacpherson6314 damn that was 4 months ago? I have one ring left and saving it for my elk trip tomorrow. Absolutely a go-to recepie for me now
Great job. Would moose work with this recipe. Thanks
Hey there Luke thanks. Yes sir it works pretty good with all wild critters.
Excellent video as usual!! I will be making a batch using elk next week and let you know how it turned out. I am sure it will be superb!!
Nice to have in the freezer! Sounds great I hope you enjoy.
Yum yum
Good evening Duncan
Perfect timing , my son in law just informed me that he has 40i ish #ground venison
for sausage making in the next while and 2 200#+hogs to cut up for the freezers
I'm going to try out this recipe out for sure.
Thanks again for another great video
Your welcome John. Looks like you guys have your work cut out for ya!
Kielbasa is a great smoked sausage.
Hi Ducan love all your videos !! Are you using garlic powder or granulated garlic ?
Thank you for making this video too. We were looking for a good recipe as well. The guys are going for moose this year. Would this be good for moose?
Hey you bet Jenny works really well with Moose Deer and Elk.
Any tips for how to raise the humidity on a home style vertical smoker like a pitboss 3. Am I just adding pan of water 1/2" deep near the bottom during the cook portion ?
Can you do an all beef garlic?
Hi Duncan! Greetings from Portugal. Really love your videos. I hunt wild boar and have a few kg of meat in my freezer. Do you think I could use this recipe and substitute de venison for wildboar? Any tips or suggestions? All the best and keep up with the good work.
Garlic goes very well with pork, so it may work
Beautiful, just beautiful!
for the last cooking part, at what temperature is the smoker at? 180ish?
Thank Leah, it's a nice way to use it.
Yes you bet I set it at 185f and raise the humidity.
Love it! I was just thinking today, are you doing another Marianski March?
Thanks Kris! Yes I plan it. I enjoyed it last year.
@@duncanhenry I did too, but I'm sure a video a day with filming, editing and cooking is a lot of work. I appreciate it
Where did u get those casings at..
Duncan is there any supplier of the casings you used in the USA? I have searched all over and only Canadian supply houses have that casing but thay will not ship to US. Any help would be appreciated.
Where do you buy the cure? I'm also somewhat lactose intolerant and can handle cheese, but not modified milk ingredients. Where can I find the soy binder that you mentioned? For some reason, I can't find either of these where I live and it's southern alberta. lol.
Any issue using natural casings for this recipe?
I am new to the U.S. and need to know if Hoosier Hill Farm Prague Powder No.1 Pink Curing Salt is the cure you’re talking about. Thanks
Another dynamite video! We should have elk and venison. Can you provide a link to the casings you used? I am having trouble finding it. Thanks
Thank you Harry happy to hear you liked it!
I don't have a link to them unfortunately I buy direct from a supplier. They are 43mm coiled mahogany casings though.
Not sure where you are located.m but Jb sausage supplies Regina sells them. Not listed on website, but if you call they have. Also stuffer supply company.
All I could get was cabelas cure and brining salt and it says 1.75% nitrite.. I used 10g in 10lbs of venison pork mix and planning to smoke them tmrw, as long as smoke for 2-3 hours and hit 160 by then I should be okay right?
How would this go with goat
Hi Duncan, I mixed up this Venison sausage and was going to smoke it, but with the rain I put in the fridge to smoke it later, it has Sodium Erythorbate mixed in, is this okay, my fridge temp is at 34*f. will this affect the sausage in any way. TYIA
Nope, it will be fine to smoke anytime in the next couple days
Tried the recipe, was good but found it didn’t have very much garlic taste . Used granular garlic from Costco . What would you suggest ? Thanks
Did you use 7 grams of garlic for EVERY 1000 grams of meat/fat mixture? You should have had explosive garlic flavor. Did you realize you need to add that amount of ingredients for every 1000 grams of meat/fat mixture?
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