How to make Jalapeño Cheddar DEER SAUSAGE | Smoked and Ready to Eat!

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  • เผยแพร่เมื่อ 16 ม.ค. 2025

ความคิดเห็น • 9

  • @maryshatbands
    @maryshatbands ปีที่แล้ว +1

    Impressive!! 🔥

  • @RW1976
    @RW1976 ปีที่แล้ว +1

    Very informative video. I can almost smell the sausage smokin.

    • @wildfedfamily
      @wildfedfamily  ปีที่แล้ว

      Next time we cross paths, I'll be sure to have some links in tow! Thanks for watching

  • @rickmoore
    @rickmoore ปีที่แล้ว +1

    I am loving this content, I really appreciate the in depth look at sausage making. Thanks

    • @wildfedfamily
      @wildfedfamily  ปีที่แล้ว

      That's great to hear. Let me know how your next batch turns out!

  • @andrepatterson7058
    @andrepatterson7058 11 หลายเดือนก่อน +1

    Great video and content. I like to put my sausages in a cold water bath or ice bath when i take them out of the smoker. So it can stop them from cooking and so the casing won't start to shrink up. I subscribed to your channel 👍🏽

    • @wildfedfamily
      @wildfedfamily  11 หลายเดือนก่อน +1

      Thanks for the subscribe! I'm pretty much doing the same thing with 34 degree air blowing on them. No water means more smoke flavor and a better seal on the casing. I understand not everyone has a walk in and a water bath is a great option too. Done it plenty of times!

  • @sec2881
    @sec2881 ปีที่แล้ว

    Do you harvest the casings from your own hogs or do you buy your casings? If so, do you have a preferred brand?

    • @wildfedfamily
      @wildfedfamily  ปีที่แล้ว

      I order my casings. They are extremely cheap and you don't have to hassle with cleaning pig intestines. It's money well spent in my opinion. They're all pretty standard and I haven't noticed major differences between brands nor am I keen on one. I believe I have some packs of overseas casings on hand that I got on Amazon