These guys are the best and smartest butchers I've ever seen. They make everything themselves including smoking meats and other stuff. Keep up the good work fellas u guys r da best
I commend your practices in good hygiene, as well as the tasty food you make. I am a cancer patient on a chemotherapy medication and have had to stop buying supermarket meat- and any takeaway food- because the slightest bug, that the average dietary can deal with via the immune system, causes me to be very sick. Unfortunately there are few local butchers around anymore. Keep up the great work. Maybe with your knife skills, we could see if a sheep or pigs liver would work in me.
I just got a package of some venison and cheese smoked snack sticks from a friend of mine, he picked them up from the processor a few days ago. He's gotta have at least 15-20 pounds in snack sticks alone, I think he got 2 deer this past season. I also got a few chops from him as well, it's sure nice having friends and family who hunt and/or raise cattle
We made 200 lbs of deer smokies on our traeger ironwoods using your method. They all turned out fantastic. Best sticks we have made. Would like to see how you make and traeger summer sausage next.
Im used this recipe for my Bradley smoker starting at 170 degrees and stepping up the temp as they said and my sticks turned out great! I have learned so much from you guys, Thanks!
Thanks Guys,I found you when I was looking on how to butcher my buffalo on my farm.I liked how you showed the deboning process.Great videos. Thanks for the deer stick video. Keep up the good work!
Oh I can’t wait for deer season. I’m gonna have to invest in a few things to try this. I’ve always quartered and deboned my own deer. I’ve always taken it to someone for sausage or jerky. I have a grinder already. Keeping making these videos and giving me ideas.
i just sun dry my meat, tastes way better. just add salt and pepper and put it on a clothes line on a hot day and let it dry out for a few days. all the scraps i grind up like he shows and stick it in a dehydrator. never had much luck smoking meats i need to try it more often and get good at doing that..
@@davidsignor7931 yeah it's not hard at all, I just don't have a good setup to do it nor do I have the time to be watching it for hours . I honestly prefer the sum dried meat more than smoked. It has a better flavor
Looks & tastes great, I've done alot of sausage and brats out of venison,pork sausage and even added some beef cube steak or stew-meat all into a grinder & it turned out juicy for sticks, brats , and sausages!
I first got hooked on y’all from the deer processing videos, but now I’m learning new things! Definitely a great channel! Do you also do jerky on the Traeger that same way?
been making sausage for years, not sure why i clicked on this haha but i learnt something new, i have never mixed seasoning prior to grinding before, going to try that next batch of moose sausage!
I attempted making some snack sticks last year from the first deer I procured, but I added oatmeal to it. For me, it was a snack I would take out when I was working/hunting, so I felt that it needed to be "beefed up" in terms of energy. So long as you par-cook the oatmeal it turns out great.
Just did my first batch of these on my BGE using a Thermoworks Signal and Billows unit to hold perfect temps at 165/185/205. Mixed in 4# ground Boston pork butt to 12# ground deer.
@@TheBeardedButchers It worked amazing! I did in a two level setup. Top and bottom rack I coiled them together like a snake. With Signals/Billows it held temp perfectly at 165 for 2hr, 185 for 2hr and 205 for 2hrs doing two levels of deer sticks on my BGE. Set alarm at 165° internal and went to bed without worry. Cooling now and can't wait for a "pleasant eating experience". Need to order more BBBseasoning for next round. You guys got and black friday/Thanksgiving sales coming up?
That looks so good, I hope it is not salty because I am on a low sodium diet! My own preference would be to put them in a Mylar bag with a oxygen absorber them vacuum seal it!
Hey guys. love the process of these smokies. here in Australia we call them Twiggy Sticks but I like the name Smokies lol. Keep the smoker working and make more video's. watch you all the time. Have a great Christmas and a wonderful New Year. your Biggest Fan from Tasmania Park Min Gi xoxo
YES... This was my question... if you're doing this commercially (which obviously you are) that you can SMOKE them on a Pellet Grill... YES, I am so happy to know this. My Family has been the Bar-B-Q business for over 50 years. I want to start my own Beef Jerky & Smokies business... but I wanted to Smoke them on a Pellet Grill... Thank you guys for all the hard work... Great video...
Just found your channel a few weeks ago. Love the content! I know this is an old video so I'm not sure if you'll see this comment, but I was curious about the smokehouse temperature. Your vid suggested 165°, then 185°, then 205°. This seems a lot higher than others suggest and I'm just curious why. Thank you in advance!
This is just what I was looking for @ 4 something in the morning. Seriously. Lol I've got loads of deer meat and I want to try something other than jerky. Thanks y'all! 🤘🥰
I add raw onion to the last grind as I use the grinder to stuff, then it is smoked and the flavor is so amazing. You can also used cooked rice to make a boudin style wurst.
Good video. Always love to watch your stuff. I have found that depending on how dry you like you sticks the step method might make them too dry. I will step up if I want them drier, or If I want more of a "juicy" stick I will just go at 205 for 2 hours. It get's it hot enough that the Fat renders and the meat becomes juicy. I appreciate them both ways and it just depends on what you prefer. I highly suggest trying Ghost pepper High temp cheese as well, it is super good, if you can find it at a reasonable price right now.
Man, thank you Robert. I have been following the Waltons Inc method of step up and just cant get that "juiciness". So you just go straight 205 for 2hours to 160 internal temp?
@@kody11able I actually change up my recipe a little from theirs. I process my own deer and remove much of the fat from it when doing it. Therefore mine is a little leaner. I have found that the mixture that I like is 60-40. 60% deer 40% pork. I will get a fatty pork butt and grind it up to mix with the Deer. That gives more fat to keep the sticks juicy. You will find that it is preference on how you like your sticks. However as far as cooking goes I do use 205 until hitting 155. I then remove from the smoker let sit for a little bit (5-10 minutes) while prepping an ICE bath to stop the cooking.
I would take a handful of the first grind and put it back through to push out the unground mix. Then when you change the plate out, you’ll be removing all useable meat.
Would it be beneficial for you, for a more even distribution of the nitrates, grind it up in a mortar and pestle and combine it with the seasoning before seasoning, that way it’s fully distributed?
Was lucky enough to harvest a deer this years. It’s been many years since my last. Sticks are always a favorite. Can’t wait to those some of these in my BigGreenEgg!
@@jshapiro34 My friend and I burned up a Kitchenaid motor grinding deer meet. We probably didn't take enough breaks. I bought a dedicated grinder from Harbor Freight and have been pleasantly surprised. I've only used it for about 100lbs of meat so far, but it never bogged down, never heated up. I'm happy with it so far.
I just found a used LEM 0.5hp grinder and HAKKA 7lb sausage stuffed on marketplace for $250. That’s everything you need except seasonings and ingredients lol
I heard that after seasoning, if you store your meat in the fridge and your grinder in the freezer before grinding, it will help to stop the fat from rendering during the grind process and will help the fat to render more evenly during the smoking process.. Thoughts?
Three rules of any ground meat process. 1. Clean, 2 Cold, 3. is QUICK. Having the meat and fat cold is huge to combat the mechanical heat transferred by the grinder.
@@francisboland6683 I just watched the vid again... It doesnt "appear" as though your grinder came from the freezer? ps. Please dont take my comments as being over critical, Im only seraching for information. ie, I am gearing up to make my own sausages/brats/kielbasa etc, and trying to gather the Best information from all over the net in order to ensure success. Any and all help is greatly appreciated.
Did you add a cure accelerator? If not why did you not hold for at least 12 hours to allow the cure to work? Also if you start at a lower temp and slowly increase the temp and do an ice bath once they reach 160 degrees they’ sticks will end up with a smoother looking casing. Did you get the proper amount of protein extraction, did you have any “fat out” issues from not mixing the meat longer? Love your videos but just had some questions about your process as it is a little different than what I’ve learned and what works for me. Thanks again for all the great videos!
Do you guys have official recipes for wild game that I can print out…would love to make snack sticks n summer sausage ..just want to make sure I’m doin it right !
please adopt me i will help around the kitchen , do anything just to eat the food you guys have lol would love to taste the great food you make. my mouth is watering
I'm wondering if your boys could PLEASE do a video on making your own deli style lunch meat at home? utilizing your seasonings of course. PLEASE. Turning some of the cheaper cuts and making them tender and fantastic thinly sliced lunch meat. I don't care the specie of animal you utilize. This one could really save a whole lot of people a whole lot of money especially in this day and age of food prices.
These guys are the best and smartest butchers I've ever seen. They make everything themselves including smoking meats and other stuff. Keep up the good work fellas u guys r da best
I commend your practices in good hygiene, as well as the tasty food you make. I am a cancer patient on a chemotherapy medication and have had to stop buying supermarket meat- and any takeaway food- because the slightest bug, that the average dietary can deal with via the immune system, causes me to be very sick. Unfortunately there are few local butchers around anymore. Keep up the great work. Maybe with your knife skills, we could see if a sheep or pigs liver would work in me.
I just got a package of some venison and cheese smoked snack sticks from a friend of mine, he picked them up from the processor a few days ago. He's gotta have at least 15-20 pounds in snack sticks alone, I think he got 2 deer this past season. I also got a few chops from him as well, it's sure nice having friends and family who hunt and/or raise cattle
That's awesome!
We made 200 lbs of deer smokies on our traeger ironwoods using your method. They all turned out fantastic. Best sticks we have made. Would like to see how you make and traeger summer sausage next.
Sean, that’s great!! We plan on making a summer sausage video in the future.
How long do they keep for?
Im used this recipe for my Bradley smoker starting at 170 degrees and stepping up the temp as they said and my sticks turned out great! I have learned so much from you guys, Thanks!
👏🏻👏🏻
Thanks Guys,I found you when I was looking on how to butcher my buffalo on my farm.I liked how you showed the deboning process.Great videos. Thanks for the deer stick video. Keep up the good work!
Oh I can’t wait for deer season. I’m gonna have to invest in a few things to try this. I’ve always quartered and deboned my own deer. I’ve always taken it to someone for sausage or jerky. I have a grinder already. Keeping making these videos and giving me ideas.
i just sun dry my meat, tastes way better. just add salt and pepper and put it on a clothes line on a hot day and let it dry out for a few days. all the scraps i grind up like he shows and stick it in a dehydrator. never had much luck smoking meats i need to try it more often and get good at doing that..
@@johndowe7003 it's not that hard try I am sure you will be pleased
@@davidsignor7931 yeah it's not hard at all, I just don't have a good setup to do it nor do I have the time to be watching it for hours . I honestly prefer the sum dried meat more than smoked. It has a better flavor
Looks & tastes great, I've done alot of sausage and brats out of venison,pork sausage and even added some beef cube steak or stew-meat all into a grinder & it turned out juicy for sticks, brats , and sausages!
So much better than what i make at work. I grind up 10,000lbs of beef everyday for smokies and cant stand it. Venison is where its at!
The meat popping out at 14:50 was hilarious
HAHAHAHAHA!!!!!! I didn't see that lmfao!!!!!!
Thanks Seth and Scott. You guys make this process look so easy. No doubt these sticks are delicious. And may I say your videos are just AWESOME!!!
I just made some and put in my little electric smoker they turned out awesome
“I wanna go ahead and...” like this video.
I’m craving smokies now.
I’m a meat cutter an never skinned an processed a deer before. This video helped me out today. Thank you. Great instructional video.
Newbie in north Idaho, thanks for this video, not difficult at all to watch. Very easy steps
Love the way you pronounce Bratwurst. Greetings from Germany, the land of Bratwurst!
All these videos have helped me so much with improving my jerky/smoked meats
Literally gonna make smokies now. You changed my life.
Did you make them?
@@parker8691
My question exactly.
Did you make your smokies Brandon?
If so... How did they turn out?
@@JudiChristopher LOL one year later we need to know!!!
@@parker8691
"That's Right!!!" LOL
I first got hooked on y’all from the deer processing videos, but now I’m learning new things! Definitely a great channel! Do you also do jerky on the Traeger that same way?
He does Do jerky on the traeger
I just got my seasonings today. Gonna be making these this weekend along with some brauts. Can’t wait
Have fun!
been making sausage for years, not sure why i clicked on this haha but i learnt something new, i have never mixed seasoning prior to grinding before, going to try that next batch of moose sausage!
Glad I could help!
I have made a lot of different snack sticks and this recipe is by far the best. Thanks for sharing
I attempted making some snack sticks last year from the first deer I procured, but I added oatmeal to it. For me, it was a snack I would take out when I was working/hunting, so I felt that it needed to be "beefed up" in terms of energy. So long as you par-cook the oatmeal it turns out great.
That is awesome!
@@TheBeardedButchers 💪
Just did my first batch of these on my BGE using a Thermoworks Signal and Billows unit to hold perfect temps at 165/185/205.
Mixed in 4# ground Boston pork butt to 12# ground deer.
Very cool! How'd it go? 😁
@@TheBeardedButchers It worked amazing! I did in a two level setup. Top and bottom rack I coiled them together like a snake. With Signals/Billows it held temp perfectly at 165 for 2hr, 185 for 2hr and 205 for 2hrs doing two levels of deer sticks on my BGE.
Set alarm at 165° internal and went to bed without worry.
Cooling now and can't wait for a "pleasant eating experience".
Need to order more BBBseasoning for next round.
You guys got and black friday/Thanksgiving sales coming up?
I love finding food channels like this
Watchin the stuffing was pretty satisfying
That looks so good, I hope it is not salty because I am on a low sodium diet! My own preference would be to put them in a Mylar bag with a oxygen absorber them vacuum seal it!
Thanks again love your videos and you always tell people how to do it well done that’s how it should be cos you know how to cook it all the best Joe
thanks for the video's keep them coming.no longer will i pay someone to process my deer and other game i take.once again thank you
It's rewarding and though it's a lot of work, I enjoy working with my sons in processing game out.
hey, bearded butchers i really like your videos, im from Dominican Republic
God bless you guys.
The best butchers i seen so far good work
Hey guys. love the process of these smokies. here in Australia we call them Twiggy Sticks but I like the name Smokies lol. Keep the smoker working and make more video's. watch you all the time. Have a great Christmas and a wonderful New Year. your Biggest Fan from Tasmania Park Min Gi xoxo
I’ve got all the good equipment and I process all mine and my family and friends deer, but you guys make it look so simple!!
Thats ok thats you dont know what youre doing. Keep at it 👍
South Texas we call them survivor sticks! Man these look good brotha!
Marvin Moncevais
Yes! I hunt the southeast Texas area. Perfect snack for the deer stand.
This is a great how to video, very detailed orientated . Thank s guy!
YES... This was my question... if you're doing this commercially (which obviously you are) that you can SMOKE them
on a Pellet Grill... YES, I am so happy to know this.
My Family has been the Bar-B-Q business for over 50 years.
I want to start my own Beef Jerky & Smokies business... but I wanted to Smoke them on a Pellet Grill...
Thank you guys for all the hard work... Great video...
Just found your channel a few weeks ago. Love the content! I know this is an old video so I'm not sure if you'll see this comment, but I was curious about the smokehouse temperature. Your vid suggested 165°, then 185°, then 205°. This seems a lot higher than others suggest and I'm just curious why. Thank you in advance!
This is just what I was looking for @ 4 something in the morning. Seriously. Lol I've got loads of deer meat and I want to try something other than jerky. Thanks y'all! 🤘🥰
Go for it!
I add raw onion to the last grind as I use the grinder to stuff, then it is smoked and the flavor is so amazing. You can also used cooked rice to make a boudin style wurst.
This channel needs a mil subs
Thanks fellas. Question: is the pink cure necessary being they are not shelf stable?
yes the pink salt keep them safe at low temps in the smoker so bacteria dont grow
Thanks for the video. I'm ordering one. They have been sold out for a while. Can't wait to try it. Stay safe.
traeger.uym8.net/3KrxX
Super cool, never knew how that process worked.
Good video. Always love to watch your stuff. I have found that depending on how dry you like you sticks the step method might make them too dry. I will step up if I want them drier, or If I want more of a "juicy" stick I will just go at 205 for 2 hours. It get's it hot enough that the Fat renders and the meat becomes juicy. I appreciate them both ways and it just depends on what you prefer. I highly suggest trying Ghost pepper High temp cheese as well, it is super good, if you can find it at a reasonable price right now.
Man, thank you Robert. I have been following the Waltons Inc method of step up and just cant get that "juiciness". So you just go straight 205 for 2hours to 160 internal temp?
@@kody11able I actually change up my recipe a little from theirs. I process my own deer and remove much of the fat from it when doing it. Therefore mine is a little leaner. I have found that the mixture that I like is 60-40. 60% deer 40% pork. I will get a fatty pork butt and grind it up to mix with the Deer. That gives more fat to keep the sticks juicy. You will find that it is preference on how you like your sticks. However as far as cooking goes I do use 205 until hitting 155. I then remove from the smoker let sit for a little bit (5-10 minutes) while prepping an ICE bath to stop the cooking.
That was an amazing demonstration. Great instruction and step by step process. Thanks for posting. Gotta try this!
Lol all the prep with a beard snood on then comes to the cutting and no snood 😂😂😂😂 looks yummy though
for some reason i like saying snood now
You’re a life saver! Such helpful informations and tips! Thanks a ton from a still young hunter
They look incredible! I could eat 100 of them with a nice beer
Would take more than a beer for 100 of em. Im thinking a 12 pack sounds about right.
@@raulduke7142 yes sir
My Thursday just got a whole lot better! :D
I would take a handful of the first grind and put it back through to push out the unground mix. Then when you change the plate out, you’ll be removing all useable meat.
That whole lot of Smokies wouldn't last 8 hrs with the 6 guys I work with. Looks absolutely delicious especially with the cheese
Would it be beneficial for you, for a more even distribution of the nitrates, grind it up in a mortar and pestle and combine it with the seasoning before seasoning, that way it’s fully distributed?
Thanks for the recipe and instructions!
You’re welcome!
I'm onto andoullie deer/ pork sausage thanks to your guidance guys 🇺🇸 72+ Manitoba hunter expat 🇨🇦
That is awesome!
You Men are the only meat processing channel I am subscribe to keep up the good work 🤠🤠🤠
Was lucky enough to harvest a deer this years. It’s been many years since my last. Sticks are always a favorite. Can’t wait to those some of these in my BigGreenEgg!
Cant wait to try this,always wanted to make my own
You got this!
Thank you for your cleanliness!!!
I liked using crushed ice over water. And seasoning the day before and let it sit overnight and run it through the grinder the next day.
If I worked there the "Yield" would be lower!
Haha
@@TheBeardedButchers - I've heard Gordon Ramsey say "Never hire a fat chef. They eat all the profits!"
@@jarodmorris611 LLP
@@jarodmorris611 And I've heard "never trust a skinny chef". Or a bald barber :D
@@jarodmorris611 i believe that the skinny chef will not cook a delicious food (I'm a fat chef ) hahaha
It's so nice seeing you guys do this. I come from a family of meat cutters in Jackson Michigan. I think I like the natural casings more
First time ever seeing Jackson Michigan in a comments section. Love Michigan.
I have watched this one several times. Love it.
Those look delicious i’d love some of that right now
That's such a nice grinder. Think it's time for me to invest in something better than an old hand grinder
Stand mixers will grind small amounts like 20lbs and under per runs with no motor issues and long life.
@@jshapiro34 My friend and I burned up a Kitchenaid motor grinding deer meet. We probably didn't take enough breaks. I bought a dedicated grinder from Harbor Freight and have been pleasantly surprised. I've only used it for about 100lbs of meat so far, but it never bogged down, never heated up. I'm happy with it so far.
I'm sure others have stated that you could add the nitrite with you seasoning for better blending (at home).
my mouth is slobberin’ like Niagra Falls!
Y’all should do a video on how you clean your commercial equipment
Great videos you guys have taught me a lot. Thanks for the great videos
Just a wonderful video guys thanks for sharing!!
They look wonderful
Have you ever used sous vide to lower the time on the smoker?
The sticks look delicious, tasty 😋
Can we do a video on salt cure and smoke cured ham/ bacon
Great video all I need is a smoker, will be checking out. Thanks
I wish I had all the equipment needed to make these haha. They look delicious
I just found a used LEM 0.5hp grinder and HAKKA 7lb sausage stuffed on marketplace for $250. That’s everything you need except seasonings and ingredients lol
nevermind - just found it in description - Thanks!
You got yourself a new subscriber! I’ve watched your videos and learned a good bit!
I heard that after seasoning, if you store your meat in the fridge and your grinder in the freezer before grinding, it will help to stop the fat from rendering during the grind process and will help the fat to render more evenly during the smoking process.. Thoughts?
Three rules of any ground meat process. 1. Clean, 2 Cold, 3. is QUICK. Having the meat and fat cold is huge to combat the mechanical heat transferred by the grinder.
@@francisboland6683 I just watched the vid again... It doesnt "appear" as though your grinder came from the freezer? ps. Please dont take my comments as being over critical, Im only seraching for information. ie, I am gearing up to make my own sausages/brats/kielbasa etc, and trying to gather the Best information from all over the net in order to ensure success. Any and all help is greatly appreciated.
@@drillsgtlangdon Not my video.
@@francisboland6683 Thanks anyway... Looking forward to the next
Thank you! Will be trying this one for sure 👍
Good job guys looks great
Great how to video. Thank you
A local to SC processor does these in a Jalapeno pickling juice! You have no idea how good they are!!
Thank you for the inspiration! Going to try that
Great video. Thanks for all the detail. Going to be making me some smokies!!
Did you add a cure accelerator? If not why did you not hold for at least 12 hours to allow the cure to work? Also if you start at a lower temp and slowly increase the temp and do an ice bath once they reach 160 degrees they’ sticks will end up with a smoother looking casing. Did you get the proper amount of protein extraction, did you have any “fat out” issues from not mixing the meat longer? Love your videos but just had some questions about your process as it is a little different than what I’ve learned and what works for me. Thanks again for all the great videos!
R/iamverysmart
That looks so tasty! Great video! Hope to try that some day
You should!
This recipe looks great. Can this recipe also be used to make summer sausage in the bigger mahogany casings?
Hats off to you guys, you make it look so easy. Very informative. Thanks
Happy to help!
can beer be substituted for the water?
Thank you very much that was very instructive. I would like a hand on the equipment you use in tis process, where to buy and cost.
All of your vids have been great so far. Talent!
Do you guys have official recipes for wild game that I can print out…would love to make snack sticks n summer sausage ..just want to make sure I’m doin it right !
Should've /could've mixed cure salt in the 6 oz. shaker with the seasoning and shook it together. Believe you'd have had better initial distribution.
I didn't realize there were two guys talking until 11:01
Same
When I make meat sticks at home I always grind twice. But when making sausage I only do a single grind and I add salt as I grind.
Which grinder is better between Weston & Meat Your Maker
once made in this way can they then be vacuum bag sealed ? and how long would they keep then ?
Up to a year when properly vacuum-sealed and stored.
please adopt me i will help around the kitchen , do anything just to eat the food you guys have lol would love to taste the great food you make. my mouth is watering
Hey seth have you ever thaught of using a tiny bit of warm water to dissolve the nitrite to ensure its thourowly dispersed throughout?
As always awesome viedo!!! Made me hungry. Cajun is the best!!!
I'm wondering if your boys could PLEASE do a video on making your own deli style lunch meat at home? utilizing your seasonings of course. PLEASE. Turning some of the cheaper cuts and making them tender and fantastic thinly sliced lunch meat. I don't care the specie of animal you utilize. This one could really save a whole lot of people a whole lot of money especially in this day and age of food prices.
Great video as always guys! Very helpful thanks!
Happy to help, Todd!