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How to make Summer Sausage (At Home!) By The Bearded Butchers!

RECIPE: (Click the links below to order from All BBQ Canada's product pages)

20 lb. deer meat or elk meat (venison) or beef
5 lb. pork fat
1 Bag Bearded Butcher Salt and Pepper BaseΒ 
4 oz. Minced GarlicΒ 
3 oz. Mustard Powder or Mustard Seed
3 oz. Hickory Smoke PowderΒ 
1 oz. Sodium Nitrite Cure Β or 1.3 oz. Celery Juice PowderΒ 
1.5 oz. Encapsulated Citric AcidΒ 
With JalapeΓ±os 3-4 oz dried jalapeΓ±osΒ 

Index:

4:45 - Start with the lean meat, keep it super cold the whole time. We use a 32 size grinder, 1.5 horsepower to grind. 20% fat to lean meat mixture, we use pork fat.

5:46 - Scott breaks down reasons for all the flavors and additions and even gives you a chemistry and microbiology lesson! Thank him in the comments!

8:46 - Mix everything together (just the flavors for now) with the trimmings (fat and meat)

9:31 - Next, Scott will show you how to grind sausage. First time through the 10mm (3/8 inch) plate, then through the 4.5mm (1/8 inch) plate. The #32 grinder is a beast and grinds the meat really fast.

14:13 - To the mixer next. We're adding 2 pints of COLD water. Without pork fat, you'll need more water. The cure goes in at the beginning of the mixing.

18:37 - To the sausage stuffer next for the most important part.

26:15 - Follow along and watch the guys make some smoked sausage! When it comes off the smoker, put it in an ice bath to bring the internal temp down to about 80F and set the casing.

32:10 - To the cooler overnight then the big reveal!