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[This DVD work equally well in making Smoked Beef Sausage, Beef Snack Sticks and Beef Jerky. It is exactly the same process!
Just substitute lean beef or beef strips where the DVD uses lean deer or deer strips.]
We now have a 5 minute Video Clip from our How To Make Deer Sausage, Deer Snack Sticks & Deer Jerky DVD.
This DVD is 1 HOUR & 26 minutes LONG!
This DVD+ Format and will play on most DVD Players! Recorded on February 20, 2006.
This is an instructional video detailing the process of making Smoked, Ready-To-Eat Deer Sausage, Deer Snack Sticks and Deer Jerky. We show how to mix, stuff and smoked Deer Sausage and Deer Snack Sticks.
Follow along as we demonstrate how to mix deer and pork, season it, stuff it, and smoke it in a smokehouse. We charge $3.00/lb to make Deer Sausage, $6.00/lb to make Deer Snack Sticks, and $13.88/lb to make Deer Jerky! With the use of this video, hunters can spend a fraction of this cost to make their own delicious, home made Deer Sausage, Deer Snack Sticks and Deer Jerky!
This will be an excellent value year after year!
Order Your Ask The Meatman How To Make Deer Sausage, Deer Snack Sticks & Deer Jerky DVD™ for ONLY $19.97 TODAY by clicking on the "Add To Cart" button below.
As ALWAYS - Shipped FREE in the U.S.!
We then pour our water seasoning mix over the coarse ground deer/pork mix. Then we thoroughly mix and stir the meat, seasoning, and water. We have good tap water in Jackson, MO, so we just take water from the tap, put in clean milk jugs, and let set 24 hours for the chlorine to dissipate. You could also use distilled water or spring water. Make sure the water is as cold as possible - eg. let the water set in the refrigerator at least 4 or 5 hours to get it as cold as possible or add ice - making sure of the total weight of the water is still the correct amount.
This deer in the hopper has been ground once through 1/2 inch hole plate and mixed with the water/deer seasoning mix as described above.
Here we are fine grinding this mix. Fine grind is just like ground beef you get at the grocery store. This is normally ground with a grinder plate with 1/8 inch diameter holes.
We then stuff the raw deer sausage in
"3 lb." fibrous casings (2½ inches in diameter by 20 inches long) and set in the cooler (or refrigerator - with the temperature as close to 38° F as possible).
The next morning we hang the casings in the smokehouse (by the string loops on the end of the casings on bacon hooks) (we use real hickory sawdust to produce the smoke), until the internal temperature of the sausage is 152 ° F.
Below is our smoking schedule.
Smoke House Temperature
1st 2 Hours OR**
165° F to 175° F
Till Internal Temperature of Sausage Reaches 152° F
** [Do NOT begin the smoking process UNTIL the internal temperature of the sausages reach 90 ° F.]
Here is our Smokehouse process schedule for deer sausage:
After the sausage product has been seasoned, stuffed and cured overnight, we hang the sausage product in the smokehouse, carefully positioning the sausages so that they are not touching one another.
If you have a meat thermometer, push the probe into the center of one of the sausages, set the temperature alarm at 152° F. See Our Meat Thermometer.
Begin by setting the temperature to 130° F for the first two hours; open the smoker damper wide open until the sausages internal temperature reaches 90 degrees.
For the next two hours, close the damper to the 1/2 (half) open position and raise the smokehouse temperature to 140° F. Now you can apply your sawdust to begin the smoke, longer is optional if you prefer a heavy smoke.
For the next two hours, raise the smokehouse temperature to 150 degrees and keep the damper half open and keep replenishing the sawdust to keep the smoke going.
Now raise the smokehouse temperature to 165 to 170° F, close the damper to 2/3 closed and keep the sawdust smoking until the sausages reach an internal temperature of 150° F.
Remove the sausages from the Smokehouse and let them cool down overnight at room temperature. The next day the deer sausage is "ready to eat"!
That's a very quick summary of our recipe and how we make our deer sausage.
We use F.W. Witts Sausage Seasoning mix for our Deer Sausage. We sell it packaged for 25, 50 and 100 lb. batches of deer/beef sausage. You can order this seasoning yourself on our
Deer Sausage Seasonings page.
We also sell clear Fibrous Deer Sausage Casings. You can order these casings on our Casings page.
In sausage making or meat processing, temperature is very important both in making sure the meat is properly chilled and in cooking or smoking the sausage to its optimum temperature.
If you do not have the QuickTime Plug-In on your computer, (most computers do) you can download it from Apple from the link below: Apple QuickTime Download
We have a FREE PDF article on How to Make Deer Sausage Safely. To view it, just click here.
If you would rather download the FREE PDF "How to Make Deer Sausage Safely" article and save it to your computer, just right click here, and choose "Save Target As"
You will need Adobe Acrobat Reader to view this file. If don't have it already on your computer, you can download from the Adobe website by clicking here.
If you are looking for a good butcher/boning knife, you can order one exactly like the knife we have been using here at Jackson Frozen Food Locker for over 29 years.
Smoked Deer/Beef Sausage Kit for 25 Lbs. of Meat
You don't have to be a Professional Meatcutter to make Great Sausages because this kit contains EVERYTHING you need to make it yourself - just add meat! Make your own Smoked Deer/Beef Sausage for ONLY
$1.40/lb! (plus the cost of the meat). (Compare this to the $14.97/lb. you pay at the store to buy Smoked Beef Sausage!)