How To Make Deer Sausage Instructions Using Smoked Sausage Seasoning

Our How To Make Deer Sausage, Deer Snack Sticks & Deer Jerky DVD™!
Click Here to view Video Clip of How To Make Deer Sausage, Deer Snack Sticks and Deer Jerky DVD.

[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.]

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 $2.33/lb to make Deer Sausage, $7.00/lb. to make Deer Snack Sticks, and $12.00/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 24.97 TODAY by clicking on the "Add To Cart" button below.  As ALWAYS - Shipped FREE in the U.S.!

How To Make 100 lb. Batch of Deer/Beef Sausage

Start with 80 lbs of [as chilled as possible - semi-frozen works great] deer or beef that has been trimmed of most of the fat, and add 20 lbs. of (80/20) lean pork trimmings (boneless pork shoulder butts will work for this if you don't have access to a butcher shop).

 Grind meat through a coarse grinder plate.

Add the 4 oz. packet of Sodium Nitrite [also called Speed Cure, Quick Cure or InstaCure] to 10 lbs. [20 cups] of ice cold water and mix with a electric mixer.  Then add the 5 lb. 10 oz. bag of Sausage Seasoning and mix thoroughly again.

Then add this cure to the coarse ground mixture of deer and pork.  Stir for 5 minutes until the liquid cure mix is thoroughly mixed into the deer/pork .

Then grind this mixture through a fine grinder plate.

Stuff the raw deer sausage into fibrous casings that have been soaked in lukewarm water for 30 minutes. Hold over night in refrigerator. The refrigerators' temperature should be 38° F.

Smoke/Cook the stuffed deer/beef sausage to internal temperature of 152° F. You need a meat thermometer to make sure of this final temperature.  

[You can read more about the sausage smoking process by clicking here.]

Hickory smoke is the best type of smoke for deer sausage. Hickory sawdust works better than hickory chips.

How To Make 50 lb. Batch of Deer/Beef Sausage

Start with 40 lbs of [as chilled as possible - semi-frozen works great] deer or beef that has been trimmed of most of the fat, and add 10 lbs. of (80/20) lean pork trimmings (boneless pork shoulder butts will work for this if you don't have access to a butcher shop).

 Grind meat through a coarse grinder plate.

Add the 2 oz. packet of Sodium Nitrite [also called Speed Cure, Quick Cure or InstaCure] to 5 lbs. [10 cups] of ice cold water and mix with a electric mixer.  Then add the  bag of Sausage Seasoning and mix thoroughly again.

Then add this cure to the coarse ground mixture of deer and pork.  Stir for 5 minutes until the liquid cure mix is thoroughly mixed into the deer/pork .

Then grind this mixture through a fine grinder plate.

Stuff the raw deer sausage into fibrous casings that have been soaked in lukewarm water for 30 minutes. Hold over night in refrigerator. The refrigerators' temperature should be 38° F.

Smoke/Cook the stuffed deer sausage to internal temperature of 152° F. You need a meat thermometer to make sure of this final temperature.

[You can read more about the sausage smoking process by clicking here.]

Hickory smoke is the best type of smoke for deer sausage. Hickory sawdust works better than hickory chips.

How To Make 25 lb. Batch of Deer/Beef Sausage

Start with 20 lbs of [as chilled as possible - semi-frozen works great] deer or beef that has been trimmed of most of the fat, and add 5 lbs. of (80/20) lean pork trimmings (boneless pork shoulder butts will work for this if you don't have access to a butcher shop).

 Grind meat through a coarse grinder plate.

Add the 1 oz. packet of Sodium Nitrite [also called Speed Cure, Quick Cure or InstaCure] to 2 1/2 lbs. [5 cups] of ice cold water and mix with a electric mixer.  Then add the 1 bag of Sausage Seasoning  and mix thoroughly again.

Then add this cure to the coarse ground mixture of deer and pork.  Stir for 5 minutes until the liquid cure mix is thoroughly mixed into the deer/pork .

Then grind this mixture through a fine grinder plate.

Stuff the raw deer sausage into fibrous casings that have been soaked in lukewarm water for 30 minutes. Hold over night in refrigerator. The refrigerators' temperature should be 38° F.

Smoke/Cook the stuffed deer sausage to internal temperature of 152° F. You need a meat thermometer to make sure of this final temperature.

[You can read more about the sausage smoking process by clicking here.]

Hickory smoke is the best type of smoke for deer sausage. Hickory sawdust works better than hickory chips.

Last Updated:  Monday, April 12, 2021 04:51 PM