Nice video. I like the way the butcher doesn't really know how hot or how long the smoking process is. He just knows from experience when everything looks right. IMHO that's the sign of a real expert.
The more I see the way people handle food for others' to buy and eat. The less I want to buy it! I'd much rather buy a "chunk" of meat and know what I'm eating. I don't eat "processed" meat that has God only knows what in it! lol
They never tell the truth about what's in it. They use words like "trimmings" to hide behind. They know if they told the truth no one would buy it!
Mad cow disease spread because they were using the spinal cord as "trimmings".
cajun47 - its the anti gun groups and especially the animal rights groups. The animal rights groups will report hunting videos over and over until youtube finally removes the video.
Do a google search for youtube bans gun videos and you should find a lot of information about where youtube is going with gun videos.
It looks like most of the articles about that are from the UK, does that mean they simply block the video from UK IP access or they delete the video entirely for everyone?
Interesting. I usually link mine, then put on the smoker for about an hour at 120, to dry down. Then about an hour at 140, and hour at 160, and then 180 degrees until finished. Finished is minimum 154 internal temperature. Usually run to about 156 - 160 to be sure. Once off smoker, they have to be cooled, dunked in cold water or sprayed, to bring internal to 120 degrees. Thanks for this, very good to know.
tuthmes - no, I do not see a hygiene issue. This is not a restaurant, its a butcher shop. They do not serve prepared foods there. You buy the meat, take it home, cook it and then eat it.
The only problem that will come up, and that is with any meat, is when people do not cook the meat all the way through.
Your trying to compare a place that sells a finished food product, to a place that processes the food. There is a big difference there. Visit a local butcher shop and ask them yourself
I aint seen no meat saws son.. I do see that boy workin that meat with his bare hands and that tub of hot water he's dippin his hands in is allso wrong sir.. Trust me
tuthmes - have you never seen sausage being made before? What happens when you cook the sausage? The heat will kill any bacteria in it.
I do not see a problem. In the smoking process the heat will kill any bacteria. And the end consumer should also heat the sausage to kill anything that is still alive.
er.... not to be a drag or anything ... But where are the food handlers gloves at 2:20 and beyond? Sorry man but dam im a chef and THAT sticks out like a SORE thumb (or finger up his nose)
You need to edit this as there is NO WAY he should be handling raw meat with his bare hands in a place that sells said meat to the public... just a heads up bud
You dont want to use gloves while running a saw because the glove can catch and pull your hand into the blade(SAFETY). But on the other hand, the sausage maker should have been wearing gloves while packing the machine with the ground sausage, while filling the casings,and every step up to the point of sale. Honestly though, I'd buy meat and sausage from those guys! Everything looked clean and the meat trimmings looked fresh as anyone could hope for. God sakes man, its SAUSAGE!!! Don't Look!
martykean1967 - most people have never seen the actual processing of meat. They just go to the grocery store and buy the finished product. So when they see a video like this, they dont know what to think.
Meat products should always be cooked. Regardless of how its handled or anything else. When you cook the sausage on the grill, its going to kill any bacteria in it.
Your right, I enjoyed your sausage vid but there are always sticklers anywhere ya go! I think you should do more vids on guns man! Guns AND ammo! I believe thats a huge part of self reliance don't you? Making sausage is too 'cuz we're gonna have to grindup and spice up all kinds of nasty critters if the stuff hits the fan right! LOL!!!
I didn't know that. I sure hope they don't because I'm a sport shooter and collector. I watch a lot of gun vids on youtube including yours where you show us how you sight in your rifle shooting a paper plate! (GOOD VID!) I understand where your comming from though because you have so many other vids and subscribers and so forth,but it sure would be a shame to have all those vids banned from here. I love youtube. Hunting a sport shooting is legal and protected under the Constitution,why ban it???
we used to kill a hog every november when i was a kid..it was sort of a community affair where we and 2 other families got together ....doesnt sound like much fun but it was really an important part of my childhood ...lots of good memories...the men and teenage boys would kill, scald, and butcher the pig...the women...and the younger kids would be on the other side of the barn and would make souse, lard and cracklins...we would salt and sugar cure and smoke the hams....those days are gone
In 70380 we would have fish fry's crawfish boils still do. My uncle was a commercial fisherman he would catch and nearly every night we had a crawfish boil. After school we would go fishing catch a bunch of fish take them home clean them give a portion to the elderly folks around where we lived and we would either fry or bake depending on what we caught. The main reason why I hardly did my homework. We always had a garden too fresh tomatoes okra bell peppers snapbeans egg plants we had to water.
70380 is famous for their Shrimp and petreloum festival I think that is what you mean by jubilee. I can't live there the police there are corrupt and everyone knows everyone you get on the wrong persons list and you are better off relocating. It has changed drastically since Katrina seems all of New Orleans trast moved there and never left. I visit my family there and will not even spent one night there I leave the parish to get a motel. It's the only parish in decline in the entire state.
Lawd cdltpx, you just made me salivate with all that talk of boils and garden fresh goodness! I've never gotten to experience a authentic crawfish boil, nor crab boil, but I'd suuuuuure love to. Or at least get a recipe for such. Homegrown goodness is mighty hard to beat!!
Around here we usually have crayfish boils mostly around the time the waters rise in the spring. Good Friday crayfish season is in full swing. sometimes we even have shrimp boils now you talking. In the 1990's our family started adding bags of veggies to the boil, mushrooms, cauliflower, we always added potatoes and sausage. Those things added so much to the event since a lot of folks can't eat seafood due to gault. Some have a boil for mardigras.
Great video, Hard work indeed,not easy work at all making sausage.
coldpak82 1 year ago
Nice video. I like the way the butcher doesn't really know how hot or how long the smoking process is. He just knows from experience when everything looks right. IMHO that's the sign of a real expert.
mananachronism 2 years ago
thanks for the video
jonlukemiller 2 years ago
I'm hungry now. Nothing like good ol' smoked sausage. Thanks for the vid.
LowBudgetBushcraft 2 years ago
Gloves, gloves and gloves I say! lol
The more I see the way people handle food for others' to buy and eat. The less I want to buy it! I'd much rather buy a "chunk" of meat and know what I'm eating. I don't eat "processed" meat that has God only knows what in it! lol
They never tell the truth about what's in it. They use words like "trimmings" to hide behind. They know if they told the truth no one would buy it!
Mad cow disease spread because they were using the spinal cord as "trimmings".
BirdOfParadise777 2 years ago
Looks good to me. Great vid. Like the his her team.
soulcollecter1329 2 years ago
wish I knew of places like this in south florida
aztec11 2 years ago
with as many hogs that get hunted in Florida they're bound to have em. Google game processors or hog butchers or something
urvideoizgay 2 years ago
No credit for the artist making the stuff in the back, eh?
aimsuxdoggydills 2 years ago 4
"Certain special interest groups are pressuring youtube to remove all hunting videos and all gun videos."
what groups?
cajun47 2 years ago
No one. Obvious troll is obvious.
salmonking007 2 years ago
salmonking007 - do a google sarch for youtube bans gun videos. One of the top 10 results should be from survivalistboards, go read that thread.,
survivalistboards 2 years ago
No way... are these idiots for real? What ever happened to the bill of rights?
salmonking007 2 years ago
Also, an apology, I didn't realize you were the one who posted that comment.
salmonking007 2 years ago
cajun47 - its the anti gun groups and especially the animal rights groups. The animal rights groups will report hunting videos over and over until youtube finally removes the video.
Do a google search for youtube bans gun videos and you should find a lot of information about where youtube is going with gun videos.
survivalistboards 2 years ago
It looks like most of the articles about that are from the UK, does that mean they simply block the video from UK IP access or they delete the video entirely for everyone?
ArrowDel 2 years ago
cool
hedgehoghunter007 2 years ago
Makes me wish I was in Texas.
YouMockMe 2 years ago
That guy is awesome. I need to find a real butcher like that. Thanks kev!
TreyNitrotoluene 2 years ago
Great vid kevin keep them up
huntinguy532 2 years ago
Interesting. I usually link mine, then put on the smoker for about an hour at 120, to dry down. Then about an hour at 140, and hour at 160, and then 180 degrees until finished. Finished is minimum 154 internal temperature. Usually run to about 156 - 160 to be sure. Once off smoker, they have to be cooled, dunked in cold water or sprayed, to bring internal to 120 degrees. Thanks for this, very good to know.
Downedworker 2 years ago
y'all made me hungry
phokuzbt 2 years ago
These guys ever hear of gloves? lol...
RedWhiteandBetrayed 2 years ago 3
Interesting!
Varghjarta 2 years ago
Good stuff. I am hungry now =D~
saxonlight 2 years ago
Never eating sausage again.
KOPYMEH 2 years ago 3
KOPYMEH - why not? Dont tell me you did not know how sausage was made?
survivalistboards 2 years ago
No. Thanks for the heads up though.
KOPYMEH 2 years ago
Great video.
btigtime2 2 years ago
Thanks for doing this interview, we like all your videos, but we especially love when you do a interview.
Thanks to James at Jasper Quality Meats and Smokehouse, too.
700eyesonly007 2 years ago
its videos like this that make private militias worth while tubage.
oldhacks 2 years ago
Kev no bull@$%# You can watch this and NOT see the hygene issues?
tuthmes 2 years ago
tuthmes - no, I do not see a hygiene issue. This is not a restaurant, its a butcher shop. They do not serve prepared foods there. You buy the meat, take it home, cook it and then eat it.
The only problem that will come up, and that is with any meat, is when people do not cook the meat all the way through.
Your trying to compare a place that sells a finished food product, to a place that processes the food. There is a big difference there. Visit a local butcher shop and ask them yourself
survivalistboards 2 years ago
Cool. A sausage cinnamon roll.
Hopefl1 2 years ago
I aint seen no meat saws son.. I do see that boy workin that meat with his bare hands and that tub of hot water he's dippin his hands in is allso wrong sir.. Trust me
tuthmes 2 years ago
tuthmes - have you never seen sausage being made before? What happens when you cook the sausage? The heat will kill any bacteria in it.
I do not see a problem. In the smoking process the heat will kill any bacteria. And the end consumer should also heat the sausage to kill anything that is still alive.
survivalistboards 2 years ago
Looks like that one 'ol boy gets stuck doin' all the work! ;^P
BroPaul 2 years ago
Someone told me never to watch how laws or sausage are made.
cattnipp 2 years ago
er.... not to be a drag or anything ... But where are the food handlers gloves at 2:20 and beyond? Sorry man but dam im a chef and THAT sticks out like a SORE thumb (or finger up his nose)
You need to edit this as there is NO WAY he should be handling raw meat with his bare hands in a place that sells said meat to the public... just a heads up bud
tuthmes 2 years ago
tuthmes - you use gloves when using meat saws? The food handles up front use gloves.
survivalistboards 2 years ago
You dont want to use gloves while running a saw because the glove can catch and pull your hand into the blade(SAFETY). But on the other hand, the sausage maker should have been wearing gloves while packing the machine with the ground sausage, while filling the casings,and every step up to the point of sale. Honestly though, I'd buy meat and sausage from those guys! Everything looked clean and the meat trimmings looked fresh as anyone could hope for. God sakes man, its SAUSAGE!!! Don't Look!
martykean1967 2 years ago 2
martykean1967 - most people have never seen the actual processing of meat. They just go to the grocery store and buy the finished product. So when they see a video like this, they dont know what to think.
Meat products should always be cooked. Regardless of how its handled or anything else. When you cook the sausage on the grill, its going to kill any bacteria in it.
survivalistboards 2 years ago
Your right, I enjoyed your sausage vid but there are always sticklers anywhere ya go! I think you should do more vids on guns man! Guns AND ammo! I believe thats a huge part of self reliance don't you? Making sausage is too 'cuz we're gonna have to grindup and spice up all kinds of nasty critters if the stuff hits the fan right! LOL!!!
martykean1967 2 years ago
martykean1967 - youtube and google have an anti-gun attitude. Youtube has already blocked certain gun videos to people in england.
Certain special interest groups are pressuring youtube to remove all hunting videos and all gun videos.
That is something I do not want to be part of.
survivalistboards 2 years ago
I didn't know that. I sure hope they don't because I'm a sport shooter and collector. I watch a lot of gun vids on youtube including yours where you show us how you sight in your rifle shooting a paper plate! (GOOD VID!) I understand where your comming from though because you have so many other vids and subscribers and so forth,but it sure would be a shame to have all those vids banned from here. I love youtube. Hunting a sport shooting is legal and protected under the Constitution,why ban it???
martykean1967 2 years ago
cool vid. thanks
Donnybrook10 2 years ago
Cool video.
seka1986 2 years ago
I love the direction from Kev.
Suddenly I could just see Kev producing survival films. You get it man.
Go Kev! :)
shampoovta 2 years ago
Interesting and yummy!
JoeDurobot 2 years ago
that's so funny I'v got meet from him be-4
TMHonfire101 2 years ago
we used to kill a hog every november when i was a kid..it was sort of a community affair where we and 2 other families got together ....doesnt sound like much fun but it was really an important part of my childhood ...lots of good memories...the men and teenage boys would kill, scald, and butcher the pig...the women...and the younger kids would be on the other side of the barn and would make souse, lard and cracklins...we would salt and sugar cure and smoke the hams....those days are gone
centervilletn 2 years ago 2
In 70380 we would have fish fry's crawfish boils still do. My uncle was a commercial fisherman he would catch and nearly every night we had a crawfish boil. After school we would go fishing catch a bunch of fish take them home clean them give a portion to the elderly folks around where we lived and we would either fry or bake depending on what we caught. The main reason why I hardly did my homework. We always had a garden too fresh tomatoes okra bell peppers snapbeans egg plants we had to water.
cdltpx 2 years ago
id love to visit your town sometime..sounds a lot like where i live...people help each other.....
Do you live close to the gulf? I wondered if you had ever seen a jubilee? ive read about them and would love to see one
centervilletn 2 years ago
70380 is famous for their Shrimp and petreloum festival I think that is what you mean by jubilee. I can't live there the police there are corrupt and everyone knows everyone you get on the wrong persons list and you are better off relocating. It has changed drastically since Katrina seems all of New Orleans trast moved there and never left. I visit my family there and will not even spent one night there I leave the parish to get a motel. It's the only parish in decline in the entire state.
cdltpx 2 years ago
Lawd cdltpx, you just made me salivate with all that talk of boils and garden fresh goodness! I've never gotten to experience a authentic crawfish boil, nor crab boil, but I'd suuuuuure love to. Or at least get a recipe for such. Homegrown goodness is mighty hard to beat!!
fredalan 2 years ago
Around here we usually have crayfish boils mostly around the time the waters rise in the spring. Good Friday crayfish season is in full swing. sometimes we even have shrimp boils now you talking. In the 1990's our family started adding bags of veggies to the boil, mushrooms, cauliflower, we always added potatoes and sausage. Those things added so much to the event since a lot of folks can't eat seafood due to gault. Some have a boil for mardigras.
cdltpx 2 years ago
"Is it recording?"
"Yeah"
"Are you sure it's recording?"
"Yeah"
"Does it say record on it?"
ROFL!!!
Poor Kristy......Good job girl!!!
Eli3333333 2 years ago 6
Good job Kristy.
Love the interviews. Kev. Good stuff.
JosiahsBackpack 2 years ago 3
JosiahsBackpack - thank you
survivalistboards 2 years ago
Good video. It showed the process of making sausages from start to finish. I learned some stuff about meat I never knew.
CanadianToolGuy416 2 years ago
Wow! That's amazing!
I never knew how sausage was made. (I never really thought about it to be honest).
That's Kevin!
AndrewXAnarchy 2 years ago
so is the hog casing the hogs intestins?
psyfertech 2 years ago
psyfertech - yes, the sausage casing is made from pig intestines. I bet you will never look at sausage the same every again.
survivalistboards 2 years ago
hah, wow your rite i probably wont but ill still eat it, lol
pretty interesting vid man really helps us on figuring out how some of this stuff is made
psyfertech 2 years ago
As the saying goes, "He who loves sausage and respects the law should never see either being made."
Bulletproofshirts 2 years ago 3
digestable plastic casings...
centervilletn 2 years ago
he already answered, it is pig intestines
psyfertech 2 years ago 3
kid in the room and i didnt hear...i figured it was the normal plastic eddble casings...due to the calrity and unform size....my bad
centervilletn 2 years ago 2
First! I love these interviews that you're doing. They bring a whole new element to the channel.
EthanMontgomery30 2 years ago