@critt5050 - As far as food safety the answer is to 165o internal temp but you can also have a an over-dried product if you go too long. I don't like to see mine quit steaming altogether and always temperature check/probe them. Once they reach safe temp, it is more of a firmness type of thing. I think the recipe gives a ball park but ovens do vary.
OH MY GOD!!!! :'D im a 19 y/o girl crying right now!!!! ive been searching the net for a while now looking for a sausage stuffer, and a kind-hearted uploader who replies to their comments (and recently!!!), to help out a friend of mine and his 70 year old dad who's been struggling with their meat processing bussiness here in our country (philippines)......oh please oh please,,, can you please tell me where to get one of those, or preferably make one? :'(( please oh please im begging you sir X'((
@BFoutdoors1 - thanks, I've been running behind w/the comments but they go to my portable so I do read them when they come in. Thanks for the complement.
@screemingtp "Does the protein casing contain any animal by product?" - Possible, I don't know the source of the "protein". The protein is used to make the casing stick to the meat as it shrinks.
@rldel149 in what local store can one purchase a protein casing sir? :'( my friend and his dad still uses a type of hard plastic and is hard to twist and cut and stuff :'( please help me sir X'(( i dont know anything about this and im just trying to help them cause we're really kinda poor X'(( and their family is really struggling esp at this moment...PLEASE SIR...PLEASE :'(( thank you!!!
All your videos are great, I have watched all of them that have to do with sausage making. I am a beginner, trial and error so far, I have tried 3 experimental batches so far, still having trouble with stuffing, air pockets and supplies. I cannot find perforated casings like the ones you are using, do you mind sharing where you get your supplies? Thank you for all the instruction.
I would like to know your take on removing the Sinew (silver-ish) covering found on the muscle of deer meat, I find this the most tedious and time eating part of deer processing. What to use-methods-ideas Thanks and great videos
If it wasn't so graphic, might could do a "hard times" vid on home processing or maybe just finding the leg glands [most of what makes deer gamy]).
I do try to get most of the white (holds fluids) and silver (tough) out. I use a fishing fillet & a flexible boning knife. Always feel I take too much meat but what the hey, wife doesn't like me doing it @ home.
p.s. - wasn't ignoring you, my country phone coop has been having DSL system issues. Between hunting and it up/dn, been hard to catch
Me personnaly, not really. I have one I got at a "dirty Santa" thing one year. It requires channel bags (that is special bags that are rippled, dimpled, corrugated, etc. in such a way that when the bags collapse onto the product air can still be drawn out). Mosy home units are like this and as a result, the machine is cheap but bags are expensive.
An opposite is a snorkel machine, they pull a deep vacuum & can use a cheaper smooth bag but can't take blood/water/juices else they nasty-up & die
The way around (or reduce it) that is to double-bag. But, by the time you do that, what is the point? if you buy a bag at 1/3rd the cost & need 2x the bags you are already 2/3 the cost. Add that to the higher cost of the vacuum sealer and unless you do a bunch, you may be cheaper to use a residential/home unit.
Study on a good source of non-name brand generic Chinese channel bag material and a home unit may be the most practical. The cheaper bag/material may be a bit quirky but can really save a bunch. It depends on what you find and from whom you get it.
My guess is more of a filler. Pork is cheaper than beef per pound most places.
In some meat products (usually the cheapest stuff) you see mechanically separated chicken serving the same purpose. The fat content of chicken is much less so a fatty beef or pork product can be extended using chicken and lower the fat content. Another way is to add a grain filler, oats, soy, etc.
Summer sausage... Hmmm beef yes or at least a mix of deer and beef.
As a general rule I do try new or modifications using store bought meat; particularly in the summer. I have several recipes like the Cajun sausages that are pure pork. you can modify about any of them.
how long do you cook them for? I'm new to all of this and your videos have been a blessing. Thanks
critt5050 4 months ago
@critt5050 - As far as food safety the answer is to 165o internal temp but you can also have a an over-dried product if you go too long. I don't like to see mine quit steaming altogether and always temperature check/probe them. Once they reach safe temp, it is more of a firmness type of thing. I think the recipe gives a ball park but ovens do vary.
rldel149 3 months ago
this is a good way to make some real meat dildos.
TheK54 6 months ago
OH MY GOD!!!! :'D im a 19 y/o girl crying right now!!!! ive been searching the net for a while now looking for a sausage stuffer, and a kind-hearted uploader who replies to their comments (and recently!!!), to help out a friend of mine and his 70 year old dad who's been struggling with their meat processing bussiness here in our country (philippines)......oh please oh please,,, can you please tell me where to get one of those, or preferably make one? :'(( please oh please im begging you sir X'((
CutestNinja 11 months ago
@CutestNinja - Northern Tool has a web site for import equipment that is not too expensive. I don't know if they ship internationally.
rldel149 11 months ago
we had some of that made.It melts in your mouth i can tell you that nice video
BFoutdoors1 1 year ago
@BFoutdoors1 - thanks, I've been running behind w/the comments but they go to my portable so I do read them when they come in. Thanks for the complement.
rldel149 1 year ago
Thank you I checked it out and got an order on the way...let you know how it turns out
BradVomackaisGay 1 year ago
@BradVomackaisGay - thanks, it is deer season now and sometimes it takes a while to get to posts. Good luck.
rldel149 1 year ago
where do you get your salami casings from...I cannot find them locally and was curious where you get them from.
BradVomackaisGay 1 year ago
Does the protein casing contain any animal by product?
screemingtp 1 year ago
@screemingtp "Does the protein casing contain any animal by product?" - Possible, I don't know the source of the "protein". The protein is used to make the casing stick to the meat as it shrinks.
rldel149 1 year ago
@rldel149 in what local store can one purchase a protein casing sir? :'( my friend and his dad still uses a type of hard plastic and is hard to twist and cut and stuff :'( please help me sir X'(( i dont know anything about this and im just trying to help them cause we're really kinda poor X'(( and their family is really struggling esp at this moment...PLEASE SIR...PLEASE :'(( thank you!!!
CutestNinja 11 months ago
@CutestNinja - There are many stores that sell casings. I don't know about international shipments.
rldel149 11 months ago
You sound like herbert from family guy
CannkRsVideos 2 years ago
All your videos are great, I have watched all of them that have to do with sausage making. I am a beginner, trial and error so far, I have tried 3 experimental batches so far, still having trouble with stuffing, air pockets and supplies. I cannot find perforated casings like the ones you are using, do you mind sharing where you get your supplies? Thank you for all the instruction.
mschall61 2 years ago
@mschall61 checkout Butcher Packer.. out of Detroit. Has good website- fast shipping.
KevKarGregg 1 year ago
Great video .Thanks
lukekies 2 years ago
nice video, thanks for posting!
tbroofer 2 years ago
Can you freeze the sausage when it done ? I didn't know if you could since the burger was already frozen.
0713grimus 2 years ago
I do. It has been transformed from raw meat to cooked sausage.
rldel149 2 years ago
I would like to know your take on removing the Sinew (silver-ish) covering found on the muscle of deer meat, I find this the most tedious and time eating part of deer processing. What to use-methods-ideas Thanks and great videos
581u812 2 years ago
If it wasn't so graphic, might could do a "hard times" vid on home processing or maybe just finding the leg glands [most of what makes deer gamy]).
I do try to get most of the white (holds fluids) and silver (tough) out. I use a fishing fillet & a flexible boning knife. Always feel I take too much meat but what the hey, wife doesn't like me doing it @ home.
p.s. - wasn't ignoring you, my country phone coop has been having DSL system issues. Between hunting and it up/dn, been hard to catch
rldel149 2 years ago
what temp at you cook it at like 200 and for how long in the oven thanks
1hunterdale 2 years ago
beautiful vacuum sealing job, that is next on my buy list! Do you recommend any particular brand or model?
bm5447 2 years ago
Me personnaly, not really. I have one I got at a "dirty Santa" thing one year. It requires channel bags (that is special bags that are rippled, dimpled, corrugated, etc. in such a way that when the bags collapse onto the product air can still be drawn out). Mosy home units are like this and as a result, the machine is cheap but bags are expensive.
An opposite is a snorkel machine, they pull a deep vacuum & can use a cheaper smooth bag but can't take blood/water/juices else they nasty-up & die
rldel149 2 years ago
The way around (or reduce it) that is to double-bag. But, by the time you do that, what is the point? if you buy a bag at 1/3rd the cost & need 2x the bags you are already 2/3 the cost. Add that to the higher cost of the vacuum sealer and unless you do a bunch, you may be cheaper to use a residential/home unit.
rldel149 2 years ago
Study on a good source of non-name brand generic Chinese channel bag material and a home unit may be the most practical. The cheaper bag/material may be a bit quirky but can really save a bunch. It depends on what you find and from whom you get it.
rldel149 2 years ago
i bought some from the store, and it had beef and pork, didnt know if pork was for the binding, or flavor
classictouch07 3 years ago
My guess is more of a filler. Pork is cheaper than beef per pound most places.
In some meat products (usually the cheapest stuff) you see mechanically separated chicken serving the same purpose. The fat content of chicken is much less so a fatty beef or pork product can be extended using chicken and lower the fat content. Another way is to add a grain filler, oats, soy, etc.
I could only guess in someone's recipe.
rldel149 3 years ago
do you make old fashion weiners?
oden010 3 years ago
have you ever made it with beef and pork.
classictouch07 3 years ago
Summer sausage... Hmmm beef yes or at least a mix of deer and beef.
As a general rule I do try new or modifications using store bought meat; particularly in the summer. I have several recipes like the Cajun sausages that are pure pork. you can modify about any of them.
rldel149 3 years ago
No, we don't sell any of it. We eat it ourselves or take it to work, get-togethers, etc.
rldel149 3 years ago
Do you sell all the stuff you make?
queenfee 3 years ago