How to make Pork and Venison Red Hot Links

[fiddlegrandmom]

you are a blessing. thank you

[scottgeiger88]

what do you do with the meat still in the tube i know its not much but how do you get it out with out wasting it

[rldel149]

@scottgeiger88 - push it out with a wood/plastic rod (spoon handle) and hand pack it in the end of a casing or patty it up and microwave it for a end-of-the-job sandwich.

[scottgeiger88]

i found the best way to make this is too send wife and kids out to play lol

[puremage000]

I have no idea how I came across this video, but I still watched it all and enjoyed watching. Thanks :D

[thevoicenwwa]

i like the grinderwhere did u purchase at .

[rldel149]

@thevoicenwwa I got it at kitchen something online but northern tools / buffalo tools, etc. all have similar Chinese grinders for about the same money.

[commentinabluemoon]

what is rooster sauce?

[rldel149]

@commentinabluemoon - Sriracha red chili - clear bottle w/ a rooster on it.

[spacemanspiff33]

@rldel149 haha I call that stuff 'cock sauce' :) It really is a magical hot sauce.........great great vid, thanks a bunch for this, I wasnt sure if I could do sausage myself, but after watching this video, it looks like an experience that I might have to share this weekend with my best friend joe six pack

[kurtsara1800]

you microwave the sample, no frying pans and stove?

[rldel149]

yep..

[nolanmontess87]

were do you get your casings?

[rldel149]

I mail order out of Texas - Allied Kenco. Tell Cody that Tennessee boy sent another one...

[Seonal]

i just want to say i have watched most of your videos and am very impressed by the care you take in crafting your sausages. It really is an art and you do it well. In addition I love how informative you are about every step of the process.

[rldel149]

I appreciate it. Some of this can take a bit of time but it isn't too complicated. I try to show people "how to" but 10 minutes is often too short so I'll stress different things in different videos in hopes of covering more over all. I do appreciate your viewership.

[betreuse]

he found it at your kitchen and stole it !!!!

yabadabadooooooooo............­.

[timbotide]

Can you tell me where you found the metal stuffer tube?I have a stuffer just like it.

Thanks.

[rldel149]

Found one at Allied Kenco in Texas. I did find it necessary to improve it by taking a straight piece of metal clothes hanger, masking tape and 800 grit sandpaper and polish out the inside of the tube with a Dremel tool.

I also chamfered the leading edge a tad where the tube was welded to the washer.

[nonamelef]

What kind of casings is he using? Are they natural or collagen? I am new at this, and not sure what to use.

[rldel149]

I'd have to go back and watch to be sure. I use both types and each has advantages.

Collagens are always uniform in size, straight and seem to keep forever dry. Naturals will stretch/shrink and stick to the meat better than collagen casings. Collagens seem to be tougher under the fork but are also sort of brittle and rupture quicker. Mahogany collagens are stronger and can be hung as can naturals but the clear collagens can't. You don't have to soak collagen casings and they never stink.

[rldel149]

Sheep are smallest, next are hog and the biggest are the beef (kinda makes sense when you think of the critter they came from).

You generally find a correlation between the meat that a sausage is traditionally made from and the kind of casing it goes into (that too sorta makes sense).

Over all probably natural casings are a little easier to work with but if you aren't careful you can make a recipe taste too salty for soaking errors and you should freeze or cook immediately.

[rldel149]

In this video I use both.

[rldel149]

I used to do jerky but gave it up for sausage. Deer jerky takes quite a bit of time to slice and prep the meat by hand getting the white out or trimming around it.

...and in the end, making jerky didn't address what to do with all that burger. A man can only eat so much spaghetti and tacos.

The process of making jerky isn't hard: 1) slice it, 2) soak it, 3) dry it, 4) eat it. Steps 1 - 3 take 98% of your time. ;)

[thestar13]

I think this is my favorite sausage video you have done so far, it looks really good

I was just wondering if you have ever attempted to or thought about making homemade Beef or venison Jerky. I have been looking into it but I have been asking everyone I know first before trying