 what up everybody uh here at my friend's house and a bunch of us guys are gonna get around today and make some pepper sticks some duck waterfowl pepper sticks mix of goose and duck my friend Milton's got a grinder and all that good stuff to do it so we bought our own casing bought bought the pork shoulder brought all our waterfowl and all that good stuff he's got the seasonings too so stay tuned and uh hang out with us and see how we do this and maybe something you guys can get into and do um there's a lot of people that don't like waterfowl they don't like the taste of it all that stuff and i get that um there's some out there it's not that i'm not a big fan of myself either but uh there is a lot of times that i do like doing mallard's pentel like those are ones i always do but when it comes to the rest of the stuff it's kind of nice throw them in pepper sticks and then you can use them in the next season in the blind bag for a snack so let's do it here's the pork shoulder with buy one get one free today it's actually really cheap got a lot of fat on it and then there is all i just doing this much for today i think maybe that's probably 10 12 pounds i got a bunch more in the freezer but i'm gonna stick with that and then my awesome brother today's the first day i get to use this check it out it's the meat crafter by benchmaid it's pretty sick use it to cut up the meat today got the logo on it it's pretty awesome yeah that's cool so we're gonna put to work today got some pepper sticks from a year ago these are teriyaki hot these are actually really good local meat locker thank them for made them for me but today we're going to be doing i believe kajam hey sit hey sit see check this i woke up this morning this is one solid frozen chunk of ice i forgot to take it out last night so i had to put it in some warm water and hand break it all up tell us what you're doing adam uh metal detecting searching for treasures for treasures we don't want to find the treasures when we're eating our pepper sticks shovelers whigen teal a lot of teal from us mallards pentels pentels how's the simons there's a few doves in there actually we got some done here whoa that's a lot of good times luckily we shot mostly steel okay this is a knife probably not sure how we quite a bit in your voice just come on in i'm getting put to work here's the pork shoulder i'll go in more detail once we get going we've got to have this that is a must and milton's gonna help us uh figure out the ratio and all that good stuff so this is from the beard butchers they're on youtube got the kajam flavor america trump 2020 um okay try this why in america where we're gonna go 20 pounds of duck 20 pounds of pork uh two pounds of hair talk to me keep going here we're doing a 50 50 blend here a little less that's good so there's 20 pounds of pork or 20 pounds of duck okay now 20 pounds of the pork keep going oh just a touch more right there be there that's good that's 10 that's 10 you can almost do another one of this and have our two mixes in both make sure you get that duck from the bottom so three of these you say yeah for this for this for 36 pounds it's that does 12 pounds one let's see what he say one ounce does two pounds yeah yeah boys we got 36 pounds hurry back hey that smells good it's gonna help a lot all right now here's the curing salt we're using one teaspoon for for every five pounds so we need seven of these we got 36 pounds so we'll use seven in a little bit it's looking our hands are froze by the way all right oh man it's pretty appetizing now so we got our seasoning and we got the curing salt it's ready to grind it keeps the meat if this is warm that motor and all that stuff will get this warm and then it'll the fat will kind of start breaking down and get all sticky and stringy so this kind of helps because this isn't frozen like it should be you just left it in there overnight or what no just this morning what size blades are you using this um these these size i mean not the blade they uh you don't know i don't know that's what you're thinking yeah i'm not real sure we're using the largest one first oh you are going to run through a couple times three times so we're going to use the largest one first which is this one and then after that we'll run it through twice on the small one so milan said don't stick it don't start out dry you got to get the meat down in the first three turn on ready freddy all right so that's the first grind and they're going to mix it again hand mix it to kind of mix all the work and the water follow up gets the seasonings mixed up more and just so they'll do that until it's completely mixed again and then we're going to run it through the second time changing out for the smaller blade and grind number two probably needs probably want to pack it in there first yeah you want to get a little bit down inside that's a little slower too yeah you might have to just uh maybe drop drop it in all right that's the second grind we're going to do it for the third start filling it putting it in the sticks and for that this is the brand we bought smokehouse chef edible mahogany collagen casing 21 millimeter so got these on amazon pretty cheap so anyways it says basically this will do 25 pounds in one of my package here is the third grind last and final grind then moving smoother jaker about the same you can make it kind of throw in the freezer to get it like halfway frozen it actually helps a lot but now it's moving pretty fast all right now they put some water in to get it through the mill and what's that called the what do you call that the two the stuffer so they're they put in the water to get a certain texture to go through the this stuff if you don't if you just put it straight through it's just not going to feed through so we'll all show it up doing the heavy lifting here you call the big guns on sounds out guns out america well i'll show you guys the kind of texture we're looking for that supposedly we've been told we're getting pretty close right here i think i think so yeah that is we might have added a little bit too much water on this one by the time we mix them together it's a little soupy we'll be good to go and the master chef is the texture we're looking for yep i guess just define a little at a time to find that texture what does that it don't matter it just had gloves on so i went to here i don't know let's see we're gonna put it in the bucket mash it around so there's no air pockets john okay flatten it out so see what we're gonna want to do is we're gonna flatten it out it's the key to this there you go very good oh there we go see i think it's got you there we go it's working so is it just one long one or yeah you just cut it uh-huh he's gonna watch this 10 years from now i'm like why did i ask why what is wrong with you guys you can't take you know no tight knot in it all right we should be good to go let's see what happens like a big old church right here all right we're all layered up here says he said you can have air gap in there it's kind of like it matters isn't being that close maybe oh yeah he said it did they said he want some gap between for cooking all of them all right it's been on for about two and a half hours three hours probably another hour left somewhere in there maybe two hours left but you want to get it at 165 degrees internal tip it's 160 165 and then you pull them off see what they look like oh yeah we're definitely getting dark the bird what they were only first put them on see we're at 154 internally we'll take them off and then we'll give them like an ice bath or soak them in water to cool them down we're gonna do an ice bath instead of water all right we're at 165 let's let's drag this over there and we'll just drop it straight down don't burn does it so smoky good how long do you think you leave them in here just long enough a couple minutes so the internal temperature you like it i'm impressed boys better than the way we cook it yeah come again i don't think i've ever taken those ends off right you know what this would be good if you if you just like set these up hey take notes from Hannah is Gary's doing that doesn't mean you're great just one more baby she didn't like it all right dude and that's just one 12 pound cook awesome i'll uh i'll vacuum sillies up that's a picture of a picture of that too that might be the oldest we've got plenty more over there and we bite into one of these that's the only taste final thoughts it was awesome actually very good a lot better oh you're still eating on a right still eating good we've got the old cheese and rich crackers wash it down with some tea it's frozen it's like a slushie it looks like Kelly gets a treat okay close her down for me it's just like the plate well boys that is going to wrap this video up hope you guys enjoyed it if you have any questions hopefully i didn't forget nothing to put in the video but i think we covered it all temps and times and all that good stuff anyways it turned out really good