♪ Gonna smoke me a fat brisket ♪
♪ Got my barbecue shoes on ♪
♪ Gonna smoke me a fat brisket ♪
- [Bobby Fame] Welcome to Barbecue Pit Boys dot com.
Today we're cookin' up some venison sausage at the pit.
And it's real easy to do.
Alright,
what do we mean by venison sausage?
This is whitetail deer
some of the best eating you can get.
Woo!
And we're gonna turn it into some sausage.
So
it's all about the venison
and here we got some nice cuts of venison
which we're gonna grind up.
So we're gonna start by chopping up some onion,
and here we've got some fresh jalapeno peppers,
and we're gonna chop them up pretty fine,
just like that.
And we're gonna grind up that venison
using a grinder.
Right.
That makes it real easy to do.
This is gonna be good I'm telling you.
Now with the venison
because it's extremely lean
we're gonna add some pork fat.
Just like that.
Now you can go to our website
get the exact ingredients and the amounts.
You definitely gotta check it out.
Get that fat in there
and grind it in.
You need the fat with the venison.
Like I said it's extremely lean.
It needs some fat.
Just like that.
Oh yeah,
its gonna be good.
Now we'll mix this all together.
So we're adding some the pork fat
we just ground up to about four pounds of ground venison,
and mix it well.
(chuckling)
This is good enough to eat already.
Trust me.
Alright,
now to this we're gonna add
about a half a cup of olive oil,
about a tablespoon full of ghost pepper flakes
or red pepper flakes,
and in goes some chopped jalapenos,
tablespoon of cayenne pepper,
couple of tablespoons of SPG,
three tablespoons of fennel seed,
a cup of sharp shredded cheddar cheese,
half a teaspoon of all spice,
one tablespoon of ground mustard,
a tablespoon of smoked paprika,
half cup of brown sugar,
a half cup of red sherry wine,
You gon' be some sherry.
three tablespoons of minced garlic,
a half a cup of chopped onions,
and we're gonna give it a mix.
Oh, it feels good.
(chuckling)
Now for the sausage we're gonna be using
a natural casing, obviously, right.
And you can get this
pretty much anywhere.
You can get it online.
And here Slash here is rinsing it
getting the salts and preservatives out of it.
(water running)
And we'll be using a sausage stuffer
of course
to stuff it.
Adding some oil,
we're gonna load it up
with that fresh ground venison and mix.
Just like that.
Load it up,
this is for those who've never seen this before.
Been doing this way for
a hundred years, right?
Aw man.
This ain't store bought.
Now we'll load that natural casing,
onto the funnel,
tie off the bottom,
just start turning the crank.
Now this is gonna be
any kind of sausage you could get locally
because you're doing it yourself
with your ingredients,
your flavoring,
and it don't get any better than this.
Now you can make up these
this sausage and
store it in the freezer for over the winter.
As often most hunters will do.
They'll fill there freezers
with some good, healthy,
good eating.
Alright
And I'll just pinch it off,
tie it.
Simple enough right?
(country music)
Now some of the best chefs in the world are hunters.
Take their game meat
and make something real special out of it.
Look at that.
One rope is done.
Let's make another rope.
A lot of times this is easier
if you got a couple a guys workin' on it.
Alright,
so we got a nice ring of sausage ready.
And we'll just stab it,
spear it,
with a couple of a
here we got stainless steal skewers.
This will make it real easy to grill.
Oh man, are you kidding me?
Look at that.
(country music)
I'd say it's time to put it on the grill.
(door opening)
(door shutting)
Alright,
now
this will not take long to grill.
Right?
You wanna do it indirect,
you don't want to cook it too fast,
you could blow apart that natural casing.
Right?
And we've got a temperature of maybe 300 degrees 325.
Placing it indirect,
(country music)
Oh man.
Alright,
the miracle of time,
sausages are coming along really well,
you see.
Just move 'em around a bit
get some even cooking going on.
Oh man.
We're eatin' good tonight Martha, I'm tellin' ya.
You like sausage?
Where are you?
Give us a call.
Alright,
these sausages are done.
So nothing left to do now but a
get some rolls,
fresh 'em up a bit.
You can set these up anyway you want,
your favorite toppings,
favorite condiments.
(rock and roll music)
Look at that.
Told you this is gonna be easy to do, right.
Load it up with some cheese.
Cheese venison sausages.
Are you kiddin'?
Now this is where they're gonna eat it in front of ya.
And that's called pit master privilege.
You're gonna have to do this on your own.
If you're lucky,
you're a hunter,
or you got some good friends who are.
Now be sure to sub us
or follow us if you can.
We appreciate your support.
And the next time you're looking for a recipe for your pit
check out
Barbecue Pit Boys dot com.
(fire crackling)