I'm the owner Jackson frozen food locker and past meat man , today this videos going to show you how to make deer sausage deer snack snips kind of private fix-it stuff it smoked it till it's ready to eat we'll start off first with all the equipment and supplies until the lead to do this there's also intersects tips first of all for the other deer saucy we used to have is by 20 inch fibers casings these are cleared we also use mahogany color plumes and the hands deer sausage imprinted on it doesn't make any difference it's the same principle these KC's this size over roughly three to three-and-a-half pounds if you know how tight do stuff today we're going to show you how me we make 100 pound batches to make 100 pound bags you need 35 to 40 in these cases we'd also sell the seasoning in bags to do a hundred pounds we also have four bags of 50-pound bags of 25 pounds pre-mixed with the right amount of seasoning and right amount of sodium nitrite so this bag is 5 pounds 10 ounces just to do it but it counts a beautiful letter pounds of your associate use 4 ounces of the speed here which is so tonight right will so you have a mix that up your strawberry when you are mixing for the seasoning in the water you just use a you can get these in these storables to find the right the brand whatever those can mix the stir your seasoning in water any type of under work helps if you have a skill doesn't have to be digital but you give me the way to the border for the corner we don't use ice-cold water than if you have a suppose possibly I can have ice in it if you like we said over order the cooler for a couple days to let sporty dissipate out of the water so just pretty little not completely distilled water and ice up or anything lifted what else you need is a grinder to grind the meat up with of course this is the commercial size grinder difference between this good quality tabletop crackers how fast you can get me grounded that's a table club grinder works fine whatever he will be two different place on your grinder for the first time you use of course grinding plate these are anywhere from 3/8 to 1/2 inch holes and your bride via orchid deer first do this we get ready seasoning and grind to begin we'll grab the second time soon your it comes to hamburger plate these are using 1/8 inch hose push your good tonight whatever time you have on your typical prior will work just start right there we will slowly have a crime since we're making a hundred-pound batch of deer sausage we use the ratio of 80/20 we'll use 20 pounds of lean pork trip to 80 pounds of dirty you can see that gate house near me both these you want as always possible if it's still semi-frozen that's fine the colder the better you don't want frozen parts Robin this is what's called 1824 trim which pretty little too much boneless pork but you can buy in the grocery store we don't have access to be processing plant to buy this just by 20 pounds of us pork but we have a beer in chunks just one other side up into your brother's you've got a small round piece this size might not fit something like this we have avoided here is whatever side for grinder we can a lot of old writers can't handle bigger piece of meat insists we might have to cut it in smaller pieces said you just go as fast also we're doing this at room temperature in our cutting room you can do this like like this assembly at your house it just don't keep this meat out say 65 70 degrees what you're doing is you don't want to keep it out for the dinar maybe two hours it's best you can get a grand mix and stuff and put it back in the refrigerator who are the better but they can do that either smell that's fine whatever how that you can do it at home then what else you need is your supper this is an old table top right we have about and we convert it into a stuffing to say things the driver just took some - played out of the hip and put it oh I'm stuffing partner funnel said tabletop we do that you have a hand crank to the hand good stuffers electric mistakes a lot faster specials you're doing hundred to three hundred pounds where we have to do a lot of and this one isn't you have to push the median to it push it out put it on the case you've gone the end we've got a foot control let's turn the auger on and off