great [Applause] oh we got we got lots a mixture of deer meat and pork from wild hogs and deer we killed during the past season uh we bagged it up put it in the freezer and held on to it till we had a better date to do it that way we wouldn't so rushed in season and here we got a um some pork fat we bought from a local butcher to mix in because those wild hogs are pretty lean if you don't mix it in there sometimes it'll get pretty it'll get too lean on you need some fat with your sausage and they get greasy got it all laid out fixed and start mixing it up we got a lot more than this right there i don't remember how many pounds of meat we got all together close to 200 pounds so that's pork and venison so we're now we're going to mix it all together yeah put the seasoning in it and get it on going through the dryer there's your nitrates is that what it's called nitrates nitrate in your sausage seasoning all this right here is a mixture of deer and pork all been killed in the wild we're going to mix it together sprinkle our special special seasoning on it you flavored it to taste there if you like it and then we're going to run to the grinder put it in some casings and then we're going to put it in a smokehouse there ain't no special art to this you just sprinkle the seasoning over the whole lot and then you go to mixing it all up that's our preferred method and if you don't like it you can do your own make sure you get it all over the place we like ours pretty hot so we put a good bit of red crushed pepper on it and that's not what all that you see in there that's that's the deer camp blend just make sure you get it covered good and then you mix it all up real good well dan don't like it too hot so it gives them the crops you hear that you put too much pepper in there it will give you the craps yeah that ain't all the ghee ice cream you'll be eating sausage with ice cream it gets too hot i have the rings thing going on and nobody likes that unless you're a freak that should be plain pepper that's already got some pepper in it and then you go to mixing it all up and you don't scratch your eyeball after you get through mixing it up or anything else or anything else unless you just want that burning sensation can you mix until you got it all thoroughly blended in there when that's done we're going to send it to the grinder and that's going to mix it even further it's going to be mighty fine what we used to put that smoked sausage in is actual hog intestine good been cleaned out we'll get it slid up on the tube and get the sausage run through that grinder and it'll feed that into it kind of looks like something done looks like something kind of bad that's actually how good though all right he's sliding the casing up on the tube show it full of water yeah get it full of water so it'll slide that case and keep it in salt water to keep it preserved we'll feed the meat down through the grinder boom boom boom boom boom down the tube into the casing it's art and we're scientists foreign let's roll [Applause] [Applause] [Applause] lifted land [Applause] you rotate the twist in that way you don't untwist the previous one this is kind of going how slow it's a small grinder we've got three grinders here now we got we got four grinders here we're starting off slow though the smaller [Applause] you got a kid around here they can't run their hand down in there [Applause] when you're making sausage you need a camp dog here because anything falls on the floor it's hers that way you ain't got to clean up you see anything on the floor there dude and then at durkheim you always got to have [Applause] a crockpot of beans and [Applause] sausages that's a staple of our cube that's all it is for those of you have never seen one i'm about to show you our smokehouse that ain't nothing special but it ain't for anything other than smoking meat in it you know it's what it's built for it's what we use it for it's really simple it's just a small building and here we go on the inside of it we have it where it's sealed off like i said nothing special to it the main thing you gotta remember about a smokehouse it's not made it's not intended to to cook the meat by heat you want a little bitty small fire so we got this little ring of cinder blocks down here we'll have a little bitty small fire in here all right then we'll take wet hickory pecan um whatever it might be and we'll put it on that little little bitty hot fire produces all the smoke smoke rises up see this right here this basket here it's just a wire rack we've got just hardware cloth folded over we'll put all the link sausages up on top of this we got to clean it out it ain't been used in a while we'll put all the smoke sausages up on here all right it's just suspended from the ceiling nothing to it real simple all right so you got your little bitty fire down here you put your smoking wood on it rises up not a lot of heat just smoke all right and then what we do we seal this thing off right the little building stays sealed off all right there's gonna be smoke coming out on every corner of this little building all right we'll block off the bottom down there and try to keep as much smoke in there as possible now we're going to smoke these sausages for probably 10-12 hours on each batch we put out there so it does take a little while but those nitrate we put in the sausage preserves it the smoke actually cooks it you know it's not hot hot hot because if you got those sausages hot you get a grease fire and you can burn your whole your whole little smokehouse down so you don't want it cooking by heat you want to cook them by the smoke and when you pull them off they're good to eat ready to go and they're great tasting and they are smaller preferably a little bit of space in between them so smoking a little bit of heat very low heat 150 degrees most of the time you just want to get it to 200 degrees one time to kill the live germs slow smoke low heat don't let them overlap pain in the butt but it's worth it mighty fine taste tonight the mighty thing you see them all laid out where they ain't got ain't none of them doubled up there can smoke and get all the way around them get them good and thoroughly smoked sometimes the links kind of get crossed it just wiggle with them it ain't no worse than a rubik's cube all right that's that one thing then they get the other pan we're gonna build a fire down there in that little fire pit and it's gonna be a small fire but it is going to put out lots of smoke this is all one hooked together good gosh oh hard that's what it gets to be a little trouble some of that casing is super long time and patience makes a difference anything worth doing worth doing right a little patience and you'll be proud i have to pile them up just to get over to where i can get to them all right we got the fire going you build your fire don't use pine because pine's gotta it'll give need a little extra twain it's got a pitch to it you don't want that start a small small pecan or whatever you're using the smoky meat that's what we're using pecan i'm gonna show you add a little bit of fire we got in here it ain't much but you can tell all the smoke is putting out it's going to rise right up there it's going to smoke our sausage really good it's really going to smoke when we shut this door because right now it's getting a little bit of air to that fire as soon as we shut the door get all the air shut off for the most part it's going to just kind of smolder it's going to be some modifying flavor and putting no all sausage it turns red it starts getting the checks on it i mean it's done if you can break it open like that right there with a little effort that's good that's good and that is