How To make Big Bob's Shoulder Of Venison
1 5 lb. shoulder of venison
1 ts Pepper
1 ts Allspice
1/4 c Butter [softened]
1 lg Onion [chopped]
1 cn (12 oz) beer
1 c Sour cream
1 cn Cream of mushroom soup
1) Season venison with the spices, rubbing in lightly, then
spread the butter on the meat, covering completely. Place the roast in a 8" x 13" roasting pan and cover with the onions... 2) Combine the beer, sour cream, and soup in a bowl and wisk `til blended, then pour over the roast... 3) Bake in a 300? oven for 1
How To make Big Bob's Shoulder Of Venison's Videos
Hannah Barron does Deer Grunt call and Hog Squeal with her mouth! Can y’all do this?
I’ve been able to do both a deer grunt and a hog squeal since I was a little girl! These 2 calls have helped me immensely in the woods, and even called up my second biggest deer to date. Can y’all do any crazy animal calls?
Grinding deer meat for THE BEST JERKY
How to Grind deer meat for the best jerky you'll ever make and the LEM #12 is the best meat grinder for the money you can find. We have several great tips scattered throughout this video to help you make the BEST DEER JERKY ever! Making deer jerky from ground venison is easy with and with a few pieces of equipment you can put up a LOT of it very quickly to enjoy all year.
Here is what we used in this video:
LEM #12 Grinder:
LEM Meat Packaging Kit:
2# LEM beat Bags
Glad Press N Seal wrap:
2 bag filling horn:
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Venison Butchery Start to Finish - Part 3 - Front Shoulder
How to make easy but delicious venison stew, DIY venison stew
Just a few ingredients,
1 to 1.5 lb venison stew meat, cut into 1 cubes
5 potatoes, 1 cubes
1 bag of baby carrots
2 onions, chopped or sliced
2 qt. beef broth or 2 qt. water and 4 beef bullion cubes
1 can of sweet corn
thicken with corn starch
Grilled VENISON Kabobs (How to Cook Deer Shoulder?) | S1E08 | Primal Plate
How to make Summer Sausage (At Home!) By The Bearded Butchers!
Check out our fully assembled summer sausage bundle that's EXACTLY the same as what Scott and Seth make in this video! (You have to click yes/no on all of the options before you can add it to your cart).
We sell shelf stable summer sausage too! Check it out before it sells out!
It's that time of the year, time to start thinking about deer season and how to make summer sausage! If you're like us, you still have some bits and pieces from last year's harvest. What's the best thing you can do? Learn how to make summer sausage with The Bearded Butchers!
Check out MADE WITH MEAT! for the meat grinder, meat mixer, and sausage stuffer we used.
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Keep in mind, this video has some exceptions. We are making classic summer sausage with that smoky, tangy flavor that most hunters dream of. That being said, you're welcome to try our delicious Bearded Butcher Blend Seasoning ( but we encourage you to check out the links below for the exact mix of ingredients for the classic summer sausage taste we're all used to!
Remember, it's all about Faith, Family, and Food
RECIPE:
20 lb. deer meat or elk meat (venison) or beef
5 lb. pork fat
1 Bag Bearded Butcher Salt and Pepper Base
4 oz. Minced Garlic
3 oz. Mustard Powder or Mustard Seed
3 oz. Hickory Smoke Powder
1 oz. Sodium Nitrite Cure or 1.3 oz. Celery Juice Powder
1.5 oz. Encapsulated Citric Acid
With Jalapeños
3-4 oz dried jalapeños
2.5 lbs. High Temperature Cheddar Cheese
Here's everything else that you'll need to make sausage at home:
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???? Summer Sausage Seasoning
???? Summer Sausage Casing
???? High Temp Cheese
???? Encapsulated Citric Acid (Sausage Tang)
???? Hickory Smoke Powder
????️ Dried Jalapeños
???? Minced Garlic
???? Latex Free Food Prep Gloves
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Index:
4:45 - Start with the lean meat, keep it super cold the whole time. We use a 32 size grinder, 1.5 horsepower to grind. 20% fat to lean meat mixture, we use pork fat.
5:46 - Scott breaks down reasons for all the flavors and additions and even gives you a chemistry and microbiology lesson! Thank him in the comments!
8:46 - Mix everything together (just the flavors for now) with the trimmings (fat and meat)
9:31 - Next, Scott will show you how to grind sausage. First time through the 10mm (3/8 inch) plate, then through the 4.5mm (1/8 inch) plate. The #32 grinder is a beast and grinds the meat really fast.
14:13 - To the mixer next. We're adding 2 pints of COLD water. Without pork fat, you'll need more water. The cure goes in at the beginning of the mixing.
18:37 - To the sausage stuffer next for the most important part.
26:15 - Follow along and watch the guys make some smoked sausage! When it comes off the smoker, put it in an ice bath to bring the internal temp down to about 80F and set the casing.
32:10 - To the cooler overnight then the big reveal!
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