EP 328 - Canning, Sausage & Smoking: The Ultimate Wild Game Processing Guide

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Are you looking to take your wild game processing to the next level? In this ultimate masterclass, we break down exactly how to turn your deer, elk, and bear meat into mouth-watering, shelf-stable provisions. Whether you want to make honey garlic bear snack sticks, cheesy elk summer sausage, classic Italian dinner brats, or incredibly versatile canned deer meat, we cover it all!

We start by discussing the best ways to prep your meat before grinding, the crucial "20% Rule" for adding pork back fat, and why you should never let your butcher pre-grind your sausage meat. Then, we dive step-by-step into four different preservation methods, including the easiest way to pressure can wild game for quick, shelf-stable weeknight dinners. We also share our exact process for mixing spices, stuffing casings, and smoking summer sausage and snack sticks to perfection on a Traeger grill. Finally, we cover the best practices for linking, vacuum sealing, and storing your hard-earned harvest so it lasts all year long.

If you're tired of dry, gamey sausage or just want to learn how to process your own meat like a pro, this video is for you. Don't forget to like, subscribe, and drop a comment letting us know your favorite way to prepare wild game!

Spice Blends Mentioned:Stuffer's Game Summer Sausage MixPS Seasonings Italian Sausage & Philly Cheesesteak Mix

Equipment Used:Heavy-Duty Meat Grinder & Sausage StufferStainless Steel Pressure Cooker (10 PSI for 75 mins at sea level)Traeger Grill (Smoked at 165°F)Weston Pro 3000 Vacuum Sealer

Timed Chapters (Max 15)

00:00 - The Ultimate Wild Game Processing Guide01:07 - How to Prep Meat for Sausage (Don't Pre-Grind!)02:19 - Essential Ingredients & The 20% Pork Fat Rule03:55 - How to Calculate the Perfect Fat-to-Meat Ratio04:58 - The Easiest Preservation Method: Canning Wild Game07:04 - Packing Jars & Adding Spices for Canning08:00 - How to Pressure Can Meat Step-by-Step09:25 - Pressure Cooker Temperature & Cooldown Tips11:15 - Prepping Fat & Meat for Bear Summer Sausage13:23 - Mixing Spices, Cure & High-Temp Cheese15:37 - Stuffing Summer Sausage Casings17:17 - Smoking Summer Sausage on a Traeger Grill18:50 - Why We Use Bear Meat for Smoked Sausages19:32 - Making Elk & Deer Italian Dinner Sausages22:02 - How to Link & Vacuum Seal Your Sausage

Jay Nicholjay@mindfulhunter.comhttps://www.mindful-reviews.com/https://www.mindfulhunter.com/

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