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

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 Mix PS Seasonings Italian Sausage & Philly Cheesesteak Mix Equipment Used: Heavy-Duty Meat Grinder & Sausage Stuffer Stainless 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 Guide 01:07 - How to Prep Meat for Sausage (Don't Pre-Grind!) 02:19 - Essential Ingredients & The 20% Pork Fat Rule 03:55 - How to Calculate the Perfect Fat-to-Meat Ratio 04:58 - The Easiest Preservation Method: Canning Wild Game 07:04 - Packing Jars & Adding Spices for Canning 08:00 - How to Pressure Can Meat Step-by-Step 09:25 - Pressure Cooker Temperature & Cooldown Tips 11:15 - Prepping Fat & Meat for Bear Summer Sausage 13:23 - Mixing Spices, Cure & High-Temp Cheese 15:37 - Stuffing Summer Sausage Casings 17:17 - Smoking Summer Sausage on a Traeger Grill 18:50 - Why We Use Bear Meat for Smoked Sausages 19:32 - Making Elk & Deer Italian Dinner Sausages 22:02 - How to Link & Vacuum Seal Your Sausage Jay Nichol [email protected] https://www.mindful-reviews.com/ https://www.mindfulhunter.com/ Forged In The Backcountry https://forgedinthebackcountry.com/ Merch https://www.mindfulhunter.com/shop Newsletter https://www.mindfulhunter.com/contact IG   / mindful_hunter   Podcast https://www.mindfulhunter.com/podcast Free Backcountry Nutrition Guide https://www.mindfulhunter.com/tools