Videos tagged with Backwoods Seasoning

This guide details the process of making wild turkey and hog sausage, drawing on the expertise of a seasoned hunter and meat processor. It covers meat preparation, grinding techniques, seasoning application using specific products like Backwoods Maple Breakfast and Legg's Hot Italian, and efficient vacuum sealing for storage. The host emphasizes practical tips for maximizing flavor and freezer space.

This guide details the process of making venison breakfast sausage, emphasizing the importance of fat-to-meat ratios (25-30% recommended) and the benefits of a dual grind using coarse and fine plates. The instructor, John Wallace of Wild Game Cook, demonstrates how to prepare the meat, mix seasonings, grind twice, and package the sausage either in bulk or as patties using a vacuum sealer for preservation. The technique ensures a texture and flavor comparable to store-bought breakfast sausage.