Bourbon Barrel Smoked Pepper - 7.5oz

- Hey everybody I'm Chef Tom with All Things Barbecue and today I'm gonna be making summer sausage. (splashing) (dripping) This summer sausage we're making today will be two-thirds venison and one-third beef fat. Now the venison is already ground, it came from the processor that way. But the beef has come off of some strip loin and it's all still in tack. So, we're gonna grind those together first. Now as always, when we're making sausage we want our components to be as cold as possible, so that we're not melting any of the fat. So, all of this stuff has just come out of the freezer. And since about two-thirds of our meat as already been ground, we're just gonna finish this with a finer die. This is actually a 4.5 millimeter. This is our partially frozen venison, it's nice and cold. And we're gonna be making, two roughly three pound sausages. Like I said, this just came off the chain of