Meat processing was and still is one of the most intimidating parts of being a hunter, in my opinion. I have the desire to try new things all the time, but then I risk ruining the hard earned wild game that I pursue and that’s scary! Thankfully, after 3 batches of summer sausage, I think I’ve got it down (insert flex) and I’m here to share it with you! I’ll mostly be sharing the steps you take AFTER your meat is ground up; if you need to step backwards and get help grinding your meat, please reference this article. Then, instead of packaging the meat, you’ll jump back over to this article!

Learning to make my own snacks for my hunts, especially jerky of any kind, has been the most gratifying thing to add to my skill set. Obviously it saves money because it’s no secret that buying it from the store is crazy expensive, but just seeing your work as a hunter taken a step further is really special! I cringe at the amount of money I’ve spent in the past on (beef) jerky, and I highly doubt I’ll be dropping my wild game off to be processed in the future after learning to simply grind my own meat. There’s so much you can do with ground meat, which is what brings me to this step-by-step for making one of my favorite snacks in the field! If you’re reading this and still don’t know how to grind your meat in order to make the tastiest meat sticks ever, start here then come back to this article!