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Thanks so much! Haha I know exactly what you mean by everyone else around you breasting birds out and looking at you funny for plucking. It's a chore, but so worth it!

That sounds great to me! I usually stay on the vinegar side but a dash of sweet would work well with all these mustard and vinegar flavors.

Thanks so much!

Yes, sorry for the confusion there. I should have been more specific. 5%

@@outdoorindoortexan thanks!

Depends on the setup but wouldn’t hurt! If you have well oiled (no stick) grates, yes.

Thanks so much!

The air bubbles should settle after sitting for a bit. Thanks for watching and leaving the question!

@@outdoorindoortexan does the sauce need to sit in the refrigerator or out at room temp for the bubbles to settle out?

@336jbyrd I’ve bottled the sauce and stuck them in the fridge while still frothed up and come back to settled sauce later on. You can also leave it out in the blender container and wait as well. It just got agitated while blending and should settle in time. I’m not certain if fridge versus counter makes a difference.

I’m so happy I was able to help, Amelia! Thanks so much for watching and taking the time to leave the kind words. Enjoy all that deer!

💕🥰💕

@ameliahamilton8637 if you haven’t already, check out my channel for all my other venison recipes! I’ve got a few!

@@outdoorindoortexan I definitely will! It took me so many days to go thru the entire process (including making and canning the bone broth, and the tallow rendering), that we've only just now started cooking and eating! I actually selected a recipe from your page in the sea of search results the other night, cuz I recognized your name 💜

It was sooooo yummy!!!!!!!

Thanks for circling back, Zac! I like the cumin idea. Will have to try that on my next batch.

That sounds like a recipe I should check out! Thanks so much for watching and for commenting!

Absolutely! I just like that faint taste of bacon since it’s breakfast sausage. Seems right! I also sometimes save pork fat from my pork shoulders that I trim off and freeze. Beef fat from a butcher works great as well. Lots of way to get there. Thanks for watching!

@@outdoorindoortexan Oh yeah! Bacon works great for this. In fact, I often use bacon trimmings in my deer burger. I'm not a huge fan of straight ground venison for hamburgers, so I'll use bacon to smooth the flavor out. Not sure why it works, but it does! Thanks for an excellent video. It's all anyone needs to make fantastic sausage.

@jakemitchell1671 thanks, Jake! I really appreciate it!

No, at least not with this recipe. Thanks for watching!

Sounds good to me! Thanks for watching!

Thanks so much!

I love this! Thanks for sharing your tweaks, I’ll have to give them a try on my next batch. I’m so happy you like it and thanks so much for circling back to leave the comment.

@outdoorindoortexan oh... and just a little bit of cumin (I used a generous tsp for my quadruple batch) Because... cumin. :)

Thanks Juan!

Just remember this tip works great if you pull your tri-tip well under your target temp. The foil helps trap heat and keeps it cooking. Great moisture hack too. Thanks for watching!

I need to try that! Thanks for circling back and happy you like it!

Thanks so much for circling back to share the feedback! Happy y’all liked it!

I’ve never thought of that. Thanks!

Enjoy!! Thanks so much for watching and leaving the comment. Let me know what you think!

Yeah buddy! Now you can check out all the gear I work with and trust.

Down to 3 dozen already, so not long in this house! 😂

They don’t dry out thanks to how they fold into the body shape once you spatchcock it. If the drumsticks are too exposed for your taste regardless, just put some small tinfoil over them and they’ll be fine.

Thanks so much!

I love hearing it! Thanks for watching and thanks so much for taking the time to report back.

Get on it! Thanks for watching, Carroll!

Thanks! Let me know what you think if you give them a try.

Yeah buddy!

I use mine all the time! Thanks for watching.

Ribs win!

Sounds like a good tweak to me, John! They weren’t dry but definitely add whatever you think would make it better for you! I’m all about people taking my recipes as inspiration and exploring options from there. Thanks for watching!

Yes, good point. I typically do if I crack the smoker open for a peek and see that it has dried up. Thanks for watching and leaving the comment!

Waivers are a welcome addition to this dish 😂It took me a very long time to empty out that jar since nobody seemed interested in trying a sample. Thanks for watching!

The generic response is 3-4 months but I’m sure they’d last longer than that as long as you’re storing in the refrigerator. Just be careful and look for any signs of spoilage. Smell change, color change, texture change, etc. Thanks for watching!

Amen! Thanks for watching!

You can make a huge batch of this sauce for starters lol Maybe look at pickling some, also dehydrate some and then grind them to make Serrano powder. Thanks for watching!

If you’re asking if you can use a whole cucumber, yes, but they will take longer to soak in the flavor and may get mushy. Definitely add some tannin to help with the crisp.

Thank you..

It won’t ferment with the vinegar included, so you could always try and ferment the other ingredients separately to make a completely different style sauce. Or you can ferment just the peppers and then add them to this recipe. In general, fermenting mutes the color and flavor a bit, and since it has no vinegar it won’t be as sharp. I hope this makes sense! lol Let me know if you tinker with it. I’m curious how it would be in that style. Thanks for watching!

Haha amen!

Thanks for circling back, Misty! Enjoy and spread the word!!

Thanks, Kimberly! You now can roll up to the taco truck with your own bottle lol Let me know what you think and thanks again for watching!

Amen! Thanks for watching and leaving the comment!

Thanks for the feedback. This video is a few years old and at that time I was still learning the ropes of editing and trying my best. Feel free to check out my newer content which will hopefully meet your standards.

Merci!

You’re right I’ve always found it to be pretty mild. A Serrano or two will definitely help and keep just keep adding until it hits your preferred level of heat. Thanks for watching and thanks for leaving the comment!

@outdoorindoortexan It's a good recipie though. The ones with the boiling makes the ugly brown green, when I made it with yours it's vibrant. 👍

Thank you! I much prefer the neon green of my sauce compared to the faded look of the ones that call for boiling.

Thanks for watching, Ruben! Let me know what you think when you give it a try. Remember to taste a little tester patty before committing to how much seasoning is in it. Can’t go wrong!

@@outdoorindoortexan I’ll definitely let you know n thanks again

Amen. Thanks for watching!