🎁 WIN A KOWA 88 SPOTTING SCOPE: Mindful Munitions is officially open. Every $5 spent at Forged in the Backcountry or Mindful Munitions earns one entry to win a Kowa 88 spotting scope. The giveaway ends October 30 at midnight Pacific Time.
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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
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Kowa TSN-88A Sweepstakes
No purchase required. Contest begins on August 18, 2026, at 12:01 a.m. PST and ends on October 30, 2026, at 11:59 p.m. PST. There is a total of 1 prize available to be won consisting of: (i) A previously owned Kowa TSN-88A Spotting Scope Body with Eyepiece (APR) $5,500.00 CAD; Skill testing question required. Open only to legal residents of the 50 United States, The District of Columbia, Canada (excluding Quebec), United Kingdom, New Zealand, Finland, France and Switzerland. Odds of winning depend on number of eligible entries received before contest closes. No limit on entries. For full rules and entry details visit: https://forgedinthebackcountry.com/blogs/resources/kowa-tsn-88a-sweepstakes
