Venison sausage,
if you are a deer hunter, or know someone that is, you'll find that making
this tastiest of offerings from your game will be very rewarding and provide
a wholesome product. Handling game meat when making sausage follows the same
basic procedures of grinding, mixing, and stuffing. However, since game meat
tends to be lean, be aware that you may need to add additional fat in the form
of suet or fatback to reach the ideal 20 to 25 percent fat to lean ratio. You
can judge this by examining the cut of meat for the amount of marbling running
through the flesh. Never use venison fat in sausage. Also be aware that game
may need more attention when trimming tallow, fat and gristle from the meat.
Anything that is not rich, lean meat should be discarded. If you use only well-cleaned,
lean meat, with proper amounts of pork and fat, your venison sausage, or any
homemade sausage for that matter, will be a rewarding experience, resulting
in a top-grade product. Venison, Elk or other wild game is excellent for making
sausage.
Making Sausage
is growing in popularity and homemade sausages are common. Homemade sausages
are particularly popular among big game hunters who find that when properly
handled, sausage made from game is very good. Further incentive for preparation
of game at home comes from production of sausages spiced to meet individual
preferences. Each year our seasoning spice mixtures are used to produce thousands
of pounds venison and elk sausage. Now you can purchase these same mixtures
and make your own. Each purchase will include
instructions for processing. Also we are always available to answer your
questions,
Contact Us. Our most popular mixture
for venison or elk is
Summer Sausage.
However any or our spice mixtures will do very nicely. For a hot spicy sausage
our
Louisiana Style Hot spice
is a good choice. These mixtures are the sole property of Spices America.
Spices America
also offers a line of
bulk spices
if you prefer to mix your own seasonings.
Spice
blend mixtures, from custom recipes are now available for your enjoyment.
These blends are a great way to spice up your meals. More spice blend mixtures
will be added as they become available. We purchase spice in small quantities
for maximum freshness.
Safe Field Dressing
It is important to field dress deer as soon as possible, to ensure rapid loss of body heat, prevent surface bacteria from growing and maintain overall quality of the meat.
To reduce the risk of exposure to disease, wear plastic disposable gloves while handling animals. Wash hands and arms thoroughly with soap and water before and after dressing. Frequently clean your knife between cuts to prevent bacteria contamination. Use clean water, pre-moistened wipes, or alcohol wipes.
Use 6 - 8 feet of rope to tie one of the animal's legs to a tree to open up the carcass for field dressing. Spread the hind legs by propping a branch between them or position the carcass on its back with rocks or logs to keep it in place.
Open animal to allow adequate air circulation into the cavity and keep the carcass out of the direct sunlight.
When possible remove the hide.
As soon as possible refrigerate the carcass (below 40 degrees) to prevent spoilage and maintain the quality of the meat.
