MORE ABOUT VENISON

The flesh of deer, elk, moose and caribou  as used by humans, is generally referred to as VENISON.  It's typically lean compared to domestic beef and pork and has a flavor of its own. In fact, it's often a love/hate relationship with many people.  True wild game connoisseurs prize its unique flavor while the doubting Thomas type dislikes it without giving it a square shake. 

And venison can be offensive if it hasn't been taken care of properly.  It must be disemboweled, skinned, cleaned and cooled as quickly as possible, and kept cool, preferably between 33 and 36 degrees, until it's processed two to three days later.  The venison should then be cut and wrapped swiftly in a cool environment.  Freeze the finished product immediately and you'll have the makings for some incredible eating.

 Better Game Care

Many people are of the impression that sausage is made of inferior meats.  And they assume a mixture of spices and smoke will cover up  the imperfections. 

Not true.  Though the combination of smoke and spices will camouflage minor imperfections, they do little to disguise mistakes originating from improper handling.  Even fresh, full-bodied spices can't cover up the gamy taste of rancid game tallow.  Put simply, poor quality  meat produces  a poor quality product. To get top-notch sausage from your venison, excellent care from field to the sausage kitchen is a must.

Use lean clean venison and fresh domestic fat and follow the directions and you can turn out delicious sausage every time.  

For more info see 
Eldon's Sausage and Jerky Handbook

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1.  Soak fibrous casing in warm water 15 to 20 minutes before using.  This soaking process makes the casing pliable and easy to work with.


2.  Slide the soaked casing over the sausage funnel as shown.  Squeeze the casing firmly against the sausage funnel with your free hand.

3.  While continuing to hold the end of the casing firmly against the sausage funnel, begin filling the casing with the sausage mixture..




4.  Continue filling the casing until there's about an inch remaining.  You can also make smaller chubs by tying off the casing as shown.




5.  Hold the end of the casing with the forefinger and thumb of one hand, and the filled casing with the other; twist in opposite directions.  Tie off the casing with butcher  twine or crimp with pliers.