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re: Deer sausage question
Posted on 3/21/24 at 8:03 pm to Sixafan
Posted on 3/21/24 at 8:03 pm to Sixafan
Anything gamey is coming in before you are making sausage. I haven't had a single gamey tasting deer (only been hunting 13 years and only killed and cleaned 13), I quarter and let it sit cold for days to dry out before butchering. We still clean the silver/white stuff off the meat wherever possible, though for things we designate to be sausage you just can't get it all. So it's likely the sitting before processing. Also could be what your deer eat, maybe it's different for corn fed vs. other things.
Posted on 3/22/24 at 4:50 pm to calcotron
No I’m doing all that. Clean kills, good gutting, have let it hang 1-2 days at 38-43 degrees until it gets that brown patina, take ALL silver skin off and blood if any and fat and sinew. I know Iam cleaning the deer better than any processor I’ve used.
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