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re: Deer sausage question
Posted on 3/22/24 at 4:50 pm to calcotron
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.
2
Posted on 3/22/24 at 9:45 pm to Sixafan
Could be environmental then. I actually had somewhat of an allergic reaction to one of the deer I shot. It acted like an alpha-gal red meat allergy, but it was only with that deer meat. Maybe sometimes they just get into junk to eat. Or overload themselves with the horny hormones.
Posted on 3/23/24 at 3:57 pm to Sixafan
Any chance you’re missing glands in the hind quarters?
What seasonings are you using?
Is the sausage super dry?
What seasonings are you using?
Is the sausage super dry?
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