How much does it cost to process a deer into sausage?
Basic deer processing typically costs $75 to $120, but it varies with each processor. If you order jerky and sausage, the cost will increase, generally at per-pound rates. Don’t be afraid to ask your processor for an estimate before making your final decision.
Is deer sausage considered processed meat?
AICR/WCRF expert report defines processed meat as “meat preserved by smoking, curing or salting, or addition of chemical preservatives.” Ham, bacon, pastrami, sausages, hot dogs and luncheon meats are all considered processed meat.
What is the ratio of pork to venison for sausage?
While you can be flexible with the meat to fat ratio, some guidelines are helpful. For those of you wondering exactly how much pork fat to add to venison sausage, the standard ratio is 80% venison and 20% pork fat.
What fat do you put in deer sausage?
Pork fat is usually added to the venison meat to add fat. You can get pork trimmings from your local butcher. I like to make 60/40 venison sausage, which means you mix 60% venison with 40% pork fat trimmings. Cube the venison and pork trimming to a size that you can feed into your grinder.
How much fat do you put in deer sausage?
The 90-10 ratio will produce a lean patty, whereas an 80/20 will be richer. On the other hand, an authentic sausage should be succulent. Fat is fundamental to creating a juicy product. Twenty percent is the minimum amount that I would add, but 30% is considered standard.
How long does deer processing take?
How long will it take to have my deer processed? That depends on when in the season it is dropped off. Early in the season it always takes longer, but during muzzle-loader and gun season, we average a 7-10 day turnaround.
Can you take a deer to a butcher?
If it’s cold enough, you can leave the deer to hang for a couple of days (some hunters and meat processors recommend longer). If it’s above 40 degrees, you can either take it to a meat processor or quarter your kill and put it in the refrigerator.
What processed meats to avoid?
2) Luncheon meat Any meat that has been cured, smoked, canned or salted is a processed food, and these types of meats, including hot dogs, salami and cured bacon, are associated with increased risk of conditions such as heart disease, high blood pressure, and certain cancers such as bowel or stomach.
Is smoked venison healthy?
Despite its cholesterol content, venison contains less total fat and saturated fat than beef, pork, and lamb. This may make it a better option if you’re eating a heart-healthy diet or limiting your intake of saturated fat.
What kind of pork should I mix with venison?
Pork Shoulder (Butt) While pork shoulder is a fatty cut, it’s more meat than fat. I use it more for the springy texture that it can provide to venison, which can be crumbly. And I use it in higher quantities, about 30-40 percent pork butt to 60-70 percent venison.
What kind of pork do you use for deer sausage?
Pork is a fatty meat that can help venison sausage obtain that juicy, rich flavor and texture to make it a semi-dry meat delicacy. What is this? The ideal pork cuts to add here are the fatty parts: shoulders or hind. You could even go with pork belly if you’re not too keen on the venison taste.