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MAKING SAUSAGE
Ingredients for making homemade sausage are readily available at The Sausage
Source. The recipes can be used for deer, elk, antelope, moose or other wild
meat, which has been trimmed of fat. Meat from domestic sources can be used as
well but some reduction in the amount of fat in the recipes is needed if the
beef, pork or lamb contains fat. Some fat is good, as it adds to the flavor. Soy
protein may be used as a substitute for the fat.
Any lean meat from any part of the carcass can be used for sausage. Most often
meat from the back and hind legs is saved for roasts and steaks and boneless,
fat-free lean from other areas of the carcass utilized for sausage. It is
recommended that the lean be removed from the carcass and made into sausage as
soon as possible (the day after the kill is best) to prevent unnecessary
bacterial growth. Meat that has been frozen and thawed can also be used.
Freeze clean, edible trimmings immediately after they are removed from the
carcass. The trimmings can be ground and fat added when they are thawed.
Regardless of whether fresh lean trimmings or thawed lean trimmings are used,
speed in sausage preparation is a must to prevent bacterial growth. Bacterial
growth on game meat causes soured meat, which is unacceptable as a sausage
ingredient.
The quality of the sausage produced is often proportional to the length of time
fresh trimmings stand before they are used. Game meat trimmings should be
removed from the carcass free of fat, hair, sinew, bloodshot and dirt. They
should be chilled at 30 degrees Fahrenheit and made into sausage or frozen
immediately.
If using natural casings, soak in cool water and rinse inside and out to remove
salt. It’s good to leave a little water in the casing as this will make it
easier to feed or slide onto the sausage tube. Click here to see additional tips
on sausage casings.
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