Making sausage with harvested venison is a way to make some great tasting products. It is also a good way to utilize the shoulder and rump muscles, as well as the trimmings from carcass processing. Of course, the loin eye (backstrap) and tenderloin muscles are best reserved for steaks and roasts, but even those muscles could be used for sausage, as well, if preferred. One of the advantages of sausage products is that they offer an almost unlimited means of changing meat texture and tenderness, as well as offering a wide variety of flavor profiles to suit your personal tastes. However, it’s important to keep some things in mind when making sausage in order to achieve the greatest eating enjoyment when the products are completed.
EQUIPMENT AND SUPPLIES
Times have never been better for the DIY sausage enthusiast. There is a wide range of small-scale meat-processing equipment (grinders, mixers, stuffers, smokers) available at outdoor/sporting goods retail stores and online suppliers. Most of these sources also provide sausage casings and spice
