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Trimming out venison for sausage
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<blockquote data-quote="eseamands" data-source="post: 274772" data-attributes="member: 629"><p>My father-in-law is pretty strict about what goes into the sausage we make. He once said, "If you wouldn't pepper it and put it in the pan, I don't think that I want it in my sausage." </p><p></p><p>We loosely followed that rule and got six, fully packed, gallon freezer bags out of my wife's whitetail buck that she shot Saturday (as well as a big piece of backstrap and the tenderloins that we ate last night). Maybe 40-45 lbs? I didn't put it all on the scale yet. She cleaned it all up when we got home using a boning knife we bought from Capital City Restaurant Supply. Of note- we didn't use any neck meat, as she shot it right in the neck and it was a lot of blood/destruction in that area.</p></blockquote><p></p>
[QUOTE="eseamands, post: 274772, member: 629"] My father-in-law is pretty strict about what goes into the sausage we make. He once said, "If you wouldn't pepper it and put it in the pan, I don't think that I want it in my sausage." We loosely followed that rule and got six, fully packed, gallon freezer bags out of my wife's whitetail buck that she shot Saturday (as well as a big piece of backstrap and the tenderloins that we ate last night). Maybe 40-45 lbs? I didn't put it all on the scale yet. She cleaned it all up when we got home using a boning knife we bought from Capital City Restaurant Supply. Of note- we didn't use any neck meat, as she shot it right in the neck and it was a lot of blood/destruction in that area. [/QUOTE]
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