Field To Freezer

[tkstae]

After looking at a $75.00 processing fee as well as the $3.00 a pound for deer sticks I took a class put on by the Missouri Dept. of Conservation last night. It was a great class. They skinned and cut the deer into the traditional cuts right there in the class room. I plan on giving it a try next time I harvest one. My question is how hard is it to make my on own summer sausage, deer sticks, brats etc. Is it worth doing myself or do I just pay the $3.00 lb. Need your advice. Tom

[A.W]

I've never done it but with some equipment and a good book you should be able to do it yourself. $3 a pound seems expensive to me.

You'll never know till you try.

[Adam]

its not to hard, my dad bought a sausage stuffer off ebay, but if you are making a dry sausage that doesnt get refridgerated you need to mix a powder into the meat when you mix in youre spices and alcohol called INSTA-CURE, italian style sausage you dont add this but need to keep them frozen until use. you can pick up a sausage making book at bass pro or off the net which is probably youre best bet. we added vermouth and brandy to the sausage, it said it adds flavor and kills bacteria if there is any.

[A.W]

we added vermouth and brandy to the sausage, it said it adds flavor

My kind of sausage.

[A.W]

Here's some websites for you.

http://greatjerky.com/

http://hgic.clemson.edu/factsheets/HGIC3516.htm

http://66.148.61.35/

http://www.justgamerecipes.com/

http://home.rochester.rr.com/sevendzero/

http://www.geocities.com/hunter5buck/

http://www.sausagemaker.com/

Hope this helps.

[tkstae]

Thanks for all the great advice. You guys are best. Tom

[Deergetter]

Tom warm as its been they will be cooked by the time you get back to the house.

I think I will just debone mine out in the woods this year.

Deergetter