For all the hunter sausage makers here!

Post by **redzed** » Sun Nov 27, 2016 15:55

Wow, over 100lbs dressed weight! Nice doe! Lots of Christmas sausages coming your way!

fatboyz · Post by **fatboyz** » Sun Nov 27, 2016 16:17

Red, on average our parkland farm area whitetail does average between 90 and 95 pounds on the rail. this was a nice big one. My buck was 135. I'm boning this one out today. some of the big muscle groups from the hinds will be set aside for pastrami or corning. I think I'll throw a couple pieces of loin into spices for Schinkenspeck.

Post by **Butterbean** » Sun Nov 27, 2016 20:10

Just some worthless trivia, generally speaking the further north you go the larger the body of an animal. I think this is called Bergmann's rule and has something to do with heat loss and efficiency.

Our does only average around 100-130 lbs on the hoof but occasionally you'll land one - normally a buck - that weighs over 200 lbs. Biggest I ever shot weighed 230lbs and he was considered a monster. This could partly be due to the importation of some Wisconsin deer several years ago.

Within an hour of me along the coast the deer are much smaller and only average around 60-80 lbs on the hoof.

fatboyz · Post by **fatboyz** » Sun Nov 27, 2016 21:03

The sitka Blacktail over where Red's at are tiny little guys. Our Mule Deer along the prairie Coulees average about 165- 175 for a nice mature buck.

fatboyz · Post by **fatboyz** » Sun Nov 27, 2016 21:53

Cut up and packaged

nuynai · Post by **nuynai** » Mon Nov 28, 2016 12:58

Hey FB, did your brown buddy in the pic take his cut for his help. Question, do you feel any one is better tasting than the other. Which is your favorite. Moose, elk, deer. Up here in WNY, we only have 1, whitetail deer. Good buck will average 70 lbs of boneless meat.

Post by **Bob K** » Mon Nov 28, 2016 14:10

The dog is grinning, notice no backstraps in pics

fatboyz · Post by **fatboyz** » Mon Nov 28, 2016 15:29

Nunyai, by far cow elk is the best. next would be moose, prairie mule deer then whitetail. Bighorn sheep is right up there with elk.
My helper got a bone and a little trim!
The back straps are in the upper left corner of the picture. I put them up as speck. Never tried that yet but some pics on here look good. I also vac packed the tenderloins with spice for a few days.

I'll grill those tender loins in a couple days.

nuynai · Post by **nuynai** » Mon Nov 28, 2016 15:35

Good for you. Be safe out there.

Post by **Bob K** » Mon Nov 28, 2016 16:06

Is there a reason you left the sinew (silverskin) on the loins used for spec?
Those TL's have my mouth watering. I usually cut into medallions, marinate on a plate for 1 hour with salt ,pepper and EVO ...quick pan fry. YUM

fatboyz · Post by **fatboyz** » Mon Nov 28, 2016 20:21

Bob, no reason? never really thought about it. I've also never done anything other than sausage or steaks with deer loins. When I do steaks I cut off the silver skin in one long piece like filleting a fish. I could take it off prior to cold smoking. Any thoughts are welcome!

Post by **Bob K** » Tue Nov 29, 2016 15:21

To me its not easily eatable and will probably slow the absorption of the spice/cure mix. On the other hand lots of bacon is made with the skin on, but it is trimmed off before eating. I was just wondering if there was a reason to leave it on

fatboyz · Post by **fatboyz** » Wed Nov 30, 2016 20:43

It looks shiny like a precious gem!

Post by **Butterbean** » Thu Dec 01, 2016 03:21

And chewy as an inner tube.

fatboyz · Post by **fatboyz** » Thu Dec 01, 2016 06:48

I think I'll just trim it off before cold smoking!