Quick Answer
Venison sausage can be made with game meat, but it is crucial to follow guidelines to ensure food safety and quality.
Handling and Preparation
When handling game meat, it’s essential to field dress and cool the carcass as soon as possible to prevent bacterial growth. The meat should be stored at 40°F (4°C) or below within 2 hours and used within 3 to 5 days. Game meat should be cut and ground just before sausage production to minimize potential contamination.
Grinders and Sausage Production
For optimal results, use a 1/4-inch (6.4 mm) plate on your meat grinder to ensure even particle distribution. Grind the meat in small batches, about 1 pound (0.5 kg) at a time, to prevent overworking and potential bacterial growth. Mix the ground meat with 10% fat content by weight to enhance flavor and texture.
Cooking and Storage
Venison sausage should be cooked to an internal temperature of 160°F (71°C) to ensure food safety. When storing sausage, maintain 40°F (4°C) or below and use within 3 to 5 days. Freezer storage is recommended for longer preservation; store in airtight containers at 0°F (-18°C) or below for up to 3 to 4 months.
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