Hunting for Sausage

Published on February 26, 2021
Duration: 17:45

This video details the process of hunting whitetail deer and hogs in Texas, followed by a masterclass in sausage making with Chef Albert Wood. It covers field dressing, meat breakdown, grinding, and seasoning for sausage production.

Quick Summary

Immediately after harvesting game, the crucial first step is field dressing to remove internal organs and rapidly lower the body temperature. This process is vital for meat preservation and quality, especially when preparing for sausage production.

Chapters

  1. 00:00Introduction to Sausage Problems
  2. 00:24Hunting for Groceries
  3. 02:01Spotting the Game
  4. 02:32Tracking the Deer
  5. 04:11Harvested Game
  6. 04:19Field Dressing and Meat Breakdown
  7. 05:20Removing Front Legs
  8. 06:10Processing Rib Meat
  9. 07:08Removing Hind Legs
  10. 12:22Grinding Meat for Sausage
  11. 13:30Mixing Sausage Spices
  12. 15:07Testing the Sausage
  13. 17:28Conclusion

Frequently Asked Questions

What are the first steps after harvesting game for sausage making?

Immediately after harvesting game, the crucial first step is field dressing to remove internal organs and rapidly lower the body temperature. This process is vital for meat preservation and quality, especially when preparing for sausage production.

How should tenderloins be removed from game meat for sausage?

Tenderloins should be removed by cutting along the pelvic bone, ensuring the entire tenderloin is retrieved. Avoid partial cuts or cutting too close to the bone to maximize yield and quality for sausage making.

What is the recommended grinding process for sausage meat?

For sausage making, it's recommended to use a large die for the initial grind. Feed the meat into the grinder as quickly as it can handle it, focusing on consistent feeding rather than excessive speed.

How are spices mixed into ground sausage meat?

To mix spices into ground sausage meat, form the meat into a patty in one palm. Then, cover it with the other hand and push the spices into the meat, ensuring even distribution for consistent flavor.

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