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Main Boards => Recipes/Grilling/ Barbecuing/Smokers => Topic started by: Bearsole on September 05, 2007, 12:02:00 AM

Title: Deer Sausage Casings
Post by: Bearsole on September 05, 2007, 12:02:00 AM

Has anyone made sausage casings from the small intestines of the deer that you killed? How much do you have to wash them and what other preparations do you need to make before you use them like soaking in brine or something like that? Trying to get all that I can out of my future kills.

Thanks in advance

Bearsole

Title: Re: Deer Sausage Casings
Post by: 42WLA on September 05, 2007, 12:26:00 PM

I know with hog casing syou have to turn them inside out and scrape out the gunk and mucus. Then you can wash and store in brine. I don't know about deer intestines.

Title: Re: Deer Sausage Casings
Post by: Al Dente on September 07, 2007, 10:01:00 PM

I've never used deer casings, just hog casings.  I guess they should work about the same, just a tad smaller in diameter.

Title: Re: Deer Sausage Casings
Post by: Bearsole on September 11, 2007, 01:38:00 AM

Thanks for the intel. I'll give it a shot this year and let you'ins know how they came out. Now, time to find a sausage recipe.

Bearsole

Title: Re: Deer Sausage Casings
Post by: Al Dente on September 11, 2007, 05:50:00 PM

Start with 2 parts venison to 1 part fatty pork, such as shoulder.  Then add whatever your tastebuds find tantalizing.  Ground fennel seed, black pepper, salt, garlic, parsley, rosemary, thyme, hot pepper, sage, maple, even bacon.

Title: Re: Deer Sausage Casings
Post by: TexMex on September 13, 2007, 11:57:00 AM

Quote

Originally posted by Bearsole:
Thanks for the intel. I'll give it a shot this year and let you'ins know how they came out. Now, time to find a sausage recipe.

Bearsole

I am willing to be a taste tester for you  :biglaugh: