5 days ago I got a deer. It's been dressed, skinned, and quartered. The meat has been hanging for 5 days at 33 degrees. There is some loose hair on the muscle, and the outside surfaces of all the quarters are hard and leathery.
Do I put all this in the grinder or do I sort of shave off the leathery hairy portions of the meat first?
2006-12-04 03:30:14 · 3 answers · asked by paul67337 7 in Food & Drink ➔ Other - Food & Drink
You can put it all in there, i would shave off that hard layer of leather like tissue on the quarters then de-bone it from there...if left on the leather parts just makes the final product chewy and less tastefull. also trim out the intramuscular fat, and add pork fat to your sausage
2006-12-04 03:35:05 · answer #1 · answered by Ttech 2 · 0⤊ 0⤋
Definitely shave off the outside part before grinding. Just like peeling an apple. Don't take off too much!
2006-12-04 03:41:42 · answer #2 · answered by bobcatsfan1988 1 · 0⤊ 0⤋
you definitely do not want the Hair and Hard Stuff in your Sausage, I'm not sure about the Temp either, the Meat may be Spoiled
2006-12-04 03:39:45 · answer #3 · answered by Sue B 1 · 0⤊ 0⤋