Quote:
Originally Posted by Tron_fdc
OK, so I looked at Rocky's and it's interesting. Do you have to gut and skin the deer before taking it in? I've done it a few times in my youth, and it's not a huge deal but I know what kind of mess it creates. I also don't think my fiance would appreciate me skinning game in the garage. It seems far to convenient to shoot a deer and then just drive it in to them and drop it off.
I love deer jerky and deer sausage, you don't know if they blend the sausage with pork?
|
Yeah, you have to gut it and skin it before you take it in.
Gutting it you have to do regardless, if you don't you can wreck the meat pretty quickly if you don't get it cleaned up right away.
As for skinning it, no butcher I've ever been to will skin it as having all that fur in the shop is a big problem. You don't have to do that at home though, you can do it in the field, if you want. It's a lot easier if you can take it somewhere to hang it (or have something to hang it off in the field), but you can do it on the tailgate if you're so inclined, and don't mind taking your time.
As for mixing it with pork, yup, Rocky's will do that for you.
He's got his own proportions, but I'm sure if you want he'd change it up if you wanted more/less pork in there.
We make our own sausage, and we typically use about 20% pork belly. I can't remember what Rocky uses (I did get sausage made there, and it is delicious), but I'm sure it's similar.