i tried making deer shanks out of my last one. they look pretty good just like lamb shanks and can make for a great presentation.
I usually make my own but to be honest when I tried this one processors brats and summer sausage I had to bow to the king.I have 20 lbs of burger left and it should last me 2 weeks so need more.
there is supposedly a place in sarasota that will make your take in to a summer sausage, i have seen the place just not been there. i think its called geyers sausage kitchen or something like that. my cousin in indiana gets a whole deer slim jimmed every year so he has something to snack on while hes hunting or fishing. another friend of mine gets a similar thing done only his is filled with a jalapeno cheese. it is amazingly good. he gets his done somewhere in s. carolina.
good stuff!
there is supposedly a place in sarasota that will make your take in to a summer sausage, i have seen the place just not been there. i think its called geyers sausage kitchen or something like that. my cousin in indiana gets a whole deer slim jimmed every year so he has something to snack on while hes hunting or fishing. another friend of mine gets a similar thing done only his is filled with a jalapeno cheese. it is amazingly good. he gets his done somewhere in s. carolina.
Geyer's is on US41 south of Stickney Point. They do have some good stuff, especially if you like German food. Didn't know they'd process deer, though.
I want to get arecipe for South African boerewors sausage. That stuff is AWESOME! We lived over there for 18 months when I was about 12, and 32 years later I still think about that stuff! They also make what's called biltong, which a cured, dried meat similar to jerky, but much better. I need to find out how to make it and do up some venison. If kudu, impala, and other antelope taste good that way, deer ought to be just fine!
