Deer Burger Cookbook by Rick Black

Author:Rick Black
Language: eng
Format: epub
ISBN: 9780811740340
Publisher: Stackpole Books

JERKY

AND

SAUSAGES

You can dog a man’s truck. You can laugh at his gun. You can say his dog is stupid and lazy. But you can’t say a dang thing bad about his jerky or sausage without a fight!

A man takes a little more time and pride when it comes to his jerky and sausage makin’. And, let’s get one thing straight, when you make jerky, there’s going to be a mess.

We all know that deer jerky has been around forever and was the number one food choice of the cowboys and outlaws of the old West. But just in case you don’t know the history of sausage, your old cousin Rick is gonna tell ya.

Sausage is known to be the oldest and most enduring form of processed meat. In some respects, it may even be considered the world’s very first “convenience food.”

As long as man has been carnivorous, he has used the animal’s intestinal tract for sausage casings.

During the last thousand years, sausage making has come into its own as a venerable and highly developed craft. The practitioners of this trade have fostered a rich tradition. Families have handed down their sausage-making recipes over the generations with each “wurstmacher” contributing his taste and heritage to the art. Today many deer hunters have sausage made for them by local butchers or they send their venison to a specialty smokehouse sausage maker.

Smoked venison summer sausage is a big hit among deer hunters and their families during the holiday season. Head off to the den, drink a beer or two, sample a few types of sausage and jerky, and talk about the year’s hunt.

It doesn’t get much better than that!

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