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Off Topic TN Forums
Cooking Forum
How to fix a bad batch of sausage
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<blockquote data-quote="uncle_loue" data-source="post: 5865961" data-attributes="member: 7092"><p>from my experience a strong venison taste is tough to cover, but what you've described is likely your best shot. adding more neutral tasting meat and seasoning should reduce the strength of the musky buck taste. </p><p></p><p>fwiw: if i shoot a buck close to/during rut or a hot day where conditions are ripe to create gamey tasting meat I butcher into quarters so still have large cuts intact and hang in my garage fridge for at least a week before freezing and that helps. if you do not have a fridge to hang in you can keep them on ice in a large cooler and keep the drain open so they don't sit in water. check daily and add ice as needed. some folks do this as long as 3 weeks. ive never gone more than 7-9 days. hope that helps.</p></blockquote><p></p>
[QUOTE="uncle_loue, post: 5865961, member: 7092"] from my experience a strong venison taste is tough to cover, but what you've described is likely your best shot. adding more neutral tasting meat and seasoning should reduce the strength of the musky buck taste. fwiw: if i shoot a buck close to/during rut or a hot day where conditions are ripe to create gamey tasting meat I butcher into quarters so still have large cuts intact and hang in my garage fridge for at least a week before freezing and that helps. if you do not have a fridge to hang in you can keep them on ice in a large cooler and keep the drain open so they don't sit in water. check daily and add ice as needed. some folks do this as long as 3 weeks. ive never gone more than 7-9 days. hope that helps. [/QUOTE]
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How to fix a bad batch of sausage
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