What additive to remove gamey taste in sausage?
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I have seen somewhere an additive to remove any gamey taste when making sausage. I cant find it again so looking for any i9nformation possible.
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Maybe Flavor Excell Without Color or maybe Dextrose?
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Most of what is called “gamey” is just the result of poor care between the shot and the freezer. If butchers treated meat they way many hunters do everyone would think beef is gamey. That meat might be rendered edible by various marinades and overwhelming spices, but does that really make it wholesome? My wife and I have probably taken nearly 100 Missouri deer, most close to the peak of the rut, and I’ve handled all of them myself from the shot to the plate. Not one has been the least bit gamey. Yes, some game animals can get funky depending on their diet. A teal that’s been eating snails and such will not taste as good as one that’s been on grain. And some species get off-tastes during the breeding season. But I’ve seen enough to know that many hunters don’t do what’s needed to get that meat to the plate in fine condition.
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i am the wrong person to ask…we grow cows and pigs. i say the best thing to put in wild game is gasoline and a match
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Most of what is called “gamey” is just the result of poor care between the shot and the freezer. If butchers treated meat they way many hunters do everyone would think beef is gamey. That meat might be rendered edible by various marinades and overwhelming spices, but does that really make it wholesome? My wife and I have probably taken nearly 100 Missouri deer, most close to the peak of the rut, and I’ve handled all of them myself from the shot to the plate. Not one has been the least bit gamey. Yes, some game animals can get funky depending on their diet. A teal that’s been eating snails and such will not taste as good as one that’s been on grain. And some species get off-tastes during the breeding season. But I’ve seen enough to know that many hunters don’t do what’s needed to get that meat to the plate in fine condition.
@SteveJonesMO Your first sentence says it all. Our Penna. whitetail are the same, poor care after the harvest will render the meat almost inedible.
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I have seen somewhere an additive to remove any gamey taste when making sausage. I cant find it again so looking for any i9nformation possible.
diver1965 your talking about trehalose. Natural sweetener, really nice.
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diver1965 your talking about trehalose. Natural sweetener, really nice.
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Most of what is called “gamey” is just the result of poor care between the shot and the freezer. If butchers treated meat they way many hunters do everyone would think beef is gamey. That meat might be rendered edible by various marinades and overwhelming spices, but does that really make it wholesome? My wife and I have probably taken nearly 100 Missouri deer, most close to the peak of the rut, and I’ve handled all of them myself from the shot to the plate. Not one has been the least bit gamey. Yes, some game animals can get funky depending on their diet. A teal that’s been eating snails and such will not taste as good as one that’s been on grain. And some species get off-tastes during the breeding season. But I’ve seen enough to know that many hunters don’t do what’s needed to get that meat to the plate in fine condition.
KillerNoms Yes meat care matters for sure. We have raised our own beef and pigs my entire life and also shoot deer and antelope every year. I cut meat in a custom shop for awhile and have cut hundreds of deer for myself and others over 40 years. I only shoot deer and antelope when the weather is right for hanging along with picking prime animals and shooting for a clean kill. When making sausage most people enjoy it very much but a few family members taste that little extra game taste with wild animals so was looking for something to add to just mellow it out a little. Really the difference in taste is mostly what I believe comes down to wild animals eating whatever they choose vs our own beef being finished on dry alfalfa and grain before butchering.
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lamurscrappy Exactly what I was looking for, thank you!
diver1965 no problem!
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KillerNoms Yes meat care matters for sure. We have raised our own beef and pigs my entire life and also shoot deer and antelope every year. I cut meat in a custom shop for awhile and have cut hundreds of deer for myself and others over 40 years. I only shoot deer and antelope when the weather is right for hanging along with picking prime animals and shooting for a clean kill. When making sausage most people enjoy it very much but a few family members taste that little extra game taste with wild animals so was looking for something to add to just mellow it out a little. Really the difference in taste is mostly what I believe comes down to wild animals eating whatever they choose vs our own beef being finished on dry alfalfa and grain before butchering.
diver1965 I was certainly generalizing. As someone who obviously understands the subject and treats meat with the care it deserves, you probably are as aware as me that many of our hunting brothers and sisters deviate from good carcass care, and it shows. Apologies if my comment implied you practice poor field care. It’s just a hot-button issue with me (KillerNoms.com/DIYVenison).
I love the unique flavor of Antelope in sagebrush country, but I know some folks find it off-putting. Some waterfowl are not highly prized on the plate. Bears on fish is reportedly pretty nasty. So there are certainly times wholesome meat may need some help to be appreciated by less adventurous eaters. Aside from the usual suspects, heavy spices, sweeteners, etc… I like the idea of using a volume of domestic meat to overwhelm the wild meat. Like Joe Hell said… Pork!
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diver1965 I was certainly generalizing. As someone who obviously understands the subject and treats meat with the care it deserves, you probably are as aware as me that many of our hunting brothers and sisters deviate from good carcass care, and it shows. Apologies if my comment implied you practice poor field care. It’s just a hot-button issue with me (KillerNoms.com/DIYVenison).
I love the unique flavor of Antelope in sagebrush country, but I know some folks find it off-putting. Some waterfowl are not highly prized on the plate. Bears on fish is reportedly pretty nasty. So there are certainly times wholesome meat may need some help to be appreciated by less adventurous eaters. Aside from the usual suspects, heavy spices, sweeteners, etc… I like the idea of using a volume of domestic meat to overwhelm the wild meat. Like Joe Hell said… Pork!
KillerNoms No offense taken at all. As someone who has cut a lot of meat for other people, yes I agree with you that ALOT of people have no idea on meat care or selecting the proper animal before the shot. Thanks for your input as others read things on here and many can learn from any good information.
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diver1965 I was certainly generalizing. As someone who obviously understands the subject and treats meat with the care it deserves, you probably are as aware as me that many of our hunting brothers and sisters deviate from good carcass care, and it shows. Apologies if my comment implied you practice poor field care. It’s just a hot-button issue with me (KillerNoms.com/DIYVenison).
I love the unique flavor of Antelope in sagebrush country, but I know some folks find it off-putting. Some waterfowl are not highly prized on the plate. Bears on fish is reportedly pretty nasty. So there are certainly times wholesome meat may need some help to be appreciated by less adventurous eaters. Aside from the usual suspects, heavy spices, sweeteners, etc… I like the idea of using a volume of domestic meat to overwhelm the wild meat. Like Joe Hell said… Pork!
KillerNoms Just took a quick look at your killernoms.com, great information and I will check it out more when I have time.
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