I plan on getting into processing my own deer this year (its just getting too expensive to have it done professionally). The dressing and removal of meat is not a problem, Im curious what the best thing to do with it afterwards? Sausage? Snack Sticks? Jerky? What is everyone’s favorite seasonings and casings to use? Wouldn’t mind trying seasoning off the beatin path if someone recommends them, I usually just got regular summer sausage done from the butcher.

Thanks for the great response. I think that I would be interested in trying a variety of different options (as long as they are appropriate for an inexperience processor). I personally tend to go more towards the spicy side of things, but I also hope to get good enough to give out some of these as thank you’s for hunting privileges so I am going to need some with mass appeal as well. I have watched some of the Walton’s youtube videos and they seem to be pretty straightforward with the process, just not sure what all to add in to give it that something “extra”. Definitely thinking stick and summer sausage. I believe there should be fat mixed in with those right? Does it matter pork or beef? What ratio has people found to be best? Sorry, not trying to sound dumb there is just a lot of information available on the web and I am curious to hear from people who have actually “been there done that”.

Austin Why is it that you recommend pork fat? I could probably get either but beef fat would be easier to get my hands on.

I reviewed the website for high temp cheese and so a ton of choices. Are there any that compliment the seasonings in particular? I would assume the blue cheese and buffalo seasoning would work well, any other suggestions?