For most of our red meat we live on Sambar venison (family/friends) and recently did 80 kilos of sambar/pork shoulder sausages 50/30 kg`s (circa 180 pounds)
Fennel,garlic,chilli,red wine in some. And one of the boys insisted we do a few buckets of boerewors too.
I have a couple of mates that do the hands on manufacturing after I hang a few deer up,they do the best smoked Pastrami`s ever, those and jerky galore.
Their salami`s and other cured examples are oh so good also.
We do use lots of mince ,marinated roasts go down well as do stews/casseroles etc. This bloke hanging contributed to the snag bin.
The ice cream tubs are ice blocks for the trip back to NSW.
The young stag weighed 450lbs whole.
Like anything made of meat there are all grades and ages and big old stags will be more coarse than young spikies. Diet comes into it as well,a free range sambar having the culinary pick to suit himself will always be better than a ranch model.
