What cuts of the deer are best for sausage?
A- We like lean cuts out of the shoulders, neck, and hinds. The meat off the ribcage has a lot of tallow, and will impart a bitter taste, hence we will not accept it. 4) Q- Can I bring in any scraps of meat to get jerky made, and do I get my own meat back. A- First yes you will get your own meat back. As far as meat for jerky, we recommend boneless whole hind quarters for jerky. After years of processing we feel that is the best meat for jerky. Meat from the shoulders, neck, shank etc. is not good for jerky.
