Harvesting your own meat is one of the most fulfilling aspects of hunting and for a lot of us it's the primary reason that we hunt. Knowing HOW to transform that meat into delicious meals for you and your family can really take your obsession for hunting to the next level! 

Venison and Pork Fennel Sausages

Ingredients:

  • 5 kg venison, diced into small cubes
  • 5 kg pork shoulder or pork belly, diced into small cubes
  • 150 g fine salt
  • 200 g fennel seeds
  • 40 g white pepper
  • 40 g nutmeg
  • Optional: 6 garlic cloves
  • Optional: 80 g chili flakes
  • 1 L water (minimum) - Add more as needed

Instructions:

  1. Chill the meat: Place the diced venison and pork in the freezer until firm to the touch. This makes mincing easier.
  2. Mince the meats: Combine the venison and pork and mince them together.
  3. Season and mix: Place the minced meat in a large tub. Add the salt, fennel seeds, white pepper, nutmeg, and optional garlic and chili flakes. Mix thoroughly with your hands, ensuring the seasoning is evenly distributed.
  4. Add water: Incorporate 1 L of water into the meat mixture. Mix thoroughly. Add more water gradually if needed to achieve the desired sausage texture. The mixture should be slightly moist but not overly wet.
  5. Chill again: Return the seasoned meat mixture to the freezer for about 30 minutes. This firms up the fat and helps the sausages hold their shape.
  6. Stuff the sausages: If you have a sausage stuffer, use it to fill sausage casings with the meat mixture.    
     
  7. Twist or link: Form the sausages into individual links by twisting the casings or tying them off.
  8. Cook or freeze: Cook the sausages immediately or freeze them for later use.

Tips:

  • Grinding: If you don't have a meat grinder, you can ask your butcher to grind the meat for you.    
     
  • Casings: Natural hog or sheep casings work well for these sausages. Soak them in water before using.
  • Cooking: Grill, pan-fry, or bake the sausages until cooked through. The internal temperature should reach 71°C (160°F).

Note: The amount of water added may vary depending on the fat content of the meat and your desired sausage texture. Start with 1 L and add more gradually until you achieve a slightly moist consistency.

Jimbo's Jerky!

Ingredients:

* 2 kg venison, thinly sliced against the grain

* 1 cup soy sauce

* 1/4 cup Worcestershire sauce

* 2 tablespoons tomato sauce

* 2 tablespoons grated ginger

* 1 tablespoon curry powder

* 4 cloves garlic, minced

* 2 teaspoons black pepper

Instructions:

* Prepare the venison: Trim any excess fat and slice the venison into thin, even strips, about 1/4 inch thick. This will help the jerky dry evenly.

* Make the marinade: In a large bowl, combine all the ingredients: soy sauce, Worcestershire sauce, tomato sauce, ginger, curry powder, garlic, and black pepper. Mix well.

* Marinate the venison: Add the venison strips to the marinade and ensure they are well coated. Cover the bowl and refrigerate for at least 12 hours, or up to 24 hours for a more intense flavor.

* Dry the jerky: There are two main ways to dry your venison jerky:

* Dehydrator: Arrange the marinated venison strips in a single layer on the dehydrator trays, making sure they are not overlapping. Set the dehydrator to the appropriate temperature (usually around 145-160°F) and dry for 4-8 hours, or until the jerky is dry and leathery but still pliable.

* Oven: Preheat your oven to the lowest setting (ideally around 170°F). Line baking sheets with parchment paper and arrange the venison strips in a single layer. Leave the oven door slightly ajar to allow moisture to escape. Dry for 6-10 hours, or until the jerky is dry and leathery.

* Cool and store: Once the jerky is dried, remove it from the dehydrator or oven and let it cool completely. Store the jerky in an airtight container or zip-top bag at room temperature. It should last for several weeks.

Tips and Variations:

* Adjust the flavors: Feel free to adjust the amounts of the ingredients to your liking. If you want it spicier, add more black pepper or a pinch of cayenne pepper. For a sweeter jerky, add a little brown sugar or honey to the marinade.

* Add other spices: You can also add other spices to your marinade, such as onion powder, garlic powder, paprika, or smoked paprika.

* Use different cuts of venison: While it's best to use lean cuts of venison for jerky, you can experiment with different cuts to see what works best for you.

* Experiment with different drying methods: If you don't have a dehydrator or oven, you can also try drying your jerky in a smoker or even in the sun (although this method takes longer). Enjoy your homemade venison jerky!