Quick Answer
Legal regulations for making sausage from hunted game vary by country and region, but in general, you must follow local laws regarding game meat handling, storage, and processing. In the United States, for example, the USDA and each state's department of agriculture regulate game sausage production. You must also comply with labeling and certification requirements for game meats.
Game Meat Handling and Storage
When making sausage from hunted game, it’s crucial to handle and store the meat properly to prevent spoilage and contamination. Game meat should be cooled to 40°F (4°C) within two hours of harvesting and stored at 0°F (-18°C) or below for longer-term storage. This is especially important for high-risk game species like deer, elk, and bear, which can harbor pathogens like E. coli and Salmonella.
Seasoning and Fat Ratios
When seasoning and mixing game sausage, it’s essential to maintain a balance of lean and fat to achieve the desired texture and flavor. A general rule of thumb is to use a minimum of 25% fat to 75% lean meat ratio. This will help to keep the sausage juicy and flavorful. For summer sausage, a 30% fat to 70% lean ratio is often used, while snack sticks typically require a 35% fat to 65% lean ratio.
Casing and Smoking
For making traditional game sausages, natural casings like hog or lamb intestines are often used. These casings provide the characteristic snap and texture of a well-made sausage. When stuffing and linking sausages, it’s crucial to maintain a consistent diameter and twist to ensure even cooking and prevent bursting. For smoking game sausages, temperatures between 100°F (38°C) and 135°F (57°C) are typically used to dry and flavor the sausage, while higher temperatures (150°F - 200°F or 66°C - 93°C) may be used for cooking and browning.
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