Is Venison Safe to Eat Rare in Sausage?

Understanding Venison Safety

When handling venison, it’s essential to remember that raw venison can contain Trichinella parasites, which can cause trichinosis. However, proper freezing and handling techniques can kill these parasites. Freezing venison to 0°F (-18°C) for 30 days is a widely accepted method to kill Trichinella parasites.

Venison Sausage Making Techniques

To ensure venison sausage is safe to eat rare, it’s crucial to employ proper sausage making techniques. This includes using a meat thermometer to ensure the internal temperature of the sausage reaches 160°F (71°C) during cooking. Additionally, using a proper curing and smoking process can further enhance food safety and flavor. A 1:1 ratio of venison to fat (such as pork fat or beef tallow) is recommended to maintain moisture and flavor.

Freezing and Storing Venison Sausage

Proper freezing and storing techniques are also crucial when handling venison sausage. Sausages should be stored at 0°F (-18°C) or below, and used within 6-8 months for optimal flavor and texture. When freezing, it’s essential to remove as much air as possible from the packaging to prevent freezer burn and contamination.