Charlies Sausage kitchen
NOTE: Due to staffing and regulatory issues, we cannot accept BONE-IN game until further notice.
See the game processing tips below and then bring us your clean boneless trim in to be hand crafted into an array of products which are great for meals, snacks, or served as hors d’oeuvres. See the full list of products.
It is not necessary to phone ahead if your meat is clean, boned and ready for further processing.
Game Processing Tips
#1 – Do not skin your game until it is time to cut it. The hide protects the meat from drying, insects and bacteria. For maximum yield leave the skin on your animal until just prior to cutting.
There are two myths about game that is not skinned:
First: The animal will not cool properly. Animals do need to be cooled out within 1 to 2 hours after the kill, but they can just as easily be cooled with the hide on as off. After proper gutting, smaller animals can simply be hung in a well-ventilated shady area to cool. Large animals should be spread out and blocked off the ground (with poles, etc.) to allow for ventilation. In warm weather you should also split the neck of larger animals from the throat vertically to the neck bone and also cut through the back vertically along the spine. Prop open these areas and liberally cover all exposed meat with pepper if flies are a problem.
Second: The hide flavors or contaminates the meat. The animal has lived with its hide on for its whole life so why should it flavor or contaminate the meat after the kill, especially after the blood flow has stopped? The real damage comes from removing the hide and exposing all the meat to insects, bacteria and drying.
#2 – Leave the kidneys attached to the inside of the carcass when gutting. This protects the valuable tenderloin from deteriorartion. Do not cut the hide or bone between the pelvis but instead remove the bung by cutting around it under the tail and pulling it out from inside the carcass cavity. This saves the hams from deterioration as well. Do the same with the windpipe by cutting it at the throat and pulling it out from the cavity (unless you plan to mount the head in which case you should not make any cuts in the neck.) Remember to also tie off the bladder as soon as possible during the gutting process. It is only necessary to cut through the brisket on larger animals but only then in warm weather. Never quarter or split Antelope or Deer.
#3 – Wash out the body cavity immediately after gutting. Before your game cools use water to wash the blood and any other contamination from inside the animal. In cold weather snow can just as easily be scooped into the body cavity to accomplish this purpose. In temperate hunting weather carry a five-gallon water container in your vehicle especially for this cleaning purpose – just in case you cannot find a natural water source. If, for whatever reason, you are unable to clean your game immediately after the kill do not use water to wash, soak or clean any part of the animal after it has cooled out.
#4 – Do not cut the hocks on the hind quarters. These are needed for hanging the animal when skinning and aging.