| Venison Ribs ...Ahh, yes, fresh barbequed venison ribs. | | | | Deer fat tastes terrible to most people. Deer fat will |
| They look so good. But looks, in this case, are | | | | also leave a film in your mouth if you should try to |
| definitely deceiving! | | | | eat it. |
| Why? I am glad you asked. | | | | Sausage and Rib Meat the Marty Prokop Secret |
| There are a few reasons you may choose to not | | | | If you think you can mask the foul taste from the |
| eat the rib meat of deer that are field dressed in the | | | | fat and bacteria of the venison rib meat by having |
| wild - versus those who are farm raised and dressed | | | | the local butcher throw your venison rib meat into |
| and sanitized in inspected meat plants. | | | | your sausage trimmings...think again. |
| Why? What's the difference? | | | | Though the taste may be masked, once ground, and |
| It can be a big difference. | | | | even with spices added, the rib meat will still be |
| A wild deer is field dressed in the woods on the | | | | there. Not to mention all of the bacteria on the rib |
| forest floor under less than sanitary conditions (as | | | | meat's surface. This can spoil your venison sausage |
| compared to beef or pork processed in inspected | | | | or ground meat. It could taste bad. |
| facilities). | | | | "Leathery Meat," Asks Marty Prokop... |
| A farm raised deer, whose meat will be sold in | | | | You may have experienced leather-like bits in some |
| grocery stores, is handled very differently. It is | | | | of the venison sausage you have had made. This |
| cleaned and processed in the same type of sanitary, | | | | could be some of that rib meat. Appetizing, huh? |
| controlled and inspected environment as beef and | | | | If you choose to make and smoke sausage, and you |
| other farm animals. | | | | mix in the rib meat, keep this in mind. When you |
| In the case of the wild deer, after the innards are | | | | start to smoke your venison sausage, you will be |
| removed, the deer usually hangs in a tree to cool. | | | | cooking it at a very low temperature. Bacteria will not |
| Deer are rarely skinned immediately after hanging. | | | | be killed until an internal temperature of 144 degrees |
| Wild deer are not sterilized before being cut. And | | | | Fahrenheit is reached. |
| running hot water through a hose onto the ribs is not | | | | With the additional bacteria the rib meat might have, |
| considered sanitizing. In fact, it could actually spread | | | | the low temps leading up to that 144 degree mark |
| bacteria into more meat. | | | | could cause your whole batch of venison sausage to |
| On the other hand, beef is sterilized in an inspected | | | | spoil before it is fully cooked. |
| meat facility after the innards and hide have been | | | | But Marty Prokop, "Isn't it Wasteful?" |
| removed. Then the beef carcass is immediately | | | | You might be thinking it sounds wasteful to throw |
| placed under refrigeration to cool properly. This keeps | | | | away the venison rib meat. |
| bacteria growth to a minimum. | | | | Even on the largest of deer, the meat from the ribs |
| The Job of the Ribs Revealed by Marty Prokop | | | | rarely exceeds twelve ounces. Usually it is more like 4 |
| The meat of the rib cage holds intestines in place. It | | | | to 6 ounces. That's not much meat compared with |
| is in contact with the intestines of the deer. Many | | | | the harm it could do. |
| bacteria are found in the intestines. | | | | Usually, by the time a deer is processed, the rib meat |
| Marty Prokop Asks You to Think about Taste | | | | tends to be very dried out, almost leather-like. |
| Rib meat, in general, is extremely fatty. The fat of | | | | Choose for yourself. The next time you process |
| farm raised meat, such as pork or beef, can have a | | | | your deer or take it in for deer processing look at |
| pleasant taste. | | | | the rib meat. Does it really look that appetizing? |