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