Antelope Summer Sausage

[Sam3]

Had some Antelope GB left over from last year's hunt.
6.5lb of Antelope and 3.5lb of poke.
I'm using TH's Summer Sausage recipe for this one.




Out of the Bradley and into an ice bath. Bloomed for a few hours in the basement and then I let these rest overnight in the frig.


Money shot.


This was very good, although I think I will use a 60/40 ratio the next time.
I used white and yellow smoked sharp cheddar I had laying around.

This is a keeper. Thanks TH for your recipe.

[curious aardvark]

looks good

glad you said you'd used different coloured cheese - I was trying to figure out why you'd put sweetcorn in the sausage

[BIGGLOPEZ]

Looks Awesome...

[Bearcarver]

Nice Job Sam!!!-----------

Beautiful Sausage!! I never had Antelope.


Bear

[Sam3]

Nice Job Sam!!!-----------

Beautiful Sausage!! I never had Antelope.


Bear

Thank you kind Sir!

Antelope has a bit of a "sagey" smell to it. Not bad at all, IMO. I think it makes a killer summer sausage.
I'm going back to WY in 2015 for some more.

[Fishawn]

Oh Yeah!!!

[erain]

Thank you kind Sir!

Antelope has a bit of a "sagey" smell to it. Not bad at all, IMO. I think it makes a killer summer sausage.
I'm going back to WY in 2015 for some more.

Some purty looking SS!!!!

As far as the "sagey" taste. Field dress immediately, and get out of the hide. Also be very careful not to cut through the hairs of the hide. It is loaded with lanolin and it will taint your knife and when you cut into the meat spread the lanolin into the meat and give it the taste you describe. Quarter it and get in a ice chest and cool it down asap. Also be sure no stray hairs are left on the meat.

Properly cared for antelope is one of the finest wild game meats.

[Sam3]

Some purty looking SS!!!!

As far as the "sagey" taste. Field dress immediately, and get out of the hide. Also be very careful not to cut through the hairs of the hide. It is loaded with lanolin and it will taint your knife and when you cut into the meat spread the lanolin into the meat and give it the taste you describe. Quarter it and get in a ice chest and cool it down asap. Also be sure no stray hairs are left on the meat.

Properly cared for antelope is one of the finest wild game meats.

Thanks for the points guys!

Funny you mention that erain. I've had antelope meat that was very "sagey" tasting & smelling. I was actually reluctant on going on a hunt for this animal. My meat was far less strong smelling, but you could tell it was there. I took this Antelope with the bow. So the recovery was about an hour before it got to the cooler.

[Mark R]

Very nice lookin stuff!

[Texas-Hunter]

Damn good looking SS Sam.. Glad you like the recipe.. I tend to go a 60/40 on almost all my venison sausages.. Points for the good looking Chubs!!!

[RowdyRay]

Very nice SS. Looks perfect to me.

[IrishChef]

I'd hit that in a second!

[Beaver Camp Sausage Company]

I just did 110 pounds for some guys at work. I have eaten deer and elk all my life, but I have to say antelope is my favorite of the 3. I am planning a Wyoming trip in 2015 myself.

[Fishawn]

I want some NOW!!!!!