| Venison Ribs ...Ahh, yes, fresh barbequed venison ribs. | | | | also leave a film in your mouth if you should try to eat |
| They look so good. But looks, in this case, are definitely | | | | it. |
| 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 the fat |
| There are a few reasons you may choose to not eat | | | | and bacteria of the venison rib meat by having the |
| the rib meat of deer that are field dressed in the wild | | | | local butcher throw your venison rib meat into your |
| — versus those who are farm raised and dressed | | | | sausage trimmings...think again. |
| and sanitized in inspected meat plants. | | | | Though the taste may be masked, once ground, and |
| Why? What's the difference? | | | | even with spices added, the rib meat will still be there. |
| It can be a big difference. | | | | Not to mention all of the bacteria on the rib meat's |
| A wild deer is field dressed in the woods on the forest | | | | surface. This can spoil your venison sausage or |
| floor under less than sanitary conditions (as compared | | | | ground meat. It could taste bad. |
| to beef or pork processed in inspected 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 of |
| grocery stores, is handled very differently. It is cleaned | | | | the venison sausage you have had made. This could |
| and processed in the same type of sanitary, controlled | | | | be some of that rib meat. Appetizing, huh? |
| and inspected environment as beef and other farm | | | | If you choose to make and smoke sausage, and you |
| animals. | | | | mix in the rib meat, keep this in mind. When you start |
| In the case of the wild deer, after the innards are | | | | to smoke your venison sausage, you will be cooking it |
| removed, the deer usually hangs in a tree to cool. Deer | | | | at a very low temperature. Bacteria will not be killed |
| are rarely skinned immediately after hanging. Wild deer | | | | until an internal temperature of 144 degrees Fahrenheit |
| are not sterilized before being cut. And running hot | | | | is reached. |
| water through a hose onto the ribs is not considered | | | | With the additional bacteria the rib meat might have, |
| sanitizing. In fact, it could actually spread bacteria into | | | | the low temps leading up to that 144 degree mark |
| 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 is | | | | to 6 ounces. That’s not much meat compared with |
| 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 your |
| farm raised meat, such as pork or beef, can have a | | | | deer or take it in for deer processing look at the rib |
| pleasant taste. | | | | meat. Does it really look that appetizing? |
| Deer fat tastes terrible to most people. Deer fat will | | | | |