Sika-ing advice re carcass fat ASAP

[Nimrod1960]

Shot my first Sika hind, last Sat of season. From raised blind, v exciting , nearly got on a decent stag but it was stretching my range comfort zone.

28kgs in skin hanging weight. Head and lower legs off.

Butchering today already skinned and broken into main parts. Currently back in fridge to stay cool on a warmish day. Also allows me to have a mid point sanitise of all surfaces and kit before doing the finer work.

As I normally take Roe and Muntjac I am impressed by the fat content over the haunches and particularly the flanks, brisket and intercostals.

They really are a sturdy beast.

I normally use all my trimmings for sausages.

Is Sika fat good in sausages or should I trim as much out as possible ?

Sorry that was a bit long winded.

 

[Freeforester]

a) No, and b) yes. All venison fat has a higher than body temperature melting point, meaning that the fat can solidify in your mouth midway through your banger. Best avoided.

 

[takbok]

I like sika fat and would use it in sausages.

 

[shakey jake]

Slicce a bit off, melt it in a frying pan and try it. Then decide

 

[Ratel]

I'm afraid all deer fat tastes b....y awful to me.

 

[sauer]

ever had a really bad fish & chips from a chip shop and roof of your mouth was all greasy yuchy ?

same thing

fat as steve says melts and can leave film of grease / fat in the mouth .... i dont use it

Paul