The loin has a layer of fat on the outside that you need to peel off. The backstrap or loin offers a choice piece of deer meat that can be used for steaks or sliced into muscle-meat jerky.
Homemade sausage can be an impressive addition to any meal.
Whether you have already tried your hand at sausage making or you are new to the art of curing meat, "The Complete Guide to Sausage Making" is a good book for anyone interested in drying or smoking sausages. The book includes instructions on how to butcher and how to make sausage for both wild game meats, such as deer meat or venison, and more common meats, such as pork and beef.
COVER: SKYHORSE PUBLISHING