Good morning! Thank all of you for being here. Has anyone tried using raccoon fat to add to venison for sausage? We don't eat pork so no pork fat. We could use chicken fat but want to make the most of the coons I will be getting. Thanks!

I don’t think you would like the end product. Coon fat is nasty in my opinion.

Welcome to the forum. I definitely wouldn't. Why don't you eat pork?!?!

We get fat from our cows we butcher and it works fine

My buddy buys fat from his local butcher.


It would be a waste to go through all that work and ruin it it with raccoon fat

if you want to utilize coon fat try your hand at soap making

welcome if you try it , only make a little batch ,and let us know how it turns out

This^^^

maybe if you render the fat first, it may make good survival food, you'd only eat it to survive, LOL, let us know how it turns out.

NO...

I wouldn't use coon fat, I'd go with beef instead. I don't want to see you ruin a batch of venison and sausage by having something inedible. It's not my business but as why they don't eat pork my guess is they're Jewish. They don't eat pork.

Good luck with the sausage making.

I don’t think anyone has been pointed enough. Absolutely not. I get coon farts just fleshing them. I think my house would be Hiroshima 2 if I ate it!

Jews don't eat raccoons either... lol

My first thought is absolutely sounds like a way to ruin a good bit of venison

My second thought was you must have fat coons and a bunch of them

Beef fat if not pork

Coon fat is for my boots,,not for me to ingest

Even I read the title and thought; " This has Got To be a wind up?! "

Best use for coon fat is throw in in the wood stove in the fur shed, there is a learning curve on the amount to add at a time, lol.

Gag.
Why would that ever be a good idea (coon fat for sausage)? Even the crows won't eat one off the road here.
They just decompose away into a grease spot on the road.
Jim

Clean rendered coon fat makes an excellent cooking oil and great cracklings. Not sure how the fat would do to make venison sausage. The melting point is pretty low and once rendered it remains liquid down to around 40 degrees F or below.

You guys just been trolled…..lol…Otter Fat is the best for sausage

I think I just threw up a little bit.