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Wild Game Sausage Ingredients


Venison Smoked Sausage
Venison (70%), beef (30%), water, sodium lactate, salt, black pepper, ginger, garlic powder, brown sugar, sugar, torula yeast, sodium erythorbate, sodium nitrite

Wild Boar Smoked Sausage
Wild boar (meat from feral swine), pork, water, sodium lactate, salt, black pepper, ginger, garlic powder, brown sugar, sugar, torula yeast, sodium erythorbate, sodium nitrite.

Venison & Pork Italian Sausage
Wild boar (meat from feral swine), pork, seasoning, salt, spices (includes fennel and pepper), sugar, brown sugar, paprika, dextrose, sodium acetate, garlic powder, spice extractives, soybean oil, water, in pork casings

Wild Boar & Pork Italian Sausage
Wild boar (meat from feral swine), pork, seasoning, salt, spices (includes fennel and pepper), sugar, brown sugar, paprika, dextrose, sodium acetate, garlic powder, spice extractives, soybean oil, water, in pork casings

Venison & Pork Bratwurst
Venison, pork, seasonings (salt, dextrose, spices, sodium acetate, flavorings), water

Venison Summer Sausage
Venison, beef, water, salt, black pepper, red pepper, granulated garlic, sodium nitrite

Wild Boar Summer Sausage
Wild boar (meat from feral swine), pork, water, salt, black pepper, red pepper, granulated garlic, sodium nitrite

Venison & Wild Boar Jalapeno and Cheese Smoked Sausage
Venison, wild boar (meat from feral swine), water, cheddar cheese (milk, cheese culture, salt, enzymes), pork, salt, hydrolyzed soy protein, hydrolyzed whey protein, spices, sodium lactate, dextrose, sodium phosphate, dehydrated jalapenos, sodium diacetate, garlic, sodium erythorbate, sodium nitrite

Additives Explained:
Sodium Nitrite – Preservative, color enhancer. Sodium nitrate has been used for centuries to cure meat. Bacterial action during curing converts the sodium nitrate into sodium nitrite, which kills the bacteria that cause botulism, and combines with the myoglobin in the meat to form the pink color associated with ham.

Torula Yeast – flavor enhancer (used instead of MSG)

Sodium Lactate – used to help retain moisture in product

Sodium Erythorbate – Required additive by USDA that enhances meat safety by greatly reducing the formation of nitrosamines.

Dextrose – Sweetener

Sodium Acetate – The sodium salt of acetic acid. A preservative, buffer, neutralizing agent.