Making Deer Sausage

5 days ago I got a deer. He was dressed, skinned and quartered. The meat was suspended for five days at 33 degrees. There are some loose hair on the muscle, and outer surfaces of all parts are hard and tough.

Do I put this in the mill or do I kind of shave parts of the scalp of the meat first?

You can put it all in there, I cut off the hard layer of leather as a fabric on the quarters, then de-bone it from there ... if left on the leather parts did all the softness of the final product and less taste. also cut the intramuscular fat, and add the pork fat in your sausage

you definitely do not want the hair and the Hard Stuff in your sausage, I'm not sure the temperature is, the meat may be spoiled

Definitely shaved the outside before grinding. Just like peeling an apple. Do not remove too!