First attempt at sausage!! W/Q-view

Discussion in 'Sausage' started by patcap, Mar 10, 2010.

  1. My buddy took a 300+ lb boar at our hunting lease a couple of weeks ago and he decided that we needed to make sausage from the majority of it, so this is my first attempt at making and smoking sausage. We made three types. The first being cajun sausage(we are from Louisiana), the second is a breakfast sausage, and the third is a greek sausage. We supplemented the wild pork with a little store bought for added fat because this boar was pretty lean. We ended up with about 67 lbs of meat to grind. My cut of the sausage is in the smoker as we speak. I'm smoking it at 150-155 degrees to an internal temperature of 152 degrees with a combination of pecan and peach woods.

    The beast from which the meat came!!!

    The grinding and stuffing!!

    I will post some photos of the finished product shortly.
  2. brohnson

    brohnson Smoking Fanatic

    Nice hog, can't wait to see the finish product! :)
  3. Okay, here is the sausage in the smoker at an internal temp of 139 degrees.
  4. scarbelly

    scarbelly Smoking Guru OTBS Member

    That is some great looking sausage you have going there.
  5. rbranstner

    rbranstner Smoking Guru OTBS Member

    Looks good. My buddies and I are making our annual venison sausage this weekend I can't wait. Hope your tastes as good as it looks.
  6. tlzimmerman

    tlzimmerman Meat Mopper

    Sausage made out of game animals is so dang good.

    question, do you never link your sausages?
  7. Things got a little hectic there for a while, but I'm finally getting around to posting the results. It took a lot longer to get it done than I thought it would and I fought with the internal temps. For a while it plateaued and then started to fall. I had to jack up the temps to get it to start in the right direction again. are the final photos. They all look the same but there are three different types of sausage here.

    The whole batch.

    Just the cajun sausage:

    The breakfast and the greek:
  8. Well, this is the first time I've made and smoked sausage so I guess the answer to that is no, but I thought about doing that. It would be easy I guess, just twisting the casing??
  9. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Man oh Man that's some good looking sausage and that hog is really nice too. I would really like to have some of that meat for my smoker. I did some a couple of weeks ago and it's pretty darn good.
  10. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    Good looking sausage. Lotsa work start to finish, but dang well worth it. Thanks for showing us.
  11. salmonclubber

    salmonclubber Master of the Pit OTBS Member

    Wow that looks great nice work
  12. There are few pleasures greater than wild hog meat...especially in the smoker!!!
  13. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Nice Sausage...[​IMG]
  14. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Does wild pork taste like farmed pork?

    I've had wild boar ham and sausages from wild boar, and they were awesome.

    Way Cool!

  15. [​IMG]
    It is usually darker in color and richer and sweeter in taste. The taste can vary according to the time of year and their recent diet, but all in all...I much prefer it to farm raised any day of the week and twice on Sunday!!!
  16. nozzleman

    nozzleman Smoking Fanatic

    SO eat some and give us a report back, it sure looks great. How much fat content did you go with?
  17. I have eaten some and I think I would go with less fat next time. I think we used 3 lbs of fat to seven lbs of lean pork. In retrospect we should have done maybe 1.5 lbs of fat to seven lbs of meat. This was our first time and it was a learning experience. We've already talked about tweaking the spices and the fat content. I'm just happy the sausage turned out as well as it did. It tastes really good, but the ratio of fat adds a little something to the texture I'm not sure about. I also noticed that the casings were a little tough after smoking. Any ideas how I can avoid that. Now I haven't eaten any since it had time to rest and dry a little, so that may have resolved itself.
  18. smokefever

    smokefever Smoking Fanatic

    Great job there on the sausage, and WOW what a monster you guys had there. Showed the pic to my gf and she thought it was a cow [​IMG] Awesome pics, thanx for the show!
  19. A cow?? That's funny. It felt like a cow when were were lifting it onto the ATV rack. I about had to go to the doctor so he could tell me to turn my head and cough!!!![​IMG]
  20. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    If you're serious about making sausage, I would at least invest in a 5lb. stuffer. They go on sale at Northern for $100, and regular price at Grizzly is $72.95. Makes life a little easier and leaves more time for BEER![​IMG]

    Also keep an eye out at Cabelas, Gander Mountain and Bass Pro for deals. Gander has these 20% off coupon deals. I found a 20# stuffer at Cabelas bargain Cave for $179 and the electric motor for it for $100. Combined retail was over $500!

    Northern Stuffer = $100

    Grizzly Stuffer = $72.95


Share This Page