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Russian sausage from bush pig

post #1 of 3
Thread Starter 

Hallo all, I started with primitive sausage grinders , battled a bit to force feed the mix into the loading area into  the skin, yes i followed a recipe of a book that i have, after the sausage has been made, i smoked them for 1 hour and cooled them with a hosepipe , then cooked them at 72 deg celcius for 20 minutes, thereafter i cooled them with ice water, letting them get dry, and then into the fridge. next day fried one in a frying pan and tasted, yes tasted good , but kind of tough, not soft and juicy, well i made a lot , here is a picture of some.



post #2 of 3

Can you give us some more Information of the recipe  and your smoking so we can see why it is tough?

nice color .

post #3 of 3

Was there enough fat on that bush pig?  probably should be aiming for 20% fat.  If not that could be part of the problem.


But as above, give us some more info.


They look good though.

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