Started out with this nice wild hog, caught him taking a bath
After he was field dressed and skinned he got to drive home feeling pretty cool
The hams get immediately parted out, injected, and pickled for five days in brine. That's another story
All the rest of the meat from my wild hogs gets deboned and cubed for sausage
14 lbs wild hog meat
8 lbs domestic porkbutt
2 lbs backfat
Fennel seed 7tbsp
Corriander 2 tbsp.
Caraway 2 tbsp.
Anise 2 tbsp.
Red pepper 2 tbsp.
Black pepper 4 tbsp.
Salt 9 tbsp.
Sugar 2 tbsp.
Chopped garlic 20 large cloves
Zinfandel wine 1 750m bottle
All spices that are seeds get toasted in a 350º oven for five minutes in a pie pang then go into the coffee grinder. I like to keep he entire upper assembly of my 1 hp grinder in my freezer for a couple of hours right before use, colder is safer.
After grinding everything goes for a five minute ride in the meat mixer
Now it's time to put the grind mixture into a big bowl and cover, toss in the fridge overnight, tidy up all the tools. The stuffer tank has been sleeping in the freezer all night, cold is good, gives me a lot more time without having to worry about the grind deteriorating.
Link up at seven inches, perfect size for a roll
From field to fork, I love doing this! RAY