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More Wild Hog Sausage

post #1 of 7
Thread Starter 

12 pounds of cubed wild boar meat,9 pounds domestic pork butt, 2 pounds backfat

A pack of PS Seasonings 260-B Italian sausage blend, 2 knobs chopped garlic, 1 bottle cabernet savignon


Run that meat thru the grinder, medium plate


Time for a tumble in the mixer until everything gets sticky


I like to let things rest in the fridge overnight while the stuffer tank spends the night in the freezer, safety first

Stuff into 35mm natural hog casings, seven inch links


Cook 'em on the grill, in the pan, or just brown the meat for a pizza

Gonna make you way happy, every darned time! RAY

post #2 of 7

Man that looks good, especially the Pizza 



post #3 of 7

Ray, nice looking sausage ,making me hungry!

post #4 of 7

Dang it Ray that looks great - nice job



post #5 of 7
Thread Starter 

It's great to have a freezer full of hog sausage again! Made the Breakfast of Champions; sausage, cheddar, onion, and Ortega chili omelet slathered in salsa with my last hunk of Canadian bacon on the side


I won't be out of Canadian for long tho. Made a brine of 6 qts. ice water, 4&1/2 tablespoons Cure #1, 1 cup powdered dextrose, a cup and a half of canning salt, and a two ounce bottle of Mapleine. Injected 10% of the pork loins dry weight and will have then soaking in the fridge till this weekend


I'll fire up the Pro 100 Saturday night and smoke them loins after they've been rolled in black pepper for about 22 hours real slow with some applewood till the reach a internal temperature of 150º. New hip's all broke in now, feels great to be back in the kitchen. RAY

post #6 of 7

Nice   Looks great, I'll know where Ito come when I run out



post #7 of 7

Ray, nice meal and keep us posted on the CB, the smoker will be busy now that you are on the mend.

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