Couple weeks ago we trapped some wild pigs at the deer lease. Two males , two females all about 30/35lbs.
I got the honor of killing, dressing and butchering.
Here are some trimmings I saved for sausage, notice the lack of fat. Four lbs. of meat so I added 1 lb. of pork belly fat to the recipe from the book CHARCUTERIE.
Got it all stuffed up.
Now got it linked up and hanging to dry.
Into the smoker until a temp of 160.
Now just blooming away.
Ready for the mouth test
the money shot.
The sausage had a really good flavor but ( there's always a but) it was a little crumbly. The recipe did not call for a binder so I only used 1/3 cup of Soy Protein. If I do it again I would add a full cup. Nice thing about mistakes is you get to eat them.
Edited by unclejhim - 7/1/16 at 1:54pm