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post #1 of 6
Thread Starter 

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
post #2 of 6
Points for nice field to table work! Looks like it would go well with a big Dunkel, homemade bread, cheese, and spicy mustard!
post #3 of 6
Thread Starter 

Thanks. That's pretty close to how we eat it. Beer, good bread/crackers and self smoked cheese.

The back straps go on the grill this weekend.

post #4 of 6

Looks delicious!


Nice job!



post #5 of 6

UJ, Nice looking sausage !

post #6 of 6
Thread Starter 

Thanks Al.

You too Moon.

I had some more for lunch today.

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