The Best of the Wurst....

indaswamp · May 12, 2017

Hehehe...(play on words).

Got 55lbs. of wild hog defrosting in an ice chest. I also have 6.5 lbs. of boston butt fat caps that I plan on adding in since wild hog is only about 10% fat. Casing is soaking, about to flush them out with water now. Sunday is sausage day.

30lbs. wild hog cajun smoked sausage

15lbs. wild hog cajun fresh sausage

15lbs. wild hog cajun green onion sausage

Will smoke the 30lbs. of links monday afternoon. pics. to come...

tropics · May 12, 2017

Indaswamp said:
Hehehe...(play on words).

Got 55lbs. of wild hog defrosting in an ice chest. I also have 6.5 lbs. of boston butt fat caps that I plan on adding in since wild hog is only about 10% fat. Casing is soaking, about to flush them out with water now. Sunday is sausage day.

30lbs. wild hog cajun smoked sausage

15lbs. wild hog cajun fresh sausage

15lbs. wild hog cajun green onion sausage

Will smoke the 30lbs. of links monday afternoon. pics. to come...

Sounds good ya doing a step by step with recipe?

Richie

indaswamp · May 12, 2017

I can if everyone wants me to. Might be a little difficult as I am doing this alone and will have gloves on so taking a lot of pics. as I go while trying to work fast to keep the meat cold wil be a challenge.

tropics · May 12, 2017

Indaswamp said:
I can if everyone wants me to. Might be a little difficult as I am doing this alone and will have gloves on so taking a lot of pics. as I go while trying to work fast to keep the meat cold wil be a challenge.

We understand that part do what ya can

Thanks

Richie

crankybuzzard · May 12, 2017

Doing that much alone is a lot of work, but the end results are always great.

BGKYSmoker · May 12, 2017

Well the Wurst thing is a sore cranking arm.

indaswamp · May 12, 2017

CrankyBuzzard said:
Doing that much alone is a lot of work, but the end results are always great.

Might get some help, but I'm not counting on it....

crankybuzzard · May 12, 2017

Yeah, help usually shows up about 30 minutes before the links leave the smoker!

indaswamp · May 12, 2017

nepas said:
Well the Wurst thing is a sore cranking arm.

LOL!!!!

indaswamp · May 12, 2017

CrankyBuzzard said:
Yeah, help usually shows up about 30 minutes before the links leave the smoker!

Yep....but I don't really mind. I do it because it is a passion of mine, and hell the meat was free! Cousin's wife's uncle caught them in his trap and gave them to us. all we had to do was shoot them then process them. Not hard if ya know how....

indaswamp · May 12, 2017

Every one of these hogs were under 80 lbs. 1 sow that was 75~80lbs. and 5 little boars (nuts have not dropped) all 45~60lbs.; Very, very clean spring wild hog meat.

crankybuzzard · May 12, 2017

Sausage making is therapy to me, so I understand where you're coming from.

Those pigs should be great. What's their primary food source out there? Here, we never know what they've been eating. So trapped hogs get fed for a few weeks prior to process if we can.

indaswamp · May 12, 2017

CrankyBuzzard said:
Sausage making is therapy to me, so I understand where you're coming from.

Those pigs should be great. What's their primary food source out there? Here, we never know what they've been eating. So trapped hogs get fed for a few weeks prior to process if we can.

acorns and spring green shoots...with a little corn from a feeder. This guy has a standing policy that all hogs must be killed before they leave the property. He wants to be sure they are dead. Can't say I blame him. Either way, not much I could feed them to make the meat any better.

indaswamp · May 13, 2017

Ok. I just checked the meat and it was mostly thawed so I transferred it to food lugs. I weighed it and I have 55lbs. of meat and fat so I'll have to adjust my ratios:

25lbs. smoked

15lbs. fresh

15lbs. green onion

ab canuck · May 13, 2017

Sounds great, Ill be watching this one. I am kind of a nut when it comes to making sausage, I find it very enjoyable and relaxing, Love to try new things as well. I have only had wild boar twice, Would love to try more. Maybe our next trip to the deeper southern parts.

indaswamp · May 13, 2017

AB Canuck said:
Sounds great, Ill be watching this one. I am kind of a nut when it comes to making sausage, I find it very enjoyable and relaxing, Love to try new things as well. I have only had wild boar twice, Would love to try more. Maybe our next trip to the deeper southern parts.

I'll take some pics for you...

I love wild hog as long as it's pigs less than 100 lbs. or boars that have not dropped their nuts. Big sows are iffy, but can be good. Big boars, unless they are kept alive and fed out for about a month, the meat can be very strong.

We actually took one of the smallest little boars, split it down the spine with a bone saw and put it on the pellet smoker at the firehouse. Since it was skinned, the outside was a little dried out, but over all it was very good. I made the real deal pork canitas with the left overs....to die for! The secret to that recipe is 1 lime and 1 orange, squeezed into the pot and put the rinds in to extract the oils. Oh my....I hurt myself eating those!!!! With fresh homemade tortillas!

ab canuck · May 13, 2017

Indaswamp said:
I'll take some pics for you...

I love wild hog as long as it's pigs less than 100 lbs. or boars that have not dropped their nuts. Big sows are iffy, but can be good. Big boars, unless they are kept alive and fed out for about a month, the meat can be very strong.

We actually took one of the smallest little boars, split it down the spine with a bone saw and put it on the pellet smoker at the firehouse. Since it was skinned, the outside was a little dried out, but over all it was very good. I made the real deal pork canitas with the left overs....to die for! The secret to that recipe is 1 lime and 1 orange, squeezed into the pot and put the rinds in to extract the oils. Oh my....I hurt myself eating those!!!! With fresh homemade tortillas!

Lol, thats funny, I have gotten excited eating a few things as well... The carnitas sound great, love that stuff.

indaswamp · May 13, 2017

AB Canuck said:
Indaswamp said:

I'll take some pics for you...

I love wild hog as long as it's pigs less than 100 lbs. or boars that have not dropped their nuts. Big sows are iffy, but can be good. Big boars, unless they are kept alive and fed out for about a month, the meat can be very strong.

We actually took one of the smallest little boars, split it down the spine with a bone saw and put it on the pellet smoker at the firehouse. Since it was skinned, the outside was a little dried out, but over all it was very good. I made the real deal pork canitas with the left overs....to die for! The secret to that recipe is 1 lime and 1 orange, squeezed into the pot and put the rinds in to extract the oils. Oh my....I hurt myself eating those!!!! With fresh homemade tortillas!

Click to expand...

Lol, thats funny, I have gotten excited eating a few things as well... The carnitas sound great, love that stuff.

I can't help it...I'm a food nut and looks like I am in good company here on SMF.....

indaswamp · May 13, 2017

So, back to the sausages...

I have a very basic cajun sausage seasoning I make that I use in all 3 sausages.

I add cure to the smoke sausage meat paste.

I add a little more granulated onion and sliced green onion to the green onion meat paste.

I add a little more garlic and some red pepper flakes to the fresh sausage meat paste.

crazymoon · May 13, 2017

IDS, I'm in for this project !

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