Discussion in 'Sausage' started by unclejhim, Jul 1, 2016.

  1. unclejhim

    unclejhim Smoke Blower

    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.
    Last edited: Jul 1, 2016
    bauchjw and crazymoon like this.
  2. bauchjw

    bauchjw Master of the Pit

    Points for nice field to table work! Looks like it would go well with a big Dunkel, homemade bread, cheese, and spicy mustard!
  3. unclejhim

    unclejhim Smoke Blower

    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.
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks delicious!

    Nice job!

  5. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    UJ, Nice looking sausage !
  6. unclejhim

    unclejhim Smoke Blower

    Thanks Al.

    You too Moon.

    I had some more for lunch today.

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