WILD PIG HUNTERS SAUSAGE (JAGERWURST)

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!

    Al
     
  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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