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Wild Hog
I was given a wild hog that a friend of mine had trapped today. This was only the 2nd wild hog I have butchered. After butchering the hog it seems like the meat is very very lean with hardly any fat in it at all. When I grind the pork to add to venison for summer sausage do I need to add... -
Pork Fat vs Pork Butt
When I have made venison summer sausage in the past I used pork butts to add with the venison. 60% venison to 40% pork butt and the summer sausage came out good. i recently was able to get pork fat for free. I mixed the pork fat with the venison at a 70% venison to 30% pork fat. The summer... -
Seasoning and Water
When I made my summer sausage I mixed the seasoning and the cure in the water. The cure that was in the kit did not dissolve in the water. How do you mix the seasoning? Do you put the seasoning and cure on the ground meat dry and mix it then add the water and mix again. Is there a preferred... -
Salty Tasting Summer Sausage
On the sodium nitrate the amount was(.85%) Bones -
Salty Tasting Summer Sausage
My wife tasted the cure on her finger and thought that was where the salty taste came from. Could there be to much salt in the cure? If the salty taste is coming from the cure and the directions call for a specific amount it cannot be changed can it? The cure is made by Hi- Mountains and the... -
Salty Tasting Summer Sausage
I have made venison summer sausage twice now using Hi Mountains pepper and garlic. I also used another seasoning I bought. I followed the directions to exactly for the amount of seasoning and cure. The summer sausage on both was to salty. What could cause the taste? I ground the venison and... -
Pork Fat to Venison
I usually cut up a pork butt to mix with my venison but have access to some pork fat. With the sudden rise in the price of pork butts over the past few months I will gladly use it. What ration of pork fat to venison would you use? I was thinking 7lbs of venison to 3 lbs of pork fat. What say... -
Bloom
What exactly does letting a smoked summer sausage bloom. I have read where after I take the summer sausage out of the smoker and give it a cold water bath to lay it at room temperature for anywhere from 3 to 9 hours. What takes place when you let it bloom? What happens the longer you let it... -
Summer Sausage Seasoning
The cracked pepper and garlic mentioned for 7.99 was for jerky not summer sausage. Is there any difference in the amount of seasoning used for jerky as opposed to summer sausage. If I bought the cracked pepper and garlic for the jerky would I just calculate the amounts used for the summer... -
Summer Sausage Seasoning
I recently bought a summer sausage kit from Hi Mountains and the seasoning in it was Cracked Pepper and Garlic. My wife and I truly liked the taste. When I went to their website to buy the seasoning by itself they only sold it in bulk. Enough for 110lbs. I need to buy it for around 25 lbs... -
Ounces to teaspoons
I just received a package of seasoning that say for the sure cure to mix 1 oz of the sure cure to 25 lbs of meats. I am trying to convert this to teaspoons. What part of a teaspoon would I use for 1 lb of meat? Bones -
2nd grind
I made some venison summer sausage and was going to grind it 2 times. the first time I ground it through the 3/16 plate mixed the spices in and then attempted to grind it though the 1/8 plate. I read where you were suppose to let the grinder pull the mixture through but the mixture would not... -
Casings
I am going to go through and read all the posts on casings but still have questions. What size and type casings are best for brats and sweet Italian sausage? How does it come and where do you buy it. How long do you soak it before stuffing? I bought some from a meat market that was packed in... -
Venison to pork ratio
I am going to try to make some venison summer sausage would 10lbs of venison and 5 lbs of pork butt be the correct ration of venison to pork for the sausage. Bones -
Sweet Italian Sausage
When I make the brats type sausage in my grinder the ground up pork does not look as if it is ground up as fine as the store bought. Are they putting theirs in a blender or something to make it the consistency of a hot dog. It seems like mine is a lot coarser. What blade do you use. Bones -
Wild Pig and Sausage
I have been told that wild pig is leaner then store bought pig. With that in mind do I need to get some pork fat to add to my wild pig to make breakfast or any other kind of sausage? If so what percentage of fat do I need to add? Thanks Bones -
Pork Butt and Smoke
How long into the smoke will the pork butt absorb the smoke? I was having problems getting the smoke going. If the pork butt was on the smoker for 3 hours before I got the smoke going will it still absorb the smoke? Bones -
a-maze-n-smoke problem
We have smoke. Thank you for the response. When I put the oak underneath the cherry pellets that did the trick. I also was not letting the fire burn long enough at the start to ignite the pellets. Thank You Bones- bones1948
- Post #9
- Forum: General Discussion
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a-maze-n-smoke problem
I am using cherry wood pellets. I have the pork butt situated where it will not drip on the pellets. It seems like it is not getting enough air. Maybe I will put the pellets in the oven to see if they have moisture in them. Steve- bones1948
- Post #4
- Forum: General Discussion
