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Wild Boar Hot Links
Some people won't use a Boar of this size. If the meat is properly cared for from field to freezer it'll make for some fine eating. Now don't get me wrong they can have a funk about them (the one on the right). I mixed it 50/50 with pork butt. It makes a leaner sausage but I prefer it on the... -
Feral Boudin
Feral Hogs are in no shortage in Texas. I was fortunate enough to take these 4 one evening. Decided to make some Boudin out of some of the meat. There wasn't any problem getting pork liver for the Boudin.....it came in the same package. ;) I'll put a few on the grill tonight for dinner and... -
Snack Sticks
Here's 10#'s of snack sticks I stuffed last night ready to head to the smoker to get happy. Thanks to everyone on this forum. Wealth of knowledge on here for sure. -
Kabanosy - first attempt
This was my first attempt at making Kabanosy and am very pleased with the end result. They've been drying for 5 days since coming out of the smoker and have lost 35% of their weight. Great texture and flavor. Recipe I used: 50/50 Butt/Shoulder 1000g Salt 18g Cure #1 2.5g Pepper 2.0g Sugar... -
Score! Everyone needs a backup......right?
Found this new LEM 5# stuffer for $30 at an estate sale yesterday. I already have a water stuffer but this will be a nice addition for small batches. :yahoo: -
Mornin Y'all!
Hello from Texas. New to the forum but have stalked it for years. The knowledge on this forum is second to none. I've recently retired after 30 years in the fire service and decided to rejuvenate my love for smoking and sausage making. I currently have an offset smoker and an MES 40. ...
