- Feb 11, 2014
- 6
- 10
Hello all, my name is Dana (mom insists it was a boys name in 1972). I reside in Wallsboro, Alabama which is about 30 minutes north of Montgomery. I have a Green Egg, offset, and propane smoker. Because of my work, I trap between 200 and 300 feral hogs a year. This gives me a lot of wild pork. I'm also an avid deer hunter and enjoy making sausage - kind of a mini passion. I am having trouble with the fat rendering too fast during the smoking process (I'm keeping the temp below 160 and smoking to 145). I was reading an article that you have to use "back fat" and not visceral (belly) fat because it is harder and does not render like the visceral fat. When I used bacon ends and pieces it does not do this. Also, would it be better to use domestic shoulder at 30% when mixing with deer of wild hog over bacon ends. I have made 1000's of pounds of smoked link, but can never get the commercial texture you see in "conecuh" type smoked link. I bought some powdered milk and soy grit binders but have not used them. Any suggestion is greatly appreciated.
