New guy here

[NEtrapper]

Ive been lurking for quite some time and getting a ton of great information. I just recently started making my own sausage and snack sticks. Going slow at the moment using premixes. What I have made has been OK but I know that I can get better as time goes on. If yall dont mind I have a couple of questions.
Made brats with a Backwoods mix that included the cure pack. I opted for fresh brats and now have the packet left over. Can I use it for any recipe that calls for cure?

I was also give 50 pounds of pork that I helped butcher. It was a boar hog. It definitely has the boar taint smell when cooked. Is there any sausage recipes that can be made that would put the boar to good use? Smells horrible when fried (test patty) but seems to taste fine. Currently using about 7 pounds of pork grind along with venison in a batch of pepperoni sticks. Not sure how its gonna turn out when finished.

One last question. Is Fermento and powdered cultured buttermilk used interchangeably?

 

[fajitapot]

Boar taint is tough. The more heavily spiced the better. Mexican Chorizo might be a good option. Maybe pepperoni? Either way, spice heavy recipes are your friend.

 

[NEtrapper]

Thank you sir for the response. Everything I've read thus far has suggested chrizo. I've never made it or ate before and not even sure how it's used? I'll run a 10# batch and see how well it covers the boar taint. Any other suggestions would certainly appreciated.

Also wondering if fermento and powdered culture buttermilk are inner changeable?
Thank you again.

 

[TomKnollRFV]

Chorizo can be found in a few forms. 'Fresh' Chorizo is used on buns etc, where as the dried crumbly stuff is added to soup or queso dip. Either way it is great and definitely will help with the off flavour. Just remember to bring that boar up to 155f internal temp if not higher, Wild Boar/Hog definitely is no meat to mess around with.

As far as I can tell via googling <which largely lead to here of course!> the two are interchangeable. Hopefully some one like Nepas comes along soon and verifies.


As an aside just because this is always what I was told; soak the meat for 24 hours in buttermilk. That helps pull out off flavours. It might be a wives tale, it might not, but it can't hurt? I am assuming the boar isn't ground yet obviously. I do think cutting in 1/3 regular pork or fatty beef and doing spicy pepperoni sticks is another great way to use it. People pay top dollar for that stuff!

 

[NEtrapper]

Thanks Tom
The meat is portioned in 5lb packages in the freezer. I'll try soaking in BM to see if it makes a difference. I've got about 80lbs of ground venison from this past season that I'm looking to turn to sausages but don't want to ruin a bunch with strong pork. I'll try tempering it with some store bought shoulders.
I used to haul hogs for a local farmer to Hormel. The ruptures and breeding boars all went next door to a place called Weickmans and was told that they were destined to become pepperoni.

As a side note. Anytime I am looking for a answer from Google about sausages, it always brings me to SMF as the top link. I'm convinced that I've come to the right place for all my sausage and smoked meat questions.
Thank you again .