Processing Week 2022...

[indaswamp]

Oh- forgot to tell y'all this.....
So my Uncle that is recently retired shot two deer this season. He has a lot of stew meat,more than he needs. My cousin ground up some stew meat thru a 10mm plate on processing day and my Uncle said,"I'm doing that when I get home with some of my stew meat!" Well, he found a source for both pork and beef fat at a butcher shop local to him... $0.10/#!!!!

That's 10 times less than what I was paying! This will make processing day expenses better!!

 

[Sven Svensson]

When you use a trailer and a pickup to transport the sausages you made to your smokehouse, 1) you made a lot of sausages, 2) you have a big smokehouse, 3) you really like sausages. indaswamp I’ve really enjoyed following this story. Keep posting.

 

[indaswamp]

When you use a trailer and a pickup to transport the sausages you made to your smokehouse, 1) you made a lot of sausages, 2) you have a big smokehouse, 3) you really like sausages. indaswamp I’ve really enjoyed following this story. Keep posting.

Well Sven, thought I do love sausages, this sausage is not all mine. It will be split up between 7-8 people...all members of our deer club. 26 deer and 10 wild hogs total for the season. A good year.

 

[Nefarious]

I am on total awe, the magnitude of this project is incomprehensible, and you do it at your house. Seems you need a kitchen building closer to the smokehouse.

 

[indaswamp]

and you do it at your house.

No... I have access to a commercial kitchen. No way I could pull this magnitude of meats off at my house.

 

[indaswamp]

This is the largest volume of product we have ever done. As we were going along Saturday, I was keeping a mental note kind of tallying up totals....I thought we were around 800#. When we put pen to paper, the total was 954#.....
My body is feeling it today, lemme tell ya!!! LOL!!!

 

[indaswamp]

few more pics...

~1kilo meat balls ready to be slammed into the stuffer...

the double door fridge we used for the meat totes...

The freezer we chilled the meat and fat for the grinder...

Some of the days product...

 

[indaswamp]

First 100# of wild/domestic hog smoke sausage done today...

 

[indaswamp]

Perfect tight bind. No fat out. Great sausage. 200# to go...

 

[BC Buck]

Well...all the stuff is cased. over 300# of smoke sausage. I will be smoking over the next 3 days. More pics. soon...

What kind of stuffer do you guys use with that much sausage made?

 

[indaswamp]

What kind of stuffer do you guys use with that much sausage made?

LEM 30# motorized stuffer. I filled up the hopper to the top 32 times........

 

[slavikborisov]

Man what a blast that would be!! Lots of hardwork but im sure well worth the quality, taste, and just knowing you made it.

 

[Sven Svensson]

indaswamp I am told our local mountains are swarming with destructive wild hogs and they want to open an open season on hunting them. I hike up there all the time and I have never seen one in the wild anywhere. I've never seen them down in our valley, either. Turkeys are everywhere and so are deer but I've never seen a hog. I don't know much about them but they must be difficult to hunt, is my assumption. My question is how to they taste compared to domestic hogs. Do they have a gamey taste? Are they more fat or lean? Are they more prone to parasites? Thanks.

 

[indaswamp]

indaswamp I am told our local mountains are swarming with destructive wild hogs and they want to open an open season on hunting them. I hike up there all the time and I have never seen one in the wild anywhere. I've never seen them down in our valley, either.

You may not have seen the hogs, but if they are there, you will see evidence of it from their droppings and rooting up the dirt. May even find wallows. Hogs for the most part are nocturnal but will move about during the day some.

Turkeys are everywhere and so are deer but I've never seen a hog. I don't know much about them but they must be difficult to hunt, is my assumption.

Not very good eyesight, but very very good sense of smell. You can stalk a group of hogs with the wind in your favor and get close enough for a shot. from a stand is incidental unless you have a corn feeder out.

My question is how to they taste compared to domestic hogs. Do they have a gamey taste? Are they more fat or lean? Are they more prone to parasites? Thanks.

Taste is subjective, but it all depends on what the hog has been eating. fall and early spring are best when they are feeding on mast crops and new green shoots and tubers. If you get one that has been eating carrion or a lot of grubs, the meat can be off. I check the fat on every hog I process by frying a small piece in a pan. If it is musty-you will know it. As far as gamey, no. They are more 'porky' if that makes sense...like the old world pork. The meat is very dark like a mangalista. They are more lean. Half or more of the fat of a domestic hog. Yes, they are prone to parasites. Care must be taken when handling. I have posted a lot of info on Trichnae parasites and wild hog meat. Follow the USDA pasteurization tables for killing trich in pork meat. I usually lengthen the time X3 or 4...just for insurance on even temp. thru out the smokehouse when I smoke wild hog sausages.

 

[indaswamp]

When we make wild hog smoke sausage, we always add the wild hog at 40% and pork butt at 40%. Plus 20% domestic pork fat trim.

 

[indaswamp]

Smoke day #2 done....another 100# wild/domestic hog smoke sausage...

 

[Sven Svensson]

indaswamp Thanks for the hog info. I’ve always wondered about all that but I don‘t know anyone who hunts, or maybe I just don’t know they hunt.

 

[indaswamp]

Here is the official product break down:

80# wild/domestic hog sage breakfast sausage
200# wild/domestic hog Cajun smoke saussge
35# deer/pork Sage Breakfast sausage
165# deer/beef burger grind
65# deer/wild hog fresh sausage
15# 100% deer chili grind
160# Deer/pork grind
14# 100% Deer grind
____________________________
734# for the deer club

For my buddy:
82# deer/wild hog Cajun smoke sausage
38# deer/wild hog Jalapeno and Cheese smoke sausage
100# deer/wild hog grind in 1# meat bags
____________________________
220#

734#
+220#
___________
954# finished product.

 

[Nefarious]

What about for you?

 

[indaswamp]

For me:
100# venison/beef grind
10# wild/domestic hog sage breakfast sausage
10# deer/ pork sage breakfast sausage
15# deer wild hog Cajun fresh sausage
14# 100% deer grind
plus
45# wild/domestic hog Cajun smoke sausage
_________________________
196# product

I put in 127# of wild hog meat for the breakfast and smoke sausage but shared it with everybody....