Sausage Making

[KeithLBPI]

Wanting to follow up here as I will be making my next batch here

Again will be using wild pig, trimmed very heavily.. Will be using butcher pork fat. Concerns on the dryness. Will be likely upping the wine and possibly the pork fat to 75%?

Also going to decrease the fennel and increase red pepper/cayenne.

Thoughts

 

[SmokinEdge]

30% fat is your friend. And watch the internal temps. 160–ish is where I would pull them. This is only because of game meat. Otherwise IT can be lower.

 

[KeithLBPI]

30% fat is your friend. And watch the internal temps. 160–ish is where I would pull them. This is only because of game meat. Otherwise IT can be lower.

Thanks will aim for higher.

 

[indaswamp]

75% fat is way too high. Agree, 30% is your target.

 

[KeithLBPI]

75% fat is way too high. Agree, 30% is your target.

Misworded to 75/25 fat mixture. Oops lol