The Best of the Wurst....

[indaswamp]

How far are you from Gulfport? I probably have to head down there soon. Maybe we can exchange a few links and share a brew or two.

About 2 hours...131 miles. I'll be out of town until early next week.

 

[tropics]

Sausage looks great I'll be back to see the smoke

Richie

 

[shyzabrau]

About 2 hours...131 miles. I'll be out of town until early next week.

In this case, "soon" is very nebulous. My customer in Gulfport is having issues. My boss may send me down, but it might not be for weeks!

 

[HalfSmoked]

Looks good enough to me for a point. 

sure is making me hungry.

Warren

 

[indaswamp]

 

That seasoning mix is for 30# of fresh sausage; 15# green onion and 15# of regular fresh sausage. I have another bowl of almost equal size of the base seasoning for the 25# of smoked.

25# of the base seasoning mix weighs in @ 253 grams, which is comparable to the weight of most store bought mixes made for 25# of meat.

Okay. Looks like less. I would typically use about 500-600 grams per 25 pounds. (I've never used a premade mix.)

I'd love to taste your sausages. I'm sure I would change my ways - you're an expert!

What percentage of salt are you using? I usually shoot for around 2% though sometimes a little higher for smoke sausages.

 

[shyzabrau]

 
What percentage of salt are you using? I usually shoot for around 2% though sometimes a little higher for smoke sausages.

Yeah, that is my target.

 

[indaswamp]

Thanks for all the complements fellas. I made some green onion sausage patties this morning from the grind that was left in the stuffer. Wow...good batch of sausage.Coulda used a little more green onion for me but oh well....still outstanding sausage.

 

[indaswamp]

For wild pig, this is the best wurst I have ever made....

Loaded up ready to dry for 30~45 minutes @90~100*

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• indaswamp
• May 15, 2017

Warm smoked over hickory @120* for 4 hours then up to 170* to push INT up to 154* for 12 minutes.

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• indaswamp
• May 15, 2017

Had two links bust with small holes so those are the tasters....

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• indaswamp
• May 15, 2017

Now to package...

 

[shyzabrau]

Very nice!

 

[weev]

Man that sure looks good   Great Job 

 

[tropics]

Looks good to me but what do I know about wild hogs

Richie

Points 

Hope to receive samples so I can learn 

 

[indaswamp]

Thanks guys.

 

[indaswamp]

Got the call this morning...2 more little hogs inda trap...WOOOHOOOOO!!!!

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• indaswamp
• May 25, 2017

top one is a small sow 40~45 lbs.

Bottom one is a small immature boar, 50~60 lbs.

MORE SAUSAGE ON DECK!!!!!

Just got finished cleaning them, they are quartered and on ice now. Question is, what to make this time???? Might make some wild hog boudin since I am running low.

 

[shyzabrau]

Excellent. What style sausage this time?

 

[indaswamp]

 
Excellent. What style sausage this time?

Dunno yet, thinking about making boudin and more fresh sausages... that fresh sausage was GOOD!!!!

 

[shyzabrau]

We really enjoyed my paprika pork sausage on Sunday. Gonna put out a mixed platter (paprika, chicken, and andouille - maybe the Korean) on Monday...

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• shyzabrau
• May 21, 2017

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• shyzabrau
• Apr 20, 2017

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• shyzabrau
• Apr 8, 2017

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[ab canuck]

  That's awesome, I'm Jealous!!!  I'll be watching for results.........

 

[BGKYSmoker]

All is some good looking oink links.

 

[indaswamp]

 
All is some good looking oink links.

Before I make more wild hog sausages, I have this to do...

http://www.smokingmeatforums.com/t/263099/canada-goose-smoke-sausage