• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Wild hog and crawfish sausage


Joined Oct 10, 2013
Well, I process wild hogs all the time for an Org. I run. But one of the things I do is try to keep the hunters that donate happy. Had a cook- off that was coming up too (July ) . So, here I go.. Sausage making time. I needed something good to keep them and sponsors happy. So, I bought 4 bags (1Ibs) of crawfish , ground 25 Ibs. Of hog meat. 2-3 blocks of sharp cheddar cheese. Now, y'all can get on to me but I season to taste. But I used fijita seasoning, garlic power, mustard powder, salt, black pepper, and chennye pepper. Stuffed it in natural casing then smoked in my smoker ( cardboard box) smoked for 10 hrs. Man, it was great


Sausage maker
Staff member
OTBS Member
Group Lead
Joined Apr 28, 2010
Sounds like it was great skeeter and welcome to SMF.........I see you didnt list cure along with your seasonings..... Did you add some? Next time take some pics of your sausage processes and post them up in the sausage forum... We'd love to see them......

Good luck and
happy smoking

Last edited:


Thread starter
Joined Oct 10, 2013
Yes I did I used the pink salt... Still working on smokehouse .. As soon as I get it done I make something sausage wish.

chef jimmyj

Gone but not forgotten. RIP
OTBS Member
SMF Premier Member
★ Lifetime Premier ★
Joined May 12, 2011
I was just about to ask about the Cure. It is also very important to get all the sausage to an IT above 140°F, Wild Hogs are frequently carriers of Trichinella Spiralis, the nasty little worm that causes Trichinosis...JJ
Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.