Hey guys, when I hunt a hog and dress it, I usually just take Boston butt portion and give out all the meats to my friends. But this time, instead of giving out all the meat, I would like to try to make some sausages with some ofsausages those meat. And I have never made a sausage in entire my life.....
Perhaps someone out there who can teach me...?
Thank you
There are a lot of receips here on the site just search for sauage and there are some great ones, good luck
First off with wild hogs skin quarter the hog. Put the meat in a cooler with plenty of ice. This should soak in the ice water for 2-4 days. keep the ice up. Drain day 2 and day 4. This will get allot of blood out and make the meat taste better.
Now you will need to debone the meat. OH try not to use saws on any part of the process. That will help keep bone fragment out of the sausage.
Chunk the meat up to fit into a meat grinder. Feed thru grinder.
Most seasoning packs that you buy are for 5 lbs of meat( bass pro, -gander,- LEM Online). If you never done this before i suggest doing bulk sausage for most of your first. Bulk, breakfast, sweet Italian for spaghetti or lasagna.
Put 5 lbs in a large bowl and fallow the package directions. Mix with hands or hand held mixer works in a big deep fryer style pan.
One question is what tools do you have grinder-stuffer ------?
When I do wild hog I like to use beef fat instead of the fat that's on the hog. I get the fat from the g-store ask the butcher to save you some. fat content is important for taste and moisture in the sausage
I probably have about 10 gallons to grind for sausage right now mostly Venison. I make all my own sausage, bacon, cured ham, venison burger, venison stakes. Venison baloney is really good. Since i started curing my pork i don't have much to grind. My wife loves bacon and ham i got that down ham just like in the store but better.
You need to make those pictures bigger. that bacon looks good!
And a Ham.
