How do you cook your feral hogs

[atakacorp]

Sausage, it took me a year to figure it out ,I am not very bright

, tried all kinds of electric grinders and they all choked on wild game meat, I am talking about ones that not coast a fortune , so finely found this guy with his idea of the hunters meat grinder, followed his advise ,coast me 200$ and got my self a made yourself supper grinder/stuffer. 300lb of meat an hour
http://www.sausagemania.com/grinder.html
plus he has some great sausage recipes
this guys I use for casing and seasoning A+
http://www.hicountry.com/store/cart.php?target=category&category_id=298
some things you will need
http://www.ebay.com/itm/250863984768?ssPageName=STRK:MEWAX:IT&_trksid=p3984.m1423.l2648
http://www.ebay.com/itm/22-Ball-Bea...all_Kitchen_Appliances_US&hash=item415d419e48
http://www.amazon.com/Grizzly-G2527...D15G/ref=sr_1_1?ie=UTF8&qid=1316229804&sr=8-1
more recipes
http://www.thenpha.com/forum/ubbthreads.php?ubb=showflat&Number=53154&page=1
nothing like having home made sausages

But first you need to get some bacon

 

[myfriendis410]

We do sausage too, but I've got a Cabelas grinder I paid $169 (they still have) that does 4 lbs. per minute. It's never choked on anything we put through it.

As to cooking wild pork; one of my favorites is pretty simple--schnitzel. Use the loin (backstrap), cut into 1" medallions, pound thin (1/8" or so), dunk in egg/milk and roll in breadcrumbs. Saute in olive oil at about 375F for two minutes per side.

Carnitas; slow cook a pork roast (3 lbs. or so), remove from liquid, cool to room temp and shred by hand, removing anything you don't want to chew on. Return shredded meat to broth, add: coriander, cumin, sage, onion powder, garlic powder, red pepper, black pepper to suit and cook down. Serve on flour tortillas with sour cream, gaucamole, chees, jalapenos etc.

Pulled pork; do the same as above but use the McCormick "Pulled Pork Slow Cooker" package from the grocery store and follow instructions.

Sausage we usually adulterate with unflavored bacon and add about 10% venison before seasoning. I took the last batch of Polish and smoked it in oak for two hours before bag sealing.

I currently have two hams finishing in the oven from a hog back in November. Brined, smoked and now cooking. The best ham I've ever eaten.

Hope this helps.

 

[atakacorp]

Thanks.more details on ham making please and a question can you use Cabelas grinder as astuffer and I mean the one you don’t have to push the meat with the stick?

 

[myfriendis410]

I have made quite a lot of sausage with that grinder. It does have a decent stuffer attachment, but we've recently acquired a vertical stuffer made by Weston. It will express 11 lbs. of sausage (or burger) in about 30 seconds. The grinder still requires you to feed it with a dowel (supplied).

The ham is done like this: Morton TenderQuik is mixed into three gallons of water in a five gallon bucket with an additional cup of brown sugar, nutmeg, cinnamon, black pepper, garlic powder (or any other spice you would like). The hams are then pumped with an injector--usually about 4 cups of the brine--into the meat along the bone and in the bulk of the meat. This is done to produce a more even cure. The hams are then immersed in the bucket, covered and left for five days in a refrigerated invironment. The hams are then removed and rinsed, placed in an oven set at 125F for 24 hours to dry then into the smoker for 24 hours with oak. They come out and are returned to the oven to bake until the ham is 170F at the bone. Immediately bagged and cooled to room temp before freezing. The result is a dense, smoky, pink ham that resembles prosciutto in texture. I just finished two last night.

 

[ltdann]

Here's a few website's to help you along on the sausage stuffing. I've been doing it for 15 years now. If you plan on making alot of your own salamis, summer sausage and brats, I recommend you buy this book

http://www.sausagemaker.com/71200greatsausagerecipesandmeatcuringbyrytekkutas.aspx It's the absolute bible. The website has all the stuff you need to be successful.

I'd also recommend you get a seperate stuffer, instead of using your grinder, like the one show here... http://www.lemproducts.com/product/496/sausage-stuffers It'll make your life easier and give you a better product.

Both Sausage Maker and LEM have all the different casings and additives you'll every need or want.

 

[easymoney]

atakacorp,
Great post and pics. I am putting together the exact same motorized grinder as yours, where did you find your parts?
I bone them out, usually save the tenderloins for the BBQ and make sausage out of the rest. And I get my sausage supplies from the sausagemaker site as well.

 

[BobbyZ]

Great post man. Can't wait to finally drop a hog and go through that process. Guess my next project is a meat grinder like that.

 

[ltdann]

Great post man. Can't wait to finally drop a hog and go through that process. Guess my next project is a meat grinder like that.

In the long run, its probably cheaper and easier to buy a decent grinder up front. There are plenty of decent ones for less than $200 that'll do just fine.

 

[atakacorp]

I have made quite a lot of sausage with that grinder. It does have a decent stuffer attachment, but we've recently acquired a vertical stuffer made by Weston. It will express 11 lbs. of sausage (or burger) in about 30 seconds. The grinder still requires you to feed it with a dowel (supplied).

The ham is done like this: Morton TenderQuik is mixed into three gallons of water in a five gallon bucket with an additional cup of brown sugar, nutmeg, cinnamon, black pepper, garlic powder (or any other spice you would like). The hams are then pumped with an injector--usually about 4 cups of the brine--into the meat along the bone and in the bulk of the meat. This is done to produce a more even cure. The hams are then immersed in the bucket, covered and left for five days in a refrigerated invironment. The hams are then removed and rinsed, placed in an oven set at 125F for 24 hours to dry then into the smoker for 24 hours with oak. They come out and are returned to the oven to bake until the ham is 170F at the bone. Immediately bagged and cooled to room temp before freezing. The result is a dense, smoky, pink ham that resembles prosciutto in texture. I just finished two last night.

Thanks,i will definitely try that

 

[atakacorp]

In the long run, its probably cheaper and easier to buy a decent grinder up front. There are plenty of decent ones for less than $200 that'll do just fine.

Usually I am adding 30 lb of pork fat on 100 lb of meat , this is when 200$ or lees meat grinder burns or brakes + my meat grinder can work as a stuffer ad you dont need to push ground mix with the a dowel ,so you get grinder and stuffer ,this grinder can grind bones J

 

[atakacorp]

atakacorp,
Great post and pics. I am putting together the exact same motorized grinder as yours, where did you find your parts?
I bone them out, usually save the tenderloins for the BBQ and make sausage out of the rest. And I get my sausage supplies from the sausagemaker site as well.

tell mewhat parts are you looking for? I posted some links ,belts and the rest I got from amazon,
I followed that guys instructions ,but some of his partsare expensive so I searched it on internet and got them cheaper
You'll love it,this thing will last forever,my buddy borrowed it ,he grounded 300lb of elk meat in an hour with 2 beer brakes

 

[easymoney]

atakacorp,
Thanks again,
I have the same instructions/plans as you do, but I need to search ebay more for some cheaper parts.
I have the same grinder and it will grind leather, but is hard to hand crank, especially any large quantities.
I buy my "cure" from the sausagemaker.com guy and am always on the prowl for more receipts.

 

[atakacorp]

atakacorp,
Thanks again,
I have the same instructions/plans as you do, but I need to search ebay more for some cheaper parts.
I have the same grinder and it will grind leather, but is hard to hand crank, especially any large quantities.
I buy my "cure" from the sausagemaker.com guy and am always on the prowl for more receipts.

You are welcome ,glad if I can help
I would get ¾ power motor, my is 1/8 and itgetting hot after 40 min/1hour

 

[ltdann]

In addition to 410's method, here's a write up that talks to a spring easter ham.

http://www.jesseshunting.com/forums/showthread.php/202016-Before-and-After

 

[atakacorp]

In addition to 410's method, here's a write up that talks to a spring easter ham.

http://www.jesseshunting.com/forums/showthread.php/202016-Before-and-After

Thanks for the link ,you are my kind of people ,glad thatI found this site

 

[myfriendis410]

Thanks for the link ,you are my kind of people ,glad thatI found this site

Yeah; but you gotta watch Dan pretty close.......

 

[ltdann]

That's 'cause your nearsighted and gotta stand close....

I follow the old German saying "if you can't stuff it into a hog casing, its not worth eating"

 

[Wild1]

Find yourself a good butcher! I process all the deer I kill on my own, but when it comes to a pig, nothing beats a good butcher with a band saw. For a 150lb. hog, my butcher charges me about $55.00, and I get smoked hams, all kinds of professionally cut chops, rump/shoulder roasts, sausage (spiced accordingly), ham steaks, ribs and anything else I want. Then, it's all about the BBQ, and almost nothing taste better than bbq'd pork chops or ribs. Roasts go in the corck pot and turn out incredible.

 

[myfriendis410]

I've always shied away from using a saw as I feel the marrow can taint the meat with an off-taste. We always bone our hogs, deer and elk out.

 

[ltdann]

I'd say that's true for deer, but I've not found thats the case for hogs and elk.

Butchering a hog lends itself extremely well to the use of a saw, but thats my:two cents::two cents: