Sausage Suasage Sausage !

[bigworm]

What do you do with the hogs you harvest?

For me the best choice is wild hog sausage. Home made of course. Although it is a fair amount of work, I do enjoy making sausage with the family. We finished last night. Turning a medium sized boar into 45 lbs of German, fresh and smoked, and Mild Italian.

 

[Surfswest]

Damn that looks good!!!!!!!!! I learned the hard way on my last hog that when the butcher says "sausage" they really mean ground hog. I was so disappointed when I went to go pick it up only to recieve 24 lbs. of ground "sausage". Congrats on the hog and looks like you will be the hit of any Superbowl party this weekend.

Surfswest

 

[huntingbret]

Wow! That looks very good. I can almost taste the sausages. That's what I'm doing next time, should I get another wild pig.

 

[fish4dinner]

NICE!

 

[duckhunterflyfisher]

if anyone is looking for cheap materials to turn you hog into sausage google butcher packer in Chicago.

 

[feelinducky]

What is your recipe for the smoked. How long do you smoke it? WHat type of chips do you use?

 

[chirohunter]

Now that there is some sausage!!! BW, would you mind sharing if you use pre-made sausage spices, or are you doing everything from scratch? I am looking for a good recipe or a good source for the pre-made stuff. Gonna make alot of sausage with my next pig. Any suggestions? That smoked sausage looks like it's off the hook!!

 

[wood pusher]

i wasnt hungry till i saw this one!

 

[Huntr Pat]

Good job,
I do the same thing when I have the time. good job . I bought a Cabelas pro model which did a cow Elk pretty fast. as far as ground burger and sausages..its an easy work like you said time consuming.

 

[Huntr Pat]

Good job,
I do the same thing when I have the time. good job . I bought a Cabelas pro model which did a cow Elk pretty fast. as far as ground burger and sausages..its an easy work like you said time consuming.

 

[559hog]

<div class='quotetop'>QUOTE (Huntr Pat @ Jan 30 2009, 04:37 AM) <{POST_SNAPBACK}></div>

Good job,
I do the same thing when I have the time. good job . I bought a Cabelas pro model which did a cow Elk pretty fast. as far as ground burger and sausages..its an easy work like you said time consuming.[/b]

, now that is nice!

 

[trapperbr549]

Wow. Did you stuff those with that grinder? If so, double Wow, stuffing with a grinder isn't real easy in my opinion.

 

[daddy63]

Now that's a freezer I would like to have.

 

[yupurs]

<div class='quotetop'>QUOTE (duckhunterflyfisher @ Jan 29 2009, 10:34 AM) <{POST_SNAPBACK}></div>

if anyone is looking for cheap materials to turn you hog into sausage google butcher packer in Chicago.[/b]

Googling it is troublesome-- Just go to the website for Butcher-Packer

 

[One Track]

Holy Mackeral Andy! Nice job on the processing.

I pull the backstraps and turn the rest into sausage, Italian, S Italian, Chorizo and Breakfast. But, I leave it all ground up. Haven't ventured into making links. Looks great though.

 

[bigworm]

<div class='quotetop'>QUOTE (feelinducky @ Jan 29 2009, 10:39 AM) <{POST_SNAPBACK}></div>

What is your recipe for the smoked. How long do you smoke it? WHat type of chips do you use?[/b]

I like Italian, and German smoked. You can smoke any of your favorite recipe, you just need to add a cure. 1oz. per 25 lbs of meat. Hickory chips. I do not smoke to cook ahead of time, only for flavor. So the temp can be low, and the time for any hour or two depending on your temp. You do not want your sausage to shrink up and wrinkle. It depends on how much smoke flavor. For a real light flavor, you can use smoked collagen casings, then you do not have to put in the smoker.

 

[bigworm]

<div class='quotetop'>QUOTE (chirohunter @ Jan 29 2009, 10:40 AM) <{POST_SNAPBACK}></div>

Now that there is some sausage!!! BW, would you mind sharing if you use pre-made sausage spices, or are you doing everything from scratch? I am looking for a good recipe or a good source for the pre-made stuff. Gonna make alot of sausage with my next pig. Any suggestions? That smoked sausage looks like it's off the hook!![/b]

I use both pre-made and scratch. I purchase from Midwestern Research. For large batches the pre made is the way to go. You can buy seasonings for 25 lbs for under $4.00. To purchase all the items is way more. Unless you do it a lot. For small stuff 5lb, or to try something new I will make from scratch.

To me all the recipes are close for whatever type you are making. They key to having it come out good, is other things. I make it on the lean side. 85 to 90 percent meat, and 15 to 10 percent fat. I use domestic pork fat. After mixing the meat, fat, and seasonings, allow to ferment for at least 24 hrs. Allow the meat to age for 3 or 4 days prior to cutting up. Do not over cook. And do not poke a hole in the casings while cooking.

 

[bigworm]

<div class='quotetop'>QUOTE (trapperbr549 @ Jan 29 2009, 12:05 PM) <{POST_SNAPBACK}></div>

Wow. Did you stuff those with that grinder? If so, double Wow, stuffing with a grinder isn't real easy in my opinion.[/b]

Yes I did stuff with that grinder. Takes some getting used to, but once you get it down it goes well. I always need another person to keep the tray loaded with meat.

 

[BackCountryHNTR]

Wow! Man that looks DELICIOUS!

 

[ltdann]

The smoked ones are using smoked collagen casings? Never tried those. Looks great!

I buy my stuff from:

http://www.sausagemaker.com/index.asp?Page...amp;Category=26