Third times a charm

[cjack]

Okay done butchering it now I'm getting ready to make sausage from the scraps. Anybody know what size grinder hole I should use? I have one that's 1/8" and one that's 3/8".

 

[inchr48]

I'd run it through the larger one first, then use the smaller one (double grind) once you add all your spices to mix it well.

Congrats on the hog!

 

[flingem71]

I use the 1/8" for my sausage jerky and summer sausage, I suppose a 3/8" for cooking sausage....biscuits n gravy sausage ect.

DISCLAIMER: some of the things I say may be unfiltered, offensive, or even complete B.S.

 

[cjack]

Thanks for the input guys! I like the double grind idea, gives the fat a chance to mix better.

 

[flingem71]

+1 on the double grind, fo'got to mention that thar.

DISCLAIMER: some of the things I say may be unfiltered, offensive, or even complete B.S.

 

[inchr48]

Just be sure to keep everything cold, re-chill between grinds if you have to. Cold fat grinds better.

 

[flingem71]

Inchr, have you ever added artychoke to your grind? If so..raw chokes? Marinated hearts? Cooked hearts?

DISCLAIMER: some of the things I say may be unfiltered, offensive, or even complete B.S.

 

[ltdann]

That really is a nice looking hog! It's down right purty, as hogs go.....

 

[cjack]

Yeah she was a good looking one, even had some spotting going on.
Grinding the scraps into sausage was easy with this "LEM Big Bite" Grinder my buddy lent me!

 

[flingem71]

LEM is the only jerky/sausage mix for me!

DISCLAIMER: some of the things I say may be unfiltered, offensive, or even complete B.S.

 

[Hikingwithguns]

Nice work, looks like a great pig.

 

[asaxon]

That really is a nice looking hog! It's down right purty, as hogs go.....

cjack - Congrats and off hand. I was getting worried you'd have to start eatin' vegetarian. Sounds like LtDan would have married it rather than shot it. However, he is already married - both to his wife and to his pet pig Molly.

 

[ltdann]

Whyyougottagothere, Andy? Little Miss Molly's sensitive about these things! Cjack, if your going to making alot of sausage in the future, I recommend the following book http://www.sausagemaker.com/71200greatsausagerecipesandmeatcuringbyrytekkutas.aspx it's the best book out there..Trust me, I have most of them.

 

[cjack]

Indeed I do, I ordered the book. Thanks for your help Dan and Andy...well...thanks for a vision I can do without. You guys are too much! Ha! Oh yeah and Andy I have been bumming venison from friends and chiseling the frozen trout off the bottom of the freezer that I caught three years ago to keep up my protien levels.

 

[ltdann]

Indeed I do, I ordered the book. Thanks for your help Dan and Andy...well...thanks for a vision I can do without. You guys are too much! Ha! Oh yeah and Andy I have been bumming venison from friends and chiseling the frozen trout off the bottom of the freezer that I caught three years ago to keep up my protien levels.

Andy with Little Miss Molly.

 

[cjack]

Andy is the one on the....right?

Leaning in for a little smooch?

 

[ltdann]

I don't know where your going with that, but yeah...... LOL Andy was coming down my way to go fishing and he swung by the house and I gave him a quick butcher lesson and smoked a ham for him. He made a bee line for Little Miss Molly. That was the day she broke a front tusk off and she wasn't in much of a playful mood. She still managed to wolf down a couple of apples out of Andy's hand.You'll note that ITS ANDY blowing a kiss at my pig, not me.

 

[cjack]

That's all I'm sayin, I remember that post, one of many to lead me to believe you are quite experienced at hog (and other) butchering. That's an awesome pig you have there. Thanks again for your help.

 

[HuntnBrew]

I usually double grind mine too. With that bipod, you can use one leg down as a forward tactical grip.

 

[cjack]

I usually double grind mine too. With that bipod, you can use one leg down as a forward tactical grip.

Interesting.....I 've gotta try that at the range first. Good one!