sausage

• Mar 28, 2018

• #1

deermaster13

Senior Member

Turned this one into links. Wife and I made a batch of deer sausage in December and it was so good I decided to make this sow into nothing but links. I didn't trim any of the fat off and ground it all up together, I drain my wild pork in a cooler just like a deer. I have found with these hogs that being super clean during cleaning one and carefully removing glands etc helps a lot. We ended up with 48lbs of links.

 

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• Mar 28, 2018

• #2

baddave

Senior Member

looks good -- i'm tryin to hone into some hogs / a hog

 

• Mar 28, 2018

• #3

Danny Leigh

GONetwork Member

Looks good DM13! What type and brand of casings did you use and what type of seasoning?

 

• Mar 28, 2018

• #4

blood on the ground

Cross threading is better than two lock washers.

You did good! Congratulations on that freezer full of pork sir!

 

• Mar 28, 2018

• #5

deermaster13

Senior Member

Danny Leigh said:

Looks good DM13! What type and brand of casings did you use and what type of seasoning?

Click to expand...

I got the natural casings from a local slaughter house. I started with the Leggs # 10 blend and doctored it with extra sage(lots), red pepper and little Italian seasoning.

 

• Mar 28, 2018

• #6

Rabun

Senior Member

That looks delicious!

 

• Mar 29, 2018

• #7

G

georgia_home

Senior Member

A nice, professional quality job there! Enjoy.

 

• Mar 29, 2018

• #8

blood on the ground

Cross threading is better than two lock washers.

I've put diced bell peppers and garlic in some a couple years ago and they were great!

 

• Mar 29, 2018

• #9

bfriendly

Bigfoot friendly

That looks amazing nice job!

 

• Apr 6, 2018

• #10

H

hunterofopportunity

Senior Member

That is good eating, I had some made last year and it didn't last long once the kids found it in the freezer at Christmas.

 

• Apr 11, 2018

• #11

D

DoubleFive

Member

The pics look delicious!

How was the texture on the final product? I have made wild hog sausage a few times and it usually comes out slightly crumbly and "dry", though not always so. The best I made was when I counted the wild meat as 100% lean and added 20% domestic hog fat. Just curious about your results.

 

• Apr 13, 2018

• #12

deermaster13

Senior Member

DoubleFive said:

The pics look delicious!

How was the texture on the final product? I have made wild hog sausage a few times and it usually comes out slightly crumbly and "dry", though not always so. The best I made was when I counted the wild meat as 100% lean and added 20% domestic hog fat. Just curious about your results.

Click to expand...

The texture actually turned out well. Of course it is different from domestic but it had just amount of grease to keep it from being mealy. Got lucky on how fat it was and she had been eating heck out of corn. Thankfull we hit em so hard they haven't back since.