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Started By
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Wild hog sausage? Or anything else.
Posted on 3/11/23 at 8:15 am
Posted on 3/11/23 at 8:15 am
My brother is bringing me a wild pig. I ate it before after slow cooking and my only negative is it was dry. Was thinking about trying sausage this time. Any advice on mixing/cooking it?
5
Posted on 3/11/23 at 8:28 am to uppereast
Not responsive but one of the plans to keep wild hogs in check is to introduce better tasting hogs into the populations
Posted on 3/11/23 at 8:48 am to uppereast
brush/slather/mop with lard as it’s cooking
Posted on 3/11/23 at 8:50 am to uppereast
Mix it with pork butt for sausage something like 60/40 add garlic and green onions. I did it this year and it came out fantastic
This post was edited on 3/11/23 at 8:51 am
Posted on 3/11/23 at 9:16 am to bnb9433
If making sausage with lean (dry) meat, you need to add fat. Sausage needs 25-30% fat.
A Boston butt generally has a proper meat to fat ratio, sometimes you may need a little more fat though.
If you begin with lean meat and then add the butt with the fat, you’re now diluting the fat ratio. Do not add Boston butt. Add fat.
How do you add fat? A pork belly is great. Take off the skin and use the rest. Or, take a butt and cut all the fat off. Use the fat in the sausage and save the lean meat for a jambalaya or something similar.
I’ve never been a fan of diluting your game meat (deer or wild hog) with pork meat from a butt. Why? You must have fat, so add fat, not meat.
A Boston butt generally has a proper meat to fat ratio, sometimes you may need a little more fat though.
If you begin with lean meat and then add the butt with the fat, you’re now diluting the fat ratio. Do not add Boston butt. Add fat.
How do you add fat? A pork belly is great. Take off the skin and use the rest. Or, take a butt and cut all the fat off. Use the fat in the sausage and save the lean meat for a jambalaya or something similar.
I’ve never been a fan of diluting your game meat (deer or wild hog) with pork meat from a butt. Why? You must have fat, so add fat, not meat.
Posted on 3/11/23 at 10:00 am to SixthAndBarone
quote:
you need to
I don’t “need” to do anything
I’ve been prepping/cooking/eating wild game for years so I’ll stick with what I’ve found works.
Im sure your method works for you
This post was edited on 3/11/23 at 10:01 am
Posted on 3/11/23 at 10:18 am to bnb9433
You’re making a sausage with 15-18% fat, that’s a dry sausage. If you like it, great.
Posted on 3/11/23 at 1:03 pm to SixthAndBarone
I've seen you say that dumb shite before. I cut deer meat with Boston butt all the time for both sausage and burger. As do lots of other people. Works great.
This post was edited on 3/11/23 at 1:08 pm
Posted on 3/11/23 at 1:30 pm to LSUballs
Add fat!
This post was edited on 3/11/23 at 1:32 pm
Posted on 3/12/23 at 8:48 am to uppereast
Rouses had Boston butt for .98/pound till Tuesday if you need some.
Like others said mix with Boston butt and it will be fine. I usually try to do 50/50.
Like others said mix with Boston butt and it will be fine. I usually try to do 50/50.
Posted on 3/12/23 at 9:03 am to LSUballs
I work with sausage producers and help develop products with them. Let’s play this scenario out:
Company has a sausage batch with 70 pounds pork and 30 pounds fat
They want to add beef and make a beef and pork sausage (half beef, half pork).
Do they add 70 pounds of beef? Now they have 70 beef, 70 pork, and 30 fat. No, they do not. If they did, they would have a sausage with 18% fat.
What they do is change the meat block to 70 beef, 70 pork, and 60 fat
Or, they do 35 beef, 35 pork, 30 fat
Either way, they must increase the fat or decrease the lean meat to account for the new lean meat
Company has a sausage batch with 70 pounds pork and 30 pounds fat
They want to add beef and make a beef and pork sausage (half beef, half pork).
Do they add 70 pounds of beef? Now they have 70 beef, 70 pork, and 30 fat. No, they do not. If they did, they would have a sausage with 18% fat.
What they do is change the meat block to 70 beef, 70 pork, and 60 fat
Or, they do 35 beef, 35 pork, 30 fat
Either way, they must increase the fat or decrease the lean meat to account for the new lean meat
Posted on 3/12/23 at 9:30 am to SixthAndBarone
Posted on 3/12/23 at 9:31 am to SixthAndBarone
You seem like a guy who would enjoy working with phallic shaped meats
Posted on 3/12/23 at 10:21 am to lsuguy84
Doesn't everyone?
Posted on 3/12/23 at 10:24 am to lsuguy84
About a year ago, while shopping at a Market Basket store I found a 2 lb package of pork fat. I added it to venison/pork while I ground the meat and it improved the flavor.
I would like to find another source for buying pork fat, because MB package cost about $ 3.50/lb.
I would like to find another source for buying pork fat, because MB package cost about $ 3.50/lb.
Posted on 3/12/23 at 1:31 pm to uppereast
John Folse says he likes his deer sausage and game sausage with a 50-50 game to pork ratio. A well marbled Boston butt works well for the pork. Wild hog is definitely a lot leaner than farm raised pig so yhh th eat big like you do venison except you can use the hog fat back for your fat.
To me wild hog needs marinade and spice. Because it is as lean and less gamey than deer. It sometimes is bland or sweet so needs help.
Hog sirloin chunks in a pork and chorizo and pepper stew
Slow smoked hog ribs with your favorite rub or sauce
Ground hog in chili
Smothered bone in hog pieces with onions and a savory roux
To me wild hog needs marinade and spice. Because it is as lean and less gamey than deer. It sometimes is bland or sweet so needs help.
Hog sirloin chunks in a pork and chorizo and pepper stew
Slow smoked hog ribs with your favorite rub or sauce
Ground hog in chili
Smothered bone in hog pieces with onions and a savory roux
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