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Homemade smoked wild hog sausage
Posted on 4/16/19 at 2:40 pm
Posted on 4/16/19 at 2:40 pm
My son killed a big sow this weekend so we made our first attempt at smoked sausage and it came out 10X better than I expected.
First we ground the hind quarters with a coarse grinding plate and 1 Boston Butt. We ended up with 22# wild hog and 5# Boston Butt.
We then mixed the 2 in a plastic tub with 12 oz water, 1 oz curing salt, and Art's #3 sausage seasoning by Targil.
We then stuffed it into natural casing from Academy.
We smoked them for 3.5 hours at 225 degrees.
I have a Masterbuilt Electric Smoker and used it for the heat, and a pellet tube for the smoke. (got this idea from TD user Celltech)
Here's 1/2 of the finished product. Can't wait to do another batch, now.
First we ground the hind quarters with a coarse grinding plate and 1 Boston Butt. We ended up with 22# wild hog and 5# Boston Butt.
We then mixed the 2 in a plastic tub with 12 oz water, 1 oz curing salt, and Art's #3 sausage seasoning by Targil.
We then stuffed it into natural casing from Academy.
We smoked them for 3.5 hours at 225 degrees.
I have a Masterbuilt Electric Smoker and used it for the heat, and a pellet tube for the smoke. (got this idea from TD user Celltech)
Here's 1/2 of the finished product. Can't wait to do another batch, now.
7
Posted on 4/16/19 at 4:20 pm to REB BEER
Gaaaaaw, bet its delicious. Your wife let you do that in the kitchen!?!?!
Posted on 4/16/19 at 5:05 pm to boodro
She was out of town. Don’t tell her we deboned wild hog on the countertops.
Posted on 4/16/19 at 8:46 pm to REB BEER
Looks mighty fine. Nitrate free?
Posted on 4/16/19 at 10:09 pm to TheBigHurt
Curing Salt = Nitrates, but less than you'd get from a serving of raw spinach.
Posted on 4/17/19 at 5:46 am to REB BEER
You done a fine job 
Posted on 4/17/19 at 6:32 am to REB BEER
Looks dang good and the color is perfect.
Posted on 4/17/19 at 6:33 am to boodro
quote:WTF where else are you gonna make food?
Your wife let you do that in the kitchen!?!?!
Posted on 4/17/19 at 6:36 am to mylsuhat
My wife helps me make deer sausage in the kitchen every year. Of course she hunts. I’m sure not every wife would be as understanding.
Posted on 4/17/19 at 6:36 am to REB BEER
quote:
She was out of town. Don’t tell her we deboned wild hog on the countertops.
Posted on 4/17/19 at 6:49 am to REB BEER
Nice
Posted on 4/17/19 at 8:01 am to TheBigHurt
quote:
Nitrate free?
The curing salt has sodium nitrite. I don't know the difference between that and nitrate, but there's only 1 oz in 27# of meat.
Posted on 5/17/19 at 7:49 am to REB BEER
(no message)
This post was edited on 10/12/22 at 7:24 am
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