flyfishinjunkee
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I killed a couple hogs in TX last weekend. Anyone have a good sausage recipe or other suggestions? I have a grinder and will process myself. Thanks in advance.
Wild boar recipes and processing tips
- Thread starter flyfishinjunkee
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Backlighting
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Here's one.
Put some of it (whole pieces, not ground) in a slow cooker. Add a large jar of tomato sauce and let it cook for 3.5 hours on the low setting.
Yum, you'll be able to cut it with a fork when done.
Put some of it (whole pieces, not ground) in a slow cooker. Add a large jar of tomato sauce and let it cook for 3.5 hours on the low setting.
Yum, you'll be able to cut it with a fork when done.
I haven’t made sausage in some time and never used wild pig. The sausage I made was venison and corn fed hog. If I come across my old seasoning recipe I’ll post it. Just starting out you may want to use a pre-packaged mix.
The one thing to keep in mind is sanitation. When you grind up meat whatever is in the meat goes all through it. Keep the meat clean and cold. If you are making a large quantity don’t do it all at once, make three or four pounds at a time. It’s a good idea to keep the grinder head and stuffer cold also. Clean up equipment and worktable with bleach and water when done.
If you smoke it, fresh uncured sausage needs to get up to around 165 degrees quickly and then smoke at 225 degrees. You can also cure it, which is a whole other topic. If you're going to cold smoke sausage, you must use a cure to prevent botulism.
The one thing to keep in mind is sanitation. When you grind up meat whatever is in the meat goes all through it. Keep the meat clean and cold. If you are making a large quantity don’t do it all at once, make three or four pounds at a time. It’s a good idea to keep the grinder head and stuffer cold also. Clean up equipment and worktable with bleach and water when done.
If you smoke it, fresh uncured sausage needs to get up to around 165 degrees quickly and then smoke at 225 degrees. You can also cure it, which is a whole other topic. If you're going to cold smoke sausage, you must use a cure to prevent botulism.
BearBio
Member
Use any sausage recipe from the 'net. If you make an Italian or chorizo, be sure to add BEEF fat and discard the hog fat.
If the pigs are young, put the ribs in a roasting pan on a rack (elevated) and add a 50/50 mix of vinegar and water (choice of vinegar==I use cider vinegar for BBQ sauce; rice vinegar for Asian/ teriyaki). Baste with a dry rub. Roast for about 4-5 hours at about 200-250 deg. Baste with BBQ sauce of your choice and broil or cook over coals.
Take pork chops/cutlets and dry rub with garlic, seasoned salt and paprika. Cover with Campbell's GOLDEN mushroom soup and bake at 350 deg for 1 hour to 1 1/2 hour (depending on thickness). Serve with crusty sourdough bread and white rice.
Soak cubed pork in teriyaki or soy overnight and use in your favorite stir fry.
Basic rub: Garlic powder, sea salt, fresh ground pepper, SMOKED paprika (hot or mild=depending), a little chili powder (make my own with homegrown peppers), Mexican oregano (more flavor than Italian), and cumin/coriander. Vary intensity of peppers to make it hotter, More cumin and coriander for Mexican. Use ginger for Asian.
I guided on wild hogs while in college and grad school. Lived off of a couple of hogs, an elk and a big Wyoming mulie for 4 years or so.
If the pigs are young, put the ribs in a roasting pan on a rack (elevated) and add a 50/50 mix of vinegar and water (choice of vinegar==I use cider vinegar for BBQ sauce; rice vinegar for Asian/ teriyaki). Baste with a dry rub. Roast for about 4-5 hours at about 200-250 deg. Baste with BBQ sauce of your choice and broil or cook over coals.
Take pork chops/cutlets and dry rub with garlic, seasoned salt and paprika. Cover with Campbell's GOLDEN mushroom soup and bake at 350 deg for 1 hour to 1 1/2 hour (depending on thickness). Serve with crusty sourdough bread and white rice.
Soak cubed pork in teriyaki or soy overnight and use in your favorite stir fry.
Basic rub: Garlic powder, sea salt, fresh ground pepper, SMOKED paprika (hot or mild=depending), a little chili powder (make my own with homegrown peppers), Mexican oregano (more flavor than Italian), and cumin/coriander. Vary intensity of peppers to make it hotter, More cumin and coriander for Mexican. Use ginger for Asian.
I guided on wild hogs while in college and grad school. Lived off of a couple of hogs, an elk and a big Wyoming mulie for 4 years or so.
Bear nailed it.
Don't know the size of the Texas
pigs but some fat to your link sausage.
They can be pretty lean.
Don't know the size of the Texas
pigs but some fat to your link sausage.
They can be pretty lean.
