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General Discussion (Everything Else) Discuss anything that doesn't belong in any other forums here. |
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#1
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Wild Hog in Deer Sausage
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#2
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I've had it made with wild hog before and I liked it but I like lean sausage. I go 50/50 with farm raised pork and 60 pork/40 deer with wild hog. If the hog doesn't have much fat he will add a few pounds of farm raised pork. I get my sausage made at Daigle's Sausage Kitchen in Welsh.
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#3
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Never made sausage with this combination , but I do use it for my ground meat for the year. I mix it 40 / 60 deer to pork.
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#4
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I've been wondering the same thing. I'm glad you asked this because I could never remember to post it.
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#5
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I've done it before it makes a really lean sausage if you need a little more fat you can add some bacon ends and pieces
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#6
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I had a small batch made several years back.....it was ok but not my favorite.
It didn't have the flavor I was used to eating. I'm sure a lot of people love it but I would encourage you to make a small batch and try it a few times before you drop a bunch of money on sausage. Let us know how it goes. |
#7
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How much ends and pieces would you add, lets say on a 40lb batch of sausage that is mixed 60wild hog/40deer? I don't mind lean sausage but I do like the flavor the fat gives it.
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#8
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Quote:
I'd say two or three packs Sent from my iPhone using Tapatalk |
#9
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that's all i use. i use a 50/50 deer/hog mix and add 10% pork butt from the butcher shop. that 10% total weight. so for 50# of meat i add 5# pork butt. it's a little lean, but that's the way my Dr and i like it.
i've also used a big ol boar hog for boudin, liver and all-----fair eatin. |
#10
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Thank ya'll for all the advice, I'm gonna try to make a batch and let you know how it turns out
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