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Multiple questions before I start grinding
#6122256
01/06/16 08:21 PM
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Joined: Feb 2012
Posts: 2,869
Cow_doc.308
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I've now got a doe and 2 feral sows in coolers on ice. Shot the doe on sunday evening and have had her on ice since. Shot the pigs this morning and got them on ice.
Do I need to plan to keep the pigs on ice and age like I would a deer?
I plan to make breakfast sausage from the wild pigs, do I need to add more fat or just what is there? I've read where the wild fat can have a strong flavor.
I'm going to make hamburger and breakfast sausage with the doe. Whats the best fat to add for the hamburger? beef trimmings? brisket? something else??
Thanks for any tips. I'm new to trying to grind and make sausage and don't want to waste all of this meat!
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Re: Multiple questions before I start grinding
[Re: Cow_doc.308]
#6122541
01/06/16 10:16 PM
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Joined: Sep 2006
Posts: 32,506
kmon11
junior
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junior
Joined: Sep 2006
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Never bothered to age hogs like I have deer. Just keep on ice until ready to process.
Depends on the wild pigs for adding fat or not, some have plenty of fat while others have almost none. Add fat if needed, often you can get beef or pork fat trimmings for cheap if needed from the butcher or meat market at grocery stores. For sausage some like 50/50 fat to lean, that is too much for my taste, 20% fat will fry and taste good to me.
I mostly make bacon burger these days with ground deer. 20/80 or 15/85 mixture works great to me. Get the bacon ends/pieces for less expensive bacon to use.
For ground mixing in fat and seasonings with sausage mix the seasonings in before grinding so they will be mixed through the grind by the mixer, feed the grinder mix of lean and fat. I also double grind using a course plate for the first grind which makes it go faster and a fine plate for the second grind. The 2 times through the grinder mixes the seasoning and different meats better. That is the way we did things at home for years and worked great so I still do it that way.
For the breakfast sausage seasonings try a sample on the first grind and add more seasoning if your taste calls for it.
lf the saying "Liar, Liar your pants on fire" were true Mainstream news might be fun to watch
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Re: Multiple questions before I start grinding
[Re: Cow_doc.308]
#6122596
01/06/16 10:40 PM
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Joined: May 2011
Posts: 28,031
skinnerback
THF Celebrity Chef
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Posts: 28,031 |
I've now got a doe and 2 feral sows in coolers on ice. Shot the doe on sunday evening and have had her on ice since. Shot the pigs this morning and got them on ice.
Do I need to plan to keep the pigs on ice and age like I would a deer? Since you are going to grind and they are sows, no need to wait, grind away you'll be fine.
I plan to make breakfast sausage from the wild pigs, do I need to add more fat or just what is there? I've read where the wild fat can have a strong flavor. Depends on how fat the pigs are. Sometimes I don't need to add fat if they are packing plenty (farm country pigs normally pack more fat than brush country or marsh pigs). With pigs, the fat almost always tastes good. It CAN taste strong depending on what they have been eating, age, sex, but in general the pork fat is WAY less gamy than venison fat. FME, most people who complain about the pork fat being too strong is because the meat was not wrapped properly and in the freezer too long. The fat can get a little rancid if care is not taken. That, or was not properly taken care of to begin with.
I'm going to make hamburger and breakfast sausage with the doe. Whats the best fat to add for the hamburger? beef trimmings? brisket? something else?? Personally I don't like using brisket trimmings or any hard beef fat, it doesn't render very well. I prefer adding bacon ends & pieces to my burger grind at a ratio of 25/75 or 30/70. Smoke your bacon fat first then grind to make a killer burger. What I started doing, was smoking big batches of bacon ends & pieces in my smoke house and chilling, then I separate the fat from the thick awesome heaven sent pieces of bacon meat. The meat is mine, to be used for frying or whatever. The fat is what I use to grind in my burger or sausages. Some like to grind in different cuts of beef, I like bacon fat.
Thanks for any tips. I'm new to trying to grind and make sausage and don't want to waste all of this meat! I've been at it for a while but still learning. Just shoot me a PM if you have any questions. Everybody starts somewhere.
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Re: Multiple questions before I start grinding
[Re: Cow_doc.308]
#6122613
01/06/16 10:48 PM
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Joined: May 2011
Posts: 28,031
skinnerback
THF Celebrity Chef
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THF Celebrity Chef
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Kmon 1 beat me to it.
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Re: Multiple questions before I start grinding
[Re: skinnerback]
#6122630
01/06/16 10:56 PM
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Joined: Sep 2006
Posts: 32,506
kmon11
junior
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junior
Joined: Sep 2006
Posts: 32,506 |
Kmon 1 beat me to it. Looks like we both figured out what works well for us and is very similar I actually smoke the bacon in a cold smoker to the point it is too smoky to be that good eating, then when mixed in the venison it will taste about like it was grilled even when cooked in a George Forman grill, and adds a nice smoke flavor to dishes using ground meat.
lf the saying "Liar, Liar your pants on fire" were true Mainstream news might be fun to watch
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Re: Multiple questions before I start grinding
[Re: kmon11]
#6122693
01/06/16 11:32 PM
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Joined: May 2011
Posts: 28,031
skinnerback
THF Celebrity Chef
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THF Celebrity Chef
Joined: May 2011
Posts: 28,031 |
Kmon 1 beat me to it. Looks like we both figured out what works well for us and is very similar I actually smoke the bacon in a cold smoker to the point it is too smoky to be that good eating, then when mixed in the venison it will taste about like it was grilled even when cooked in a George Forman grill, and adds a nice smoke flavor to dishes using ground meat. Heck yeh!
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Re: Multiple questions before I start grinding
[Re: Cow_doc.308]
#6122757
01/07/16 12:03 AM
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Joined: Feb 2012
Posts: 2,869
Cow_doc.308
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Thanks fellas.
With the bacon burger, how does it affect the flavor of say spaghetti or chilli?
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Re: Multiple questions before I start grinding
[Re: Cow_doc.308]
#6122767
01/07/16 12:09 AM
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Joined: Sep 2006
Posts: 32,506
kmon11
junior
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junior
Joined: Sep 2006
Posts: 32,506 |
^^^^^^^^^^
Adds a little bacon flavor to the dish but works well. Have won local chili cook-offs using mix of half venison bacon burger, venison and wild pork sausage
I use it in anything I would use burger in
lf the saying "Liar, Liar your pants on fire" were true Mainstream news might be fun to watch
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Re: Multiple questions before I start grinding
[Re: Cow_doc.308]
#6122769
01/07/16 12:10 AM
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Joined: Feb 2012
Posts: 2,869
Cow_doc.308
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I'll have to give it a try. I guess. I'm not tied to doing it all the same way.
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Re: Multiple questions before I start grinding
[Re: Cow_doc.308]
#6122784
01/07/16 12:19 AM
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Joined: Sep 2006
Posts: 32,506
kmon11
junior
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junior
Joined: Sep 2006
Posts: 32,506 |
Very true, can make it different ways to find what works best for you. Know that is what I have done over the years. Just posted on what I have found works well for me.
lf the saying "Liar, Liar your pants on fire" were true Mainstream news might be fun to watch
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Re: Multiple questions before I start grinding
[Re: Cow_doc.308]
#6124458
01/07/16 10:30 PM
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Joined: Feb 2012
Posts: 2,869
Cow_doc.308
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Well I made a little this afternoon. Made 7 pounds of breakfast sausage before getting called out to a farm. Used 50/50 deer and pork butt. Pretty tasty stuff. Got 5 more pounds ground and ready to package. Plan to make a little more sausage then switch to hamburger.
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