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#6091535 - 12/18/15 07:52 PM Hog sausage?
BlakeJ Offline

Registered: 04/27/07
Posts: 678
Loc: CenTex
When making link sausage out of wild piggies, what ratio of domestic pig fat is best?

#6091565 - 12/18/15 08:22 PM Re: Hog sausage? [Re: BlakeJ]
StretchR Offline
Bird Dog

Registered: 05/14/14
Posts: 309
Loc: Hutto, TX (Williamson Co)
It depends on what you like. I have bought mostly fat pork jowl to mix with feral pig for sausage and I use one pound jowl per 3 pounds lean feral. That ends up with about an 80% lean sausage. For more fat flavor, you can use 2 pounds jowl per 3 pounds feral. That will give you about 65% lean sausage. I have to use a little butter or bacon grease when cooking the lean, so it doesn't completely stick to the skillet. The lean doesn't sit as heavy on my stomach as commercial sausage.

#6091614 - 12/18/15 09:08 PM Re: Hog sausage? [Re: BlakeJ]
der Teufel Offline

Registered: 11/16/11
Posts: 639
Loc: Central Texas
Personally, I don't normally use domestic fat. If there's not enough fat on the hog, I just smoke it or turn it into ground meat. When I do get a fat hog I use the 'hard' fat off of the back and sides and mix it in with the rest of the meat to make sausage. That said, I think the general rule is that you need about 25-30% fat to make sausage. 20% is the bare minimum. You may, of course, use more if that's to your liking.
You can never have too much ammo — unless you're swimming.

#6091647 - 12/18/15 09:36 PM Re: Hog sausage? [Re: BlakeJ]
passthru Offline
THF Celebrity

Registered: 12/05/06
Posts: 10778
Loc: Saginaw, Tx
I don't use domestic fat unless it is a really lean pig. The fat ones I try to leave as much on them as I can.
Hunt hard, rest when you're dead.
NRA Life Member

#6096568 - 12/22/15 11:51 AM Re: Hog sausage? [Re: BlakeJ]
blazin Offline
Pro Tracker

Registered: 10/25/11
Posts: 1826
Loc: Texas
Just made 12.5lbs of bratwurst with nothing but pure ground wild pork! They are much leaner than store bought brats but they are fine eating!

#6100215 - 12/24/15 02:59 PM Re: Hog sausage? [Re: BlakeJ]
Gonehuntn Offline
Green Horn

Registered: 11/13/15
Posts: 5
I use 2 lbs of beef fat from H E B to every 10 lbs of wild pork and it turns out great


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