Forums46
Topics537,804
Posts9,729,337
Members87,042
|
Most Online25,604 Feb 12th, 2024
|
|
|
Hog sausage?
#6091535
12/19/15 01:52 AM
|
Joined: Apr 2007
Posts: 685
BlakeJ
OP
Tracker
|
OP
Tracker
Joined: Apr 2007
Posts: 685 |
When making link sausage out of wild piggies, what ratio of domestic pig fat is best?
|
|
|
Re: Hog sausage?
[Re: BlakeJ]
#6091565
12/19/15 02:22 AM
|
Joined: May 2014
Posts: 374
StretchR
Bird Dog
|
Bird Dog
Joined: May 2014
Posts: 374 |
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.
|
|
|
Re: Hog sausage?
[Re: BlakeJ]
#6091614
12/19/15 03:08 AM
|
Joined: Nov 2011
Posts: 2,495
der Teufel
Veteran Tracker
|
Veteran Tracker
Joined: Nov 2011
Posts: 2,495 |
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.
I have two unwritten rules: 1. 2.
|
|
|
Re: Hog sausage?
[Re: BlakeJ]
#6091647
12/19/15 03:36 AM
|
Joined: Dec 2006
Posts: 11,738
passthru
THF Celebrity
|
THF Celebrity
Joined: Dec 2006
Posts: 11,738 |
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.
|
|
|
Re: Hog sausage?
[Re: BlakeJ]
#6096568
12/22/15 05:51 PM
|
Joined: Oct 2011
Posts: 3,161
SouthWestIron
Veteran Tracker
|
Veteran Tracker
Joined: Oct 2011
Posts: 3,161 |
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!
|
|
|
Re: Hog sausage?
[Re: BlakeJ]
#6100215
12/24/15 08:59 PM
|
Joined: Nov 2015
Posts: 5
Gonehuntn
Green Horn
|
Green Horn
Joined: Nov 2015
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
|
|
|
Moderated by bigbob_ftw, CCBIRDDOGMAN, Chickenman, Derek, DeRico, Duck_Hunter, hetman, jeh7mmmag, JustWingem, kmon11, kry226, kwrhuntinglab, Payne, pertnear, rifleman, sig226fan (Rguns.com), Superduty, TreeBass, txcornhusker
|