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Hog sausage? #6091535 12/19/15 01:52 AM
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BlakeJ Offline OP
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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
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StretchR Offline
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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
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der Teufel Offline
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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.


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Re: Hog sausage? [Re: BlakeJ] #6091647 12/19/15 03:36 AM
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passthru Offline
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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.


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Re: Hog sausage? [Re: BlakeJ] #6096568 12/22/15 05:51 PM
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SouthWestIron Offline
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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
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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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