Main Menu
Advertisement
Affiliates
Advertisement
Newest Members
LuisGabriel, marnold, Cl3anslat3, VirginiaHunter, GoGo Gadjet
60482 Registered Users
Top Posters
dogcatcher 77564
stxranchman 52092
RWH24 44568
rifleman 43788
BOBO the Clown 41125
BMD 40539
Big Orn 37484
txshntr 33685
bill oxner 32686
sig226fan (Rguns.com) 30572
facebook
Forum Stats
60482 Members
45 Forums
476322 Topics
6248433 Posts

Max Online: 16728 @ 03/25/12 08:51 AM
Topic Options
#6122256 - 01/06/16 02:21 PM Multiple questions before I start grinding
Cow_doc.308 Online   content
Pro Tracker

Registered: 02/15/12
Posts: 1589
Loc: Ellis Co.
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!
_________________________
www.facebook.com/kingvetservices

Top
#6122541 - 01/06/16 04:16 PM Re: Multiple questions before I start grinding [Re: Cow_doc.308]
kmon1 Online   content
junior

Registered: 09/27/06
Posts: 20311
Loc: Texas
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.
_________________________
Guidelines / Rules of Conduct
http://www.texashuntingforum.com/rules.htm

RULES for using the TRADING POST
http://www.texashuntingforum.com/forum/u..._PO#Post1959111

Top
#6122596 - 01/06/16 04:40 PM Re: Multiple questions before I start grinding [Re: Cow_doc.308]
skinnerback Offline
THF Celebrity

Registered: 05/30/11
Posts: 10697
Loc: Rockport, Tx.
Originally Posted By: Cow_doc.308
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. cheers
_________________________

Top
#6122613 - 01/06/16 04:48 PM Re: Multiple questions before I start grinding [Re: Cow_doc.308]
skinnerback Offline
THF Celebrity

Registered: 05/30/11
Posts: 10697
Loc: Rockport, Tx.
Kmon 1 beat me to it. grin
_________________________

Top
#6122630 - 01/06/16 04:56 PM Re: Multiple questions before I start grinding [Re: skinnerback]
kmon1 Online   content
junior

Registered: 09/27/06
Posts: 20311
Loc: Texas
Originally Posted By: skinnerback
Kmon 1 beat me to it. grin
cheers

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.
_________________________
Guidelines / Rules of Conduct
http://www.texashuntingforum.com/rules.htm

RULES for using the TRADING POST
http://www.texashuntingforum.com/forum/u..._PO#Post1959111

Top
#6122693 - 01/06/16 05:32 PM Re: Multiple questions before I start grinding [Re: kmon1]
skinnerback Offline
THF Celebrity

Registered: 05/30/11
Posts: 10697
Loc: Rockport, Tx.
Originally Posted By: kmon1
Originally Posted By: skinnerback
Kmon 1 beat me to it. grin
cheers

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.


up Heck yeh!
_________________________

Top
#6122757 - 01/06/16 06:03 PM Re: Multiple questions before I start grinding [Re: Cow_doc.308]
Cow_doc.308 Online   content
Pro Tracker

Registered: 02/15/12
Posts: 1589
Loc: Ellis Co.
Thanks fellas.

With the bacon burger, how does it affect the flavor of say spaghetti or chilli?
_________________________
www.facebook.com/kingvetservices

Top
#6122767 - 01/06/16 06:09 PM Re: Multiple questions before I start grinding [Re: Cow_doc.308]
kmon1 Online   content
junior

Registered: 09/27/06
Posts: 20311
Loc: Texas
^^^^^^^^^^

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
_________________________
Guidelines / Rules of Conduct
http://www.texashuntingforum.com/rules.htm

RULES for using the TRADING POST
http://www.texashuntingforum.com/forum/u..._PO#Post1959111

Top
#6122769 - 01/06/16 06:10 PM Re: Multiple questions before I start grinding [Re: Cow_doc.308]
Cow_doc.308 Online   content
Pro Tracker

Registered: 02/15/12
Posts: 1589
Loc: Ellis Co.
I'll have to give it a try. I guess. I'm not tied to doing it all the same way. up
_________________________
www.facebook.com/kingvetservices

Top
#6122784 - 01/06/16 06:19 PM Re: Multiple questions before I start grinding [Re: Cow_doc.308]
kmon1 Online   content
junior

Registered: 09/27/06
Posts: 20311
Loc: Texas
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.
_________________________
Guidelines / Rules of Conduct
http://www.texashuntingforum.com/rules.htm

RULES for using the TRADING POST
http://www.texashuntingforum.com/forum/u..._PO#Post1959111

Top
#6124458 - 01/07/16 04:30 PM Re: Multiple questions before I start grinding [Re: Cow_doc.308]
Cow_doc.308 Online   content
Pro Tracker

Registered: 02/15/12
Posts: 1589
Loc: Ellis Co.
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.
_________________________
www.facebook.com/kingvetservices

Top



© 2004-2016 OUTDOOR SITES NETWORK all rights reserved USA and Worldwide