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Processing hogs, making sausage #7998309 10/05/20 12:29 AM
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Gonna start saving up the hogs we kill and at end of winter grind it all up and turn it into breakfast sausage. Anyone have a good recipe to make our own?

Re: Processing hogs, making sausage [Re: mindyourbusiness] #7998375 10/05/20 01:16 AM
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For years I just used Old Plantation for breakfast sausage and used 1.5 times their recommended amount plus add a bit of ground red pepper. That is what the parents liked and makes a good Breakfast sausage.


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Re: Processing hogs, making sausage [Re: mindyourbusiness] #7998394 10/05/20 01:31 AM
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Make sure you and use pork fat, trust me. Wild hogs are lean and need that fat ratio to make a good sausage.


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Re: Processing hogs, making sausage [Re: 7mag] #7998411 10/05/20 01:40 AM
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Originally Posted by 7mag
Make sure you and use pork fat, trust me. Wild hogs are lean and need that fat ratio to make a good sausage.



Been reading that on some recipes. You think I could add in bacon for the fat part?

Re: Processing hogs, making sausage [Re: mindyourbusiness] #7998426 10/05/20 01:48 AM
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Skinner should be around shortly to line you out Sir cheers


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Re: Processing hogs, making sausage [Re: mindyourbusiness] #7998464 10/05/20 02:14 AM
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Great post. Ill be watching.

Re: Processing hogs, making sausage [Re: mindyourbusiness] #7998647 10/05/20 11:34 AM
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I wouldn’t use bacon. I do like to use pork belly for wild pig.

Re: Processing hogs, making sausage [Re: mindyourbusiness] #7998704 10/05/20 12:59 PM
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Originally Posted by wburke2010
Gonna start saving up the hogs we kill and at end of winter grind it all up and turn it into breakfast sausage. Anyone have a good recipe to make our own?



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Re: Processing hogs, making sausage [Re: mindyourbusiness] #7998787 10/05/20 02:25 PM
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Drive up to Muenster and get some seasoning mix from either Hess Meats or Fischer's. They will mix it up fresh for you, not the bulk bags they have from Excalibur.
Hess is spicier than Fischer's.

Re: Processing hogs, making sausage [Re: mindyourbusiness] #7998827 10/05/20 03:01 PM
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Brings back old memories. We called it hog killing weather when I was growing up.


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Re: Processing hogs, making sausage [Re: 7mag] #7998840 10/05/20 03:12 PM
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Originally Posted by 7mag
Make sure you and use pork fat, trust me. Wild hogs are lean and need that fat ratio to make a good sausage.

Same here.


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Re: Processing hogs, making sausage [Re: mindyourbusiness] #7998867 10/05/20 03:38 PM
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Pendry's makes some of the best sausage mixes and chili blends you can buy.


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Re: Processing hogs, making sausage [Re: snake oil] #7998890 10/05/20 03:49 PM
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Originally Posted by snake oil
Pendry's makes some of the best sausage mixes and chili blends you can buy.



that's where I get my chili seasonings. hands down the best.


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Re: Processing hogs, making sausage [Re: bigbob_ftw] #7998959 10/05/20 04:23 PM
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Originally Posted by bigbob_ftw
Originally Posted by snake oil
Pendry's makes some of the best sausage mixes and chili blends you can buy.



that's where I get my chili seasonings. hands down the best.


Yep. All my chili stuff comes from Pendry’s. Good stuff


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Re: Processing hogs, making sausage [Re: mindyourbusiness] #7999248 10/05/20 08:43 PM
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I've been looking at Walton's for some new processing equipment, is the Excalibur seasonings they sell any good, any one have experience with them? I looked at some of the pendry's seasonings too.

Re: Processing hogs, making sausage [Re: HoneyBeez] #7999251 10/05/20 08:44 PM
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Originally Posted by 2Beez
Skinner should be around shortly to line you out Sir cheers



Well where is he at, we need and @ button on the forum to notify people. I have heard that he can cook a little....

Re: Processing hogs, making sausage [Re: mindyourbusiness] #7999263 10/05/20 08:51 PM
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we always used store bought pork boston butt equal amounts for both feral hogs and venison for our sausage. There should be enough fat in the Boston Butt to even out your sausage.


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Re: Processing hogs, making sausage [Re: mindyourbusiness] #7999846 10/06/20 04:53 AM
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Drop it off at Kuby’s and let them work their magic.


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Re: Processing hogs, making sausage [Re: mindyourbusiness] #7999999 10/06/20 12:39 PM
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Originally Posted by wburke2010
Gonna start saving up the hogs we kill and at end of winter grind it all up and turn it into breakfast sausage. Anyone have a good recipe to make our own?


Missed this, been down at the ranch working & hunting.

On the breakfast sausage, I fiddled with different recipes until I tried AC Legg’s Old Plantation Seasoning. That’s what I use now & have for a good while. One package per 25 lbs of pork, and I like to add a little more than what’s called for. It’s good stuff, everybody likes it. They make several different blends to choose from depending on your taste.

On the fat, if your meat is pretty lean (not all feral pigs are lean), I prefer to add bacon ends & pieces to the grind. In the past I have added domestic pork fat and have cut it with pork shoulder and pork belly, but IMO the bacon ends & pieces taste the best (I pick all the thick meaty bacon out and save for frying, I only grind the fat).

For pan sausage, I like to add a little more fat than what I use for smoked sausage. That extra fat makes the patties fry better.



Re: Processing hogs, making sausage [Re: Cast] #8001579 10/07/20 05:59 PM
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Originally Posted by Cast
Originally Posted by bigbob_ftw
Originally Posted by snake oil
Pendry's makes some of the best sausage mixes and chili blends you can buy.



that's where I get my chili seasonings. hands down the best.


Yep. All my chili stuff comes from Pendry’s. Good stuff


Their sausage mixes are just as good!


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Re: Processing hogs, making sausage [Re: mindyourbusiness] #8001667 10/07/20 07:44 PM
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Breakfast sausage is EZ, first kind I ever made. I got the recipe someplace but keep it simple. If I recall, black pepper, salt, a little red pepper flakes, I think a small amount of cloves, and sage plus sugar. I do the country style where you cut it into patties. Actually I pre-cook the patties and then freeze them. For breakfast I take out two and do the "brown & serve thing while I cook a couple of sunny side up eggs and grits. Breakfast done in 3 or 4 minutes.

Re: Processing hogs, making sausage [Re: mindyourbusiness] #8004121 10/09/20 06:26 PM
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Originally Posted by wburke2010
Originally Posted by 7mag
Make sure you and use pork fat, trust me. Wild hogs are lean and need that fat ratio to make a good sausage.



Been reading that on some recipes. You think I could add in bacon for the fat part?



You can but I would not do a 70/30 mix. 80/20 maybe as bacon has alot more fat then say pork shoulder


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Re: Processing hogs, making sausage [Re: mindyourbusiness] #8004162 10/09/20 07:00 PM
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Keep in mind that you'll add a bacon flavor as well. that may or may not matter depending on what your making. You can get pork belly at the asian markets (and even walmart sometimes). It works much better IMO.


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Re: Processing hogs, making sausage [Re: bigbob_ftw] #8004324 10/09/20 09:02 PM
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Originally Posted by bigbob_ftw
Keep in mind that you'll add a bacon flavor as well. that may or may not matter depending on what your making. You can get pork belly at the asian markets (and even walmart sometimes). It works much better IMO.


Agreed. I'm not a big fan of adding bacon. I've added pork belly a few times.

Re: Processing hogs, making sausage [Re: mindyourbusiness] #8004364 10/09/20 09:23 PM
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Can't believe you have to add much fat with wild hogs. 20% or 30% bacon sounds like overreach. Maybe throw in 10% brisket or chop up a Boston butt and and be done with it. I used to make my sausage with 50% deer and 50% wild hog. Added nothing.

Of course, that was there when hunting Beeville and those hogs were full of sweet meat.

Last edited by Hudbone; 10/09/20 09:24 PM.
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