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Old 12-26-2017, 07:01 PM   #1
LittleLizaMarie
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Default Wild Hog Sausage?

Do you make it?? Is it good?? We will be shooting a lot of pigs this year and I want to be prepared with what we're going to do with the meat!!

I want breakfast sausage, Italian sausage (like for pasta), boudin, and link/smoked sausage (for gumbo).

What are your favorite recipes????? Thanks!!


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Old 12-26-2017, 07:16 PM   #2
panhandlehunter
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Yes to all of the above. I buy all my seasonings from REO Spice. I made 50#s of link and 25#s of pan Saturday.
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Old 12-26-2017, 07:41 PM   #3
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Yes to all of the above. I buy all my seasonings from REO Spice. I made 50#s of link and 25#s of pan Saturday.
I was going to order from them but it looked like there were different sausage seasonings. Which breakfast sausage mix do you recommend?
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Old 12-26-2017, 07:44 PM   #4
LittleLizaMarie
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Yes to all of the above. I buy all my seasonings from REO Spice. I made 50#s of link and 25#s of pan Saturday.


Awesome, I'll check them out, thanks! How much fat do you add?


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Old 12-26-2017, 08:03 PM   #5
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I was going to order from them but it looked like there were different sausage seasonings. Which breakfast sausage mix do you recommend?


This is my favorite for pan.

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Old 12-26-2017, 08:08 PM   #6
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Awesome, I'll check them out, thanks! How much fat do you add?


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On my pan sausage I go close to 60/40 wild pork to pork butt. On my pork link I go 50/50 pork to brisket.
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Old 12-26-2017, 08:09 PM   #7
LittleLizaMarie
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Originally Posted by panhandlehunter View Post
On my pan sausage I go close to 60/40 wild pork to pork butt. On my pork link I go 50/50 pork to brisket.


Thank you!


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Old 12-26-2017, 08:10 PM   #8
Anythinghunter8
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reo is a good seasoning I believe we use the German one
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Old 12-26-2017, 08:12 PM   #9
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reo is a good seasoning I believe we use the German one
Yep the German Sausage seasoning is hard to beat.
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Old 12-26-2017, 08:17 PM   #10
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Just butcher the sows or young boars not the big boars you'll be ran out of the house
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Old 12-26-2017, 08:53 PM   #11
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Just butcher the sows or young boars not the big boars you'll be ran out of the house
I've always said this as well until I made boudan with a buddy with a big one...was great
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Old 12-26-2017, 10:01 PM   #12
TAMU1998
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Been making our own sausage for over 35 years. Love Reoís seasoning out of Huntsville. Old Fashion #3 makes an excellent pan sausage, I usually use wild hog. The German seasoning is great for dry sausage. The Polish seasoning is great for wet/boiling sausage. Everything is great from Reoís, I have made boudin, chili, fish fry, rib rub, chorizo etc. This year I plan on trying their bratwurst seasoning!


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Old 12-26-2017, 10:03 PM   #13
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Iím placing an order with Cajun Blake for his ragin sausage seasoning Iíll let you know how it comes out.
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Old 12-26-2017, 10:57 PM   #14
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Two words: Allied Kenco
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Old 12-27-2017, 08:10 AM   #15
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Quote:
Originally Posted by TAMU1998 View Post
Been making our own sausage for over 35 years. Love Reoís seasoning out of Huntsville. Old Fashion #3 makes an excellent pan sausage, I usually use wild hog. The German seasoning is great for dry sausage. The Polish seasoning is great for wet/boiling sausage. Everything is great from Reoís, I have made boudin, chili, fish fry, rib rub, chorizo etc. This year I plan on trying their bratwurst seasoning!


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Awesome! Thanks for the recommendations. How much fat do you like to add and what kind?


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Old 12-27-2017, 08:51 AM   #16
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If your really wanting to get into making sausages and other cured products i would recommend looking at some of the sites i listed below. You will find tons of recipe and tips on how to go about making sausages and other products.

https://honest-food.net
https://www.meatsandsausages.com/
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Old 12-27-2017, 09:04 AM   #17
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Originally Posted by Jason85 View Post
If your really wanting to get into making sausages and other cured products i would recommend looking at some of the sites i listed below. You will find tons of recipe and tips on how to go about making sausages and other products.

https://honest-food.net
https://www.meatsandsausages.com/


Thanks!


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Old 12-27-2017, 09:13 AM   #18
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^
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Old 12-27-2017, 09:19 AM   #19
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Eat it up,
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Old 12-27-2017, 10:13 PM   #20
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I made 24 lbs of breakfast sausage this morning. I went with the fiesta seasoning kit from academy. My mixture was 15 lbs of wild pork, 3lbs bacon ends,and 6 pounds Boston butt. I made 14 pounds with just the fiesta blend and the last 10 pounds I added more red pepper flakes. I will report back in the morning after I cook some up.
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Old 12-27-2017, 10:30 PM   #21
LittleLizaMarie
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Originally Posted by BLACKFINTURKEY View Post
I made 24 lbs of breakfast sausage this morning. I went with the fiesta seasoning kit from academy. My mixture was 15 lbs of wild pork, 3lbs bacon ends,and 6 pounds Boston butt. I made 14 pounds with just the fiesta blend and the last 10 pounds I added more red pepper flakes. I will report back in the morning after I cook some up.


Awesome! Can't wait to hear how it turns out! Fiesta seasoning, as in Bolner's Fiesta?


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Old 12-27-2017, 10:31 PM   #22
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Quote:
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Awesome! Can't wait to hear how it turns out! Fiesta seasoning, as in Bolner's Fiesta?


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Yes thatís the one.
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Old 12-27-2017, 10:33 PM   #23
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A picture of the setup.


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Old 12-28-2017, 07:42 AM   #24
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Got a pan of each frying up taste test will be soon. I plan on making breakfast sausage egg muffins this morning.


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Old 12-28-2017, 07:45 AM   #25
LittleLizaMarie
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Got a pan of each frying up taste test will be soon. I plan on making breakfast sausage egg muffins this morning.


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Oh boy!!!


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Old 12-28-2017, 07:52 AM   #26
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First taste Iíd say itís spot on! The spicy isnít overwhelming but you can taste a little heat! So far this is a win. The mixture is still very lean.


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Old 12-28-2017, 08:02 AM   #27
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I've also been using the Academy spices for a few years, they are great; I even use their stuff to make my bacon.

I use 70% pork 30% lean (lean can be anything from goat, to deer) mix when grinding usually, I add fat until it looks right.

I don't have a smoker so I freeze and can.
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Old 12-28-2017, 08:26 AM   #28
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The egg muffins are done.


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Old 12-28-2017, 04:50 PM   #29
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Originally Posted by BLACKFINTURKEY View Post
First taste Iíd say itís spot on! The spicy isnít overwhelming but you can taste a little heat! So far this is a win. The mixture is still very lean.


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Cool!! Would you add more fat next time?


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Old 12-28-2017, 04:53 PM   #30
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Cool!! Would you add more fat next time?


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Yeah I think another 2-3 pounds of pure fat would make it perfect. However itís nice to know Iím not consuming any more calories than I do already.
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Old 12-28-2017, 04:59 PM   #31
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I did some checking. some of the hog spice packages are enough to blend into 50 pounds of meat. so what I plan on doing is split it 10 times and put it in old pill med. containers. should take the guess work out of it.
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Old 12-28-2017, 05:20 PM   #32
LittleLizaMarie
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Originally Posted by bryan sandlin View Post
I did some checking. some of the hog spice packages are enough to blend into 50 pounds of meat. so what I plan on doing is split it 10 times and put it in old pill med. containers. should take the guess work out of it.


Good idea!


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Old 12-28-2017, 05:59 PM   #33
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Originally Posted by Jason85 View Post
If your really wanting to get into making sausages and other cured products i would recommend looking at some of the sites i listed below. You will find tons of recipe and tips on how to go about making sausages and other products.

https://honest-food.net
https://www.meatsandsausages.com/

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Old 12-29-2017, 03:32 AM   #34
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many great ideas here! Thanks!
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