Anyone Else Making Sausage Today?

[ZenDada]

Blasphemy!

Wild hog makes awesome sausage!

I think I'm going to make for nanza this year, garlic sausage, apple sausage, and something with cheese.

I killed a pig and thought the backstrap was the best thing I ever ate. But I cooked the ham yesterday and, man, it was gamey. Tasted great in the mouth, but left a bitter after-taste. We brined her for a couple of days. Then I marinated the ham in a kinda Hawaiian theme with citrus and ginger and soy. The marinade was awesome. Smoked her over mesquite. But still... not really happy with the outcome.

Any suggestions for the other ham?

[ZenDada]

Also looking for a good venison chili recipe... what cut? What other ingredients? Need the whole recipe. Bein' I'm a Texan, beans might be blasphemy, but I won't tell...

[ZenDada]

I killed a pig and thought the backstrap was the best thing I ever ate. But I cooked the ham yesterday and, man, it was gamey. Tasted great in the mouth, but left a bitter after-taste. We brined her for a couple of days. Then I marinated the ham in a kinda Hawaiian theme with citrus and ginger and soy. The marinade was awesome. Smoked her over mesquite. But still... not really happy with the outcome.

Any suggestions for the other ham?

Found a taker for the pig ham! My ALC hybrid thinks it's the best thing that ever hit the floor!

[1FREAK]

made 30lbs of deer summer sausage last weekend

[tgil]

Zen,
Was there any fat left on that quarter? The only time I've had "gamey" wild hog was when I didn't trim the fat off of the quarter before I smoked it. Then I made the mistake of taking a bite of the stuff after it was cooked!
I got two sows about 3 weeks ago. I made summer sausage with one and breakfast sausage with the other. The summer sausage is just about all gone, just sampled the breakfast sausage this morning. mmm, mmm good!

[ZenDada]

No fat left. Did leave it on the bone though, and did not dissect for any glands. Are there any on hogs like on deer?

[bcdawg1]

Family made 163# of venison sausage Monday, smoked on Tuesday, most of it is hanging to dry in Fredericksburg as I type. Perfect drying weather for the week, low humidity and cool but not cold. Turned the a/c on it yesterday as it got a little warm in the afternoon. Should be dry/ready in another 4 or 5 days.

[cnc_xt]

I put the jerky in the smoke house today myself...

[kfd82]

Also looking for a good venison chili recipe... what cut? What other ingredients? Need the whole recipe. Bein' I'm a Texan, beans might be blasphemy, but I won't tell...

I like Carrol Shelby's or Wick Fowlers. (I like Shelby's more but they're both good)
Just follow the package directions, but use venison chili meat instead of beef. Try it made just like the directions state one time, then you can tweek it to your liking.

and there are NO BEANS IN CHILI!!!

[tgil]

I like Carrol Shelby's or Wick Fowlers. (I like Shelby's more but they're both good)
Just follow the package directions, but use venison chili meat instead of beef. Try it made just like the directions state one time, then you can tweek it to your liking.

and there are NO BEANS IN CHILI!!!

Oh, and on the chili, I like Fowler's too. I like to smoke extra meat when I'm going to be smoking. I package and freeze the extra to use in chili later. Excellent smoky taste!

[Landrover]

Not making sausage but just picked up my 4th deer from the processor and dropped off a Black Buck for tamales!!! Got some sausage done with "crawfish" in it!!!