Boar & Pork Sausage

[SamuelG]

First I would like to thank OU812 and Nepas for all help they provided!

This is my first time making sausage apart from some stixs last week.

2.75 lbs of Boar
2.75 lbs of Pork Shoulder
1/2 cup of distilled water
2 TBL of red pepper flakes
2 TBL mustard seeds
2 tsp of coarse ground blk pepper
Maple cure 1.62 oz or 45.92g



















Coarse ground all ingredients and mixed with the water.

Used the med die for the grind and like a newbe a hand mixer for the mix.  I smoked it!

I need to get the Kirby Water Bazooka!  Stuffing with my grinder is horrible, slow and not conducive to good results!  It tends to re-grind / smash the mix into a paste.

I'll smoke them tomorrow after a night of rest.

Suggestions would be great.


Thanks. 
SamuelG

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[Kevin A]

Samuel -  I'm not experienced enough to offer suggestions, but I CAN offer some encouragement: LOOKS GOOD!

I havent had boar in years—and never in sausage. I look forward to the results!

[NePaSmoKer]

Good job

Your on the right path with em.

[OU812]

They look GREAT!

Cant wait to see the finished product.

[ghost9mm]

Well !!! grinder stuffed or not, they still look good, will look better when smoked..
good job..

[OU812]

How did the smoke/cook work for ya?

[SamuelG]

Thanks to everyone for all there comments.

I'll be smoking soon... About two hours or so.  They are hung in the fridge.

SamuelG
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[OU812]

Cant wait.  :o

Sent from my HP Mini using 2 fingers.  ;D

[Tenpoint5]

Looks like everything is coming along just fine from here.

[SamuelG]

Here they go:





1 HR just at 120, then I'll begin the JB smoke for 4 hours increasing the temp little by little.






Thanks. 
SamuelG

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[SamuelG]

Just have to wait:




Thanks. 
SamuelG

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[Tenpoint5]

Don't you just hate the waiting part!! ;D ;D

[SamuelG]

My dad just got in from Spain and brought them in his luggage.

I just hate to have to wait.  Hehe


Thanks. 
SamuelG

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[SamuelG]

Just set the DBS @ 170



SamuelG

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[SamuelG]

Pulled at 154



At 141




Thanks. 
SamuelG

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