Corpusfishing.com

[flatstalker]

I am going to try and make sausage this year for the first time from deer and wild hog. Would anyone mind sharing their recipe with me? thanks.
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'When I read about the evils of drinking, I gave up reading.'

[cephus]

Here is the recipe I have used for years.

For 30 lbs meat to be put in links and smoked.

15 TBSP salt ( I use sea salt)
10 TBSP pepper (I use Sysco seven pepper blend)
5 TBSP garlic
5 TBSP sugar (I use brown sugar)
5 TBSP crushed red pepper.
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Off Shore Port Mansfield

[flatstalker]

What is the mix of deer meat to hog meat?

Also, I wanted to dry some sausage as well. Any suggestions, tips?

Thanks!
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'When I read about the evils of drinking, I gave up reading.'

[Fishnut]

What we always did was use deer and wild hog but also buy some whole pork sholuders and add anywhere from 25-50% depending on how much fat was on the wild pork. Also if you want to dry some I would suggest that you make that batch a little leaner with more deer % or lean wild hog. That helps it dry a little better and also if you want a faster dry use a smaller size casing than your normal fresh or smoked variety.

Good luck and have fun
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Learn how to Fish Hunt and Golf then work the rest of your life to pay for it

[SandJKENNELS]

When we make our sausage it is usually 60/40 of domestic pork to deer for smoked and 50/50 for dry. If useing wild hogs like as mentioned buy some fat trimmings as you will need the fat to help keep the sausage from getting to dry.
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Shane