Wild Boar Sausage

Wild boar is a naturally lean meat and to make a good sausage pork meat (70/30) or pork fat should be added.

wild boar600 g1.32 lbs.
pork butt or fat pork trimmings400 g0.88 lb.
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp.
Cure #12.5 g½ tsp.
pepper2.0 g1 tsp.
dry juniper berries2.0 g1 tsp
garlic3.5 g1 clove
cold water100 g⅜ cup
  1. Grind all meats and fat through a 3/8” (10 mm) plate.
  2. Mix ground meat with all ingredients adding water.
  3. Stuff tightly into 32-36 mm hog casings. Make 12” long links.
  4. Hang for 1 hour until casings feel dry.
  5. Preheat smoker to 130º F, (54º C) then apply heavy smoke for 2-3 hours. In last hour of smoking start slowly increasing temperature to about 170º F, (77º C).
  6. Stop cooking when internal meat temperature is 160º F, (71º C).
  7. Shower sausages with cold water and hang them to further cool down.
  8. Store in refrigerator.

If available - at the beginning and at the end of smoking add some juniper branches into the fire.

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