Wild Boar Sausage

A simple to make quality wild boar sausage.

Wild boar shoulder600 g1.32 lb
Pork shoulder300 g0.66 lb
Pork back fat or fat trimmings100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Garlic, minced10 g3 cloves
Juniper berries, ground2 berries
Water30 ml1 oz fl
  1. Grind boar and pork meat through 3/8” (8 mm) plate.
  2. Grind fat through 1/4” (6 mm) plate.
  3. Mix meat, fat and all ingredients together.
  4. Stuff into 36 mm hog casings.
  5. Hold for 60 minutes at room temperature.
  6. Smoke at 60° C (140° F) for 120 minutes.
  7. Cook in water at 80° C (176° F) for 35 minutes.
  8. Cool in cold water for 10 minutes, dry briefly and refrigerate.

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