- Thu Jan 02, 2014 12:59 pm
#302359
I have made sausage in the past using deer 70% and pork 30% (comprised of ground pork and smoked bacon)
A friend killed a wild sow (250lbs ???) on Sunday. Its on ice now.
This saturday we are planning to make sausage. I have the seasonings already.
My question is since it is 100% pork already but appears lean (I was not there during cleaning) how much additional fat do I need ?
Here is the critter: (and my friend Stuart [kneeling])


A friend killed a wild sow (250lbs ???) on Sunday. Its on ice now.
This saturday we are planning to make sausage. I have the seasonings already.
My question is since it is 100% pork already but appears lean (I was not there during cleaning) how much additional fat do I need ?
Here is the critter: (and my friend Stuart [kneeling])


Thanks,
Anthony
Our store front: https://www.chasingame.com/shop
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Anthony
Our store front: https://www.chasingame.com/shop
Scouting Assistant Software: http://www.scoutingassistant.com
Ridgetec Demo Page: https://portal.ridgetec.com/tour/login/ ... 0c651271df
Just added this