EAST TEXAS HOG DOGGERS FORUM

My friend gave me a invite to run my new dogo bitch.  We ended up eating, hanging out and catching up. I was greeted with a plate of bacon wrapped duck he shot that morning. It was dam good.  As we bs around he prepared  apple garlic and other spices for the sausage that he was preparing. We did finally go out and looked around. Drop ed the bitch  and smell skunk and got the fuk out of dodge. We drove around with NV G'S and decided we should bring Mike to run his dogs next weekend.  We really just had a good time with woods, food, dogs. (http://images.tapatalk-cdn.com/15/12/14/99d13e05408e2e9ae2c232b3e77a788b.jpg)(http://images.tapatalk-cdn.com/15/12/14/803f3385a42bef54d4973924d80b9ae6.jpg)(http://images.tapatalk-cdn.com/15/12/14/ad4abe487d41403d98c5faed9bb2ed0d.jpg)(http://images.tapatalk-cdn.com/15/12/14/51d4c02ffbac310ccbec1a9c69a65e71.jpg)

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The sausage was from a hog he shot sat.  It had good flavor but was dry.. any ideas to add some moisture to the texture?

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I'm guessing it might have been too lean and that is why it might have been on the dryer side, but that is just my guess I could def be off. Regardless looks like it was a good time. Do you have any other pic's of your dogo?

Mix the wild hog with a percentage of pork belly. That'll and some fat and moisture

I mix the wild pork with pork butt to get the fat content up a little.

Add 2% pork fat to your mix.

Add 25% pork fat to the wild hog and it won't be dry.

When using straight ground deer to make burgers, I have mixed in Mayo with it as directed by my processor. It tasted fine, and the fat in the mayo kept the meat from drying out. Wild pork shouldn't be any different. Another tip is seer it on a hot flame to brown the casing (fresh sausage) and use a meat thermometer. Pork needs to be pulled off between 150-160*. It will continue to cook as it cools. The thermometer will insure that you don't overcook it and dry it out. I made jerky from straight ground wild pork using a dehydrator and it wasn't dried out. A thermometer should be your closest friend when cooking pork or chicken... stuff that can dry out easy.

When doing the snack sticks I was concerned about them drying out or being under cooked due to the casing. I left them in the dehydrator for 2hrs and they were at 135°. I put them in the oven until they hit 160° and they turned out perfect. With the strips, I didn't worry much about temperature as I didn't have to worry about a casing retaining the juices and undercooking the center. I mixed the ground wild pork to directions on the box of cure/seasoning and the strips came out to taste incredible... The snack sticks could have used some pep to it, but other than that... My many taste testers had no complaints. I have another 4lbs to cook up tonight before heading from Baton Rouge to Uvalde in the morning.


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That's my home boy D. I'm much better looking!!. Thanks for the advice on the mix I'm going to try a few of yalls recipe and report back

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here in town the pork butt is 69 cents a pound limit is 2 with 10 dollar purchase...I am going to buy 2 more today...the plan is to mix pork butt with a deer we killed and while I have the grinder running I will make one small batch each of chorizo and pan sausage.

with deer meat I have used about 25-30 pounds of it mixed with 10 pounds of 70/30 beef hamburger that comes in a tube from Krogers or HEB...Walmart carries it as well...probably can do the same with lean pork...