Stressless
Well-Known Member
Well, pleasantly surprised at the texture and flavor of both sausages. Made a run of Breakfast and Hot Italian from the wild boar
from last week. ~25# and 15#.
Cooked to 170Ā° IT and still had good moisture and not any excess grease. I ground just the wild boar after aging it a bit. Many recipes with boar recommend adding 20%-30% stire brought butt's both these critters had that pleasant smell once skinned. Some are rank and I dont mess with those.Didnt add the butt and came out good, will add 1/4-1/3 more of my spice per pound next run.
Not a digital native! LoL
Funny, I know it's blurry and and I still squinted at it.
from last week. ~25# and 15#. Cooked to 170Ā° IT and still had good moisture and not any excess grease. I ground just the wild boar after aging it a bit. Many recipes with boar recommend adding 20%-30% stire brought butt's both these critters had that pleasant smell once skinned. Some are rank and I dont mess with those.Didnt add the butt and came out good, will add 1/4-1/3 more of my spice per pound next run.
Not a digital native! LoL
Funny, I know it's blurry and and I still squinted at it.
