No picture, but I made 25lbs 1504xs sausage using 50% wild turkey breast, to 50% pork butt. Fantastic! I especially enjoy feeding it to my mother in law who “hates” any wild game, and swears she can tell if a dish has game in it. I know, I’m wrong, but it’s fun!
Cooking Whole Hog
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So these three hogs were for different weddings. The picture with the two hogs together were whole boneless hogs stuffed with 30# each of polish sausages. The whole hog with the hat on was a bone in whole hog with 50# polish sausages. Whole Hogs in Montana!!!
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
Impressive, usually I see them laid out flat
Give a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
That should be some tasty picking. Nicely done.
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteran last edited by
rlammers very nice
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ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakota last edited by
Nice work! Looks tasty!!!
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rlammers now there’s a smoker
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rlammers Now that’s what you call “Going in Whole Hog”! I like that sausage idea, Just about like that Turduckin. You could go Hog, Suckling piglet, sausage, all “Hog Tied” up into one!
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rlammers That is pure love for your events. Looks like you over delivered for sure.
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteran last edited by
rlammers - Wow, Simply awesome!
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Very nicely done. About how many people did each of those end up serving? i’ve heard to plan about 1/4lb per person, but was wondering if that was true for your events?
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide last edited by
They look awesome, better there were a lot of happy people.
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cdavis Team Blue Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma last edited by
rlammers now that is a talent
. Looks great 
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New life on the homestead over the weekend. I see lots of delicious things in their future.
4 of their cousins are ready to be processed once the nights cool a bit more.
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Ill take that cheek meat, a tortilla, onions, cilantro and onions.
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momma’s not doing so hot post farrowing. This wasn’t her first little, but her history indicates she’d be better off in the freezer once these are weaned and give another few weeks for her hormones to normal out.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
Ridley Acres been there with hogs and a smattering of other livestock. Our boys learned where meat came from and a bit of responsibility.
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Grew up on small ranch my parents got me in 4H and we raised and showed cattle. Still remember the kill truck coming out and a few week later the freezer was stocked.
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samspade Raising kids around a farm and animals gives them so much joy and in turn their joy brings us so much joy.
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HerbcoFood Love the jowls to make guanciale…YUM! or the whole head to make hog head cheese
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
Dr_Pain As crazy as it may sound I enjoy processing, brings back memories as a kid breaking down primals, learning what comes from where and there uses. We learned where our food came from as do our kids.
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