Emergent butcher of hog with broken leg means good time for first time fresh brat
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Little pig got his hip dislocated in the pig pile, so rather than let him get pushed around and suffer we put him in the freezer.
He was rather small 5 month old American guinea hog, so he mostly went to sausage. Perfect opportunity to give my new Walton’s 11 stuffer a go.
2 batches of this recipe as base and added some onion and garlic pwd as well as dash of mace. Used 32mm natural hog casings. It’s more breakfast sausage flavor than a traditional brat
My meat block was from all parts of the animal. Shoulder, belly, loin, rear.
5-lbs ground pork, fine grind 4-tsp sugar 1-tbsp ground coriander 1-tbsp ground sage 1-tsp paprika 1-tsp cayenne pepper 2-tsp dried rosemary 1-tbsp dry mustard 1-tsp pepper 1-tsp nutmeg 5-tsp salt -
Little pig got his hip dislocated in the pig pile, so rather than let him get pushed around and suffer we put him in the freezer.
He was rather small 5 month old American guinea hog, so he mostly went to sausage. Perfect opportunity to give my new Walton’s 11 stuffer a go.
2 batches of this recipe as base and added some onion and garlic pwd as well as dash of mace. Used 32mm natural hog casings. It’s more breakfast sausage flavor than a traditional brat
My meat block was from all parts of the animal. Shoulder, belly, loin, rear.
5-lbs ground pork, fine grind 4-tsp sugar 1-tbsp ground coriander 1-tbsp ground sage 1-tsp paprika 1-tsp cayenne pepper 2-tsp dried rosemary 1-tbsp dry mustard 1-tsp pepper 1-tsp nutmeg 5-tsp saltRidley Acres Looks like you have some training/apprenticeship going. It is good knowing where your meat comes from. We raised hogs for awhile, freezer never went empty.
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Great Job & letting the young’uns learn & participate too, that will keep them going for life.
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Little pig got his hip dislocated in the pig pile, so rather than let him get pushed around and suffer we put him in the freezer.
He was rather small 5 month old American guinea hog, so he mostly went to sausage. Perfect opportunity to give my new Walton’s 11 stuffer a go.
2 batches of this recipe as base and added some onion and garlic pwd as well as dash of mace. Used 32mm natural hog casings. It’s more breakfast sausage flavor than a traditional brat
My meat block was from all parts of the animal. Shoulder, belly, loin, rear.
5-lbs ground pork, fine grind 4-tsp sugar 1-tbsp ground coriander 1-tbsp ground sage 1-tsp paprika 1-tsp cayenne pepper 2-tsp dried rosemary 1-tbsp dry mustard 1-tsp pepper 1-tsp nutmeg 5-tsp saltRidley Acres those are definitely baby back ribs and your brat recipe looks really good also. You’ve got a fine looking helper also.
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Little pig got his hip dislocated in the pig pile, so rather than let him get pushed around and suffer we put him in the freezer.
He was rather small 5 month old American guinea hog, so he mostly went to sausage. Perfect opportunity to give my new Walton’s 11 stuffer a go.
2 batches of this recipe as base and added some onion and garlic pwd as well as dash of mace. Used 32mm natural hog casings. It’s more breakfast sausage flavor than a traditional brat
My meat block was from all parts of the animal. Shoulder, belly, loin, rear.
5-lbs ground pork, fine grind 4-tsp sugar 1-tbsp ground coriander 1-tbsp ground sage 1-tsp paprika 1-tsp cayenne pepper 2-tsp dried rosemary 1-tbsp dry mustard 1-tsp pepper 1-tsp nutmeg 5-tsp saltRidley Acres Looks like your helper has been trained well using the knife.
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Little pig got his hip dislocated in the pig pile, so rather than let him get pushed around and suffer we put him in the freezer.
He was rather small 5 month old American guinea hog, so he mostly went to sausage. Perfect opportunity to give my new Walton’s 11 stuffer a go.
2 batches of this recipe as base and added some onion and garlic pwd as well as dash of mace. Used 32mm natural hog casings. It’s more breakfast sausage flavor than a traditional brat
My meat block was from all parts of the animal. Shoulder, belly, loin, rear.
5-lbs ground pork, fine grind 4-tsp sugar 1-tbsp ground coriander 1-tbsp ground sage 1-tsp paprika 1-tsp cayenne pepper 2-tsp dried rosemary 1-tbsp dry mustard 1-tsp pepper 1-tsp nutmeg 5-tsp saltRidley Acres really fresh pork, good sausage, and spending time doing something constructive with a kid…sounds like a perfect day to me
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Little pig got his hip dislocated in the pig pile, so rather than let him get pushed around and suffer we put him in the freezer.
He was rather small 5 month old American guinea hog, so he mostly went to sausage. Perfect opportunity to give my new Walton’s 11 stuffer a go.
2 batches of this recipe as base and added some onion and garlic pwd as well as dash of mace. Used 32mm natural hog casings. It’s more breakfast sausage flavor than a traditional brat
My meat block was from all parts of the animal. Shoulder, belly, loin, rear.
5-lbs ground pork, fine grind 4-tsp sugar 1-tbsp ground coriander 1-tbsp ground sage 1-tsp paprika 1-tsp cayenne pepper 2-tsp dried rosemary 1-tbsp dry mustard 1-tsp pepper 1-tsp nutmeg 5-tsp saltRidley Acres Great job. Humane slaughter isn’t always ready but is best for the animal. Nice having a young helper learning your skills.
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Never used rosemary in mine,not sure of what it will do to pork? Can you even taste it in there?
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Never used rosemary in mine,not sure of what it will do to pork? Can you even taste it in there?
Garry Tarpley we haven’t cooked any links yet, but we sampled the meat left in the stuffer and the single blowout. I would say the flavor is more like a breakfast sausage than what I would consider a brat.
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