Finally set up with a grinder, stuffer, and electric smoker. My ol lady isn’t into hunting, but enjoys processing meat. And it’s been good help my brother put food up for his family as they eat a lot of ground me. With the amount of pigs we have trapped and I’ve killed on public there hasn’t been any meat shortages. We’ve also been fortunate to get a few deer.
I may sound like the kid in the school that eats glue but for years I’ve always thought how dry deer meat is and how fatty coon is that it might make a good sausage blend. Finally started put that to the test. Not wanting to ruin deer meat (more respect for it than pigs) I first experiment with pigs.
Made 20lbs of smoked sausage. The season blend came from a local meat market in SW Louisiana. A friend in the area was kind enough to buy and mail 50lbs worth of seasoning to me. Of the 20lbs 10 was straight wild pig and 10 was 1/2 pig and 1/2 coon. The pig was killed days prior in the Atchafalaya Basin. No access to ag and lived completely on natural forage. I wanted a baseline taste on what a woods pig tasted like. Two big deboned coons made 5lbs of meat for mix.
As expected the pig was dry, but still had a good flavor. Surprisingly the coon mix was almost equally dry. First batch of sausage was ready for Christmas Day with Ashley and my family at our house. All the sausage we used was the coon mix. I made a deer and pig gravy and added sausage. She made a pig in the blanket pie thingy with a center cheese dip. Everyone enjoyed it and I put a few people’s mind at ease about eating coon meat.
I may sound like the kid in the school that eats glue but for years I’ve always thought how dry deer meat is and how fatty coon is that it might make a good sausage blend. Finally started put that to the test. Not wanting to ruin deer meat (more respect for it than pigs) I first experiment with pigs.
Made 20lbs of smoked sausage. The season blend came from a local meat market in SW Louisiana. A friend in the area was kind enough to buy and mail 50lbs worth of seasoning to me. Of the 20lbs 10 was straight wild pig and 10 was 1/2 pig and 1/2 coon. The pig was killed days prior in the Atchafalaya Basin. No access to ag and lived completely on natural forage. I wanted a baseline taste on what a woods pig tasted like. Two big deboned coons made 5lbs of meat for mix.
As expected the pig was dry, but still had a good flavor. Surprisingly the coon mix was almost equally dry. First batch of sausage was ready for Christmas Day with Ashley and my family at our house. All the sausage we used was the coon mix. I made a deer and pig gravy and added sausage. She made a pig in the blanket pie thingy with a center cheese dip. Everyone enjoyed it and I put a few people’s mind at ease about eating coon meat.
