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Camp Cooking and Game Processing Trade recipes and other tricks of the trade for cooking wild game.

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Old 06-09-2017, 11:35 AM   #1
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Default Smoked wild boar sausage/picture added/ update

This morning I thawed out a ring of fresh sausage made from one of my wild boars I killed in February and smoked it. I am going to make it for dinner this evening. I have been meaning to give this a try for a couple of years. I smoked it for 2 1/2 hours and at a temp of 220 degrees. When the internal temp got to 270 I turned off the heat but continued to smoke for my selected smoke time. I then put it in a plastic bag and sealed it and put it in an ice bath until totally cold through. I will just reheat it this evening. If this works out I just may do a couple more and freeze them. I used hickory for the smoke, I want to try apple next time. I will let you now how it turned out.



That sausage was delicious! I will be making more.
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Last edited by Oldtimr; 06-10-2017 at 05:03 AM.
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Old 06-12-2017, 06:56 AM   #2
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It looks delicious, the apple should be much more mild on the smoke.

I just smoked one of my wild boars whole on memorial day and it was even better than I hoped. We have been using maple wood lately and its really goo too. The hickory and mesquite woods are too strong for me sometimes.
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Old 06-12-2017, 08:32 AM   #3
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I agree hickory and Mesquite can both be strong. I have some apple and alder I want to try, I am saving the alder for smoked salmon, I also have some mesquite but I don't know what I will use it on yet.
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Old 06-19-2017, 11:26 AM   #4
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Pecan wood works great for smoking too! Looks great, Oldtimr!
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Old 06-23-2017, 10:16 AM   #5
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How did you get internal temp to 270 when cooking at 220? Typo?
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Old 06-23-2017, 02:52 PM   #6
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Internal temp can get higher than cooking temp. Just like when you take a piece of meat off the heat and foil and rest it. The temp continues to climb.
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