Countryguy1982
Member
my apologies if this is not the right place to post this thread. But it does involve hunting! Going on a hog hunt at the end of the week in eastern tx and always come back with coolers full of meat... I have a couple of issues with cooking and prepping my pork that maybe some of you experts can help a brother out with.
First off. the last few years i have been attempting to make wild hog sausage. Just simple grind and mix in seasoning such as old plantation , bass pro's mountain man , etc. The flavor comes out good once you get your mixing ratio . i prefer a strong sausage so i always alter the directions some. vaccume seal it and patty it out when i am ready to cook it and eat it. My problem with my sausage is it comes out DRY!!!!!!!!! i am talking like trying to eat a teaspoon of ground cinniman dry! i know a few of you will laugh at that .. I cook it as lil as possible , always oil my pan good but i don't know whats going wrong? I want my sausage to be juicy like the packs you get from your local grocery store. What do i need to do to get my sausage like this?
Second: The ribs. on a bigger hog that has some meat on the ribs , i usually save them and try to bbq them. and they just don't come out like anything that you buy from a store! they always get this funny twang taste to them .and me being the big redneck that i am , i am all about BBQ and anything grilled. what are some good preps that i need to do to wild hog ribs before i throw them on the grill ? i want these things to come out like rib countries baby back ribs or your local bbq restaurant! any and all tips and advice will be greatly appreciated !!!!!!!!!!!!!!!!
First off. the last few years i have been attempting to make wild hog sausage. Just simple grind and mix in seasoning such as old plantation , bass pro's mountain man , etc. The flavor comes out good once you get your mixing ratio . i prefer a strong sausage so i always alter the directions some. vaccume seal it and patty it out when i am ready to cook it and eat it. My problem with my sausage is it comes out DRY!!!!!!!!! i am talking like trying to eat a teaspoon of ground cinniman dry! i know a few of you will laugh at that .. I cook it as lil as possible , always oil my pan good but i don't know whats going wrong? I want my sausage to be juicy like the packs you get from your local grocery store. What do i need to do to get my sausage like this?
Second: The ribs. on a bigger hog that has some meat on the ribs , i usually save them and try to bbq them. and they just don't come out like anything that you buy from a store! they always get this funny twang taste to them .and me being the big redneck that i am , i am all about BBQ and anything grilled. what are some good preps that i need to do to wild hog ribs before i throw them on the grill ? i want these things to come out like rib countries baby back ribs or your local bbq restaurant! any and all tips and advice will be greatly appreciated !!!!!!!!!!!!!!!!