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Wild Hog Summer Sausage
Sent in by Wild Hog Hunters.

~ 5 lbs ground wild hog
~ 5 tsp Morton tender quick home meat cure
~ 3 tsp garlic salt
~ 4 tsp mustard seed
~ 5 tsp coarse ground pepper
~ 6 tsp hickory smoked salt
~ 1 tsp Accent
~ 2 tsp liquid smoke
~ 1/2 tsp cayenne pepper
~ crushed red pepper flakes to taste for a little heat, optional

Mix the dry ingredients together in a large bowl. Add the ground meat and mix thoroughly. Cover with plastic wrap and place in the refrigerator for 4 days.

Mix thoroughly once a day over the four day curing process.

After 4 days, separate the mixture into 8 equal parts.

Tightly roll into logs. The logs should be about as big around as a golf ball and about 1 foot long.

Place wire rack(s) on a baking sheet lined with foil. Baking sheets with short sides work the best as they hold in the grease while cooking. Leave space in between each log for better cooking.

Cook for 8 hours at 175 degrees.

Remove and allow to cool.

Store in refrigerator or wrap and freeze to enjoy later.

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