How To Make Wild Turkey and Hog Sausage

Published on February 26, 2025
Duration: 7:52

This video provides an expert guide to making wild turkey and hog sausage, featuring two varieties: Hot Italian and Maple Breakfast. The host, demonstrating high authority in wild game processing, details the entire process from meat preparation and grinding to seasoning and vacuum-sealing for storage. Tips for efficient meat utilization and freezer space optimization are included.

Quick Summary

Learn to make wild turkey and hog sausage with an expert guide covering meat preparation, a 50/50 or 60/40 turkey-to-pork ratio, coarse and fine grinding, dissolving sugar-based seasonings, and vacuum-sealing for efficient freezer storage.

Chapters

  1. 00:00Introduction and Ingredients
  2. 00:34Meat Preparation
  3. 01:35The Grinding Process
  4. 03:59Seasoning and Final Grind
  5. 06:13Packaging and Storage

Frequently Asked Questions

What is the recommended meat ratio for wild turkey and hog sausage?

For optimal texture and flavor in wild turkey and hog sausage, a ratio of 50/50 or 60/40 turkey to pork is recommended. This blend ensures a good balance of lean game meat with the necessary fat content for a palatable sausage.

How should sugar-based sausage seasonings be incorporated?

When using sausage seasonings that contain sugar, such as maple breakfast blends, it's best to dissolve them in a small amount of water first. This prevents clumping and ensures the sugar is evenly distributed throughout the meat mixture during seasoning.

What are the key steps in processing wild game for sausage?

Key steps include thoroughly cleaning the meat, removing silver skin, deboning, performing a coarse grind, mixing, adding seasonings (dissolved if sugary), performing a fine grind, and finally vacuum-sealing portions for storage.

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