Javelina are 50-60 pound hooved animals that have a pigs
nose. They are from the Tayassuidae family, or New World pigs. They are also
known as Collared Peccary. Its stomach has three chambers. They eat prickly
pear cacti (stickers, roots and all), tuberous roots, nuts, berries, and
grains. They sport long sharp top and bottom canines that they use for
protection. They will kill a big dog if attacked. They have poor eyesight like
a bear, but have excellent hearing and smell.
They live in herds of 6 to 60. They will fight to the
death to protect their young. They usually won’t attack unless provoked. People
feeding wild Javelina often lead to fatal outcomes for the pigs.
As you can see in the picture they have no fat and are
all tough muscle. Thus, save the chops and loins, and grind the rest.
!!!!!! Use nitrile gloves to sock skin the pig first. !!!!!! Then remove
the gloves and gut the pig. !!!!!! Do not get the musk from the skin onto the
meat. I do this on rutting elk and deer also.
My
Recipe for Smoked Sausage Javelina
18 ¾ lbs. Meat - 2 Javelina ground using the 4.5mm plate
(3/16th)
½ cup Lard softened to liquid warm - Not Hot – drizzled
over meat
1 ½ cups Evaporated Canned Milk (whole can) Bonding Agent
4 Tbs. Ground Sea Salt (non-iodized) Same Sodium as Boars
Head
6 Tbs. Black Pepper Coarse Ground
5 Tbs. Granulated Onion
5 Tbs. Granulated Garlic
3 Tbs. Granulated Cayenne Pepper
3 Tbs. Coriander Seed Ground
1 Tbs. Mustard Dried Ground
1 Tbs. Fennel Seed Ground
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Mix spices and salt together. Sprinkle over fine ground
meat in wide topped bowl. Pour canned milk evenly over top of meat. Drizzle
warmed liquid, not hot, lard over top.
Mix thoroughly – may take 20 minutes – make sure that
center bottom of bowl is mixed in also.
Cover with plastic wrap and put in refrigerator overnight.
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Next day presoak casings. Mix meat some more. Stuff into Collagen
Casings 65mm (2 ½ inch) or form 40mm (1.5 inch) logs with the stuffer tube if
you don’t have casings. Of course we did not have any casings, so we are making
logs. It took 12 minutes using the Cabela’s Pro Series 500 watt Grinder model IK-523860.
Put in ear plugs because this thing is loud.
Hang casings from top rack or lay logs on smoker racks.
Remember to leave air space.
Open Vent and add NO water to pan. Fill smoker with meat.
Turn on Masterbuilt Electric Smoker 30” Black at 140*F. Add Mesquite Chips at
start and at 1 hour. I just set the time at 12 hours even though I know it will
be nowhere near that long.
I am trying a No-Pre-Heat since I am doing Sausage. The
first stage in sausage smoking is a warm up and dry. This might be good for
salmon also.
At 2 hours raise smoker temperature to 200*F, close vent ¾
way and add last Mesquite Chips. Meat is at 140*F at this time. Mesquite is has
strong smoke so don’t add too much. Insert temperature probe in top of casing
and set at 170*F for done.
I pulled meat after 45 minutes of smoker set at 200*F.
Internal temperature of the sausage is 170*F. Total smoke time is 2 hours and
45 minutes.
