Smoked Javelina and Cheese Sausage 2017

NOTE: Heat the following ingredients in a sauce pan, and cool while de-boning and grinding the meat.

¼ Cup - Sea Salt Ground

¼ Cup - Black Pepper Ground

½ Cup - Onion Powder

1 Tablespoon - Cayenne Powder

2 Tablespoons - Paprika Powder

1 Cup - Brown Sugar

1 1/8 Cup - Liquid from Vlasic Farmers Garden Kosher Dill Pickles (I did a test burger and think it may be a bit too much pickle – maybe ½ mixed with water to = 1 cup)

1 Cup - Liquid from Delallo Mild Salad Peppers

1/3 Cup - Fresh Minced Garlic (1 Head)

Mix cooled mixure with - 16 Lbs. Fresh Fine Ground Javelina Meat (1 pig minus Steaks) Mixing in metal is fine.

Store in refrigerator in glass or porcelain bowl covered for 1 to 4 days.

Note: The salt and the sugar are the cure so NO nitrites or nitrates are needed. If you use less sugar, you will need more salt. For diabetics, honey works but gives it a different taste. Sugar substitutes are NOT to be used. Molasses or maple sausage has less salt and is used in addition to the sugar and are sweet flavored. 

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Soak or prep your casings while getting the smoker ready. I use LEM Fibrous Casings – 1 ½” to 2 ½” around, clear or mahogany.

2 Pounds - Grated Cheese (Mixed In Just Before Stuffing Casings) 2:15 lbs. ratio. I used cheddar this time.

I use a 5 pound LEM sausage stuffer. It works best with 2 people. I bought a spool of cotton kitchen string to tie the ends with a square knot.

I laid all the sausages on the shelves with small holes poked with a pointy knife on the top every 10”. I put 2 ½ trays of apple wood chips in my Masterbuilt 30” Electric Digital Smoker set it at 150*F.

At one hour I put another tray of apple wood chips. If you use mesquite, hickory or pecan that have a stronger smoke you may want to use less.

At 3 hours I raised the temperature to 162*F.

Pulled Sausage at 4 ½ hours with and internal temperature of 161*F. The cheese melted into the meat, but the flavor of the cheese was still there. The too much pickle taste on the test burgers went away after letting the spices blend for three days before smoking.

I’ve been neglecting my blog because I have been working too much. I did not post 3 Deer, a Black Bear, an Elk, Turkey and a couple Javelina.

Javelina are native to Arizona. They are a “New World Pig” Peccary - Tayassuidae. They are NOT in the Rodent Family. They are NOT Feral Swine from Europe or Africa, although they are distant relatives. Javelina have very sharp straight tusks and bristly hair. This is a sow at about 45 pounds. They eat starchy roots, cactus, berries, mushrooms and grains as their regular diet, but they can survive on grass, leaves and bark. They have a scent gland on their lower back. DO Not Get The Musk On The Meat. I hang them from a rear leg, sock skin them from the hind end with nitrile gloves and then gut them.

16 pounds of ground Javelina. The sirloins, tenderloins and chops are tender and not included. I eat Deer, Pronghorn and Elk liver but not Javelina and Bear. I know Bear is too high in vitamin A and the Javelina liver is dark like the Bear liver.

Fresh garlic is the trick to making the best sausage, but it will need to minced very extra fine to blend it’s flavor into every bite.

Sausage seasonings after heating in a sauce pan for ½ hour.

Stuffing the 1 ½ inch x 12 “ clear LEM casings.

Masterbuilt 30” digital electric smoker ready to start. I poked small holes every 10 inches on top to let excess pressure out.

Sausage after smoking for 4 ½ hours with apple wood chips. I use Alder, Apple, Pecan, Gamble Oak, Scrub Oak, Mesquite, Pecan, Almond, Peach, Apricot, Cherry and Hickory.

Tastes fantastic.

I bought a new Eberlestock pack in 2015. It is a Mainframe (F1 Dry Earth) with a Super Spike Duffle (J3SD Rock Veil Open Hide) zipped on. I use it for packing out 2^nd and additional loads on Elk, Deer and Bear, but as a primary pack for Turkey, Javelina and other one-time pack-out hunts This pack has done 2 Deer, an Elk, a Turkey and 2 Javelina. Turkey decoys fit in the duffle very easily, and it saves time on 2^nd loads because you don’t need 30 lbs. of optics and gear to get the meat.