wild duck sausage


  • Well I’m still having trouble with the texture, Here is what I am doing. I use 5lbs at a time 2.5 duck ,2.5lbs 50/50 pork,Waltons seasoning, 4oz water .7 oz carrot binder. grinder I grind the meat thru a 3/8 " twice. The meat has a paste like consistency I stuff with hog casings . The sausage comes out with an almost gritty texture. I have done 4 batches and I’m about ready to give up. Not enough fat, maybe the duck meat is not the issue not grinding the pork well enough? I shoot a fair amount of ducks and was hopeing to find a good reciepe

  • Power User PK100 Regular Contributors

    duckbill what are you using for a grinder? What size? Is your meat partially frozen at time of grinding? Are your plates and knives sharp? What are you stuffing it with?

Log in to reply
 

Suggested Topics

  • 5
  • 3
  • 5
  • 12
  • 3

Community Statistics

24
Online

15.0k
Users

3.2k
Topics

33.9k
Posts

About Meatgistics

Meatgistics is brought to you by Walton's (waltonsinc.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.
Change Text Size