Whole Hog

  • I was unexpectedly given a whole hog for Christmas. I’m grinding most for sausage. My question is, can I grind the pork meat and pork fat together package and freeze? Like to pull from freezer after holidays ready for the mixer. all suggestions welcome. first time I’ve ever butchered a hog myself. thanks

  • Regular Contributors

    Now that’s what I call a gift! Not speaking for everyone but we use boneless pork butts with the fat cap on, single grind on 4.5MM plate to mix with venison for sausage. We buy in bulk usually 100# and package up whatever we don’t use that day. I chamber vacuum seal in 5# bags so I never have to guess how much each bag weighs-I’d do 10# but they don’t fit well in my vacuum sealer. They last forever in the vacuum bags and the ziplock freezer bags are more expensive than the chamber bags.

  • Walton's Employee

    @twigg267 Yes, you can absolutely do that, just don’t mix in seasoning or cure first! We were testing some equipment here and one of our salesmen ground packaged and froze around 60 lb of pork for us. He used regular Meat Bags and closed them with the Bag Sealer and I would defrost them, mix in my seasoning and start stuffing. It certainly made my life a lot easier and I don’t think I ever really noticed a taste difference, the only issue was waiting for it to defrost! Vacuum sealing it might give you even better results than using the meat bags but if it is going to be a year or less then the meat bags will work perfectly well.

  • Thanks guys!!

  • I butcher several hogs per year. What your doing is literally called whole hog sausage. Yes, grind it all up together, awesome sausage. However, I mix in seasoning per 20 lbs batches, minus the cure, so it’s ready for wifey to cook with. For us, having 10-different flavored batches with also with regular ground sausage (no seasoning) is the way to go. Simple as defrost and cook, or during summer, stuff into castings for the grill. I’d also suggest taken out the tenderloins as well as the bellies for bacon, all of the rest sausage. Hope this helps, have fun!

  • Walton's Employee

    @Paynester That’s gotta be a lot of freezer space! Do you have a freezer chest specifically for that? What do you package it all in?

  • @jonathon hi I have 2-Stand up freezers and 1 large chest freezer. I package all ground sausage in Walton’s 2 lbs. sausage poly bags. For steaks, I wrap in freezer butcher paper, also from Walton’s and on occasion, I will vacuum seal steaks in my marinade sauce so it’s simple as pull out let it defrost and it self marinates until grill time (lazy day lol). I also butcher a couple Holstein bulls, they are about 1-year and as a matter of fact, they will be butchered tomorrow morning. I butcher at this age, because of several reasons, first and foremost, these bulls start acting like AxxHoles around this age, the meat will be extremely tender, and the size is more manageable. I think next year, I will simply buy a steer from auction instead of raising from bottle up to butcher time.

  • Walton's Employee

    @Paynester That sounds awesome, home raise beef has just got to taste that little bit better from the pride of what you have done! Having the ability to store that much meat at a time is a great way to ensure your food supply and you would be able to live off that for a LONG time!

  • I’m really enjoying and learning from your conversation. Thanks.
    What is the best way to purchase bulk meat? Steer at cattle auction?

  • @twigg267 I’m sure you have farm auctions in your area. I think raising your own steer/bull/heifer is great from the stand point that your raising it so therefore you know exactly what’s going in it to produce the meat. I bottle fed these guys, weaned them, then raised them on corn and soybean meal along with hay and as much grass and acorns they could find. In addition, you are very aware of your animals health and well being. And the cost can be up there, but it’s your family’s meat. Now on the other hand, you don’t know how a animal was raised if you purchased from an auction. But if you don’t have the land, time, facilities then that’s the absolute best way of you getting bulk meat. I’m not sure if you can butcher yourself, but if you can, that’s even more savings. I’ve seen a 1200lbs steer sell at auction for $385 and it should of sold for $1000+. I may very well purchase a steer next year at auction grown out to 1200 lbs we will see. Any additional questions please ask, this entire Meatgistics is the coolest thing I’ve found, tons of knowledge in here. Merry Christmas.

  • I aged the hog for 10 days. Grinded today. My question, Best way to mix seasoning into 50 lbs of breakfast sausage? I have 50 lbs of 75 /25 pork/Fat. I have your holly regular breakfast sausage 50 lb seasoning .

  • Walton's Employee

    @twigg267 Some people will add it during the second grind and let the grinder do some of the work for you. I tend to not like this as it makes clean up that much more difficult on the grinder. I just add the seasoning to the meat after I am done grinding. To make mixing it in easier you can add some water. Just dont add as much as you would for a cured sausage. I would say for 50 lb around a pint of water will be enough to help.

    The holly is great, it is our best seller for a reason!

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  • @papasop I have a response from the manufacturer…
    They said that they designed the mixer in a way that it would not need to run in reverse for a long time. It should mix efficiently enough in one direction and it was designed to mix in just 1 direction. So, using the grinder in any scenario (grinding or mixing) you should limit the reverse time to approximately 5 seconds at one time.

    My own opinion on the mixing is that I wouldn’t mix in just 1 direction though. I think there is still a benefit to going in reverse, even if temporarily, so I think my course of action for the future will probably be to mix 90% of the time in 1 direction, but still do the reverse in the 5 second interval. Probably something like 30 to 60 seconds forward, 5 seconds backward, then another 30 to 60 forward, etc… I think that would get enough benefit of a direction mix cycle, but still limit the reverse action as much as possible.

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  • @jonathon Moscow Mules!! I’m sold. Will It BBQ is on the way soon for sure!

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  • @alan Lol, I’m an idiot, just the other day I said that I am fully capable of thinking one thing and typing something else! Getting information from an old timer is usually a great way to go! Glad you got it worked out though! Send pictures of them!

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  • @Danbow Back when I was in customer service I know I talked to someone who either said his wife did it exactly how you are explaining it or I talked to the woman who did it, I wonder if I was talking to either you or your wife?!

    Wrapping it in foil would keep more moisture in the product, same basic process that some people do when they are smoking ribs. I can absolutely see how this would work and I think the way she is doing it, without a casing, would be more effective when wrapping it in foil. I don’t think you’ll ever convert me from using a casing but we might be making some updates here and when we do I might have access to an oven and will give this a try!

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  • A

    Lol, no rice in Andoullie. You are thinking of Boudin.
    I spoke to an Old Timer Cajun down here and he said, after you cure your meat for 24 hours, spray and moisten the meat just before stuffing it. If the stuffing is too dry, the meat will shrink when smoked and it will make voids between the stuffing and casing.
    The recipe I use is hundred plus years ago and I added some modern safeguards and seasonings. By the way, I use Boston Butt & Cushion Meat, in lieu of the hogs head and neck.
    The Smoke Houses are selling it for over $10 a pound here and I can make it for $1.30.
    LaPlace, LA is, The Andoullie Capital of the World!

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  • H

    @jonathon Thank you for your quick and detailed response. It is greatly appreciated. Just another reason why Walton’s is the best. For some reason, I thought that you needed to soak the collagen before loading it on the stuffing horn. Thanks for the correction there.

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