Mr September

Here is a couple from some big boars...

Love the skulls!

Love that photo. It's strange sometimes how they just won't leave a fallen buddy.

dang that is cool! Where did you get them made?

Some very cool stuff on here!

That is cool! Never seen that before with Javelina

It is incredible! Not to much heat, but lot's of fresh Jalapeno flavor...

Javelina Jalapena~ sauages

That is not a sunrise on the first page! Post #3

Meat day

This is the best batch we've made yet. We did a few extra roasted Jalapenos. Incredible sausage

We did ours yesterday. Came out incredible. Best batch yet.

Where's that sausage recipe? Okay I'm going to wing this off of memory: First we use the High Country Polish kit as a base.-- https://shop.hicountry.com/dinner-style-sausage-kits-p21.aspx Second we use one grilled Jalepeno per one pound of finished product with seeds ground medium course in food procceser 2 Tbsp of Caraway seed 2 Tbsp of Cumin One packet of the High Country Powdered Smoke (Applewood) 2 bundles of cilantro ground up in the food processor Mix all ingredients on clean stripped or cubed meat before running through grinder 3 pounds of salt cured bacon (no sugar) the cheaper the better (We run Costco bacon) Keep the bacon Frozen and chop into small pieces and add as you are grinding the javelina If done right it should go in as you are grinding and both products should run out at similar time. Then place in plastic tub to mix thoroughly, and then stuff in the natural casings that come with the kit. (They should be soaking for an hour before in warm water) 3 adult Javelina will make about 22 to 26 lbs of finished product. That is generally what we do.

Where's the photos???

Who is that in your avatar? WOW!

Nice lookin sausage!

Just easier is all, and saves a few steps. But I get that everyone has their preferred methods.

Just bone them out and leave the carcass for the desert to consume. No need to gut.

So you are handling them like a traditional Pork rib. It will be interesting to see if they handle it. I'm guessing jerky, but who knows! Pictures please!

Why do you gut them?

I have an rib rack that I'm going to smoke up this weekend, I'll let you know how it turns out!!! Very cool. Never tried that. Do some photos if you could. Are you going brine or anything first to try and lock moisture? I would bacon wrap for protection too.

Can I get the recipe for that? It sounds good. I will take a photo when I get back on my feet and get it to you. It is something we've developed over the last 10 years, so it is hand written.

I just like seeing guys take stuff all the way through to table. Especially with these little guys. Helps break the false narrative attached to the meat. We do a Javelina Jalapeno sausage that is the best of the year every year. We call it the "Double soft J sausage".

Are you referring to Javelinahunter.com?

Love it!