Any tips on smoking the ham portion? The only pork I have smoked is boston butts and ribs. Can you guys give me any pointers on the ham portion or the tenderloin?
Yes the ham would be fatty enough. Now it being a wild pig you might not have enough fat in it. You have to look yourself. I like to use about 30% fat in my sausages. Now for the tender loin I would wrap it in bacon and smoke it to maybe 150° then wrap it in foil an let it rest for about 20 minutes.
I have decided to make sausage. Of course the only place in town that sales the casings is out of them at the moment. They said its possible more will be in tomorrow. If they are not Ill just have to freeze the meat until I can get all my crap together. Thanks for the input. Ill let everybody know how it goes.