Wild Hog

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

bones1948

Fire Starter
Original poster
Feb 10, 2010
73
10
Winter Springs, Florida
I was given a wild hog that a friend of mine had trapped today.  This was only the 2nd wild hog I have butchered.  After butchering the hog it seems like the meat is very very lean with hardly any fat in it at all.  When I grind the pork to add to venison for summer sausage  do I need to add some pork fat to the mix?  If I am going to make brats or breakfast sausage do I need to add some pork fat to the mix?

Bones
 
OK ... here ya go.

My buddy shoots these hybrid hogs here in Florida and they are pretty tasty indeed but you do need to add about 15% pork fat and don't use any of the wild hog fat  ... LOL   
biggrin.gif

 

 
BINGO .... you are the only one who has nailed it right off!

Still need to add the fat though.
 
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Clicky