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?