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Wild Hog

post #1 of 12
Thread Starter 

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?



post #2 of 12

Yes wild hog is about like venison. Very lean. I add some store bought butt to mine. Or sometimes ground beef. It works great. How big was the hog?

Happy smoken.


post #3 of 12

I have made wild hog sausage without adding fat. I was making breakfast sausage.


post #4 of 12

Don't forget about Italion sausage. It is very tasty.


post #5 of 12

I trap several hogs a year here at the farm and a good friend of mine makes up summer sausage from time to time for me. High Temp cheese, and jalepenos. Man this stuff doesn't last very long around here. 


post #6 of 12

send us some pics if you have some

post #7 of 12

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



post #8 of 12

what are they? they look if they were sprayed painted

post #9 of 12

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


Still need to add the fat though.

post #10 of 12

Are you saying I got it about them being sprayed painted?

post #11 of 12

Yes ... they painted them as a gag photo ... pretty clever too. 

post #12 of 12

YA if he shoot them on an alien plant

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