or Connect
SmokingMeatForums.com › Forums › Announcements › Roll Call › Alabama hog trapper
New Posts  All Forums:Forum Nav:

Alabama hog trapper

post #1 of 3
Thread Starter 

Hello all, my name is Dana (mom insists it was a boys name in 1972).  I reside in Wallsboro, Alabama which is about 30 minutes north of Montgomery.  I have a Green Egg, offset, and propane smoker.  Because of my work, I trap between 200 and 300 feral hogs a year.  This gives me a lot of wild pork.  I'm also an avid deer hunter and enjoy making sausage - kind of a mini passion.  I am having trouble with the fat rendering too fast during the smoking process (I'm keeping the temp below 160 and smoking to 145). I was reading an article that you have to use "back fat" and not visceral (belly) fat because it is harder and does not render like the visceral fat. When I used bacon ends and pieces it does not do this.  Also, would it be better to use domestic shoulder at 30% when mixing with deer of wild hog over bacon ends.  I have made 1000's of pounds of smoked link, but can never get the commercial texture you see in "conecuh" type smoked link.  I bought some powdered milk and soy grit binders but have not used them.  Any suggestion is greatly appreciated.

post #2 of 3
Glad you joined us Dana, welcome1.gif from North Dakota!
I have plenty of sausage making experience... but no experience with pork from feral hogs, so hopefully someone that does will be along shortly.
post #3 of 3

texas.gifHello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   



New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Roll Call
SmokingMeatForums.com › Forums › Announcements › Roll Call › Alabama hog trapper