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I never toss the fat cap, I save it for making sausages. Both Venison and wild hog need additional fat-even when mixing 60/40 or 50/50 with pork butt. I have 7 fat caps at about 2# each in the freezer right now. Currently game planning sometime next week to process 3 deer and 6 wild hogs into sausage. All those fat caps will be going into the grind.