Couple weeks ago we trapped some wild pigs at the deer lease. Two males , two females all about 30/35lbs. I got the honor of killing, dressing and butchering. Here are some trimmings I saved for sausage, notice the lack of fat. Four lbs. of meat so I added 1 lb. of pork belly fat to the recipe from the book CHARCUTERIE. Got it all stuffed up. Now got it linked up and hanging to dry. Into the smoker until a temp of 160. Now just blooming away. Ready for the mouth test the money shot. The sausage had a really good flavor but ( there's always a but) it was a little crumbly. The recipe did not call for a binder so I only used 1/3 cup of Soy Protein. If I do it again I would add a full cup. Nice thing about mistakes is you get to eat them.