A Hunting Story

[416bigbore]

Oh yeah, hogs are thick as ticks on deer.
Great eating as is, but to use any fat I'd render it first.

The reason why I ask, I raise a few

 myself and also render the lard. I didn't know if the fat would be wild or rank and not very desirable to mix with venison for that reason?

In AK, I know in the old days, the old timers used the black bear meat and fat and would mix it in with moose meat for sausage, so I was told. 

I was curious to know if wild boar was something you could use around your area over buying a domesticated hog?

So if I understand you correctly, if I needed a little extra Pork fat for fresh lean venison sausage, I could use some of my rendered lard and all would be fine?  

 

[chilerelleno]

Yes you can, and we do, use rendered lard from wild hogs.
With domesticated hogs we often use raw fat, but not with feral.
I wouldn't use it from any ol'hog though, no rank boars or old sows, just young animals.
It will also depend on time of year and what they've been feeding on.

That said, it is easier for most to buy lard, fat or fatty trimmings to use when making sausage.
Rendering lard is not something most want to do.

 

[416bigbore]

Yes you can, and we do, use rendered lard from wild hogs.
With domesticated hogs we often use raw fat, but not with feral.
I wouldn't use it from any ol'hog though, no rank boars or old sows, just young animals.
It will also depend on time of year and what they've been feeding on.

That said, it is easier for most to buy lard, fat or fatty trimmings to use when making sausage.
Rendering lard is not something most want to do.

Ok, thanks. I am very picky on what I feed my hogs so even one of my 3 yr old Sows still has very awesome fat quality for using from an older butchered Hog.

I guess it kind of boils down to, you get out of them what you put into them. I will promise you, I am not making any money from having them and feeding them good ! LOL  It's just nice to know what went into them is all.

 

[oscar]

I'm always curious as to what others do with their deer.  Chili, I assume you process your own.  What do you do with the neck and with the round butt roast?

Our crew has a 90 year old who thinks everything is steak, including that roast.  "You can't smoke that.  You'll dry it out and throw it away".  I always take a little less steak and get a roast.  Six hours at 225 with a coffee and bourbon rub and it's delicious!  Curious as to what others do with the various cuts as it relates to smoking or grilling.

 

[chilerelleno]

I'm always curious as to what others do with their deer.  Chili, I assume you process your own.  What do you do with the neck and with the round butt roast?

Our crew has a 90 year old who thinks everything is steak, including that roast.  "You can't smoke that.  You'll dry it out and throw it away".  I always take a little less steak and get a roast.  Six hours at 225 with a coffee and bourbon rub and it's delicious!  Curious as to what others do with the various cuts as it relates to smoking or grilling.

Yes, I do my own butchering.

I turn it all into roasts, steaks, medallions and stew meat.
Sometimes I'll do loin rib chops from a big for.

I don't bother with hamburger, sausage or cubing.

Roasts are great done any number of ways.

 

[ab canuck]

Well I don't know how I missed this post..... Way to go Chile..... 

 

[chilerelleno]

Well I don't know how I missed this post..... Way to go Chile..... 

Thanks ABC, worked hard to get meat in the freezer this year.