- Joined Jun 1, 2008
Buddy killed a smallish hog at the club last evening. It looked like eating size so we dressed it. I came home with a 7 1/4# hindquarter, a 4# shoulder, and a 2 1/2# loin. I've never smoked or any other way cooked a wild pig so was wondering the best thing to do with the parts? I'm half tempted to just grind everything into breakfast sausage but thinking maybe this is prime meat and would be better served smoking it. Should I freeze it before cooking? I'd appreciate any recommendations!