I've now got a doe and 2 feral sows in coolers on ice. Shot the doe on sunday evening and have had her on ice since.
Shot the pigs this morning and got them on ice.

Do I need to plan to keep the pigs on ice and age like I would a deer?

I plan to make breakfast sausage from the wild pigs, do I need to add more fat or just what is there? I've read where the wild fat can have a strong flavor.

I'm going to make hamburger and breakfast sausage with the doe. Whats the best fat to add for the hamburger? beef trimmings? brisket? something else??

Thanks for any tips. I'm new to trying to grind and make sausage and don't want to waste all of this meat!

Never bothered to age hogs like I have deer. Just keep on ice until ready to process.

Depends on the wild pigs for adding fat or not, some have plenty of fat while others have almost none. Add fat if needed, often you can get beef or pork fat trimmings for cheap if needed from the butcher or meat market at grocery stores.
For sausage some like 50/50 fat to lean, that is too much for my taste, 20% fat will fry and taste good to me.

I mostly make bacon burger these days with ground deer. 20/80 or 15/85 mixture works great to me. Get the bacon ends/pieces for less expensive bacon to use.

For ground mixing in fat and seasonings with sausage mix the seasonings in before grinding so they will be mixed through the grind by the mixer, feed the grinder mix of lean and fat. I also double grind using a course plate for the first grind which makes it go faster and a fine plate for the second grind. The 2 times through the grinder mixes the seasoning and different meats better. That is the way we did things at home for years and worked great so I still do it that way.

For the breakfast sausage seasonings try a sample on the first grind and add more seasoning if your taste calls for it.

I've been at it for a while but still learning. Just shoot me a PM if you have any questions. Everybody starts somewhere.

Kmon 1 beat me to it.

Looks like we both figured out what works well for us and is very similar

I actually smoke the bacon in a cold smoker to the point it is too smoky to be that good eating, then when mixed in the venison it will taste about like it was grilled even when cooked in a George Forman grill, and adds a nice smoke flavor to dishes using ground meat.

Heck yeh!

Thanks fellas.

With the bacon burger, how does it affect the flavor of say spaghetti or chilli?

^^^^^^^^^^

Adds a little bacon flavor to the dish but works well. Have won local chili cook-offs using mix of half venison bacon burger, venison and wild pork sausage

I use it in anything I would use burger in

I'll have to give it a try. I guess. I'm not tied to doing it all the same way.

Very true, can make it different ways to find what works best for you. Know that is what I have done over the years. Just posted on what I have found works well for me.

Well I made a little this afternoon. Made 7 pounds of breakfast sausage before getting called out to a farm. Used 50/50 deer and pork butt. Pretty tasty stuff. Got 5 more pounds ground and ready to package. Plan to make a little more sausage then switch to hamburger.