Okay, so I shot a 60 pound sow the other evening and a small buck the next morning. I brought these two home with me and they are in the ice chest waiting to be ground. I bought a new grinder today and stopped at Kroger and picked up some smoked bacon. I had seen somewhere on TV where a guy was mixing deer and bacon and grinding the two.

Does this sound good?

Also, I had thought of mixing the deer and pig and grinding them together, but don't know if this is a good idea. Tell me your thoughts?

For bacon burger I like 90% venison 10% bacon.

Myself I would not mix the wild pork and deer unless making sausage.

Alot depends on the condition of the pork.

I know alot of people claim that all hogs are good to eat and dont stink... I think that is bs.

We are very carful about stinking hogs and dont mess with the ones that do. A pregnate sow about to domino is your best bet, usualy rolling fat, from my experience most other wild hogs wont have enough fat.

I grind and grill, fry, stew, ect..... all of it. We make burger from the blend but usually just add fat, either beef or pork, for a binder. I personally don't like the bacon mix but that is just me. If I was going to blend it I would use pork butts or even briskets.

I have heard a lot of folks add bacon to their burger, and also some liquid smoke. I have never used the stuff, so not sure how much you'd use.

I have done a mix of 60% venison and 40% pork butt ground together. Then mixed in (post grind) de-seeded chopped jalapenos, cubed up mexican 3 cheese and diced bacon. Makes an awesome burger. It's not that you so much get the direct flavor of the cheese, jalapenos or bacon, rather a subtle combined taste. I still add each when I prepare the burgers.

Grind your deer, and the pig, at about a 3:1 ratio. Really helps the juiciness of the venison. If it is a really lean pig, add some pork fat that you can get from your butcher. Make sure to chill the fat really well before grinding, or it will gum up your grinder. I package it like that, and then add all my seasonings as I use it. Makes great burgers, italian sausage, breakfast sausage, etc.