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 Re: Processing hogs, making sausage
[Re: Hudbone]
#8004433
10/09/20 10:48 PM
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Joined: May 2011
Posts: 28,031
skinnerback
THF Celebrity Chef
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THF Celebrity Chef
Joined: May 2011
Posts: 28,031 |
Can't believe you have to add much fat with wild hogs. 20% or 30% bacon sounds like overreach. Maybe throw in 10% brisket or chop up a Boston butt and and be done with it. I used to make my sausage with 50% deer and 50% wild hog. Added nothing.
Of course, that was there when hunting Beeville and those hogs were full of sweet meat. Most of the pigs killed down the road in the corn crop country here are FAT (Sinton/Odem area), and the meat is always good. In the brush country they’re normally leaner. When making sausage, I’ve never had to add fat with corn crop country pigs. Brush country pigs I have to add fat most of the time. I miss hunting Beeville, I lived there for a while. Killed my first deer in Mineral. Love that area.
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Re: Processing hogs, making sausage
[Re: Wburke2010]
#8005328
10/10/20 09:29 PM
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Joined: Jul 2019
Posts: 14,220
Hudbone
THF Celebrity
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THF Celebrity
Joined: Jul 2019
Posts: 14,220 |
Tough for hogs to root in our part of Eastern Lasalle County. Makes it tough to do anything with these here hogs. Very tough.
Last edited by Hudbone; 10/10/20 09:30 PM.
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