Wild boar sausage

[Hunter-Steve]

Made 48 lbs of wild boar sausage this week.

Made 16# of breakfast sausage and 32# is sweet Italian

I should have made more of the breakfast sausage as it’s going fast

[WVTim]

Hunter-Steve that’s a bunch of work

[Hunter-Steve]

It took all day

[WVTim]

Hunter-Steve Nice. Looks like you got a good setup to handle it

[Hunter-Steve]

been doing this for over 35 years… This was from just one hog. I gave away all the others that I got in my trap this time.

[WVTim]

Hunter-Steve are you in Texas

[Hunter-Steve]

Yes. My farm is near Bailey Texas. But I live in Plano

[WVTim]

Hunter-Steve I figured. We don’t have any around here. Yet anyway

[Deepwoodsbutcher]

Hunter-Steve looks great!

[bocephus]

Hunter-Steve You must have an abundance of those pests.

[Hunter-Steve]

bocephus I harvest about 30 every year.

[HerbcoFood]

@wvotrfan You don’t want them.

[gus4416]

That is a great looking set up to do that much I hope you had help

[bocephus]

Hunter-Steve Do you make all sausage with them or do you do other things with the meat. I have never had wild hog, how is the meat compared to farm raised?

[Hunter-Steve]

bocephus some times I make bacon or cured ham

Wild hogs have a much better flavor compared with store bought

[calldoctoday]

Hunter-Steve That really looks good. Good work & lots of it!

[samspade]

Free food. Must be a good feeling knowing meat won’t be a issue.

[Jonathon]

Hunter-Steve I am also really curious about the flavor of the finished product, I have been talking a lot about feral hogs and now that they are in KS I might be able to “do my part” and shoot some of them! Is that fat from a farm-raised hog, or do they actually have more fat on them than I have always thought?

[Hunter-Steve]

Jonathon yes the fat is from farm raised pigs. The wild hogs have very little fat on them. I add 20% fat that I get from my local stores meat department. Most times they don’t even charge me for it.

I know that’s not a lot of fat but my wife likes it low fat. The key is to not overcook it and it’s still pretty moist. I have also smoked them before and again I used low heat. Just make sure they get to 165 degrees and you’ll get a great finished product.

[woodchuck777]

Hunter-Steve… I live just east of you near Sulphur Springs… I have quite a few wild hogs on my place as well… My problem here is that I have a very difficult time getting any pork fat locally. the stores here don’t want to let loose of it nor does the local meat locker that does butchering. Can you tell me where you get it in Plano?

would be appreciated.