Christina112211 you will love this we all are here to help each other ,have a question just ask someone will give you proper advice to solve your problem
New to forum
New her and am jumping in. I have two smokers on is XL big green egg and the other is a side draft smoker. Have done some deer and las year we made a lot of wild hog sausage that turned out great. I have some larger prices to smoke yet so if anyone has a great way so do them please let me know. Just an old guy from Evansville, Indiana getting started in a lot of this.
Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage last edited by
Steve007 I personally don’t do a lot with wild pigs, I know our Retail Store Manager makes brats out of them and says they are always excellent. For larger muscle things like a Ham he says they can still be very good but they will have some gaminess to them, so you need to be prepared for that going in. Pulled Pork from Wild Pigs can apparently be very good but I’ve never had it.
The age of the Pig and its diet is going to play a large roll into how any whole muscle cut tastes. If you can get a slightly younger pig you have a better chance at less gaminess.
Anyone here have a good whole muscle wilg pig recipe?
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