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  • S

    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.

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  • Jonathon
    Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage

    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?

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://www.youtube.com/@waltonsinc

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Walton's Inc. sells meat processing equipment and supplies, including all of the Seasoning, Equipment, Supplies, Packaging, and Casings needed to make almost any type of sausage. Walton's sells to the commercial customer with a focus on the small to medium-sized processing plants or butcher shops, and directly to the hunter or processor who makes their own product at home. Whether you are a commercial or retail customer of Walton's you will be receiving the exact same seasoning and supplies, we do not have a different "line" for commercial and retail customers so that everyone can make the best sausage or jerky possible!

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