When butchering a hog, do you leave the fat on or remove it as you would on a whitetail? Can you remove unwanted fat and add it to your trimmings to make sausage or do you have to buy it from a store from farmed pigs? Thanks in advance.
__________________
THE FOUR SEASONS- ALMOST SUMMER, SUMMER, STILL SUMMER & DEER SEASON
I've made sausage once, combining some feral hog and venison. It turned out okay, but not really all that special. So, I haven't made any in the past couple of years. I trim off as much fat as I can from the hogs, and only grind the meat if it's too tough for other use.
Having said that, even a boar the size of the one SWT recently shot makes good ground meat. I usually cook it in something that has a sauce, like spaghetti, but I've also used the meat to make hamburgers which I grilled, and they were quite good.
__________________
Never tell people how to do things. Tell them what to do and they will surprise you with their ingenuity. Gen. George Patton
When butchering a hog, do you leave the fat on or remove it as you would on a whitetail? Can you remove unwanted fat and add it to your trimmings to make sausage or do you have to buy it from a store from farmed pigs? Thanks in advance.
I've made sausage once, combining some feral hog and venison. It turned out okay, but not really all that special. So, I haven't made any in the past couple of years. I trim off as much fat as I can from the hogs, and only grind the meat if it's too tough for other use.
Having said that, even a boar the size of the one SWT recently shot makes good ground meat. I usually cook it in something that has a sauce, like spaghetti, but I've also used the meat to make hamburgers which I grilled, and they were quite good.
Yeah, that big boy was really tough. Like rubber.
Do you grind anything in to your hog meat? Like spices?
__________________ Ted Kennedy's car has killed more people than my handgun...
Do you grind anything in to your hog meat? Like spices?
That's why I only harvest pigs under a hundred pounds. Those are great for the pit, or quarter them up for smaller bar-b-que's. I leave the large pigs for my buddy Rowel..
IMO, the fat (what little there is) seems to contain more of the 'gamey' punch. So I trim most of it off. Escpecially on the chops. After smoking them, the fat is like a bicycle tire.
Most wild game fat will have flavor of whatever the critter has eaten,so it all comes off for me! As far as size of hog...large hog BANG deadflop,small pig,same result! I want as much fat and sinue and membrane out of my wild meat as possible.I have heard of folks adding store bought fat when grinding and maybe a small amount of domestic meat.
__________________
If it weren't for hunting I wouldn't work! Gotta pay for my vices somehow don't I?
05 Diamond Victory(thanks Greg)
Butchering a Hog
