Originally Posted by
Bocajnala
And the one roast I had from it was tender enough but it did have a different flavor than the smaller ones. Not necessarily bad. Just different.
-Jake
Either grind it all up or donate the meat. I rarely keep anything whole unless it's small. I really dont shoot smaller ones because I really don't see anything in between small or large. Average hog I shoot is about 150-200lbs. It's not like I pass up smaller hogs either. But grinding it up is ok but I really do not like wild sausage and not a sausage fan in general ( at least wild sausage) farm raised sausage just tastes so much better to me. In all if I grind it up I usually just do ground pork. The butcher shops around me are not that great and pretty expensive. I do home made stuff as I have all the items to do so, but still have not found the right seasoning ratio yet for breakfast sausages.