Butchering a Hog
07-20-2009 | 04:14 AM
#1
Thread Starter
Giant Nontypical
Joined: Feb 2003
Posts: 5,643
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From: the woods of NJ.
Butchering a Hog
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.
07-20-2009 | 08:09 PM
#3
Fork Horn
Joined: Jan 2009
Posts: 170
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From: Central Texas
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.
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.
07-22-2009 | 06:45 AM
#4
Dominant Buck
Joined: Feb 2005
Posts: 26,323
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From: WC FL
07-22-2009 | 08:57 AM
#5
Nontypical Buck
Joined: Oct 2008
Posts: 3,869
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From: Camp Lejeune, NC
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.
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.
Do you grind anything in to your hog meat? Like spices?
07-31-2009 | 03:42 PM
#6
Boone & Crockett
Joined: May 2005
Posts: 12,563
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From: Burleson Texas
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..
08-04-2009 | 03:47 AM
#9
Nontypical Buck
Joined: Jan 2007
Posts: 1,985
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From:
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.
