Hogs and Exotics Gun or bow, you can stretch your season and fill the freezer with wild hogs and an assortment of exotics.

Big Fella Down!

Old 04-06-2020, 11:52 AM
  #11  
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JG, what do you do with your typically? And does that 150lbs max apply to making sausage too?

As I said I haven't shot any truly big hogs. 190ish was the biggest. And all were Florida hogs. When I got the big one they said "you'll want to totally grind that one up." Implying that it was too tough and gamey to use for anything else.
​​​​​ It tasted great made into sausage

-Jake
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Old 04-06-2020, 11:53 AM
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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
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Old 04-06-2020, 03:21 PM
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Originally Posted by Bocajnala View Post
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.
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