Bocajnala

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

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

JGFLHunter

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.