Butchering a Hog
07-20-2009, 04:14 AM
#1
Giant Nontypical
Thread Starter
Join Date: Feb 2003
Location: the woods of NJ.
Posts: 5,643
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
Join Date: Jan 2009
Location: Central Texas
Posts: 170
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
Join Date: Feb 2005
Location: WC FL
Posts: 26,323
07-22-2009, 08:57 AM
#5
Nontypical Buck
Join Date: Oct 2008
Location: Camp Lejeune, NC
Posts: 3,869
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
Join Date: May 2005
Location: Burleson Texas
Posts: 12,564
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
Join Date: Jan 2007
Location:
Posts: 1,985
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.
