Quote:
Originally Posted by FF_T_Warren
I have a question, is wild hog fat any good to leave for sausage/flavoring in food? Or is it like deer fat where you better not leave any? We killed one last night and want to make sausage but didnt know whether some of that fat could be used to moisten the sausage
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Like w/ any hog, if it is a rank boar, you will ruin your whole batch. We use it all the time for sausage, and have no problems, unless you are careless in cleaning (urine) or is comes from West Texas. I am not sure exactly why, I am sure it has to do w/ what they eat, but the hogs from south Texas do not eat as well as our homegrown stuff. The best eating hogs that I get are the ones that are adjacent to rice/bean fields in the agriculture area of La, then any hogs feeding heavy on acorns. And we go through a lot of hog meat!