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Can we talk about how wild boar handles compared to domestic pork?
I picked up a whole wild hog from a hunt last month near Fredericksburg, and the fat cap was way thinner than I expected. Has anyone else had to adjust their grinding ratios for wild game to keep the sausage from drying out?
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laurar382d ago
Did you try adding pork back fat when you ground it? I've had good luck with about a 20% ratio of extra fat to keep wild boar from turning into hockey pucks on the smoker. Also did you trim out any of the silver skin before grinding because that stuff gets real chewy if you leave it in.
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grace_perry441d ago
Wait, you mean there's a way to eat wild boar that doesn't taste like someone smoked a shoe? @laurar38 is out here saving dinners while I've been serving up hockey pucks to my neighbors.
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