Wild Hog in Deer Sausage

[Pat Babaz]

Anybody ever used wild hog meat instead of tame when making deer sausage? Do you use the pig's shoulders or hind quarters? What ratio do you mix it? I'm thinking about trying it, but am worried the wild pig might be too lean. Thanks in advance for any advice

[clay67]

I've had it made with wild hog before and I liked it but I like lean sausage. I go 50/50 with farm raised pork and 60 pork/40 deer with wild hog. If the hog doesn't have much fat he will add a few pounds of farm raised pork. I get my sausage made at Daigle's Sausage Kitchen in Welsh.

[PiroguePat]

Never made sausage with this combination , but I do use it for my ground meat for the year. I mix it 40 / 60 deer to pork.


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[1fastmerc]

I've been wondering the same thing. I'm glad you asked this because I could never remember to post it.

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[Quackhead62]

I've done it before it makes a really lean sausage if you need a little more fat you can add some bacon ends and pieces


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[Bluechip]

I had a small batch made several years back.....it was ok but not my favorite.

It didn't have the flavor I was used to eating. I'm sure a lot of people love it but I would encourage you to make a small batch and try it a few times before you drop a bunch of money on sausage.

Let us know how it goes.

[Pat Babaz]

Originally Posted by Quackhead62

I've done it before it makes a really lean sausage if you need a little more fat you can add some bacon ends and pieces


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How much ends and pieces would you add, lets say on a 40lb batch of sausage that is mixed 60wild hog/40deer? I don't mind lean sausage but I do like the flavor the fat gives it.

[Quackhead62]

Originally Posted by Pat Babaz

How much ends and pieces would you add, lets say on a 40lb batch of sausage that is mixed 60wild hog/40deer? I don't mind lean sausage but I do like the flavor the fat gives it.

I'd say two or three packs


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[smooth move]

that's all i use. i use a 50/50 deer/hog mix and add 10% pork butt from the butcher shop. that 10% total weight. so for 50# of meat i add 5# pork butt. it's a little lean, but that's the way my Dr and i like it.
i've also used a big ol boar hog for boudin, liver and all-----fair eatin.

[Pat Babaz]

Thank ya'll for all the advice, I'm gonna try to make a batch and let you know how it turns out