What would you do with a recently deceased 140 pound wild hog?

If it's a sow, save the loins for the grill. Everything else, sausage.

I've known people to mix it with store-bought pork (boston butts or loins when on sale) to stretch it to get more sausage. I'd ask your processor for his opinion.

You can mix the loins in the sausage too, but I always keep them separate. My mom was raised on a small farm and they raised hogs in a hog lot next to the house. She says the loins taste like the hogs they raised (better than store-bought), so I like to grill them for her when I get a chance.

quote:

---

Leave it in the woods and put a game camera on it

---

Good idea Fin, cept we got too many bears now!

quote:

---

Would you mix sausage 50/50 with domestic pork.... Some do that

---

I do grind mine with pork belly from costco to add some fat. I pretty much grind everything i can harvest except loins.