Wild Hog processing ?

I’ve had it mixed with beef for ground meat, and also mixed with domestic pork to make sausage. Breakfast sausage patties as well.

It won’t give you the fat content you want when mixed with deer

I might can help you out. I already gave 3 of the 4 away. But it shouldn’t be a problem to shoot a few more.

I've added it to everything, jambalaya is the easiest...but gumbos, chili, or stews. I'll "hide" it in dishes or eat it straight up steaks or smoke it (depends on my exercise/diet plans).

As someone alluded to, the fat content on the rumps is lower so they don't produce the smoked pulled pork we are all use to, but I enjoy it.

Cookbooks help provide different ideas. I'll say that Folse's After the Hunt is a great idea getter to clean out freezers.

I can get all the pork fat I want. I may try that and make some sausage.

I actually have that cookbook. I’ll have to check and see if it has recipes.

Grind it up with bacon ends and pieces. Makes good ground meat. It’s good gravy meat. Run it through a tenderizer and fry it. Smoke the hind quarters it won’t be like regular pork but it’s really good. Wild pork is way under rated in my opinion.

Its great by itself doesn't need to be added to other meats or be used as a filler. Cook back straps as you would pork loin. Grind and use for sausage of which it is particularly well suited for breakfast and spicy Italian.

The highest quality (white vs pale yellow) and volume of fat will be found on the pregnant or lactating sows of 100 plus lbs. You want to save as much as possible.

Dismiss the notion that the best are the little sub 40 lb hogs. Those little ones have no fat and relatively little meat for the work needed. Nor is it true that boars are no good. And size above a specific poundage does not magically make the meat poor quality. These are the same animals we eat from the store butcher that regularly weigh 400 to 600 at slaughter. It is exceedingly rare to find a wild hog over 300.


Remember the meat does not have marbling of fat like beef so it is inherently drier and has to be cooked with that in mind. Also, all store bought pork is brined so you need to add sufficent salt.

My old man makes some great jerky with the hogs I kill.

Lean and takes flavor very well.

I normally have them cubed and marinated for gravy meat. Once a year I’ll bring a good bit of deboned and have smoked sausage made. I’ll have them add bacon ends and pieces or a Boston butt roast for the extra fat. Sometimes picnic roast whatever is cheaper at the time. Comes out great, I don’t buy store bought smoked sausage when I have that.