Want to make venison/wild hog stuffed smoked sausage, I don’t know the fat content of wild hog. Would y’all recommend adding pork fat or Boston But and what percentages all.

]]>https://waltonsdev.nodebb.com/topic/2346/wild-hog-fat-contentRSS for NodeThu, 10 Sep 2026 23:15:02 GMTFri, 15 May 2020 01:46:51 GMT60Thanks Joe sounds like that will be easier to find.

]]>https://waltonsdev.nodebb.com/post/17486https://waltonsdev.nodebb.com/post/17486Mon, 18 May 2020 13:09:44 GMTdaddygee pork belly would be a decadent choice to supplement the wild hog!

]]>https://waltonsdev.nodebb.com/post/17474https://waltonsdev.nodebb.com/post/17474Mon, 18 May 2020 02:08:19 GMTdaddygee Either one of those will give you plenty of fat content. Good luck and kill all the wild hogs you can. We are over ran with them here in southeast Oklahoma.

]]>https://waltonsdev.nodebb.com/post/17412https://waltonsdev.nodebb.com/post/17412Sat, 16 May 2020 16:09:47 GMTThanks guys if I can get the pork fat would 25% be about Wright and if I use butt 50% ?

]]>https://waltonsdev.nodebb.com/post/17410https://waltonsdev.nodebb.com/post/17410Sat, 16 May 2020 15:36:36 GMTI agree with Adam. Wild hogs have very little fat content. Not much more than your venison.

]]>https://waltonsdev.nodebb.com/post/17408https://waltonsdev.nodebb.com/post/17408Sat, 16 May 2020 14:07:40 GMTI would definitely add Pork fat if you can get it, or a butt if not. Wild hogs are going to be a lot leaner than a hog raised for slaughter.

]]>https://waltonsdev.nodebb.com/post/17405https://waltonsdev.nodebb.com/post/17405Sat, 16 May 2020 12:48:57 GMTdaddygee will be making a batch total of 25lbs.

]]>https://waltonsdev.nodebb.com/post/17388https://waltonsdev.nodebb.com/post/17388Fri, 15 May 2020 01:49:04 GMT