<![CDATA[First Hog Hunt]]>Going on my first wild hog hunt and just thinking ahead about what to do with them. Does anyone have a recomendation for seasonings for either snack sticks, brats or plane pork sausage?
Thanks

]]>https://waltonsdev.nodebb.com/topic/3496/first-hog-huntRSS for NodeThu, 10 Sep 2026 20:43:45 GMTThu, 25 Feb 2021 19:45:49 GMT60<![CDATA[Reply to First Hog Hunt on Sun, 07 Mar 2021 01:58:58 GMT]]>to my knowledge it is a min. of 30 days frozen to kill bacteria with any wild game

]]>https://waltonsdev.nodebb.com/post/32570https://waltonsdev.nodebb.com/post/32570Sun, 07 Mar 2021 01:58:58 GMT<![CDATA[Reply to First Hog Hunt on Wed, 03 Mar 2021 21:15:44 GMT]]>Nicolai Just google this “how long to freeze pork to kill trichinosis” I go a little extra by freezing to negative 10 and for at least 60 days. Can’t be too safe.

]]>https://waltonsdev.nodebb.com/post/32346https://waltonsdev.nodebb.com/post/32346Wed, 03 Mar 2021 21:15:44 GMT<![CDATA[Reply to First Hog Hunt on Mon, 01 Mar 2021 23:05:12 GMT]]>Hunter-Steve I’ve never heard of freezing to kill parasites, that’s why you cook pork and other wild game to 165. Do you have any references to read on that?

]]>https://waltonsdev.nodebb.com/post/32166https://waltonsdev.nodebb.com/post/32166Mon, 01 Mar 2021 23:05:12 GMT<![CDATA[Reply to First Hog Hunt on Mon, 01 Mar 2021 21:29:12 GMT]]>Phantom

You can do it either way. When I don’t have much time I freeze the whole muscle and grind it 2 months or more later. I date all my packages in the freezer. I’ve never had an issue refreezing the finished product.

]]>https://waltonsdev.nodebb.com/post/32159https://waltonsdev.nodebb.com/post/32159Mon, 01 Mar 2021 21:29:12 GMT<![CDATA[Reply to First Hog Hunt on Mon, 01 Mar 2021 18:54:48 GMT]]>Thanks for the tip, 20% seems to be the sweet spot. I’m assuming you process it then leave it for 2 months?

]]>https://waltonsdev.nodebb.com/post/32133https://waltonsdev.nodebb.com/post/32133Mon, 01 Mar 2021 18:54:48 GMT<![CDATA[Reply to First Hog Hunt on Mon, 01 Mar 2021 18:07:16 GMT]]>I make Wild Hog sausage all the time and any of the Weston Seasonings are fantastic with them. The key is to make sure you have at least 15% of fat. I shoot for 20% myself as that works the best for me. I also double grind and let the final mix sit overnight before stuffing.

With Wild hog I always freeze the meat for at least 2 months at -10 degrees to ensure all parasites are killed. And as with all pork cook it to a minimum of 165 degrees.

]]>https://waltonsdev.nodebb.com/post/32125https://waltonsdev.nodebb.com/post/32125Mon, 01 Mar 2021 18:07:16 GMT<![CDATA[Reply to First Hog Hunt on Mon, 01 Mar 2021 15:14:57 GMT]]>Grimpuppy thats alot of hogs !! Thanks

]]>https://waltonsdev.nodebb.com/post/32111https://waltonsdev.nodebb.com/post/32111Mon, 01 Mar 2021 15:14:57 GMT<![CDATA[Reply to First Hog Hunt on Mon, 01 Mar 2021 15:13:50 GMT]]>twilliams
I recently tried willies in some snack sticks and loved them, I will have to try the bourbon peppercorn. Thanks

]]>https://waltonsdev.nodebb.com/post/32110https://waltonsdev.nodebb.com/post/32110Mon, 01 Mar 2021 15:13:50 GMT<![CDATA[Reply to First Hog Hunt on Sun, 28 Feb 2021 20:44:28 GMT]]>twilliams With wild hogs I do! My top brat has no heat though, surpeme pizza should just be called supreme brat as it is my #1 easily…at least right now!

]]>https://waltonsdev.nodebb.com/post/32053https://waltonsdev.nodebb.com/post/32053Sun, 28 Feb 2021 20:44:28 GMT<![CDATA[Reply to First Hog Hunt on Sun, 28 Feb 2021 08:53:27 GMT]]>The chorizo is good on wild hog. Some buddies go to Texas every February to hog hunt. They just got back a couple weeks ago. They got 26 hogs this year.

]]>https://waltonsdev.nodebb.com/post/32026https://waltonsdev.nodebb.com/post/32026Sun, 28 Feb 2021 08:53:27 GMT<![CDATA[Reply to First Hog Hunt on Fri, 26 Feb 2021 22:47:10 GMT]]>Get some Hollys for breakfast. Best seasoning i have ever had. And i have had a lot.

]]>https://waltonsdev.nodebb.com/post/31960https://waltonsdev.nodebb.com/post/31960Fri, 26 Feb 2021 22:47:10 GMT<![CDATA[Reply to First Hog Hunt on Fri, 26 Feb 2021 22:18:41 GMT]]>Phantom i will add my list of no heat favorites
Brats-
Blue Ribbon
Supreme pizza
Philly cheesesteak

Snack sticks
#1 favorite= bourbon peppercorn
Sweet maple bacon
Honey BBQ

Willies is a very good stick but does have a little heat. I would say my #2 favorite but couldnt put in my list since it had heat

]]>https://waltonsdev.nodebb.com/post/31952https://waltonsdev.nodebb.com/post/31952Fri, 26 Feb 2021 22:18:41 GMT<![CDATA[Reply to First Hog Hunt on Fri, 26 Feb 2021 21:36:51 GMT]]>twilliams LOL I noticed that as well.

]]>https://waltonsdev.nodebb.com/post/31949https://waltonsdev.nodebb.com/post/31949Fri, 26 Feb 2021 21:36:51 GMT<![CDATA[Reply to First Hog Hunt on Fri, 26 Feb 2021 20:59:26 GMT]]>Jonathon i see a pattern, you definitely love meat with heat.

]]>https://waltonsdev.nodebb.com/post/31945https://waltonsdev.nodebb.com/post/31945Fri, 26 Feb 2021 20:59:26 GMT<![CDATA[Reply to First Hog Hunt on Fri, 26 Feb 2021 14:56:41 GMT]]>Phantom Good luck, depending on where you are that could either be easy or really hard!

]]>https://waltonsdev.nodebb.com/post/31916https://waltonsdev.nodebb.com/post/31916Fri, 26 Feb 2021 14:56:41 GMT<![CDATA[Reply to First Hog Hunt on Thu, 25 Feb 2021 23:04:03 GMT]]>Thank you, for the tips. Yes i will be using domestic pork fat, I might be a little optomistic I have to get them first, lol I will check out the seasonings you listed

]]>https://waltonsdev.nodebb.com/post/31881https://waltonsdev.nodebb.com/post/31881Thu, 25 Feb 2021 23:04:03 GMT<![CDATA[Reply to First Hog Hunt on Thu, 25 Feb 2021 22:17:54 GMT]]>Phantom Are you adding domesticated pork fat? Wild hogs can be a little lean and their fat won’t be as white and might have a little bit more of a fatty flavor. So, I’d recommend you add around 15% pork fat to get to 20-25% total. So some flavors!
Brats:
Hatch
Hab Mango
Inferno
Snack Sticks:
Hab BBQ
Dill Pickle
Gogawatt
PSS:
H100c
1504 CXS PSS

]]>https://waltonsdev.nodebb.com/post/31874https://waltonsdev.nodebb.com/post/31874Thu, 25 Feb 2021 22:17:54 GMT