First Hog Hunt
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Phantom Good luck, depending on where you are that could either be easy or really hard!
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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 PSSJonathon i see a pattern, you definitely love meat with heat.
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Phantom i will add my list of no heat favorites
Brats-
Blue Ribbon
Supreme pizza
Philly cheesesteakSnack sticks
#1 favorite= bourbon peppercorn
Sweet maple bacon
Honey BBQWillies 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
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Get some Hollys for breakfast. Best seasoning i have ever had. And i have had a lot.
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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.
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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!
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Phantom i will add my list of no heat favorites
Brats-
Blue Ribbon
Supreme pizza
Philly cheesesteakSnack sticks
#1 favorite= bourbon peppercorn
Sweet maple bacon
Honey BBQWillies 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
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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.
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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.
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Thanks for the tip, 20% seems to be the sweet spot. I’m assuming you process it then leave it for 2 months?
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.
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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?
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.
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to my knowledge it is a min. of 30 days frozen to kill bacteria with any wild game
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