Austin No, the seasoning was purchased just prior to processing.

Austin We do not have any way to accurately measure the fat content.As the mixing is done in bulk and the different tubes of sausage have had a consistent flavor.The hams,roasts, chops and bacon all turned out great. So it wasn’t “bad” hogs.

Can a too high fat content overpower the seasonings?

We have done 350 pounds of Holly breakfast sausage for several years now and all of them have turned out great, except our last batch. It has a very strong fresh pork taste to it. Everything has been done the same:
Ground and mixed in 25 pound batches
Stuffed in 1 pound meat bags and froze.

The only difference this year was our hogs had more fat on them. Could that be our issue with the strong “pork” taste?