Hm maybe the estimates were totally off. They only bring back the quarters if that makes any difference? This year we will be processing 6 hogs, weighing 115, 112, 105, 84, 72, and 48 (536 total).

Anyone have a good measurement for how much meat do you typically get off of a wild boar? Last year I got roughly 15% meat from their initial weight but the hunters forgot to actually weigh all of the hogs when they were killed so we went off an estimate. I’m trying to gauge how much fat I need for the butchering day.

Favorite recipes or types of sausage appreciated as well! Had great luck with brats, kielbasa, Italian, and merguez so far.

Yes, kept everything cool in the back of the fridge in the original salt packaging. I will try to open and give it a smell test. Thanks!

We bought the casings that came in the salt packs in September for Antelope season, handled with gloves and vacuum sealed the leftovers. How long will these be good? Any chance I can safely use these for another project this month?