Wild hogs are very plentiful here in Texas. I use them often, I get the local store butcher to save pork fat for me, from there trimmings. I like at least 20% fat for my sausage by weight. CF

I do the same, also works great for patty sausage to. CF

From Jacksonville Texas:
Retired farmer: among other things:
Like to BBQ, make sausage, Bacon and smoked meats
Favorite wood is Hickory and pecan, Like some sassafras for chicken
Equipment, smokehouse, Oklahoma Joe original, Big Green egg and a weber gasser S-330
Looking to learn and maybe sometimes contribute. Thanks Chilefarmer