Do you eat hogs or not?

Sorry, I don't make any sausage... :o(YET) but those who do that I keep up with use 20-30% fat for both venison and feral pork...
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BTW, this is the only bacon I buy any more... Good flavor and low cost compared to pretty sliced bacon... I use it for recipes as well as for breakfast... Keep it in the freezer and shave off a hunk or 3... For you it is likely the right size package to just grind in your batches... it is a 3lb box and has lots of meat... not your typical "fat back"...
Brent
 
I've seen that somewhere, Brent. Thanks. Beats the old tip of asking the butcher for pork fat. He's never there when I am. You're right about the flavor, good stuff! Won't hurt for breakfast or Italian sausage.
 
No I don't eat wild hog. I'm not the least bit picky about what I eat but wild hog is the worst tasting meat I've ever tried. The one I tried was captured as a piglet, fed out and smoked...but it was still awful!

John Rambo can eat things that will gag a billy goat - but not me.:)
 
Catfishman, Sarge? I'd love for you to drop by for dinner sometime. Feral hogs a big problem hereabouts and good, healthy eating besides. Think pen-raised meat with antibiotics and commercial processing is better? Any pork has to be cooked to kill nasty stuff, whether you buy it or shoot it.
 
gunrunner1, my brats are way too lean and dry, even with about 10% domestic pork fat (bacon) and 20% domestic pork shoulder. Suggestions?

I don't make my own brats, the local butcher does all of that for me. Mine are lean and kind of dry as well. I cook them on a grill over low heat for about 20 minutes.

Favorite casings, Brent? Gunrunner1? I have an excellent Italian sausage recipe and related lasagne recipe for trading material.

I don't have a clue what kind of casings he uses, but I will ask him the next time I see him.
 
Only way I'd eat a wild hog is if it tested negative for Brucillosis.....estimates are that 20-25% of wild hogs in some southern states are infected with it. Just handling the raw meat or field dressing can transmit it to humans
 
100% of all well done fully cooked pork will test negative for "bruce", "trick" and any other malady afflicting wild and domestic swine.

Brent
 
+1 hogdogs. It's important to remember that domestic pork can and often does have some nasty bugs as well as antibiotics and other drugs and growth hormones that we're not fully aware of.
 
Looks like this thread is about played out. Interesting reading as to what some think of wild pork. Plenty of BS and Old Wives Tales.

Here’s something for you wild hog connoisseurs, a web site with some great recipes for hog sausage along with a few others. I’ve whipped up more than a few of these and most were great. Two of the better ones are the Creole Hot and the Italian Sweet.

http://www.bbq-porch.org/recipes/html/C6.htm
 
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In 1999, a study was done in the coastal region of South Carolina:
44% positive for Brucillosis
other pathogens were found as well

source: http://www.jwildlifedis.org/cgi/reprint/38/3/653.pdf

Brucella die when cooked properly, but hunters have contracted it (most likely) during butchering:
sources: http://www.cdc.gov/mmwr/preview/mmwrhtml/mm5822a3.htm
http://findarticles.com/p/articles/mi_m0906/is_22_58/ai_n35568901/

Be careful, sure doesn't sound fun to contract. I know I have cut myself on bone while butchering deer.

SC DNR recommends cooking to 160 degrees
http://www.dnr.sc.gov/regs/pdf/HogHunting.pdf
 
Brucella die when cooked properly, but hunters have contracted it (most likely) during butchering:
Click to expand...

I'd say it's a good idea to wash hands and wear gloves when butchering, especially near the sex organs since the disease seems to be transmitted sexually between pigs.
 
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