I'm brand new to the forum
A fellow hunter shot a 220 lb wild pig yesterday. I am taking the shoulders to make sausage.
I've been making sausage for my consumption, usually Italian and Country.. using Venison, pork fat and pork shoulder, nothing fancy... I use AC Legg sausage seasoning.
Any input on the would be appreciated on the wild pig.
Lastly, does anyone know anything about a Vogt Sausage Stuffer?