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Wild Pig

PostPosted: Wed Jan 03, 2018 12:16 am
by DaBig2na
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?

Re: Wild Pig

PostPosted: Wed Jan 03, 2018 2:10 pm
by wheels
Welcome to the forum.

We're a world wide forum. You don't say where you are? You may wish to check local advice regarding any measures to avoid trichinosis.


Re: Wild Pig

PostPosted: Wed Jan 03, 2018 3:28 pm
by NCPaul
Here is guidance from the USDA ... _sheet.htm

Welcome to the forum. :D

Re: Wild Pig

PostPosted: Wed Jan 03, 2018 5:23 pm
by DaBig2na
Im from Eastern NC...USA. MAGA BABY

I'm just looking for some input on how I should make sausage from uts shoulders ... should I use the exterior natural fat under the skin that's on the wild pig itself or should trim all that out and use the pork fat I collect from grocery stores?

And if anyone knows anything about Vogt Ideal 9ltr sausage stuffers please let me know.

Re: Wild Pig

PostPosted: Wed Jan 03, 2018 9:28 pm
by NCPaul
The exterior fat is fine; you'll want to trim out the interior connective tissue, fat and tendons. That's a big sized stuffer, does it match your batch sizes? Was the pig a female?

Re: Wild Pig

PostPosted: Thu Jan 04, 2018 1:09 pm
by DaBig2na
Yes it was a sow...six piglets inside... I'm sure that would have been a delecacy somewhere in the world.

A nine liter stuffer holds about 18-20 lbs of meat.. the batches I make are anywhere from ten to 25 lbs

My main concern about this stuffer is that it will need a gasket for the plunger.

The rest I can find I think, so many things like tubes, cranks, and spout nuts tend to interchange.