Message #107572

[Monteria]

Do you trim the wild hog fat off? We make several hundred or a thousand pounds of sausage every year and it has always seemed silly to me that we trim off all of the wild fat only to replace it with 2, 3 or even 4 times as much domestic fat.

I am due to make a batch soon and this time I plan to not trim the wild fat. I will add fat as needed, I am just not going to trim off what is already there. I guess that I should make it a small batch just in case

Steve