Message #538178

[Swine-Stalker]

When using straight ground deer to make burgers, I have mixed in Mayo with it as directed by my processor. It tasted fine, and the fat in the mayo kept the meat from drying out. Wild pork shouldn't be any different. Another tip is seer it on a hot flame to brown the casing (fresh sausage) and use a meat thermometer. Pork needs to be pulled off between 150-160*. It will continue to cook as it cools. The thermometer will insure that you don't overcook it and dry it out. I made jerky from straight ground wild pork using a dehydrator and it wasn't dried out. A thermometer should be your closest friend when cooking pork or chicken... stuff that can dry out easy.