The Rodney
Senior Member
Very blessed to have been given half a hog shot near Columbus. Never had one. Boned the shoulder and combined with scrap meat to make sausage (tonight that is), ham will be smoked Saturday, ribs I gave to a buddy, and that loin is getting grilled. Question.... I trimmed every bit of fat off the meat and wondered if that was the right thing to do. Is wild hog fat okay to blend into your sausage and keep on the ribs? Also, do I need to mix the wild hog meat with pork but for my sausage? Thanks!