What to mix with wild hog to make smoked sausage?

[esoct25]

What do you guys add? Bellville guys reccomend 20-30 percent domestic pork.

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[critter69]

I mix 20 percent my self.

[S-3 Ranch]

Some pork butt , belly or fat back trimming if needed
Some sows don’t need much fed out pork added

[Texas Grown]

I add more wild hog to my wild hog. Then seasonings, Then I add smoke.

[slayr]

I mix Boston butt and wild pork 50/50 for sausage

[Homer75]

I don’t mix anything. I like Bellville but, I’m getting to the point where I have to tell them exactly how to mix/grind their stuff.

[AntlerCollector]

Pork trimmings is the cheapest way to go. It will provide the fat you need to keep the sausage from being dry.

[S-3 Ranch]

I don’t mix anything. I like Bellville but, I’m getting to the point where I have to tell them exactly how to mix/grind their stuff.

Yeah gotta remember they make some of their money reselling pork, nothing wrong with wild pork not mixed any

[esoct25]

Had a couple guys reccomend Vinceks in East Bernard. Said they never go back to Bellville for anything

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[esoct25]

They were closed today. Gonna call them tomorrow


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[NAVY CHIEF]

smoked bacon ends and pieces, Bacon and maybe a couple HEB pork butts

[DRT]

I depends on the pig. Lean ones yeah, I'll add some domestic fat. Not with a good fat one though. I make sure in careful skinning to keep as much as possible with the meat and call it good.

Gary

[Muskles]

I've always trimmed all the fat off of wild hogs. I get the local grocery stores to save enough pork fat/trimmings to get close to 75/25%, then I add the cheapest bacon ends and pieces.

[Cazador]

It depends on how much fat is on the wild pig. I’ll go as high as a 60/40 mix of wild with domestic pork butts (60 being wild) and I’ve also gone straight wild if they’ve got a lot of fat on them.

[cashcropper]

I've had several hundred pounds made and my processer never adds any trimmings. 100% wild hog jalapeno cheese and it's hard to beat.