Alabama hog trapper

Discussion in 'Roll Call' started by auburnwildlife, Feb 11, 2014.

  1. Hello all, my name is Dana (mom insists it was a boys name in 1972).  I reside in Wallsboro, Alabama which is about 30 minutes north of Montgomery.  I have a Green Egg, offset, and propane smoker.  Because of my work, I trap between 200 and 300 feral hogs a year.  This gives me a lot of wild pork.  I'm also an avid deer hunter and enjoy making sausage - kind of a mini passion.  I am having trouble with the fat rendering too fast during the smoking process (I'm keeping the temp below 160 and smoking to 145). I was reading an article that you have to use "back fat" and not visceral (belly) fat because it is harder and does not render like the visceral fat. When I used bacon ends and pieces it does not do this.  Also, would it be better to use domestic shoulder at 30% when mixing with deer of wild hog over bacon ends.  I have made 1000's of pounds of smoked link, but can never get the commercial texture you see in "conecuh" type smoked link.  I bought some powdered milk and soy grit binders but have not used them.  Any suggestion is greatly appreciated.
  2. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Glad you joined us Dana, :welcome1: from North Dakota!
    I have plenty of sausage making experience... but no experience with pork from feral hogs, so hopefully someone that does will be along shortly.
  3. [​IMG]Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   




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