Alabama hog trapper

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auburnwildlife

Newbie
Original poster
Feb 11, 2014
6
10
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.
 
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.
 
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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.   
[/h1][h1]  [/h1][h1]Gary[/h1]
 
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