thought you hunters might like this especially t rat and darrell .type in feral pigs run hog wild across the us on msn . sounds like alot of bacon oportunity maybe even some for yall geezers bayoo rendenvue. :lol: :lol:
feral hogs
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Herd those hogs through a smokey, hickory fire, dip'em in sugar, and run'em through a slicer. Piper San will be on the other end - collecting up all the slices and pieces. :wink:
I like to catch ( trap ) them and have them in a pen , feed them for 30 days with some good chow to clean ( and fatten ) them up. Then off in a trailer to the butcher shop and converted to sausage and other good cuts of meat.
Uhh, Chuck, sausage isn't made from good cuts of meat. It's scrap meat that isn't good enough for anything else. No matter what the sausage ads try to tell you. You may not have had the chance to be around any old, German farmers in the fall.
One of'em always had a scrounger shirt-tail relative come around at butchering time, begging meat. One year, he killed a stray dog, skinned it, and hung it alongside the hog carcasses. When the PITA asked what that was hanging on the pole, he was told, "Dog! We always put a dog in with our sausage." Guy never came back begging after that. True story. Actually, the top paragraph is too.
One of'em always had a scrounger shirt-tail relative come around at butchering time, begging meat. One year, he killed a stray dog, skinned it, and hung it alongside the hog carcasses. When the PITA asked what that was hanging on the pole, he was told, "Dog! We always put a dog in with our sausage." Guy never came back begging after that. True story. Actually, the top paragraph is too.
I know a butcher that will make sausage out of the whole pig if that is what you want. Good meat, good sausage. 
Bob
Bob
Yeah, you can do that. But selling the good stuff as whole muscle cuts yields roasts, chops, and more profits.
Mine was whole hog sausage , since the whole hog or in this case Hog's were ground into sausage. Yep , every different cut ( Bacon , Hams . Loins , every different cut ) was just tossed into the grinder and seasoned to become some good sausage. The hogs went in and later came out wrapped up nice and neat in butchers paper and labeled ....sausage.
I like Sausage , especially good Sausage.
That's the thing about feral hogs, it just don't' matter. Grind some into sausage and some into choice cuts of meat. There is enough to go around.
Bob
Bob
Hogs are thick in this part of the country ,we see them just about every time we make a trip on the river. We prepare them according to the anticipated use. Small ones may just be skinned and gutted and roasted over a fire , larger ones cut up and processed ,into sausage chops ribs .
We dont do like the old timers and and use everything but the squeal.
Ron
We dont do like the old timers and and use everything but the squeal.
Ron
from our latest trips it's not a problem to pick and chose the size you want, nice small one for cooking on the river MMMMM.
They are covered in tics though, good cleaning required but worth the work and it is work
MM
They are covered in tics though, good cleaning required but worth the work and it is work
MM
MM a little trick on the hogs.
If you kill a small one ,before you field dress it ,we usually have a campfire we throw it in the fire and roll it around for a minute or two. that will take care of any vermin problem on the skin and also kill them so they dont get on you.
Ron
If you kill a small one ,before you field dress it ,we usually have a campfire we throw it in the fire and roll it around for a minute or two. that will take care of any vermin problem on the skin and also kill them so they dont get on you.
Ron