First Hog Hunt

[Phantom]

Going on my first wild hog hunt and just thinking ahead about what to do with them. Does anyone have a recomendation for seasonings for either snack sticks, brats or plane pork sausage?
Thanks

[Jonathon]

Phantom Are you adding domesticated pork fat? Wild hogs can be a little lean and their fat won’t be as white and might have a little bit more of a fatty flavor. So, I’d recommend you add around 15% pork fat to get to 20-25% total. So some flavors!
Brats:
Hatch
Hab Mango
Inferno
Snack Sticks:
Hab BBQ
Dill Pickle
Gogawatt
PSS:
H100c
1504 CXS PSS

[Phantom]

Thank you, for the tips. Yes i will be using domestic pork fat, I might be a little optomistic I have to get them first, lol I will check out the seasonings you listed

[Jonathon]

Phantom Good luck, depending on where you are that could either be easy or really hard!

[twilliams]

Jonathon i see a pattern, you definitely love meat with heat.

[Phantom]

twilliams LOL I noticed that as well.

[twilliams]

Phantom i will add my list of no heat favorites
Brats-
Blue Ribbon
Supreme pizza
Philly cheesesteak

Snack sticks
#1 favorite= bourbon peppercorn
Sweet maple bacon
Honey BBQ

Willies is a very good stick but does have a little heat. I would say my #2 favorite but couldnt put in my list since it had heat

[smokinbubba]

Get some Hollys for breakfast. Best seasoning i have ever had. And i have had a lot.

[Grimpuppy]

The chorizo is good on wild hog. Some buddies go to Texas every February to hog hunt. They just got back a couple weeks ago. They got 26 hogs this year.

[Jonathon]

twilliams With wild hogs I do! My top brat has no heat though, surpeme pizza should just be called supreme brat as it is my #1 easily…at least right now!

[Phantom]

twilliams
I recently tried willies in some snack sticks and loved them, I will have to try the bourbon peppercorn. Thanks

[Phantom]

Grimpuppy thats alot of hogs !! Thanks

[Hunter-Steve]

I make Wild Hog sausage all the time and any of the Weston Seasonings are fantastic with them. The key is to make sure you have at least 15% of fat. I shoot for 20% myself as that works the best for me. I also double grind and let the final mix sit overnight before stuffing.

With Wild hog I always freeze the meat for at least 2 months at -10 degrees to ensure all parasites are killed. And as with all pork cook it to a minimum of 165 degrees.

[Phantom]

Thanks for the tip, 20% seems to be the sweet spot. I’m assuming you process it then leave it for 2 months?

[Hunter-Steve]

Phantom

You can do it either way. When I don’t have much time I freeze the whole muscle and grind it 2 months or more later. I date all my packages in the freezer. I’ve never had an issue refreezing the finished product.

[Nicolai]

Hunter-Steve I’ve never heard of freezing to kill parasites, that’s why you cook pork and other wild game to 165. Do you have any references to read on that?

[Hunter-Steve]

Nicolai Just google this “how long to freeze pork to kill trichinosis” I go a little extra by freezing to negative 10 and for at least 60 days. Can’t be too safe.

[craigrice]

to my knowledge it is a min. of 30 days frozen to kill bacteria with any wild game