Originally Posted By: Pat Williamson
Originally Posted By: esshup
Can the bigger ones that are too strong to be made into cuts of meat be made into sausage?

From past experiences the end product tastes like it smells..... Yuck.... So if it smells bad don't bother with it.... It's a shame but that's the way it is. On larger pigs I have cut a chunk of back strap off and put it in a skillet and if it smells like pork chop frying I clean the pig and process as usual


esshup,
I hunted down in South Texas a few years back and there is an incredible amount of Javelina (peccary...aka skunk pig) down there. The Javelina rate about as bad as a large musky boar (IMO). The locals down there claim to know a process that will make the meat palatable. I do not know what the process is....but, it would be interesting to know. Nothing worse than shooting one and letting it lay because of the stench, but it happens all the time.

Last edited by stickem'; 08/24/15 04:11 PM.
...when in doubt...set the hook...