There is a explosive wild pig epidemic attacking the United States. Due to wild pigs adaptability and high reproduction rates, they have now been seen in 47 states and their numbers keep growing. Wild pigs devour crops, uproot pastures, destroy wildlife habitats, spread disease to humans and animals, kill trees and even knock over cemetery stones. Hunters play a big part in monitoring and helping to control wild pig numbers. Wild pigs also give DIY hunters great opportunities to hunt. Wild pigs are in a lot of states and are a main concern for land owners. Most states have unlimited seasons and tags are cheap. Polite and respectful hunters can have great success asking a local land owner if they can harvest a pig from thier land. Most people will say yes and go out of their way to make you successful. Two years ago, I hunted hogs in the Louisiana and they tasted great. There are not a lot of wild pigs up north and I have been craving wild pork ever since.
Austin recently harvested some Hawaiian Jungle Bacon, with his longbow, and was generous enough to give me 4 pounds of the wild pork. When Austin gave me the meat, I immediately had the idea to try making breakfast sausage. I am a big “breakfast person” and love sausage, egg, and cheese sandwiches as well as my favorite, biscuits and gravy.
What sets sausage appart is mainly the spices and seasonings. I looked at some recipes online and ultimately made my own combination of my favorite spices. I also took advantage of some donated fresh sage and rosemary from friends. I chose to go with brown sugar, rubbed sage, salt, rosemary, pepper, red pepper flakes, garlic powder, and chilly powder.
Once we got the meat cubed and the seasonings measured out, we combined both together and were ready to start grinding. You dont have to have or spend a ton of money on a fancy grinder to make your own burger and sausage. I bought this old school, hand crank, meat grinder for $20 and have used it for 3 years now and it has handled all sorts of wild game creations.
The key to sausage to to finely grind it and to grind the seasoning into the meat. I started grinding with the large opening plate, then switched to the smaller, more course, grinding plate. We ground the 4 lbs of pork 4 times to achieve desired consistency.
Once we ground it all up, it was time to test the seasoning. We made two small patties and fried them up to test the seasoning balance. They tasted great and we didn’t have to change anything.
I believe more people need to look to the wild pigs as a food source and learn how to harvest them. They are everywhere and make great table fare! By harvesting wild pigs, we can help control numbers and feed our families great meat.