Originally Posted by DouginLa
I do not take any extra precautions, just clean them like a deer or any other game. Some of it may have a little nutty taste, but most of it taste like store bought, to me anyway. I have mine on ice within an hour of the kill. Most times less. The secret to me is leaving it in the ice chest for 4 to 5 days with fresh ice daily. I made boudin using fieldgrade's recipe. Don't have a stuffer so made boudin balls. They were awesome. Makes great breakfast pan sausage.


The only wild hog I ever killed was a 250# boar and to be honest....it smelled like piss when cooking.

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I'm sure there's lots of variables though.
I wouldn't mind having a source for free pork so I could compare a couple dozen.

I actually made links and balls with that batch of Boudin. I like the balls so much I doubt that I'll case any of the next batch.

PS.....try dredging in Cracker crumbs before frying.....you can thank me later. wink