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quote:
Originally posted by craigcpa:
Man that hunt looks awesome.

So, what do you do with the remainder of the meat; how’s the sausage?

And do you prepare the ears, feet and skin?


I only keep the shoulders, rear quarters, and back strap. They are pretty lean, so the ribs can dry up fast on a grill. I give those away. No feet or ears for me. We did have one processed. Like a domestic pig and the sausage was fantastic. They used some great spices.
 
Posts: 707 | Location: Orange Park, FL. | Registered: November 26, 2000Reply With QuoteReport This Post
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Good stuff!!


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Posts: 7820 | Location: Northern Virginia | Registered: November 04, 2005Reply With QuoteReport This Post
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