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.

Good stuff!!