Tim, do you make your own sausage or have a butcher do it for you? When I lived in Petaluma all my hogs went to Buds meats outside of Rohnert Park. He did a great job especially on the smoking of the hams and I always had do some polish sausage for the barbque.
I do all of my own butchering of game. I use Willowside Meats in Santa Rosa for my domestic meats but I have used Bud's in the past. They are very good too. I really enjoy making my own sausage. In fact, I am getting ready to make 30 lbs. of Chorizo and 25 Lbs. of Andouille out of that last hog. You can't beat wild pork for all kinds of sausage. I usually add some regular pork fat to the grind too.
I am done hog hunting for the year. My Cur is pregnant and after the grass turns brown the hogs don't taste as good until the acorns fall. Besides, A zone archery deer opens in two weeks! Yee Haa
Tim, I bet it's very good. So true I never hunted pigs usually after mid May. Have fun making that sausage.
Cheers Tim. All the Best this year
Where are you guys hunting? I've been wanting to go hog hunting, but when I was looking into it last year, it seemed like outfitters and landowners were charging $600+ to hunt anywhere. I remeber some of the wineries were having problems with them, but the ones I called weren't allowing people to hunt.
Ah, the nostalgic aroma of a yak dung stove brewing up some tea full of herbs best left untranslated.
From the Zen Backpacking Site