- Apr 30, 2016
Used up the rest of my daughters boar to make some brats. Didn’t do homemade spice mix, I used Leggs seasonings and natural casings. Had to beg the butcher to sell me some fatback to grind up with the boar meat to get the fat content up. Not sure why fatback is so hard to get right now. I don’t t have time to stay with them, so My brother is going to smoke them for me. I made a patty and fried it and the flavor and juiciness is there, should be great when smoked. They’re pretty big, about like a fat banana. Definitely not retail quality, no two are the same length or girth…lol... We are having Father's day early tomorrow so the whole crew can attend at the same time, these are on the menu.