How do i make sausages with wild hog meat?

Do you put the beef fat through the grinder as well? How much fat is required, or does the LEM kits tell you?

If you go to there web page you can find information on how to make sausage. Fat content is 10- 20 percent. That approximately 1/2 to 1 lb per 5 lbs. Now remember you wont get all the fat off the pork so i go on the 1/2 -3/4 depending on what the meat is like. There are other post on here were we have talked about making sausage.

I guess i have a dumb question isn't bacon made from the stomach?

Not the actual stomach, but the belly.

this thread makes me want to thaw out some pork!