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As I was getting the meat off the hogs bones I realized I'd kind of spoiled myself for the last decade by shooting at nothing but fat young sows. The sows not only seem to have a much thicker layer of white fat covering them but a lot more fat marbled into the meat, it usually looks identical to the domestic porkbutt going into the grinder. Not so with this boar, what came out as the finished grind material looked more like deer meat, hardly any fat at all. My standard 22 lb. batch of sausage used be 14lbs. wild pig meat and 8 lbs. of domestic porkbutt, worked perfect, but that'll have to change now. I'm thing a recipe using 12 lbs. wild hog meat, 8 lbs, domestic porkbutt, and 2 lbs. pure hog backfat might get me to where I need to be. I usually run everything thru my grinder using a 7mm plate, and I know to grind the backfat while still pretty much frozen. Should the backfat be run thru the same plate, or is a smaller or larger plate usually used for backfat?, Any advise about this, and the backfat ratio, will be appreciated. RAY