Bobby Lee's Country Smoke House

[Bwana Turtle]

Well Speck, since you raved about Bobby Lee's to such an extent I thought I'd drop my pig off there. It's a pretty cool place. The choices were kind of overwhelming at the time so I'm just having the pig cut up with one of the hams being smoked. Since my pig wasn't that big they would have had to add meat to make sausages so I just had the trim made into Country Sausage.
Since they had some samples out I also left with a marinated tri tip and some Kentucky sausage.
Here's my little fella ready to go.

 

[Bwana Turtle]

Here he is before he was able to fit in the cooler.

 

[manfreddy]

Bwana Turtle,

I've had 4 pigs done by bobby lee in the past 2 years.

The summer sausage (ground) is awesome. Perfect for breakfast.

The hot links are great & the hams are oustanding. I just got 40+ lbs of Linguisa back from my last pig and they are going fast! He's on the spendy side, but I've had great results. He always gives me the 'lecture' about meat care

Congrats on your hog!

 

[Speckmisser]

Boy, I guess the pressure's on now. Sure hope he does you good.

I guess the biggest reason I go on about Bobby Lee's is because he's about the only guy still here in the East Bay that handles wild game. But he does do a good job!

From what I'm hearing about his costs, he's making it pay too... but I reckon that's what a business is supposed to do.