I've enjoyed this forum so I am taking this opportunity to delurk and become a member. I am also planning on hunting on April 12-14 at Tejon. This will be my first pig hunt. Where do Fort Tejon hunters get their pigs processed? Seems like this best way to go would be to get it done as close as possible to where you killed the pig, in other words the Fort Tejon/Lebec area. Like to hear from the hunters who been there/done that.
- Thread starter Rookie
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Welcome, this is a great place to be.
I'd get it processed as close to home as you can since you'll have to go back in a few days to pick it up. I don't know of any processors in Lebec, Gorman or Frazier Park but there are a couple in Santa Clarita at the bottom of the hill. I've used them before but they tend to be a little expensive so lately I've been going out to Green Acres in Simi Valley. $50 for a deer or a pig. More if you want sausage links, etc. but better than the rest.
Just make sure you have a big enough cooler (those standard little 54 quart coolers aren't big enough) that has enough ice to last the whole weekend and then some.
I'd get it processed as close to home as you can since you'll have to go back in a few days to pick it up. I don't know of any processors in Lebec, Gorman or Frazier Park but there are a couple in Santa Clarita at the bottom of the hill. I've used them before but they tend to be a little expensive so lately I've been going out to Green Acres in Simi Valley. $50 for a deer or a pig. More if you want sausage links, etc. but better than the rest.
Just make sure you have a big enough cooler (those standard little 54 quart coolers aren't big enough) that has enough ice to last the whole weekend and then some.
Rookie, a good source for meat processing is found in Jesse's Gear reviews.
Go to the main page of this forum, at the top you'll see a link to Jesse's Hunting Page and gear Review. Click on it and go to California Fishing and Hunting Reports. From there go to Meat Processing. You may find something close to home.
Kernhuntr
Go to the main page of this forum, at the top you'll see a link to Jesse's Hunting Page and gear Review. Click on it and go to California Fishing and Hunting Reports. From there go to Meat Processing. You may find something close to home.
Kernhuntr
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Rookie,
Welcome to our forum. This webpage section shows meat processors for California. If the butcher listing doesn't have hog processing listed, please call them first to make sure they will handle a hog. Some only do deer or elk.
http://www.jesseshuntingpage.com/calreport...#meatprocessing
I also added this link to the helpful links thread at the top of the forum for future reference.
Welcome to our forum. This webpage section shows meat processors for California. If the butcher listing doesn't have hog processing listed, please call them first to make sure they will handle a hog. Some only do deer or elk.
http://www.jesseshuntingpage.com/calreport...#meatprocessing
I also added this link to the helpful links thread at the top of the forum for future reference.
Killzone
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Rookie,
I'm looking to bow hunt my first hog soon and have done a lot of reasearch including processing, lots of phone calls to meat shops, surprising to find the best deal in Manhattan Beach Meat mkt, it makes sense to have it done close to home not where you kill it. cosco has 154qt. coolers for $50. Thought of Tejon but big $ kind of takes the fun out of it for me.
Good luck,
Killzone
I'm looking to bow hunt my first hog soon and have done a lot of reasearch including processing, lots of phone calls to meat shops, surprising to find the best deal in Manhattan Beach Meat mkt, it makes sense to have it done close to home not where you kill it. cosco has 154qt. coolers for $50. Thought of Tejon but big $ kind of takes the fun out of it for me.
Good luck,
Killzone
Welcome to the Page Rookie
I agree the closer to home the better.I believe Tejon has a cold storge you can use for a
fee ? I take a plastic tarp skin out the pig pack it's chest cavity with ice and put a couple
outside and wrap it in the trap and head home.
Good Hunting Hoghunter
I agree the closer to home the better.I believe Tejon has a cold storge you can use for a
fee ? I take a plastic tarp skin out the pig pack it's chest cavity with ice and put a couple
outside and wrap it in the trap and head home.
Good Hunting Hoghunter
jrifenbark
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I'm going with Rookie on the Tehon hog hunt. It's my first time big game hunting with any expectation of harvesting an animal. I've been thinking of how I could best preserve the meat as soon as it's gutted. How about using ice packs that use a chemical reation to get cold (when you break or bend them). I was thinking of putting a couple of them in the chest cavity until I can get the hog in a cooler?
I would think that anything that could be done to get it cooled as fast as possible would be a good thing. The main consideration for the chemical packs would seem to be whether you want to pack them around with you. The farther from your transportation, the more they'd come in handy -- and the more they'd weigh you down. :smile-yellow:
Mjohn2,
There's more to processing a hog (or deer or any other big game animal for that matter) than just hacking it into pieces. You're going to want your hams in one piece, the roasts in one piece, the chops cut properly, the steaks cut properly, and you're probably going to want some sausage. A good butcher will deliver clean, excellent cuts, uniform in size, and will minimize waste. It's not brain surgery, but if you don't know what you're doing, you can make a mess of it quick.
Regards,
Paul
There's more to processing a hog (or deer or any other big game animal for that matter) than just hacking it into pieces. You're going to want your hams in one piece, the roasts in one piece, the chops cut properly, the steaks cut properly, and you're probably going to want some sausage. A good butcher will deliver clean, excellent cuts, uniform in size, and will minimize waste. It's not brain surgery, but if you don't know what you're doing, you can make a mess of it quick.
Regards,
Paul
...and your wife will appreciate a nice neat freezer full of little white paper packages labeled and sized for 2/4 people much more than you pulling pig quarters out on the kitchen table and yelling for her to "go get the hacksaw out of the garage!" :wink-yellow: Trust me on this one.
Hoggin Hank
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I wish I could help ya' on that subject but I live in Texas and I only have to go to my garage to get my meat processed..I have a cooler that will hold a large Deer/Pig on either side of the middle racks...:smile-big-blue:
(Edited by Hoggin Hank at 9:58 am on April 6, 2002)
(Edited by Hoggin Hank at 9:58 am on April 6, 2002)
