Meat processers

[pbrdog]

Hey fellow JHO's, got a question. Are there any butchers in San Diego that process wild game? I use to know of one in Spring Valley (Country Corner) but apparently he closed shop. Reason is.... I'm going piggy hunting this coming weekend with anticipated results of bagging some

. Country Corner use to charge 40 cents a pound to process any game brought in. This was 2 years ago, may be more now. I'm by far, not a choice meat cutter or packager. Any info, recommendations, or suggestions (on subject at hand) would be much appreciated so as I don't have to get on the phone and start calling every butcher shop in town.
Good huntin'
pbrdog

 

[Mnfshrman]

I"m not sure of the name, but I know of one in San Marcos...The phone number is 760-497-6632. I haven't taken anything to them yet, but have been told the sausage is great. I have called about the prices and I do know they are not real cheap. But once again, you pay for what you get. Good luck this weekend and let us know how you did.

David

 

[ozstriker22]

Hope you bag one.

I have the same question! I'd like to find a good butcher for deer and pig (Maybe Ramona has one???).

Any other butchers?

 

[oneclearshot]

Oz, I'm working on this for Mnfshrmn, when I get some results, I'll Post for all.
Are you in the North County area? I use a guy in Hemet cause' his price is right and he's closer to me than to you guys, further South!

 

[Speckmisser]

Hey PBR,

Have you checked out the helpful links thread above. Jesse has a pretty good collection of meat processors listed.

Just click here.

 

[SDHNTR]

Bisher's Meat on main street in Ramona has done hogs for my buddies. Don't be afraid to attempt it yourself though. Its not that hard. I could give you a step by step if interested.

 

[sdbowyer]

http://www.tandhsausage.com/

I use this guy in Vista. But he ain't cheap!

 

[pbrdog]

Speckmisser, I checked the site on Jesse's but the closest one is in Northern LA.

SDhunter, Ramona may be the ticket. I'd like to do it myself, would sure appreciate any tips you could give.

 

[SDHNTR]

Its pretty easy once your hog is gutted, skinned and has its head and feet removed.

1. Remove the tenderloins. This is the best part of the hog, the filet mignon. They are located under the backbone and almost between the hindquarters. There is one on each side of the spine. They should be about 8 to 12" long and about 1.5-3" in diameter. Fillet this piece of meat off the carcass and keep whole for grilling.

2. Remove the layer of fat (if applicable) covering the back of the pig. It should separate from the muscle tissue fairly easily. This will expose the backstaps running the length of the spine on both sides. Again, fillet these off the carcass. These are cut into cross sections for chops or kept whole for loin roasts.

3. Remove the front shoulders. These are floating on the ribcage and all you need to do is separate the tissue with your knife. Cut all the meat off the bones and save for sausage. You could make roasts but they will be tough.

4. Remove the hind quarters. Again, remove the outer layer of fat so that the muscle groups are exposed. There is a ball and socket joint here that you will have to pop out and cut the connecting tissue. If the hog is big you can separate the individual muscle groups into roasts. With a little tension and a sharp knife separating the interstitial muscle tissue, they will come apart. If it is a small hog, debone the whole leg, filleting the meat off so it is all one piece. Then wrap in string into a nice roll. Save any scraps for sausage.

5. Cut the ribs off at the spine with a hacksaw. I usually cut them again (midlength saving the side that is closest to the ribcage) removing the tips of the ribs and making them the size I want.

All you will have left really is the spine and neck. Salvage what scraps you can for sausage.

Vaccum seal your cuts and freeze. If you do not have a vac sealer you can wrap the cuts tightly with Saran wrap, squeexing out all air, then wrap again in heavy duty freezer paper. You want the white stuff with the plastic coating on one side.

Take your scraps to a butcher for sausage or buy a meat grinder and make your own. www.eldonsausage.com will have all you ever need for game processing. They even have recipes and sell spice mixes to make them. Good luck!

 

[pbrdog]

Thanks alot for the butchering info. Sounds easy enough. There will be 5 or 6 of us on this hunt so hopefully between us all, we can handle it. I'm concerned about preparing for freezing though as I have no vacuum sealer. I'll give it a try though.

 

[SDHNTR]

Don't be concerned about the freezing. If it is wrapped well enough in freezer paper, eliminating all trapped air, it is just as good as vaccum sealing.

 

[Navy Hunter]

I've used Bishers in Ramona for both pig and deer. I can't remember but I think it was between $50 and $75. They do a good job and I'll probably used them again because I like their sausage and my arm gets too tired with my hand crank grinder. They make great sausage (chorizo, italian, and brats).

 

[Steve R]

I know the one Navy Hunter is talking about... I took a deer & pig in there this past season and it was $95 each.

They did a good job and were very accommodating with how I wanted the meat prepared.

 

[ozstriker22]

SDHNTR - You Rock!!!

What a wealth of information! One question though... which is the ham? I've got a smoker and a great Mango Chipotle Glaze recipe.

OneClear - I live in Santee - hemet is about 2 hrs. If the price is right and he's good...

I'm sure I'm going to be processing everything myself, though... except for the sausage.

I LOVE brattworst... I sautee a couple diced up serrano peppers in some butter + olive oil in the cast iron, then I add the bratts and a couple bottles of Gordon Biersch Marzen. When they plump up it's onto the bbq to brown. Ribs the same way. God it's a wonderful world we live in!

Jesse

 

[SDHNTR]

The ham is a generic term for the hindquater. You could use any of the roasts for your recipe or you could use the wrapped up in string method.