Meat Processing--There or Home!

[EMSFlyer]

With all this talk about TX hog hunting, and Larry's recommendation, I'm looking forward to planning a hunt in TX. But with all that potential meat, what do you guys prefer--have an out-of-state butcher process the meat and have them ship it home or take the meat in quarters and have it processed locally?

Also, which airlines do you guys prefer to travel with for hunts?

This would be my 1st fly-out hunt, so I defer to you guys' expertise!

 

[ducslayer]

We checked Colorado prices,shipping was a killer!I would have it done at home!

 

[larrysogla]

We can only afford to fly Southwest Airlines($99 one way back and forth from L.A. to Houston and vice versa on a 21 day advance purchase). When we brought back to L.A. the pork meat we harvested from my friend's Houston area ranch it was in quarters and we used ordinary cardboard boxes. The meat was frozen solid from our friend's freezer. At the Airport, Southwest Airlines agents told us that they do not allow frozen meat in ordinary cardboard boxes and that they will provide on the spot their own wax lined, water proof cardboard box which they had a few spare lying around behind the counter(they gave us the wax lined boxes for free) and then right there we transferred the frozen meat to the Southwest provided wax lined cardboard boxes. So we brought the pork meat here in L.A. and we butchered it at home and the meat was deeeeeeelicious. Man-o-man, those Houston area wild boars have such sweet fresh grass aroma and such luscious, deeeelicious flavor. I love it. Check out the Southwest policy and regulations in firearm handling at the airport check-in and their ammunition weight and container restrictions. We had no problems whatsoever as long as you follow regulations and separate the empty rifle from the ammo. You will be hooked once you smack those round chested Texas hogs. God Bless.

P.S. I am not sure if it is "official policy" of Southwest Airlines to provide for free the wax lined cardboard boxes, but at the time at Houston Hobby Airport those very nice ticket agents found those wax lined boxes and gave them to us for free. It may not be the official policy to provide them for free OR EVEN TO PROVIDE THEM. I do know for sure that Southwest will NOT take frozen meat packed in NON-WAX LINED cardboard boxes. You may have to procure them on your own to make sure you are able to air cargo your frozen meat.

 

[EMSFlyer]

Thanks duc, and good tip there Larry!!!

Yeah, just saw the bit on meat processing in TX, at $2.50/pound for just sausage (plus shipping), it's a bit steep.

Thanks again guys!

 

[XMortician]

After I completed my pig hunt in Gonzales, Texas, the place you are intending to go,
I drove straight thru to Camarillo, California in 22 hours by myself. It was a pleasant drive along I-10. I brought back my quarted pig in a ice chest, and had it processed in Santa Paula, California. When you hunt there at night from one of the raised towers, be sure to bring a wrist-rocket with steel pellets to scare off the elk, deer, and buffalo. They will eat the deer corn intended to bring the pigs in close. That is no problem, except for the fact that they block your shot at the pigs. Be sure to bring a large candle power spot light with a red filter to view the pigs a night. Be aware that when the pigs are lit up with the red light, they will run and get into the tall grass to keep from being shot at. When that happens, take off the red filter, wait for a short period of time before you light up the area where the pigs are. You will have a longer period of time to take your shot. You should, also, take a blue filter for your flashlight to follow the blood drops. You will not have any problem getting close to the pigs. I took numerous rifles with me, but felt guilty because because it was not fair for the pigs, so I resorted to pistol hunting. I used a 44 magnum as my primary, and my .50 caliber S&W as my back-up. I passed up numerous kills during the day waiting for a bigger pig. The last two pigs I killed were running at a distance of 7 and 13 yards away from me with a .44 magnum. Good hunting, enjoy yourself, and most of all be safe.

 

[Killzone]

OK here may be a option, how well do you know the butcher at your local market?

The last hog I got a butcher from Vons, processed it for me in mins at my house, he could have done it faster and better if he was able to borrow a meat cutting saw, a sawsall constuction saw will work. A pro can do it in less than 20 mins actual work time.

good luck