Brent, who are you using to cut up your pig's ? I just picked my 2 up at T@H meats in San Marco's and it cost $350 for about 120 lbs of meat (I did get a lot of italian sausage )If I can't get it done cheaper I'll start cutting my own, I used to but I got lazy ! Bill P.S. the Tejon pig is GREAT tasting, haven't tried the hogs wild one yet
I used "The Old Fashioned Country Butcher" in Santa Paula for my dad's hog from March, he smoked both hams, smoked both sets of "German spareribs", did a bunch of Kielbasa and breakfast sausage, for $109.
The boar was 141 at the weighin at Tejon, and ended up with about 55lbs of meat.
also the sausage was awesome and he is an all around good guy, I will take everythng I can to him from now on, though if you are down yonder he might be too far.
The boar was 141 at the weighin at Tejon, and ended up with about 55lbs of meat.
also the sausage was awesome and he is an all around good guy, I will take everythng I can to him from now on, though if you are down yonder he might be too far.
MJB
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This is't the butcher I was talking about, but he will do it for $ 125.00
http://www.bishersmeat.com/
I'm still looking for the other Butcher
MJB
http://www.bishersmeat.com/
I'm still looking for the other Butcher
MJB
One Track
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Bill:
Yah, I got tired off paying out the A for T&H. Jacob has always done outstanding work. However, I heard that he's slipping, especially on deer. I can't afford him any longer.
I did my last hog in the kitchen. It was an old boar, so it all became sausage. After 8 hours of standing on the meat to push it through the grinder, at 2am, I realized why I pay to have it done.
I took my last hog to Bishers in Ramona. $125 flat fee. 760-789-1488. They did a great job. They don't smoke or do links. However, their ground breakfast sausage and spicy Italian is awesome. They use freezer paper, and their packaging is very good. Quick too. Thumbs up. And, while you're there, buy one of their Greek Stuffed Chicken Breast. That in itself was worth the trip to Ramona, and will feed a family of four.
Yah, I got tired off paying out the A for T&H. Jacob has always done outstanding work. However, I heard that he's slipping, especially on deer. I can't afford him any longer.
I did my last hog in the kitchen. It was an old boar, so it all became sausage. After 8 hours of standing on the meat to push it through the grinder, at 2am, I realized why I pay to have it done.
I took my last hog to Bishers in Ramona. $125 flat fee. 760-789-1488. They did a great job. They don't smoke or do links. However, their ground breakfast sausage and spicy Italian is awesome. They use freezer paper, and their packaging is very good. Quick too. Thumbs up. And, while you're there, buy one of their Greek Stuffed Chicken Breast. That in itself was worth the trip to Ramona, and will feed a family of four.
betelgeuse
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Does anyone have the guy in Santa Paulas number ?
That is the number I have as well.
He is an awesome guy, I can't say enough good about him, he vaccum seals everything in whatever size portions you ask for, like mentioned above he smoked a bunch of stuff as well as made a ton of sausage, for right at $2 a pound, also he worked pretty hard to find a cheaper way to ship dad's meat to him in Georgia, I ended up flying it home, but he kept it in his freezer for a month until the day before we flew.
He is an awesome guy, I can't say enough good about him, he vaccum seals everything in whatever size portions you ask for, like mentioned above he smoked a bunch of stuff as well as made a ton of sausage, for right at $2 a pound, also he worked pretty hard to find a cheaper way to ship dad's meat to him in Georgia, I ended up flying it home, but he kept it in his freezer for a month until the day before we flew.
betelgeuse
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Bearclaw, Mike C,
thanks for the info. It's getting hard to find guys in So Cal.
thanks for the info. It's getting hard to find guys in So Cal.
