Tejon Pig..

[Rancho Loco]

I had the hams smoked, 20 lbs. of smoked Kobasica (link) with 10% domestic pork fat added, and the rest (24 lbs.) bulk breakfast sausage with 10% fat added.

The first ham is defrosted and about to be cut into tonight, and we've already gone though a couple of pounds of breakfast sausage and it's the best I've tasted.

 

[Rancho Loco]

OMG the ham is so good..Very sweet and very tender.

 

[One Track]

Yah Buddy! Enjoy.

I haven't done the smoked hams in awhile. I miss it. We go through a few pounds of chorizo and spicy Italian every week. Finally, I have room in the freezer for some Breyers.

 

[Rancho Loco]

Chorizo? That explains some of the complaints I've heard.

 

[manfreddy]

Which butcher did you use?

Thanks!

 

[Rancho Loco]

Corralitos Market.

Near Watsonville..

 

[dw33]

Thanks for making me hungry. I am going to quell that feeling with a beer.

 

[PIGIG]

rancho when your ready email me and i will send you my recipe matrix for sasuage, with this matrix anyone can make the best sasuage a hell of a lot cheaper if you have the time. this thing took me a couple of years to make!

 

[Suzmar1997]

Gnn961, Huntsndives and I saved some serious money this year and processed the pigs ourselves. We did 25 lbs. of breakfast, 25 lbs. of sweet Italian and 25 lbs. of spicy brats. So far the breakfast and Italian are better than any of the sausage I've had made at the 3 different butchers we've used in the past. It also cost us about $45 a piece in materials, etc. We're probably going to go in on a good grinder and keep doing it this way from now on.

 

[Speckmisser]

Man, that sounds great!

Bobby Lee's in Hayward had a fire this past spring, and has not re-opened. As a result, my hams are languishing in the freezer.

Watsonville is too far to go, although I've had some of that sausage that Rancho gets and it IS good. Anybody got a good place closer to Union City/Fremont who will cure a couple of hams?

 

[scottosan]

Los Gatos meats is not that far from you and does a bang up job on sausage and ham. if there is nothing else closer you might want to give them a try

 

[daddy63]

I'd have to second Los Gatos meats... they are pricey but do a great job for sure.

 

[BDB]

<div class='quotetop'>QUOTE (PIGIG @ Jun 19 2007, 10:40 PM) <{POST_SNAPBACK}></div>

rancho when your ready email me and i will send you my recipe matrix for sasuage, with this matrix anyone can make the best sasuage a hell of a lot cheaper if you have the time. this thing took me a couple of years to make![/b]

Hey Pigig, I'm ready please pass it along to me

 

[Speckmisser]

Thanks for the info on Los Gatos Meats.

It's a bit further than I'd wanted to go, but I sure do like cured hams. I'll give 'em a call.

 

[BDB]

Phil, you give up on Bobby Lee's for your hams? They are killer with that touch of clove seasoning. I know they were closed for a bit (fire damage) so I don't know if they ever re-opened.

 

[Speckmisser]

<div class='quotetop'>QUOTE (BDB @ Jun 20 2007, 02:25 PM) <{POST_SNAPBACK}></div>

Phil, you give up on Bobby Lee's for your hams? They are killer with that touch of clove seasoning. I know they were closed for a bit (fire damage) so I don't know if they ever re-opened.[/b]

Still closed when I drove by on Saturday, and not even a message on the phone when you call their number (I've been calling since I got back from Tejon). The signs that say "Re-opening soon" are so faded they're barely legible and there's no sign on the exterior of any work being done. I didn't get a great sense of hope from what I saw.

I know Bobby Lee was ready to retire anyway, and wasn't sure who was gonna take over the business. I think that may be the end of a great smokehouse.

 

[BDB]

Rancho, sorry for the hijack bro. Glad your ham tastes great

Damn that sucks Phil, Los Gatos is quote a drive for me too.