Master of the Pit
- Joined Apr 27, 2017
Go time next saturday! I pulled out all the meat from the 4 deer and the 80# of boston butt I deboned and cubed so that it can start thawing out in time for the weekend...
Oh, it's all done the same day. We have 12 deer and 3 wild hogs. I do not have wild hog meat in my freezer, it's all at my buddies house. All the meat has been deboned, chunked, bagged and frozen. This will be where we make sausages, chili meat, and ground meat with them and package for everyone that harvested this year. We left the hog fat on, but removed the deer fat. Lots of pics. to come....No hog or is that later before the big day?
Just out of curiosity how does wild hog meat compare to what comes from the grocery store? I live in Montana,Well, it's that time of year again. This year we have 13 deer and 3 wild hogs so far. Deer season is over, but I may have a couple more hogs given to me after this weekend. A buddy is going to his camp and has been seeing a lot of hogs at his feeders; plans to shoot some and said he'd give them to me. Have not scheduled the big processing day yet, but it will be sometime after this coming Sunday.
I have a new auger tip and nylon washer for my LEM #12 grinder on order so when it comes in I will be sitting on go. Also have a new 30# electric stuffer for this year. Been needing that for a while now.
Roughly 15~25# of venison grind per deer so that's ~260# right there. Probably another 100# of hog grind right now. Add another 100# if I get 3 more. I have an order in for 50# of pork back fat that I get for $0.69/lb.
On deck is the following:
50/50 grind venison and pork
50/50 venison and pork smoke sausage
60/40 venison fresh sausage
60/40 venison fresh green onion sausage
100% venison coarse chili grind
50/50 Venison and pork breakfast sausage
I have been gifted some bratwurst seasoning from a buddy up in Michigan that owns a small boutique butcher and smoke shop. I want to try it with some of the wild hog meat.
I'll talk to the guys and get their orders in then figure out how much seasonings I need to mix up....but it's gonna be a lot....
I live in Missoula, in west central Montana, 50 miles or so from the Idaho border. The big thing around hereWhat part of Montana do you live? I was up there last October around Rapelje...
Correct on both. All close friends and family. We all hunt together. 12 deer and 3 wild hogs was the tally this season for processing day. My cousin is a District Captain at the local fire dept. and we have use of the Public Safety Center next door to the firehouse through him. It's a nice set up...lots of countertop space, big Ice machine, large double door commercial refrigerator (can crank it down to 33* to chill the fat and meat) and a 3 compartment commercial sink. We all pitch in $20~40 bucks for supplies and everyone tries to show up for the big day unless it's an emergency.Great photos.
Appears you have a dedicated crew and possibly a dedicated kitchen for processing.
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