Hog Processing

[recar]

My son and I are heading over the the 4pines Ranch in Groesbeck in a few weeks on a hog hunt. I live in FlowerMound (little north of DFW airport.) I have 2 questions...


Where is the closest/best place to take our hogs for processing?

What all types of meat should I request when processing a hog?

[Bhgately]

I have been doing mine myself its not too dificult keep both hind quarters turn the first into shoulder roast and save the back strap and loin.

[florissant]

If you want it processed - gut, skin, on ice, drive home and take it to syracuse by Cabelas. A lot easier on the pick up. Top notch work.

[Hutch]

I just skin, gut and quarter. Then cook the quarters whole on the pit...works great!

[texag87]

I quit gutting along time ago......just cut off the back hams and take out the backstrap.....put the hams whole on a pit and cut the backstrap into cutlets

[recar]

This is my first hog hunt and my son's first. I dont have the materials really to process myself. If I take it to a processor... what all should I ask them to do for me?

[florissant]

Chops, Ribs, Breakfast Sausage, Hams, Shoulder Roasts - depending on the hog. Keeping in mind how you typically cook - grill, smoker, oven will tell you how thick to cut the chops. Your guide can help as well as the processor. Now go get 'em and have fun.

[recar]

Chops, Ribs, Breakfast Sausage, Hams, Shoulder Roasts - depending on the hog. Keeping in mind how you typically cook - grill, smoker, oven will tell you how thick to cut the chops. Your guide can help as well as the processor. Now go get 'em and have fun.

thx this is what I was looking for.. now I just need to find the processor...

[whitetailfanatic]

Cuz, your outfitter can possibly help you, try contacting him.

[BowTechAssassin]

I quit gutting along time ago......just cut off the back hams and take out the backstrap.....put the hams whole on a pit and cut the backstrap into cutlets

Me too, too much of a mess. We skin them down to the head,cut head off, take both shoulders, backstrap, hams and the neck (makes a good roast). You have to kill a really big nasty hog for them to have much in the way of ribs, but then you have a big nasty ribs. We then bleed the meat out in a cooler full of ice for a couple of days, draining the bloody water and refilling the ice, until it runs out clear.

For your processor try Kuby's in Dallas off of Mockingbird and 183/I35 at 7901 Sovereign Row
Dallas or Syracuse in Keller, 4770 Keller Haslet Road, just off 377 and Keller Haslet.

[ShockValue]

I'm right up the road from you and i used Syracuse This year on my hogs. They are right down 170 from cabelas.

They have a cooler inside with samples of all the different types of sausage that you can taste test! .