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Need A New Game Butcher


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#1 Ducky's Dad

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Posted 11 January 2018 - 07:35 PM

Our group has tried several wild game butcher shops around Southern California (mostly around LA/OC), with mixed results on sausage.  So, we are looking for recommendations for a spectacularly good butcher shop that can make incredibly good sausage from elk, deer, pigs, etc.  Currently have some elk in the freezer that needs to become sausage.  Have tried making sausage at home, and it's been edible but not outstanding.  Who do you guys recommend?  Thanks.

 

Will also post this in one of the big game forums.



#2 Ducky's Dad

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Posted 11 January 2018 - 07:38 PM

Our group has tried several wild game butcher shops around Southern California (mostly around LA/OC), with mixed results on sausage.  So, we are looking for recommendations for a spectacularly good butcher shop that can make incredibly good sausage from elk, deer, pigs, etc.  Currently have some elk in the freezer that needs to become sausage.  Have tried making sausage at home, and it's been edible but not outstanding.  Who do you guys recommend?  Thanks.

 

Also posted this question in the cooking and recipes forum.



#3 duck-boy

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Posted 11 January 2018 - 08:38 PM

I know Brees Meats in Garden Grove processes wild game but that's all I know...ODP might be familiar with them.

#4 GUNDOGLOVER

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Posted 12 January 2018 - 04:24 AM

I have used brees for game processing and they do good work. They offer a good choice of brat style sausages. I just tried another place, south shore meats in San Pedro because a friend recommend them. They are cheaper, .75/lbs vs breed $1/lbs. Up to 100lbs. +$2/lbs. For everything over that. I really like the way they packaged the meat. They put it in plastic style baggies first then wrapped it in freezer paper. I don't know if they do sausage or not.310-831-0044 they did charge more to add fat my ground

#5 hatchet1

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Posted 12 January 2018 - 05:40 AM

I know a guy who can make a 3 dycked Billy goat taste good..but he,s here in AZ..so no help from me..

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#6 YORT40

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Posted 12 January 2018 - 06:23 AM

It may be a longer drive than you may like, but for different sausages & brats, Tip Top Meats in Carlsbad does a great job. 

 

 

Troy  



#7 JNDEER

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Posted 12 January 2018 - 07:14 AM

I don't add fats to my game like butchers do because I don't much like the taste of the fatty foods.

 

I really like Backwoods and Hi Mountain seasonings found at most local sporting good stores. Hickory flavor for backwoods and country maple or original for Hi mountain.

 

Just as another simple option to try out.



#8 GUNDOGLOVER

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Posted 12 January 2018 - 07:40 AM

Hi Mountain make some real good seasonings. Hickory is my favorite. I only had 6% fat added. I don't do so much for the taste as I do to help it form into patties for either burgers or elk loaf.



#9 silversalmon33

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Posted 12 January 2018 - 08:09 AM

Schreiner's Fine Sausages in Glendale - Have taken venison to them many years for a variety of things



#10 bearclaw

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Posted 12 January 2018 - 09:06 AM

Get a grinder and a smoker and if you have the room a sausage press and you will never consider someone else doing it again.

 

I just made elk summer sausage based on Rinella's recipe and it turned out great, the only thing I don't have is the sausage press so it takes longer and is a pain to get all the air out of the casings.

 

Another thing I often do is make sausage or burger on the spot.  Nothing tastes better than fresh ground...  I like Legg's seasonings and make my own as well.


Give me a bow, a topo and two weeks and I guarantee I kill two weeks!

Just like hunting spots posted online, stupidity is searchable forever.

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#11 bearclaw

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Posted 12 January 2018 - 09:40 AM

Posted in the other forum as well, but "Old Time Country Butcher" in Santa Paula is amazing but call him ahead of time to confirm.  Sometimes he has so much domestic work going he doesn't take game, but he could make a duck taste like venison!


Give me a bow, a topo and two weeks and I guarantee I kill two weeks!

Just like hunting spots posted online, stupidity is searchable forever.

bearclaw

#12 TheGDog

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Posted 12 January 2018 - 11:43 AM

Brees Meats in Garden Grove is in the plaza leading in to my neighborhood.  They did make me very tasty sausages out of my trimmings pieces.  (Which I carefully removed all viscera and silver-skin from myself before giving it to them.)  But personally I sure thought they were pricey as heck. But I guess the price comes from the fact that by law when they do wild meats... they have to thoroughly clean the equipment beforehand and afterward before they can allow that equipment to touch anything else they are going to make.

But it's the only one I've ever experienced so I don't know if the prices are "the norm" or not.  But the sausages definitely were tasty. The sausages turning out tasty did a lot for getting the wife really on board with the whole hunting thing.


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#13 TheGDog

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Posted 12 January 2018 - 11:51 AM

Hey bearclaw, for someone like myself who'd only be doing this once a year for deer. And doesn't have much storage space left. Would a hand-cranked grinder suffice?  Or in your opinion is it not worth it and I should just go for an electric grinder?  


"None of us was born knowing ANY of this. If someone else can do it, You can TOO!" - TheGDog.
"The wise man can learn from even the fool." - TheGDog

"Life is like a big sh*t sandwich, the more "bread" ya got, the less sh*t ya have to eat." 

"Invisible souls leave 308 holes..."


#14 fishingkid

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Posted 12 January 2018 - 11:57 AM

Long drive for you but Scotts custom meats in Perris is great.

#15 Skeet

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Posted 12 January 2018 - 12:15 PM

Electric grinder pays for itself after the 3rd deer

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