Need A New Game Butcher

Ducky's Dad

Active Member
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.
 

Ducky's Dad

Active Member
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.
 

duck-boy

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

GUNDOGLOVER

Well-Known Member
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
 

hatchet1

100% AMERICAN & LION KILLER!!!!!
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..
 

YORT40

Active Member
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
 

JNDEER

Well-Known Member
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.
 

GUNDOGLOVER

Well-Known Member
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.
 

bearclaw

Three Bladed Penetrator
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.
 

bearclaw

Three Bladed Penetrator
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!
 

TheGDog

New Member
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.
 

TheGDog

New Member
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?
 

GUNDOGLOVER

Well-Known Member
I wanted grinder so I asked for one for Christmas several years ago. I have used it often but I decided to have my elk done at South shore just because. I will take some of the ground i got and at some point I will make some bulk breakfast sausage and summer sausage.
 

JNDEER

Well-Known Member
G- get a grinder. Any cheap grinder will work for one deer or two deer a year. The smaller grinders are fine, it just takes longer.
 

paulc

Moderator
This is not what you asked for, but, I caught on the part about your sausage not being exceptional. I would suggest buying Legg's seasoning off of amazon. These are my favorites in order. Very easy to make, and you can use the large plate for grinding making it very easy.
Chorizo, Breakfast, Taco, Italian.

If you want to get creative (more work intensive) you can make hot links.

Use about 20% to 25% Pork fat trimmings, or 50% pork butt. You cant go wrong. I am guessing you were not happy with the seasoning or the percentage of fat. Or the mistake many people make of using beef fat.
 

popx5

Well-Known Member
Have you tried Leon’s in pedley? I have had their sausage made from venison.. chorizo, breakfast and Italian. All were good. He is pretty reasonable as well. A buck a pound.
 
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