Going pig hunting this weekend for the first time. I am looking for a place that will do processing, mostly to make sausage and such, anyone got a recommendation? In AZ I used to use an AG school that trained kids on processing so I would get a discount and they would get free animals to work on. They were never fast, but never had a problem. So something like that would be awesome as I enjoyed supporting the school.

Thanks

Schott's on Hwy 16 between Helotes and Pipe Creek. Ingram- Berhardt's or Woodbury's.
http://schottsmeatprocessing.com/
http://bernhardmeat.com/

Granzins in New Braunfels does a great job...I think they have a San Antonio drop off as well...

We use Schott's and love it. Really good people.

I second Granzines, I use the Seguin location but I'm sure they're all good. I got tons of compliments on the deer sausage they made

woodbury is the best around!!!!

Schotts my first choice just outside Helotes

Granzines is OK. I prefer Rust on Hwy 46.

Used Woodbury and Granzines before. Neither would be considered a discount place. Cheaper is not always better. I have no interest in having by sausage batched with meat others brought in, and with those two I feel fairly confident in their processing. I like getting some dried sausage made up at Granzines.

+4 on Schotts

Get you a decent grinder for about $200 and learn to make your own sausage. I can do some pm's with you to explain the ingredients, etc. Will save you a lot of money in the long run.

Whoever you decide on, call ahead first and see if they're processing wild hogs. I've run into several places that used to do hogs but won't anymore. Something about the diseases they potentially carry.

Granzin's is good but pricy. Not too familiar with other places in or around SA.

I got some fantastic link sausage from Bernhardt's this year, I'll second them up in Ingram. http://bernhardmeat.com/ Dzuik's is also good, especially for jalepeno and cheese salami. http://www.dziuks.com/

Can't go wrong with Schotts. Good product and great people.

Will go that route eventually this first shot I will go with a pro. My wife is VERY reluctant to eat game, she never ate anything (aside from fish) I took in AZ. She is WILLING to at least try hog.

Talked to Schotts today, I am going to go with them, hopefully I can bring them some pigs!

X-2 on Rust, use them last year and was very pleased. Between new Braunfels and Sequin.

If I shoot a south Texas deer I take it to presa lockers downtown, if I shoot a hill country deer it goes to schotts

I don't care for granzines

I'll second Dziuks in Castroville, great tasting stuff. Also if you're going to Castroville you gotta eat at Sammy's, my grandma refuses to pass through there and not eat lol

Easily the worst pan sausage I ever ate was from Presa. They had to have batched the hog meat I gave them and gave me some tainted with a raunchy tasting road kill hog. I kept parts of the 5 hogs I took in and the parts I kept were great. The pan sausage they delivered stunk up the kitchen like rotten meat and I had to throw it all out. Have never gone back and would not recommend them.

that's fine, I've taken probably 20 deer to them and never had an issue. I've had raunchy meat from Granzines but people run to them like they are giving meat away.


its possible that your meat soured/was tainted before you gave it to them

As a taxidermist, I've had a few issues at Presa's picking up my customer's deer that were left there for me to pick up. They wanted me to pay the storage fees and then wouldn't accept a credit card. When I asked them to bill the customer who was having his meat proccessed there, they wouldn't look it up because I didn't have a claim number. Finally I had to call my customer who ripped them a new one over the phone. They left another customer's head in the cooler (not freezer) for three weeks......when I was finally contacted to pick it up, the cape smelled like smoke and was green. I blame that one on my customer, but I still think they should have noticed a nice buck lying on the floor for three weeks and done something about it. Schott's gets my business every time.

The cape issue is 100% the hunters fault. It's not their responsibility to assume a large buck is going to be mounted and put it in a freezer

As far as billing goes I can't say I would have released a cape to a third party with ought payment, that should have been clarified before hand

Not a chance in hades it was bad when I dropped it off. Only 2 days buried in ice, and I kept a good bit of it for grilling and it was great. Thing is, they batch your meat with other hunters' meat (got that confirmed), so God only knows what you get back. If I am taking great care to clean my hogs properly and keep them well iced, the last thing I want is to have it mixed with somebody's hog that hung on the rack all day in 80 degeree weather.

Penshorn's in Marion does not batch with others. Have always gotten a quality output.