Anybody know of a place that processes wild hogs in the Navarro, Ellis or Hill county area?

Following.Needing reccomendations for this year too.
The nearest people we used last year were in Fairfield. Brothers/Champion Meat Processors. They were shut down by health dept when game wardens paid them a visit for processing rotten animals and making a lot of people sick. We lost a whole hog they were doing for us.

you should have thanked the GW








hold Newt, we got a runaway

Fishers in munster
Oldplantion springtown

Know of anything closer to Navarro Mills area?

Please don't misunderstand me. The game wardens did a great job investigating them! My beef is with Brothers/Champion processors who knowingly practiced unsanitary handeling, stored contaminated animals piled 8 deep and continued to sell their the meat before they were caught up with. Deer and hogs are not always easy to come by in this area. A lot of hunters lost every thing they worked for all season.

Golden triangle in pilot point does a great job. I will be returning here with some more pigs this winter

Lee's in Burleson is the closest I know. Not my favorite but my buddy likes them; everyone has different taste. I still love Kuby's even though its a bit of a drive from my area of Ellis county.

Lee's
7164 Drury Cross Rd Burleson, TX 76028
(817) 561-1975

Do it yourself, not that hard. Watch a few videos on the internet, take several knives that are really sharp, gloves, water, soap, ice chest and lots of ice. save yourself $$$$ once you know how.

I used Kuby's for my first hog. The sausage was ok, but I didn't care for their spices (each to their own). Also, they weren't cheap and it's a long drive for me.

So, I purchased a meat grinder last year during one of the Christmas sales, and I'm going to try doing it myself.

I'm no great expert on butchering, but I do it myself. I use a grinder on a Kitchen-aide mixer, a LEM 20-pound mixer, and a variety of spices and mixes. I have a 5-pound screw-drive sausage stuffer. I make breakfast sausage, bratwurst, Italian sausage and plain ground pork. It's not that hard to cut the meat off the bones, then run through the grinder. The same equipment works for venison or beef. Make delicious ground beef using brisket. You decide how much fat is required. Make snack sticks, jerky, summer sausage, smoked sausage, plain ground or chili meat. It's more work, but you have complete control of the product and don't have to even think about someone else's handling practices.

I'm no great expert either, and I've made sausage and ground meat using a Kitchen Aide mixer grinder attachment. It's a bit of work. The Kitchen Aide is, in my opinion, a bit underpowered for the task. It's okay if you're just doing 5-8 Lbs or so, but if you plan to stuff 25-30 Lbs of sausage it's nice to have something a little stronger. My buddy has a small LEM grinder that he got on sale at Academy last Fall for around $80, and I've been pleasantly surprised at how well it works. All I've done is grind meat with it, I haven't made link sausage, but it definitely beats the Kitchen Aide.

QUALIFIER: My Kitchen Aide grinding attachment is old. I bought it at a garage sale. Maybe if I had a new one with sharper blades I'd like it better.

Meanwhile, I skin and cut up the hogs myself, and take the meat off of the bones. I then bring the meat to a local processor where they grind, season, and stuff it into links for $1.10/Lb.