I took a hog to James Wild Game Processing in Merkel Texas a few months ago. When I was called to pick up the meat, about 1 week later, the meat wasn't frozen but it was cold. I ordered some breakfast sausage and it isn't fit to eat. And now I find an ink pen frozen in one of the packages. I will never go back to this place.

Kuby’s in Dallas, never trust anybody else with my meat.

Boneless pork loins and pork butts on USDA inspected pork goes on sale for $1 per pound.

Wow, that suxs.

I can't help being old. The odds are that you will be dead at my age. Look it up.

I’d go back.... to get every penny I spent with them.

Never mind. Here you go.

https://texasalmanac.com/topics/science/life-expectancy-texans-group

I have no doubt about that, I am not ragging on you for being old. I was just offering you a website to check out.

I brought one home one time from a combined quail/hog hunt. I had skinned and quartered it at the lease, then packed in in ice. I boned part of it out and made pan sausage. I took the hams to Dozers in Fulshear. They have a great reputation. I don't throw out meat. I finished it but will never bring any wild pig home again.

Some times I cut back straps out but most of ours go in the pig dump

I swear that lady looks like my wife's gramdma.
I've never told her that though.

I tried wild pig ribs on my grill once, the grill smelled like pig pen every time I fired it up for months.
It was an old boar, have had good smaller pigs.

I would consider a trip back to that meat market for a refund.

Once found a bandaid in a ring of some sausage that I had made.

Why not??

Did you get your money back?

If I’m able to shoot anything this year, I’m going to Kuby’s too

I agree Bill. Pork is to cheap to slaughter one, especially a wild one.

We raised and killed our own hogs when I was growing up. Don't remember any of the salt meat coming out as well as store bought. We boiled our hams for Christmas.

Yes it is - but I like the flavor of free range piggies. I'll skin and quarter - keep the hams and shoulders for smoking. Bride loves wild pig sausage so sometimes I'll take it in to have ground. Wish I could do the sausage myself though.

Some of the feral hog meat can be awful. I was taught to not to take any to the processor until a small portion could be fried to see how it tasted.

I’m waiting for cooler weather so I can shoot a few eating-size pigs. Mostly I want the back straps, but sometimes I’ll debone the hind quarters. The meat is great, but only the wife and I handle it. The deboned meat will spend a few days in ice and salt water to get any gaminess out.

Some sausage you had made by someone else, or did you lose a bandaid while making sausage?

I use cinnamon creek off of 35W.

Best processor I have ever used. I have only used 4. As a kid we did it ourselves. I do not have time now.

Did it come with an end to a finger?