Are wild game processors staying open?

If so, anyone have any recommendations for those between Brownwood & Austin?

I'm tired of standing in line at the supermarket.

Edit for more context: I shoot F-Class competitively, never been much of a hunter. That said, I've got a range finder, large family ranch with hogs, several rifles that'll hold a 10 ring at 1k. Because I'm not a hunter, I don't know much about butchering them beyond just how to do basic field dressing.

My hope is there's a processor that'll accept hogs that's still open, otherwise we're going to be eating like cave men.

Just call the processor you are looking to use first. About now the go to limited hours and some close for the year. Some take pigs some don’t. A couple videos you can learn to gut them. Couple more and you can chop them up on your own. Get a Sharp knife, rubber gloves and water if you can. Good luck!

Whoops I guess I should read before I respond.

I Unfortunately I don’t know a processor in your area.

Where do you live

Round Rock, but the place is up near Goldthwaite.

I just ask somebody that should know

http://www.wenzellonestarmeat.com/


Awesome place! Not sure if they do pigs. There bound to be 10 that are not out of your way though...

Wesley Head in Goldthwaite, but I suspect he's closed for the season. I know he was in a bind to get everybody to pick up by Feb 3rd. I think he was shutting down until fall.

(325) 451-4158

I may be in Goldthwaite this weekend as well-if you want help cleaning/quartering, PM me and I'll help you with the first one.

That's quite the offer; may take you up on that if I'm successful.

http://brizendinesdeer.com/index.html

Might give them a call. They're in Bertram. Used them years ago and they did a great job.

YouTube and experience. To start you need a grinder, good knives, meat saw packaging supplies and a clean place to work. Hamburger meat until you have some experience, then start working on the skills for the good stuff.

Shoot the smallest of the group. Try to get a twofer with a head shot. To do this take a bag corn and pour it out on the ground in a straight line going away from your ambush spot or blind. The pigs will line up just like cattle at a feed troth. Line up a couple of the smaller one and let one rip. Cut the head and hooves off, gut and split then right down the middle of the backbone with a sawzall to make two sides. After cleaning place them on ice for a couple days then wash again and freeze them solid. I vac-pac the entire side for storage and freezing helps kill any bacteria and tenderizes the meat. I thaw them out, apply a rub and marinade in dry red wine, teriyaki, Worcestershire and Dales seasoning overnight. Lightly rinse and sprinkle with rub and smoke for 2 or 3 hours. Remove from the smoker and place in a broiler pan pour a couple beers in the bottom, cover with foil and finish in the oven @275 until the rib bones pull away and the internal temp riches 145 degrees. Remove from the boiler pan and place on a platter. Using 2 forks debone the meat.

Good stuff here!

Also, most will caution you not to shoot a huge boar if you're looking for table-fare.

I can't wait for the, well you didn't handle it or cook it right guy.

Appreciate the info.

Not like I have much choice at this point, but any issue shooting them with a 140 Berger Hybrid @ 2820, or a 200gr Berger 200.20X @ 2650? I know they're supposed to be tough animals. I don't have any loads worked up with hunting bullets; it's all loads I've been using in matches.

I've got a good spot that'll give me pretty good stability about 400-600 yards away from where they're known to be. It's my intent to hang out there and range find them if they show up, then just go to work.

Only other rifles I've got are ARs, but from what I've seen they tend to scatter pretty quick when you start blasting them up close.

been using Brizendine's for about 20 years ... call before to check to see if they do hogs since it's after deer season ... they don't take hogs during regular deer season time frame. Darrell and Becky (and daughter Tara) are good people I have known since the 1970s and do excellent processing.

another place that does good work is Hunter's Creek on US 183 a couple miles north of Seward Junction (hwy 29) on the east side of 183. They have done hogs for me before. again, call to make sure they are open. Hunter's Creek

one more to add, P&R Processing in Watson (between Briggs and Lampasas) on the south side of 183 kinda across from the exotic game auction place ... good processing but no clue on whether he take in hogs?? (512) 556-9749 ... P&R Processing Facebook page

Those loads will work, shoot them right behind the ear if still. have fun

Holler if you kill one, just PM me if you need help.

Check with Hibler's in San Saba, they do hogs but not sure about hours.

Call Cole Stevens at Hunter's Creek Processing in Liberty Hill, TX. I believe they're still open and they do a fantastic job. I've been taking animals there for about 10 years (whitetail, axis, fallow, blackbuck, hogs, aoudad & nilgai) and they've always done a great job and stood by their work. They take gutted hogs, one of the few places in this area that will take them like that (everyone else wants them skinned and quartered).