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| Posted: 02 Mar 2007 3:44 PM | ||
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Looking for a butcher to process a wild boar. Looking to get some Kielbasa, sausage ect. Im in north Jersey. __________________ There are three kinds of lies: lies, damned lies and Statistics.
Earth First, We Can Hunt The Rest Of The Planets Later.  |
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| Posted: 02 Mar 2007 3:50 PM Last Edited By: Schues41 | ||
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V.Roche & Sons
9 High Street Whitehouse Station, NJ 08889 908-534-2006 Exit 24 off 78 I think? They'll cut pigs. They make GREAT pepperoni,summer sausage, country sausage and a couple of other different types. It's like 40 minutes from me and well worth the drive! |
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| Posted: 02 Mar 2007 4:52 PM | ||
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| How far north? | ||
| Posted: 02 Mar 2007 5:01 PM | ||
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| Try Alpine RT 94 Blairstown according to there price list they get .80 cents LB 908-362-8568. I know they do great venison Kielbase. | ||
| Posted: 02 Mar 2007 5:26 PM | ||
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Quote: North Bergen, Hudson CountyHow far north? __________________ There are three kinds of lies: lies, damned lies and Statistics.
Earth First, We Can Hunt The Rest Of The Planets Later. |
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| Posted: 02 Mar 2007 6:07 PM | ||
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Quote:
How far north? V.Roche & Sons is in Hunterdon County. |
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| Posted: 02 Mar 2007 7:54 PM | ||
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| Up by rt 80 up by the water gap.60 miles | ||
| Posted: 02 Mar 2007 9:46 PM | ||
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Alpine in Blairstown is awesome. I would try that 1st.
There's a guy in Hawthore that will butcher it but he only makes sausage. |
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| Posted: 03 Mar 2007 7:16 AM | ||
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Thanks guys.. __________________ There are three kinds of lies: lies, damned lies and Statistics.
Earth First, We Can Hunt The Rest Of The Planets Later. |
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| Posted: 03 Mar 2007 9:05 AM | ||
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Quote:
V.Roche & Sons 9 High Street Whitehouse Station, NJ 08889 908-534-2006 Exit 24 off 78 I think? he is good w/ pigs ,he did my buddys last year __________________ redneck white trash
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| Posted: 03 Mar 2007 10:16 AM | ||
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| godek's slaughterhouse on rt.79 in marlboro. located about 5 min. from rt.18. he's also in the wildlife compendium as an approved butcher for hunters helping the hungry. | ||
| Posted: 03 Mar 2007 10:25 AM | ||
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also, you can bring a skinned, cleaned, and headless carcass to adams market in wallington who makes the absolute best smoked kielbasi on the planet. you can also bring frozen venison/game on or off the bone to him and he'll make up some kielbasi. he's a hunter too. located across the street from wallington pd. i live in marlboro but i have at least a deer a year made into kielbasi by adams.
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| Posted: 28 Mar 2007 9:59 AM | ||
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Save the hams!
You can make the best prosciutto crudo from wild boar.  __________________ "...but to protest against all hunting of game is a sign of softness of head, not soundness of heart."
TR A1202 is Bad! Shame on you Anthony Chiappone! |
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| Posted: 28 Mar 2007 10:07 AM | ||
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Quote: To LateSave the hams! all done. I'm going to bring him a fresh ham so he can smoke it for me.__________________ There are three kinds of lies: lies, damned lies and Statistics.
Earth First, We Can Hunt The Rest Of The Planets Later. |
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| Posted: 28 Mar 2007 10:29 AM | ||
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How to make prosciutto: (not my recipe - but close enough to how my friend makes it)
Ingredients 1 fresh leg of pork about 10 to 12 pounds (have the butcher remove the ball joint leaving the rest of the leg bone in) several large heads of garlic 1/2 pound of peppercorns 3 pounds of salt large plastic bag big enough to hold the pork and a pan Directions Grind garlic in food processor. You need enough garlic paste to spread generously over the whole leg of pork. Grind peppercorns in food processor. Dry leg of pork with paper towels. Spread a thick layer of garlic paste over pork leg on all exposed surfaces. Next pat the pepper thickly into pork leg over the garlic. Finally pat the salt the over the pepper. Be generous with all three applications especially the salt. You want the pork completely encased with the salt as thick as possible. Now you will have to put your leg of pork under refrigeration while the salt draws out the moisture for the curing process. Put the leg on a rack such as is used to cool baked goods and put the rack into a pan. Place the pan and pork into a plastic bag that you can close tightly and put the whole thing into the refrigerator so that the juices drip from the pork into the pan. Keep the pork on a slant propped against the refrigerator wall so that all the juices drain away. Check and drain pan if necessary. Keep the pork under refrigeration for about 32 days. Remove pork from plastic bag. Lay pork on a counter in a pan and cover and press with a very heavy weight for four or five days. Don't worry about the pork spoiling as it has already been cured by the salt. It is now an Italian ham. After five days, wash the meat very carefully in several rinses of cold water. Wrap in cheesecloth and hang to dry for about five days. Grind more garlic in the food processor. Grind more peppercorns and place in a separate dish. Cover all exposed surfaces of pork with garlic paste. Next add a layer of pepper. Wrap meat in cheese cloth and tie or sew it neatly so that it can be hung for about six or seven months (the longer it hangs the better it is.) After hanging, unwrap your prosciutto and debone it. Remove the skin and as much of the fat as possible. It can now be cut into a couple of large chunks be stored wrapped airtight in plastic (double bag it with aluminum foil) in the freezer until you need it. Slice with a slicing machine or serrated knife using a sawing motion. __________________ "...but to protest against all hunting of game is a sign of softness of head, not soundness of heart."
TR A1202 is Bad! Shame on you Anthony Chiappone! |
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