Guest AZ>NMcouesaddict Report post Posted November 17, 2006 Chorizo and sausage. The only way to go. I've been to scared to try just plain ol javelina meat. Share this post Link to post Share on other sites
Diamondbackaz Report post Posted November 17, 2006 Butcher the animal yourself and save the fees, Agree with pit bar-b-que, I wrap the roasts in aluminum foil and then burlap over that, I cook it for 12 hours in the pit. Place Javelina meat in the middle of the table to keep the flys away and eat the burlap. When done, throw the meat back into the hole and bury it......... Share this post Link to post Share on other sites
COOSEFAN Report post Posted November 17, 2006 I have tagged 12 of them stink pigs, gutted, skinned and packed every single one out.......and have never even taken a bite outta one! I've always thought they would taste like they smell and can't bring myself to do it. I donate my pigs to a guy who makes tamales and burritos out of them....I guess with enough spices and salsa, any meat taste good I think I've had one of azwtcrzy's piggie sausages though, it must have been good, don't remember eating any bad ones? He probably told me it was deer or elk and giggled behind my back 4 Peaks has always done a great job for me and every one else I personally know feel the same. Southwest Processing also does a great job and are great guys, I would reccomend either one! JIM> Share this post Link to post Share on other sites
