Couestracker Report post Posted March 2, 2014 I finished processing my unit 29 sow. She weighed 46.5 lbs on the hoof, 36.75 lbs dressed. There wasn't any meat lost from the bow shot. I made 5.5 lbs of Italian fennel sausage, 2 lbs of ground for tacos and burgers, and 4.5 lbs of roasts for green Chile and tamales and some serrano chili poppers. So that's 12 pounds of meat out of 46.5 lbs, or 25.8% yield. Believe me, I did not waste anything, although I didnt do anything with the ribs. First ever javelina tacos and chili poppers tomorrow night! Share this post Link to post Share on other sites
HuntHarder Report post Posted March 2, 2014 By dressed do you mean skinned and gutted or skinned, gutted, hooves removed and head removed? Share this post Link to post Share on other sites
tjhunt2 Report post Posted March 2, 2014 That's about right Tommy. I misplaced my scale and haven't found it but my pig was probably in the high 35 plus and no blood shot. I scraped the bones and ribs and got around 11lbs. You don't get much but what you get is awesome. TJ Share this post Link to post Share on other sites
Couestracker Report post Posted March 2, 2014 By dressed do you mean skinned and gutted or skinned, gutted, hooves removed and head removed? Dressed. As in a black tie suit! Didn't know that there are different concepts of "dressed"-only 'cause I never though about it. By dressed, I meant field dressed, which is simply gutted, which is all I've ever done in the field. Usually too hot/not enough shade to do much more with a javi. Even deer just get "field dressed", then to camp for skinning and quartering. I've quartered elk in the field though, they're heavy critters! Share this post Link to post Share on other sites
Couestracker Report post Posted March 2, 2014 That's about right Tommy. I misplaced my scale and haven't found it but my pig was probably in the high 35 plus and no blood shot. I scraped the bones and ribs and got around 11lbs. You don't get much but what you get is awesome. TJ Thanks TJ. I carry one of those little Rappel a digital fish scales with me. Amanda asked me once in one of my posts about weighing, it made me wonder if I was over - ranging my scale. This time I also used a big spring scale I keep in with my gamble and tackle (in the trailer). It goes to around 250 lbs I think. Anyway, it agreed with the Rappel scale well. I still want to try your javi sausage, I'll call you next week -we'll trade for my fennel sausage. Share this post Link to post Share on other sites
PatrickJr Report post Posted March 2, 2014 sounds like some good food Share this post Link to post Share on other sites
HuntHarder Report post Posted March 2, 2014 10-15 pounds of boned out meat, is usually the range on a javelina. The reason I asked about the "dressed" part was because most of the time when a butcher talks about % yield, it is after the head and hide has been removed. Javelina are all head. When I shot my first many years ago, I was a little surprised by the lack of meat I had after de-boning him out. My processor requires 10lbs of meat to make sausage, and more than once, we have had to combine pigs just to hit that #. Enjoy your Javelina, they are great table fare despite what some think. Share this post Link to post Share on other sites
KaibabHunter Report post Posted March 2, 2014 Last years pig was a big boar (unknown weight) yielded 17 lbs chorizo with the added pork fat from Thrushes. This years female yielded 20lbs with added fat from Sanchez's. Share this post Link to post Share on other sites
My Rights As An American Report post Posted March 2, 2014 Just finished my javelina 5 minutes ago! I got 15.5 pounds of meat, added about 15 pounds of pork shoulder and made 103 bratwurst! Fresh brats in the fridge for lunch with the family tomorrow. Lung shot, no meat loss, did not scrape ribs, though, due to shot placement. Last year both pigs totaled 100 brats and they were very good pigs, but had a little meat loss with shot placements. Share this post Link to post Share on other sites
bowhunter4life Report post Posted March 2, 2014 I processed mine today, with adding beef fat. I ended up with seven 3 pound sticks. It does not get any better than javelina smoked summer sausage! Sure was fun playing in the rain today! Share this post Link to post Share on other sites
Big Tub Report post Posted March 2, 2014 I did not get a hoof or field dress weight but did weigh the carcass (no head, hide or hoofs) and got 19 lb and then got 10 lb of meat beyond the backstraps which I would estimate at 1 lb. We did Brats with 1/2 of it with a Sportsman's kit and got 13 lb of Brats that tasted and looked like bologna!!! WHAT? Guys at work liked it but going with Chorizo with the rest of it. Share this post Link to post Share on other sites
Couestracker Report post Posted March 2, 2014 This was the first time I processed it all at once and had a handle on the weight, so I thought I'd share the info. I did forget to mention that I used 15% pork fat for the ground. Share this post Link to post Share on other sites
CouesWhitetail Report post Posted March 2, 2014 Good info everyone! Share this post Link to post Share on other sites
bigorange Report post Posted March 2, 2014 I got 100% yield...zero pounds of meat out of zero pounds of javelina. Actually I guess that's either 0% or undefined...Maybe next year... Share this post Link to post Share on other sites
