Butcher

[Thursthouse]

Anyone know a good butcher in the northeast jersey area that processes deer meat (burgers, sausage, jerky etc)?

 

[sunsignarcher]

Hunterdon Deer Butcher


Jimmy Riccardo
51 Old Franklin School Rd.
Pittstown NJ 08867
908-797-2315


September - October: Mon-Sat 8AM-9PM, Sun 8AM-8PM
November - February: Mon-Sat 9AM-9PM, Sun 9AM-7PM
If after hours, within moderation, call first.


$80.00 and include your choice of steaks, cutlets, roasts, stew meat, back straps, tenderloins, and burger.
All fawns 50 lbs and under are $70.00 for the earn a buck season only.
All cuts are 100% boneless, vacuum packed, labeled, and portioned for 1 -2 people. The deer you drop off is the deer you get back, even the burger, we DO NOT bulk grind.
If you stop by feel free to peek into the cooler and you will see the separate totes of burger meat individually labeled.
Our specialty items include hot sticks, kielbasa, pork roll, hot dogs, sauerkraut cheddar dogs, and jalapeno cheddar dogs that range from $5 to $6 a LB.
We have state of the art walk in coolers and a walk in freezer.
We are also inspected by the NJ state health department.
We are in the process of joining with Hunters Helping the Hungry donations and will update as soon as possible.

 

[sunsignarcher]

A co-worker/freinds brother

excellent work good price

 

[sunsignarcher]

Whatchya get??

terdy pointer?

 

[Thursthouse]

Thanks bro, I appreciate...will have to give em a call as the deer is already boned out... wonder if it'd be cheaper since some of the work is done..although $80 for dropping a whole deer off and getting all that is fantastic.

Just a doe...but delicious venison none the less

 

[lightenup]

I thought I was going to see a classic salmon fly!!!

No I didn't tie it...I wish!!!!

 

[Rusty Spinner]

Thursthouse - go on NJHunter.com and search deer butchers. That site keeps a comprehensive list all over the state with multiple comments on each butcher. You'll find numerous ones closer to your area for certain and ones that do specialty cuts like jerky, sausage, etc.

Congrats on your deer! I shot a nice 8 point on Saturday in Otsego County, NY myself.

 

[Rusty Spinner]

Try this:

Local Butchers List

 

[Thursthouse]

Thanks Rusty! And congrats on the 8 point!! Pictures posted soon I hope?

 

[Rusty Spinner]

Thanks Rusty! And congrats on the 8 point!! Pictures posted soon I hope?

I passed a little snarky buck near first light and this guy showed up about an hour or so later. He was on the same trail 3 does had taken earlier. He was a beast to drag up to the trail.

 

[Thursthouse]

thats a pretty heavy lookin rack... pitty that one tine is broken... congrats again!

 

[Oliver10]

I fixed it for you

thats a pretty heavy lookin rack... pitty that it is not Beetle... congrats again!

 

[Rusty Spinner]

I fixed it for you

 

[WBDluver]

From the looks of LU's flies, i would say he is an excellent butcher

 

[mtthwnvk]

Anyone know a good butcher in the northeast jersey area that processes deer meat (burgers, sausage, jerky etc)?

Not sure if you're close to pine island, but there's a place called the Quaker creek store (cia trained dude who decided to make sausage instead of working in fancy nyc Restos) he butchers and at the very least it's worth the trip for the kielbasa


Sent from my iPhone using Tapatalk

 

[Thursthouse]

Not sure if you're close to pine island, but there's a place called the Quaker creek store (cia trained dude who decided to make sausage instead of working in fancy nyc Restos) he butchers and at the very least it's worth the trip for the kielbasa


Sent from my iPhone using Tapatalk

Thanks mtthwnvk, I opted to purchase a grinder and dehydrator and do the rest myself. But next time I'm out that way I may have to stop in if it's as good as you say

 

[Rusty Spinner]

Thanks mtthwnvk, I opted to purchase a grinder and dehydrator and do the rest myself. But next time I'm out that way I may have to stop in if it's as good as you say

Thurst - it can be very rewarding doing everything yourself. I started out butchering my own deer and making jerky. That later meant new grinders, new jerky makers, a smoker, etc. But my wife who seldom eats venison always helps me to put the cuts into vacuum sealed bags and freeze them while I'm butchering in the garage (on a gambrel which is yet another tool you'll need). My suggestion is to make very small batches at first until you find recipes you like. As in no more than 3 pounds and only 1 if you can. You're likely to find some recipes you don't like. Or you can buy the ready made seasonings for jerky, meat sticks, sausages of various flavors, etc. from places like Cabelas and they are almost always very tasty. Have fun experimenting. I'm headed out to the blind in a few hours or to still hunt if there's snow on the ground in Sussex as there is supposed to be.

 

[Thursthouse]

Thurst - it can be very rewarding doing everything yourself. I started out butchering my own deer and making jerky. That later meant new grinders, new jerky makers, a smoker, etc. But my wife who seldom eats venison always helps me to put the cuts into vacuum sealed bags and freeze them while I'm butchering in the garage (on a gambrel which is yet another tool you'll need). My suggestion is to make very small batches at first until you find recipes you like. As in no more than 3 pounds and only 1 if you can. You're likely to find some recipes you don't like. Or you can buy the ready made seasonings for jerky, meat sticks, sausages of various flavors, etc. from places like Cabelas and they are almost always very tasty. Have fun experimenting. I'm headed out to the blind in a few hours or to still hunt if there's snow on the ground in Sussex as there is supposed to be.

Yea I'm pretty happy with the decision - I did exactly as you suggested and put 4 cutlets per bag and, stored tenderloins in seperate bags, and 2 lbs of meat 'bits' per bag for grinding up beers or jerky. Only jerky seasoning I've haven't really been big on so far is the teriyaki. Hot and Spicy has been the best. Smoker is something else i want to purchase...or eventually build when i buy a house.

Good luck and give us an update on the hunt

 

[Rusty Spinner]

Smoker is something else i want to purchase...or eventually build when i buy a house.

You can smoke meat or fish on pretty much any grill if you have one. I often just prop the wheels up on the one side of my propane grill and place the meat or fish on the high rack on the high side and turn on the burner on the opposite, low side on low. Just place soaked wood chips of your choice (hickory, apple, etc.) over the one burner and it will smoke like any other fancy smoker. Works great!

 

[CTobias]

You can smoke meat or fish on pretty much any grill if you have one. I often just prop the wheels up on the one side of my propane grill and place the meat or fish on the high rack on the high side and turn on the burner on the opposite, low side on low. Just place soaked wood chips of your choice (hickory, apple, etc.) over the one burner and it will smoke like any other fancy smoker. Works great!

I will have to try this. I have a bunch of goat and sitka black tail from Kodiak that I wouldn't mind smoking up.

 

[lightenup]

I will have to try this. I have a bunch of goat and sitka black tail from Kodiak that I wouldn't mind smoking up.

wrap it in a n E-Z Wider.....and ......well never mind...:crap:

 

[Rusty Spinner]

wrap it in a n E-Z Wider.....and ......well never mind...:crap:

Better off in a water bong. Ever try to light up some goat? It just canoes all over the place on you:smokelots:

 

[Rusty Spinner]

I will have to try this. I have a bunch of goat and sitka black tail from Kodiak that I wouldn't mind smoking up.

A smoker is nothing more than a low heat source and smoke which is easily added. I typically cut my own apple and peach chunks or hickory and soak them in hot water and just leave them in that water after it cools for a good 24 hours. The wetter it is, the more smoke it gives off. The key is low and slow, hence why I place the food on the opposite and higher side from the flame. Works great.

 

[FIN-ITE 34]

Better off in a water bong. Ever try to light up some goat? It just canoes all over the place on you:smokelots:

We had a sweet little air pump setup from a fish tank back in the college dorm. Is there anything more horrible than dirty bong water!?

 

[emoussa]

Better off in a water bong. Ever try to light up some goat? It just canoes all over the place on you:smokelots:

Rusty I see you in a whole different light after that use of the term "canoe."

 

[mtthwnvk]

A smoker is nothing more than a low heat source and smoke which is easily added.

Yes and no. Depends on what you're doing. If you want to make barbecue say like in a pit smoker that's going to look a lot different than smoking for true preservation. A cold smoker should give no heat to the meat and have ample circulation. Salt brine wicks moisture out, smoke dries it up. If you go to hot by even a little proteins harden and lock in moisture which means bacteria laden jerky in a few months


Sent from my iPhone using Tapatalk

 

[lightenup]

Yes and no. Depends on what you're doing. If you want to make barbecue say like in a pit smoker that's going to look a lot different than smoking for true preservation. A cold smoker should give no heat to the meat and have ample circulation. Salt brine wicks moisture out, smoke dries it up. If you go to hot by even a little proteins harden and lock in moisture which means bacteria laden jerky in a few months


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Cure a salmon with a mix of 3 parts Kosher salt ( Simms may have a problem with that) and 2 parts brown sugar...rub the fish with a mix of maple syrup and mustard, cover it with a thin layer of the salt and sugar mix, put some toasted fennel seed, some chopped dill, and chopped fennel fronds....put the two fillets together skin side out, cover with plastic, don't wrap it tight, put it in a drip pan and put a weight on it for 12 hours, turn it over weight it for 12 more hours.....then cold smoke it with apple or hickory for 3 hours.........mmmmmmm
If you freeze it is easier to slice thin, but it will change the texture a bit.....

serve it with a roesti potato( fancy hash browns), bacon, red onion, crème fraiche (fancy sour cream) and chopped dill....
this is how we do it at the McDonalds drive thru.......