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Thread: Butcher in Auckland to make Veni sausages?

  1. #1
    LOC
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    Butcher in Auckland to make Veni sausages?

    Can anyone recommend one that will make wild veni sausages if you take them in the meat? the guy we used to use is no longer in action and keen to get some made this week after a productive weekend hunt

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    Member Carpe Diem's Avatar
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    Depends how far you want to go but I know the butcher at greenwoods corner will do them. The meat just needs to have no grass or hair etc on it. I.e. Nicely field dressed and prepped health regs etc.... A mate had a butcher in puke that you could just drop off the whole field dressed carcass and they'd break it down & do your sausages etc... If you want I can't enquire on that one also.

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    LOC
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    Quote Originally Posted by Carpe Diem View Post
    Depends how far you want to go but I know the butcher at greenwoods corner will do them. The meat just needs to have no grass or hair etc on it. I.e. Nicely field dressed and prepped health regs etc.... A mate had a butcher in puke that you could just drop off the whole field dressed carcass and they'd break it down & do your sausages etc... If you want I can't enquire on that one also.
    Thanks for that, I think I recall a mate using the guy at Greenwoods Cnr years ago. Any idea of his name or how to go about it?

    Yeah it's all dressed very tidily, I'm a meat exporter by trade so fairly picky about breaking down the carcass as you might imagine.

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    I can recommend Counties Custom Killing at Bombay.
    They will process your animal provided it has been gutted and the head removed. They prefer the legs lift on to make skinning easier. Or they will take it fully field dressed.
    One big advantage is that if you shoot something on the weekend, give them a call on their mobile and you can drop the animal off in their outdoor holding chiller, turn the chiller on and they will come down later in the evening and transfer it to the indoor chiller.
    They do a very nice salami as well.
    sako75, Kscott, Carpe Diem and 1 others like this.

  5. #5
    Member northdude's Avatar
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    Helensville do it as well

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    Throbbing Member Dorkus's Avatar
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    The butcher in Hellensville did a bunch for me and they were the best salamis and sausages I've ever had. Highly recommended.

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    Member Rusky's Avatar
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    I normally go to the Hellensville one but looking for something more closer to East Tamaki area. Anyone know of a butcher they can recommend. Off cuts are obviously bone free and tidy.

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    Member chainsaw's Avatar
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    Country Meat Processors in Kaukapakapa - give Nadia or Steve a call (09) 420 3113. Cant speak highly enough about the service and quality.
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    Yep the young butcher on the left next to the fruit shop as you drive into Hellen skilled if your voice
    Coming from West Auckland. Best salami and sausages I have had and have tried a few butchers now. He is reasonably priced from memory $4:50 kilo of sausages and $10 a stick of salami.
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    Member Rusky's Avatar
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    Cheers guys. I'm gonna give Greenwoods a go but will look into those others if no good.

  11. #11
    LOC
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    I've got a bag of veni heading to Greenwoods in the morning

  12. #12
    Member Chur Bay's Avatar
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    Basecamp salamis do an awesome product. They have a pretty reasonable courier service too. $40 return nationwide.

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    Member sako75's Avatar
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    Mate shot one of his cows with a 308 and took the meet to one of the places mentioned for salamis. One of the lads had a shot pallet in a piece he tried

    I took some veni to Clarkes Organics in Glen Eden for saussies, meat patties and salamis
    Took a while and was quite pricey but good

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    Quote Originally Posted by hotbarrels View Post
    I can recommend Counties Custom Killing at Bombay.
    They will process your animal provided it has been gutted and the head removed. They prefer the legs lift on to make skinning easier. Or they will take it fully field dressed.
    One big advantage is that if you shoot something on the weekend, give them a call on their mobile and you can drop the animal off in their outdoor holding chiller, turn the chiller on and they will come down later in the evening and transfer it to the indoor chiller.
    They do a very nice salami as well.
    Here's a photo of the last batch of salami I got from Counties Custom Killing. Wild duck, wild turkey, wild goat and wild venison mix.

    Name:  2015-05-21 17.38.37.jpg
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    LOC likes this.

  15. #15
    Member sako75's Avatar
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    Bet your house smelt nice.
    I have a salami in the fridge, nice smell when the door is opened

 

 

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