C
Re: Holidays are coming!
Wes, that is something that we don't have here in the south that I know of, at least not around here - real game butchers. Your relative is lucky.
Sure, there are places here where you can take a deer, and they will clean it, and grind and cube it for you (for a fee, of course), but there is only one place around these parts that will do jerky and slim jims. Most of the processors will make sausage, but beware the quality. Some of it is truly awful. And they each have only one variety. No hot pepper, garlic, cheese, or anything like that.
One of the problems is the way that most of the processors make sausage and ground deer. Instead of processing one deer at a time, they will take several and grind/process them together. You don't know what you are going to get back.
We had a truck driver that made a regular run here some years ago. He was from rural Pennsylvania, where their opening day antics are legendary. This driver brought some deer summer sausage with him that was fantastic. We don't have anyone here who can do that sort of thing. And I have never heard of anyone here successfully tanning a deer hide, either.
Have I thought about going into business myself? Yep.
Even though I no longer hunt myself, I did enjoy Bambi sausage with my eggs this morning, courtesy of a relative who bags the limit every year.
He has a great deal with a local butcher - he brings the field dressed carcasses to the butcher and gets 'em back as roasts, steaks, sausage (several kinds, including a cheese, jalapeno, and garlic salami), and ground (hamburger.) The skins are tanned for mocassins, vests, gloves, etc. - very conservation-minded crew!
He has a great deal with a local butcher - he brings the field dressed carcasses to the butcher and gets 'em back as roasts, steaks, sausage (several kinds, including a cheese, jalapeno, and garlic salami), and ground (hamburger.) The skins are tanned for mocassins, vests, gloves, etc. - very conservation-minded crew!
Sure, there are places here where you can take a deer, and they will clean it, and grind and cube it for you (for a fee, of course), but there is only one place around these parts that will do jerky and slim jims. Most of the processors will make sausage, but beware the quality. Some of it is truly awful. And they each have only one variety. No hot pepper, garlic, cheese, or anything like that.
One of the problems is the way that most of the processors make sausage and ground deer. Instead of processing one deer at a time, they will take several and grind/process them together. You don't know what you are going to get back.
We had a truck driver that made a regular run here some years ago. He was from rural Pennsylvania, where their opening day antics are legendary. This driver brought some deer summer sausage with him that was fantastic. We don't have anyone here who can do that sort of thing. And I have never heard of anyone here successfully tanning a deer hide, either.
Have I thought about going into business myself? Yep.