Looking for reputable deer processors in the Spring City/ Rhea County area for this year. Any suggestions?
Deer Processors Spring City/Rhea County Area?
- Thread starter tndave59
- Start date
Hymie3
Well-Known Member
I don't but I like your optimism!
Harold Money jr
Well-Known Member
Go across watts bar dam on Hwy 68, when you get to the top of the hill, there's an old store on the left, behind it is Watts Bar Wildlife artistry a real good processor.
TraumaSlave
Well-Known Member
Only if you like hair in your meat. Took multiple deer there and was never happy. Vac pax with holes, hair, less meat than I expected, and if you want sausage it's all or none.
Harold Money jr
Well-Known Member
I've not had hardly any of those issues with them. I have had the occasional hole in a bag where they rub together when frozen. Sorry to hear about that.
Is that processor still just south of Deactur ? Been many moons since I darted the doors of a processor . That weekend I had no choice because it was hot and I couldn't process him that evening.
Grill-n-man
Well-Known Member
Been using the one on 68 across the dam for years. No issues that are different than any other butcher/slaughter house. Mostly get summer sausage, he has someone that does it for him, and it's real good and on par with price and quantity. None will yield as much as self cut. But since you in spring city H&R in homestead is good
Clarks up on Evensville Mtn. Good guy and does it right. Breakfast sausage is awesome as well.
SpursNFeathers
Well-Known Member
Are they still in business?
As far as I know. I used them last year and haven't heard anything different.
SpursNFeathers
Well-Known Member
They are still open. I verified it yesterday. Their price is more reasonable than Hampton's in Decatur.
Thanks guys! Looks like Clark's is about 20 minutes from our lease.
catsbackr
Well-Known Member
Not Rhea County but close, Sale Creek deer processing on Hwy. 27. Very happy with them.
DoubleRidge
Well-Known Member
I love the deer snack sticks and deer summer sausage...but I've yet to have a breakfast sausage that taste right?...it's either too dry or not enough seasoning?....and I'm not talking about Clark's...I've never been there....don't live in the area....I'm just talking deer breakfast sausage in general....I want some good sausage....so what does Clark's do? Lots of pork fat? Perfect seasoning? Or?....I've heard of folks using cheap bacon for their fat? Just curious what to request next time I have breakfast sausage made? And if pork fat what percentage? Appreciate any suggestions.
