Why is Tennessee lacking so bad in deer processing?

[1894winchester]

I want to start off by saying I'm born and raised in Tennessee. I've hunted here all my life. With that being said.... why is Tennessee lacking so bad in deer processing compared to other southern states? In all honesty, were getting whipped worse than than the Vols did against Ohio State. Specifically with sausage. Not breakfast sausage or summer sausage. That's boring. I'm talking about some of the other linked sausages you'll see posted in my attachments.

I'm fortunate enough to hunt east, middle and west Tennessee, but have not found a single processor to make sausage like I'm referring to in the attachments. The attachments are from places I have had deer processed personally. The quality is 2nd to none. Is it ignorance that people here don't know what they are missing (not meant offensively) or what? It's just strange that every processor in La,Ms, And Bama I've hunted makes such awesome stuff, but every local processor I've used draws the line at bland breakfast sausage and summer sausage..... and in one or two cases of processors from northern invasion... God forsaken bratwurst.


In all honesty I'm asking this question with sincerity, but it's fueled by Wild Turkey Rare Breed.... so it may come off sounding rude.not meant to be. Many will read this and not understand what they are missing out on, and I understand. I was the same way 15 years ago. But since then, I've been on a pursuit to find a processor closer to home with the same skill set. If you're asking why don't I do my own deer? I do try to process one of my own every year and have made some pretty bada$$ sausage. But I'm. Ot always guaranteed that time because I'd rather spend my spare time at my kids practices/ recitals/etc.

Another one I've used a lot is Van's in Mississippi, but I can't get their price list to download/attach.

 

[Tn Joe]

Flowers deer processing is the biggest processor I know of in middle Tennessee. They have a big variety of extras.

 

[1894winchester]

Flowers deer processing is the biggest processor I know of in middle Tennessee. They have a big variety of extras.

Thank you for the reply! Looked them up, looks like they only have a Facebook. I can't see it since I don't have one. Would you be able to share a price list from their page? Regardless, I greatly appreciate it!

 

[deerhunter10]

We process our own the vast majority of the time. But around me there aren't many processors period. And they fill up quick and that is very time consuming. And they just don't have the time to fool with it. I wouldnt offer it either if I owned a processor.

I would also venture to guess can't speak for east or west tn processors. But the ms lausiana and alabama processors you're talking about I would assume take hogs as well so they are set up better to do sausage. As our in middle do domesticated hogs and most want traditional processessing on that Just a guess from me as to maybe why.

I understand you said you didn't want to work your own deer up but if your unhappy then do it yourself. That same time you don't want to spend doing it is why many don't offer it.

 

[redblood]

Process your own. Its the only way to go and you dont have to rely on the skill (or lack thereof) of others

 

[PickettSFHunter]

There's not even a processor in my county anymore. I do my own anyway, just part of hunting but I am surprised there's not even one in the county.

 

[ScLowCountry]

I want to start off by saying I'm born and raised in Tennessee. I've hunted here all my life. With that being said.... why is Tennessee lacking so bad in deer processing compared to other southern states? In all honesty, were getting whipped worse than than the Vols did against Ohio State. Specifically with sausage. Not breakfast sausage or summer sausage. That's boring. I'm talking about some of the other linked sausages you'll see posted in my attachments.

I'm fortunate enough to hunt east, middle and west Tennessee, but have not found a single processor to make sausage like I'm referring to in the attachments. The attachments are from places I have had deer processed personally. The quality is 2nd to none. Is it ignorance that people here don't know what they are missing (not meant offensively) or what? It's just strange that every processor in La,Ms, And Bama I've hunted makes such awesome stuff, but every local processor I've used draws the line at bland breakfast sausage and summer sausage..... and in one or two cases of processors from northern invasion... God forsaken bratwurst.


In all honesty I'm asking this question with sincerity, but it's fueled by Wild Turkey Rare Breed.... so it may come off sounding rude.not meant to be. Many will read this and not understand what they are missing out on, and I understand. I was the same way 15 years ago. But since then, I've been on a pursuit to find a processor closer to home with the same skill set. If you're asking why don't I do my own deer? I do try to process one of my own every year and have made some pretty bada$$ sausage. But I'm. Ot always guaranteed that time because I'd rather spend my spare time at my kids practices/ recitals/etc.

Another one I've used a lot is Van's in Mississippi, but I can't get their price list to download/attach.

What kind of sausage do you want? I'm guessing link smoked sausage?

Just make it yourself. It's not that hard. And you will appreciate it more

 

[ScLowCountry]

Also one of your attachments says all meat is 50 percent pork unless specified. No wonder you like it do much. It's barely venison

 

[ttf909]

So many processors flake out after a year or two. Happened locally this year unfortunately.

 

[Deer Assassin]

Thank you for the reply! Looked them up, looks like they only have a Facebook. I can't see it since I don't have one. Would you be able to share a price list from their page? Regardless, I greatly appreciate it!

They are the best

 

[.243 Deer]

Flowers is by far the best processor around. Good prices and you get your own deer back.

 

[BLOODTRAIL]

Potts processing in wartrace does all kind of sausage including Italian and bratwurst. They also make bologna.

 

[BLOODTRAIL]

 

[Savage]

the answer to your question is "lack of labor."

 

[CharlieTN]

A lot of your smaller ones close down due to a long list of reasons including cost, hours worked (which is a ton during peak times), loss of personal hunting times, and so on. In addition it's really hard to get good help these days and keep them.

Locally at least one of the larger processors has quit taking deer. They're so busy with hogs and cattle that they just can't. That hurt a lot locally for sure.

 

[redblood]

the answer to your question is "lack of labor."

Yep and expense. Plus most deer deer processors are hunters and essential have to give up their favorite hobby to try to make little bit of money

 

[DCA-DEER]

Not many in Carroll Co there is one pea ridge processing seems like a good young man he stays covered up I figure lack of help has a lot to do with it I process my own have for years

 

[BuckWild]

Probably been 20 years since I took a deer to a processor.

Completely debone while hanging takes maybe 45 minutes including jerking the hide off.
No need to field dress.

Bring meat home and slap it in the garage fridge for 3 to 5 days.

Set up table, cutting boards, grinder and vacuum sealer. Crank up the stereo.

In the freezer in 3 to 4 hours.

It really doesn't take that long. I used to do 10 to 12 deer a year when there were 5 kids in the house.

Now 2, maybe 3 deer a season.

 

[cecil30-30]

Pickings are slim.in and around morgan county also. There are 2 that I've used, treadways in rockwood and gouge hollow in coalfield and both closed up for the season over a week ago. I used to process my own, but I just don't feel like it anymore. 90% of the time it's to warm to take your time and it's a mad dash to get it skinned and quartered up.

 

[DoubleRidge]

Not sure the answer to your question?
Finding workers for that time of year?
Maybe low profit margins after paying workers what it would take to find good help? Everything is more expensive these days and I dont know very many young people lining up to work in the skinning room or in the butcher bussiness period...and while its very rewardig to do it yourself I understand your issue of having time and chosing to spend that time with your children.
So it looks like your options are Flowers in Nashville and Potts in Wartrace. Also Vaughts in Bon Aqua does some different sausage's and Bologna.

 

[megalomaniac]

What I've always done in the past is have Stricks or Van's locally do a bulk order of smoked sausage (they vacuum seal, so it lasts a long while) every other year. I make all my own burger, smoked snack sticks, steaks, etc. But you really need a big smoker to make the smoked sausage.

But now most places are pushing $5 per pound for smoked sausage.... so that's going to he the end of it for me.

I do have 3 friends that spend over $1000 per year on processing fees, one has a small farm, and we are in the process of building a smokehouse and plan to bulk process, grind and smoke 10 deer a session.

 

[DoubleRidge]

Also one of your attachments says all meat is 50 percent pork unless specified. No wonder you like it do much. It's barely venison

To reduce the higher cost I've taken our processor deer meat ready to go in the grinder before...I may ask if I can add some chunked up pork butt to the tub next time....love the summer sausage...really like the snack sticks...but breakfast sausge without some heavy pork additions doesnt remotely taste like breakfast sausage to me...I just need to buy a grinder and a smoker....I'd love to do some smoked venison/pork breakfast sausage.

 

[Planking]

We usually process our own. Dad killed three does one afternoon this year and we cut them up and vacuum sealed them. I don't know exactly how long it took us but it was late. I can see why they have a hard time staying in business.

 

[Savage]

I normally work up whole muscle roasts, leave the shoulders in an upper and lower roast.

I've thought about buying an upper end grinder, and waiting until about October, and then have a grind party for anything not eaten the year before.

I've tried grinding before, and my struggle has been having to trim every bit of silver skin. The least bit gummed up the grinder.

 

[megalomaniac]

I normally work up whole muscle roasts, leave the shoulders in an upper and lower roast.

I've thought about buying an upper end grinder, and waiting until about October, and then have a grind party for anything not eaten the year before.

I've tried grinding before, and my struggle has been having to trim every bit of silver skin. The least bit gummed up the grinder.

You don't need a high end grinder. I have a $75 kitchen aid grinder attachment. It's slow and painful if doing more than 10lbs at a time, but perfect for small batches.

You don't have to get all the silverskin off, just the really tough and thicker parts. Use a coarse grind plate first, then regrind with a finer plate.

I'm about to get a dedicated grinder since I have start3d making so much more sausage.

 

[mike243]

Ground meats don't last as long as whole muscle roasts, I have went to doing steaks and a few roasts then grinding when I want to make a sausage of some type, It costs a lot of $ to set up a butcher shop properly and you just can't halfass a decent cooler and freezer. It's either go big or stay home type of deal imo. folks can't just work for 3 months of the year and survive, bills run 365, not sure if processing places have to be inspected or not but codes probably have to be followed and everything costs these days.

 

[TNCharlie]

Don't know where you are located but maybe this will help.

 

[redblood]

Probably been 20 years since I took a deer to a processor.

Completely debone while hanging takes maybe 45 minutes including jerking the hide off.
No need to field dress.

Bring meat home and slap it in the garage fridge for 3 to 5 days.

Set up table, cutting boards, grinder and vacuum sealer. Crank up the stereo.

In the freezer in 3 to 4 hours.

It really doesn't take that long. I used to do 10 to 12 deer a year when there were 5 kids in the house.

Now 2, maybe 3 deer a season.

Same for me. I figure with drive time, gas and processing cost -a person is paying 200.00 per deer for processing. I can do one in an hour. I will gladly work for 200.00 per hour- heck i work every day for much less!

 

[cbhunter]

I just stopped by to say I don't like to talk about sausage that much, especially when I'm on the bottle


I kid, I kid

I've never took a deer to a processor. Jerky and blackstraps here

 

[Deer_hunter_06]

Having worked at a few I can tell you the main reasons are Because finding good seasonal employment is almost impossible, they don't get to hunt at all, deal with disrespectful people that think they are processors and gripe about meat yeilds, not to mention having a yearly payment on a business that's open 2-3 months a year in today's market.. Good deer processors are few and far between and getting harder to find