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Why is Tennessee lacking so bad in deer processing?

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1894winchester

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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.
 

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Tn Joe said:
Flowers deer processing is the biggest processor I know of in middle Tennessee. They have a big variety of extras.
Click to expand...
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!
 
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.
 
1894winchester said:
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.
Click to expand...

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
 
1894winchester said:
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!
Click to expand...
They are the best
 

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

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