Why is Tennessee lacking so bad in deer processing?

[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

 

[rem270]

All I've ever known them to do around here is breakfast sausage, summer sausage, and sticks and jerky.

As others said, keeping good work has been the biggest demise of a processor around here. The closest processor before this year was 45 mins away. They are a Mennonite family so it's a big family and they do a great job and run an excellent business. There is a new one that just opened this year that's between my house and other property so it's really convenient for me now. So far I've been pleased with them and they'll get better as they go.

 

[vanleerbuckbuster]

• 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.

  Vaughts is garbage remove them from the list

 

[DoubleRidge]

Vaughts is garbage remove them from the list

Ok....hadnt heard that before? Ever? But Vaughts is on the wrong end of county for me personally...when I dont do my own I go to to B&K for snack sticks and summer sausage...But the Op asked about places that do a variety of specialty sausages in Middle TN...so thats why Vaughts made the list...that and everyone I know who has had sausage done there has been pleased...not cheap though...but who is these days?