Customer Service (Sportsmans Deer Processing)

[Forrest3]

I know there is a deer forum but figured this would get more attention here. This is an extension of the "Anyone still waiting on their meat" thread in the deer forum.

http://www.ducksouth.com/phpbb/viewtopi ... 7&t=101837

Sportsman's Deer Processing in Canton has the worst customer service and meat I have ever gotten. I dropped 2 deer off late January and did not get them back until last Friday, 9 weeks after drop off. I got jalepeno/cheese smoked sausage, green onion/pepper jack smoked sausage, tenderized steaks, and summer sausage. The steaks and summer sausage were fine, the other not so much. I cooked a pack of the jalepeno/cheese Saturday and thought i over cooked it, well cooked some of both Tuesday night and it was not my cooking. The sausage was chewy, no flavor, tough, and dry to say the least. The green onion/pepper jack was not even smoked all the way, was a pale brown color straight out of the freezer. So Wednesday i take all the sausage back but the manager is not there so I go back Friday when he is. He cooks a piece of the jalepeno/cheese and agrees it is not edible and also agrees that the green onion/pepper jack was not smoked all the way, admitted they had previously had a problem with there smoker. He however was very helpful through the whole deal and said the owners policy is credit or exchange only, no cash refunds, but it does not say that anywhere in the facilty. I don't want to exchange the meat for extra they have the back and don't want credit because I don't plan on going back, just wanted my money back and don't feel like that is to much to ask considering the meat that they were supposed to process was not done correctly.

Sorry for the long rant, just agreevates the H@11 out of me that they didn't hold up there end of the deal, oh and said they had had 10-12 others come back with bad meat. Once again the manager was very helpful and tried to make it right, the owner however refused to make a customer happy.

So use them at your own risk!!

[woundedduck]

What I want to know is who's meat are they planning on exchanging yours with?

[Forrest3]

That was my first question. They said they had "extra" in the back.

[Smoke68]

I'm sure this post will cost them much more than refunding your money would have.

[ACEINTHEHOLE]

What I want to know is who's meat are they planning on exchanging yours with?

You would be amazed at the amount of people who drop off meat and then do not come pick up. The processor can not sell the meat, but they can charge for the processing cost.

I reccomend to everyone not to get their meat smoked!!! Get it made into link and then grill it yourself, or if you get it smoked tell them to only halfway smoke it. If they smoke it all the way then your are going to dry it our when you put it on the grill. LInk is much cheaper and turns our better. Also, you usually pay around 6 dollars a lb for cheese put into sausage, and the cheese really does not change the flavor much, I do not reccomend it.

[rbsdrake]

They have done my processing in the past and it was great. I didnt take them anythimg this past year but had some friends take theirs and were disappointed with it. I think its got alot to do with taking more than they can handle now. When I was usimg them they were still small.

[Forrest3]

I have also used them in the past, took them 4 deer last year and everything was fine except for a couple of packs of ground meat that had a weird taste but I didn't consider that a big deal so never mentioned it. This year however was my last year to use them and I should have known after taking 9 weeks to get my meat back.

[DoubleBandMS]

That place is nasty, have a good friend that got back a whole deer that was rancid, i took one bite of some sausage he cooked and almost threw up.

[kwacksmacker86]

I just opened a deer processing place this year and I started out just smoking the sausage for a little over an hour and not fully cooking it and I aint looked back it comes out moist and juicy everytime off the grill. Thats the only way to don it otherwise its to dry when you cook it.

[Jumpem]

Picked my meat up from them last weekend and dropped it off in December. Had a friend whose meat was completely spoiled and they did end up giving him his money back. Don't know if it was the manager or owner or what but they did refund him. Always been great service up until this year. Called them many, many times and ended up riding up there and it was ready. What bothers me is how long it was sitting up there ready to go without hearing from them. Who do ya'll use in the Jackson area with good results? Time to find a new place.

[duckchur1]

I use Van's for my sausage. I do all the rest on my own. I have just acquired a big stainless comercial double door refrigerator that no longer works that I am going to convert into a smoker so that I can begin to smoke my own sausage, bacon, and other meats. The way I figured it, I can make the jalapeno and cheese smoke sausage for roughly $0.85 a pound. That does not include labor, but since it is strictly for me, that's what it will be. One reason that I want to make my own is that I have been finding too many bone chips and other hard cartlidge in the food. I can't stand that sh*t. Thats why I quit eating chicken salad.

I have a brother-in-law that uses the processor in Pocahontas and he has never had a complaint with them.

[digger]

I made a smoker out of a fridge like that best cooker I'v ever had,just make sure it's not galvanized on the inside.

[Rowdy53103]

Who do ya'll use in the Jackson area with good results? Time to find a new place.

Dwight's and The Buck Shop. Mostly Dwight's because it's more convenient for me and I like the smoke sausage better.

[huntersmky]

anyone use smky does in pearl this year?

[Chuckle12]

I have a brother-in-law that uses the processor in Pocahontas and he has never had a complaint with them.

The Buck Shop. I've used them for years, they are great. I have not gotten one bad thing from them. There are lots of places that are only good at sausage, or deer burger, or ect; but they are good at everything from tamales to sausage to marinated minute steaks.