DuckSouth.com

Halfway between magee and mize on hwy 28. Bout 45 minutes from jackson.

Had great luck with them in past, but haven't used in couple years.

Just picked up some hot tamales from The Buck Shop in Pocahontas. Tony's tamales. Never had better.

Mike @ the buck shop will take care of you. +1 on the tamales!

kwacksmacker86 wrote:I own a processing plant too and I dont see why it costs so much everywhere else to get a deer processed. A good sized doe is usually no more than 130 bucks you take one deer to vans and it cost no less than 160. But all of mine are individually done and its at least a three day process to making sausage.

Why is sausage a 3 day process?

ACEINTHEHOLE wrote:

kwacksmacker86 wrote:I own a processing plant too and I dont see why it costs so much everywhere else to get a deer processed. A good sized doe is usually no more than 130 bucks you take one deer to vans and it cost no less than 160. But all of mine are individually done and its at least a three day process to making sausage.

Why is sausage a 3 day process?

I would rather it take 3 days than Vans 3 hours. I dropped my meat off at 7 Friday night sat morn at 9 it was told to be ready. I think not.

I personally don't see how batching deer meat is legal. You would in fact be paying processing on deer meat that isn't yours. Several in the delta got arrested a year or two ago for some letting customers pay the processing bill and taking someone else's meat. I personally don't see a difference.

Deltaquack wrote:I personally don't see how batching deer meat is legal. You would in fact be paying processing on deer meat that isn't yours. Several in the delta got arrested a year or two ago for some letting customers pay the processing bill and taking someone else's meat. I personally don't see a difference.

There was a big article in Field & Stream a few years back on batch processing. What boggles my mind is how many avid whitetail hunters don't even know of the term, much less to ask the processor. A few minutes in the grinding room will let you know real quick-like if you are being told the truth.

The last thing we need is another law and more complications from it. For the love of all that is good and kind when we will we learn that calling on politicians is not always the answer? Folks start calling for laws, kiss goodbye normalcy. The simple solution is for sportsmen to be aware of it, ask about it, demand it. If they lie, turn them in under any of the other 558 existing laws pertaining to the subsections of said section in code 2305 under the 1978 Food Honesty and Other Ambiguous Things Act (house bill #238485756).

Just go somewhere else and let the processor know that the practice is frowned upon.

If done properly, why not batch process especially when make sausage.? Cause you want to "taste" or eat your deer specifically? Now surely the steaks are not batched, nor the loins, as that would be easiest to cut up specifically for the individual customer.

Double R 2 wrote: Just picked up some hot tamales from The Buck Shop in Pocahontas. Tony's tamales. Never had better.

That's why you should listen to your daddy more often...

Well say I get a deer one day cut and grind and mix the next and then stuff and smoke and let it rest in the cooler over night. So it would be ready the fourth morning. Thats the way I do things . The sausage needs time to cure for one or two days. I started processing on the terms that every where I took my meat it was batched cause I always got back way more meat than I took. And believe me if you have smelt and seen meat I have seen you would think twice about batching. Alot of people think you dont have to cool off meat in a reasonable amount of time but you need to . Leaving it in a cooler for a week unless you drain water every day will ruin the meat also in my opinion. I like it fresh myself because individual processing takes alot longer than batching. When you drop your meat off at vans the meat your getting back is already done you just dont know it. But then again im alot smaller than vans but I get it done.

I would not want a bunch of nice deer meat from an animals shot in IA (grain fed) mixed with some Pine goats from South MS. Plus, I know that I cleaned the meat and cooled it down properly!!

Caller1 wrote:If done properly, why not batch process especially when make sausage.? Cause you want to "taste" or eat your deer specifically? Now surely the steaks are not batched, nor the loins, as that would be easiest to cut up specifically for the individual customer.

Because I don't know how long you rode the deer around in your truck in 70 deg weather before cleaning it, how careful you were when cleaning, whether you cut the piss sack, whether you dropped it in the dirt and fought the dog to get it back, etc...

kb7722 wrote:

Caller1 wrote:If done properly, why not batch process especially when make sausage.? Cause you want to "taste" or eat your deer specifically? Now surely the steaks are not batched, nor the loins, as that would be easiest to cut up specifically for the individual customer.

Because I don't know how long you rode the deer around in your truck in 70 deg weather before cleaning it, how careful you were when cleaning, whether you cut the piss sack, whether you dropped it in the dirt and fought the dog to get it back, etc...

That's funny stuff.

Sanitary reasons aside, it is the symbolic principle of it: I kill MY deer I want MY meat.

kb7722 wrote:

Caller1 wrote:If done properly, why not batch process especially when make sausage.? Cause you want to "taste" or eat your deer specifically? Now surely the steaks are not batched, nor the loins, as that would be easiest to cut up specifically for the individual customer.

Because I don't know how long you rode the deer around in your truck in 70 deg weather before cleaning it.

The old "gut marinade"

kb7722 wrote:

Caller1 wrote:If done properly, why not batch process especially when make sausage.? Cause you want to "taste" or eat your deer specifically? Now surely the steaks are not batched, nor the loins, as that would be easiest to cut up specifically for the individual customer.

Because I don't know how long you rode the deer around in your truck in 70 deg weather before cleaning it, how careful you were when cleaning, whether you cut the piss sack, whether you dropped it in the dirt and fought the dog to get it back, etc...

Ha +1, that's why i would prefer to know i got mine back...