deer processing

Hawkeye · 10-15-2009, 09:07 PM

I think this was brought up before, but I just saw an advertisement in my local paper for Frank's smokehouse in Wilber and thought I should let people know what kind of service to expect if they take their deer there. One of my wife's uncles took three deer there and got the run-around when calling to find out when his deer would be ready to pick up. It was JULY before he got them back, and only with the assistance of his attorney contacting them(he refused to pay, rightfully). My wife's other uncle took a deer there and STILL has not got it back. He doesn't seem that troubled by it because he doesn't want to "make a scene" in a small town where other family members live, but to me this is unacceptable. He owes it to the animal he killed to not let it waste away in some shoddy locker. I probably wouldn't have said anything about their service, but to see them advertise to hunters that they will process your deer without having completed the processing of LAST YEAR'S deer strikes a nerve. I have never and won't take a deer there, but if this kind of crap happened to me there would be some legal action taken.

ADV1 · 10-16-2009, 08:13 AM

yeah, I've heard from a few freinds about Franks... the only time I went there I didn't have a good experience but that's been 10+ years ago or so...

If you want the BEST place to take a deer, then you'll want to go to Virg's House of Sausage!

House of Sausage

It's really a nice program he's got going on! they cape & debone the thing almost immediatly. Typically you get your steaks and cuts back within 24 hrs! Then, if they have room in the freezer they'll get started on your custom processing. If they are full they freezer pack the meat for you to store in your freezer and then they schedule a date with you to bring it back in for processing. This way you always know that it's your deer meat you're getting back!

Also, the sticks, salami, Jerky etc are some of the best I've ever had in all of my years of hunting! No Lie!

I promise you, that you won't go home dissapointed! I love this place and have been taking deer there for 4-5 years now!

ADV1 · 10-16-2009, 08:14 AM

Who knows... you might even end up on his web page if yoy have a nice deer!

http://www.virgssausage.com/main/ima...ricVonasek.jpg

arrowhead · 10-16-2009, 08:25 AM

Father took his deer last year to Virgs house of sausage, the jerky was horrible. Brittle and dry. Wouldnt recommend it. Try Dan Pickard in Crete, great whole muscle jerky.

ADV1 · 10-16-2009, 09:13 AM

Quote:

Originally Posted by arrowhead

Father took his deer last year to Virgs house of sausage, the jerky was horrible. Brittle and dry. Wouldnt recommend it. Try Dan Pickard in Crete, great whole muscle jerky.

I ran into this once at Virgs and here's the deal. You have to mention to them if you want a thicker cut of Jerky. The reason is that with a thinner cut like that the Jerky will last forever. You could leave it on the dash of your truck and be fine eating it 2 weeks later. With a thicker, softer cut you almost need to eat the Jerky right away so it doesn't spoil.

I had this discussion with them on this and they have a couple of guys who slice thin (According to Virg's recipe) and they have guys who cut thicker. If you go back, simply tell them about your experience and they will be sure to cut it thicker. I did this and have been fine since.

Alex T. · 10-16-2009, 09:21 AM

Quote:

If they are full they freezer pack the meat for you to store in your freezer and then they schedule a date with you to bring it back in for processing.

Do they pay you to store your meat in your own freezer? How about gas going back and forth to their place? Sounds like they need to expand if they can not accomodate your order or not take so many deer in the first place.

Alex

arrowhead · 10-16-2009, 09:25 AM

Quote:

Originally Posted by Alex T.

Do they pay you to store your meat in your own freezer? How about gas going back and forth to their place? Sounds like they need to expand if they can not accomodate your order or not take so many deer in the first place.

Alex

They are a rather small operation. They need a walk in freezer, last year it looked like they just had 4 or 5 regular stand up freezers.

Alex T. · 10-16-2009, 09:34 AM

Well,if they have good quality and a bunch of business,hopefully they expand to make it easier on the hunters.

Alex

ADV1 · 10-16-2009, 10:08 AM

I actually prefer this to be honest... It gives me a chance to keep track of my own meat. They are located just outside of Lincoln so if you're in that area it's not a bad drive. Heck, I drive down from Gretna to take my meat there...

columbus_area · 10-16-2009, 01:18 PM

I know not everyone has the time, but does anyone else on here do all their own processing?? just curious... Gets to be a lot of work and time (4 days off work) and I was thinking about using a processor this year for smoke pole deer.

ADV1 · 10-16-2009, 02:38 PM

Quote:

Originally Posted by columbus_area

I know not everyone has the time, but does anyone else on here do all their own processing?? just curious... Gets to be a lot of work and time (4 days off work) and I was thinking about using a processor this year for smoke pole deer.

We used to all the time when I was younger... Time and the ease of just dropping off a deer got me away from doing it myself. I acutally have all my own butchering equipment (Grinder, Meat band saw, Meat saw etc...) and with $$$ being a bit tight I'm thinking I am going to do my own again this year.

HeadHunter · 10-16-2009, 02:41 PM

I do all my own... I have had people tell me that my sausage is the best around. It takes a lot of time, but to me is well worth it in the end. If you get a buddy to come help you, it goes a lot faster. So, be nice to your buds and make sure to have the fridge stocked with beer... they seem to be much happier workers that way.

24 HUNTER · 10-16-2009, 02:52 PM

Quote:

Originally Posted by HeadHunter

I do all my own... I have had people tell me that my sausage is the best around. It takes a lot of time, but to me is well worth it in the end. If you get a buddy to come help you, it goes a lot faster. So, be nice to your buds and make sure to have the fridge stocked with beer... they seem to be much happier workers that way.

I second that! I make all my own and it is pretty good if I do say so myself! In the long run after buying the equipment it is alot cheaper to do it yourself!

Chasin 'eyes · 10-16-2009, 02:56 PM

Dan in crete does ok but by far my favorite is C & C in Diller. Best Summer Sausage and Polish/Cheddar Polish I have ever had. Jerkey is good too but not whole muscle.

columbus_area · 10-16-2009, 03:39 PM

Ya, that was one thing Dad taught me from day 1. I thought it was the coolest, a whole week off of work for deer season so he could get everything off the bone, ground, sausage stuffed, and jerkey cut and smoked. It tastes that much better when ya get it done too. Fun to try something new with a little bit of the meat every year too.

DiggerDog · 10-16-2009, 05:05 PM

Schusters in Lincoln for me as they make the worlds best tasting venison breakfast sausage, and you can check in your deer there. They do a great job with the processing, have great turn around time, and they aren't too expensive.

A RIDDLE · 10-16-2009, 07:40 PM

Dropped off a deer this year at C & C in Diller on monday the 5th called monday the 12th to say it was done!!! Product is very tasty. Im sure during the rifle season the turn around would be longer but we still always have it back before Christmas. One of the secrets is to take them deboned meat that is not frozen, they will ussally work it in at the end of the day. If it is frozen it seems that they put it in freezer and wait for a slower time to pull out and thaw.

Bass-Assassin · 10-16-2009, 10:24 PM

I second Chasin 'eyes. Whole muscle at Picards is my favorite. But the summer sausage in Diller is the Bomb.. I haven't cut for Shusters but I have heard from some fellow butchers that when they get behind they start making large batches of ground meat for pressed jerkey and summer sausage. Therefore when you get your deer back it could be yours or it could be a mix of 20 peoples deer. I suppose its not that big of deal. Although I have seen some shifty deer come in that I would never mix with another person's deer. Dan Picard makes sure you get the deer you shot back. I should be working with Dan this year for rifle season come by and say HI and try some whole muscle jerky. It is pretty good. Ill be the bearded guy with a beer in my hand. I think I'm gonna try Diller again this year personally

Fish On · 10-17-2009, 06:07 AM

Shusters is good, probably the best jalapeneo chedder summer sausage of the lockers I've tried, but I would rather have MY deer back. I too have seen some nasty looking animals dropped off before.

M&K in Unidilla has awesome J/C brats and chipped deer, good sticks and summer sausage. Reasonable prices also. C&D outside of Crete is decent but not my favorite, they do the muscle jerky though which I prefer.

My .02

jimbosan · 10-17-2009, 12:18 PM

Do it urself!

10-15-2009, 09:07 PM	#1 (permalink)
Hawkeye Hawkeye is fishing naked Member Join Date: Aug 2008 Location: nebraska state penitentiary Posts: 317 Thanks: 110 Thanked 102 Times in 66 Posts	deer processing I think this was brought up before, but I just saw an advertisement in my local paper for Frank's smokehouse in Wilber and thought I should let people know what kind of service to expect if they take their deer there. One of my wife's uncles took three deer there and got the run-around when calling to find out when his deer would be ready to pick up. It was JULY before he got them back, and only with the assistance of his attorney contacting them(he refused to pay, rightfully). My wife's other uncle took a deer there and STILL has not got it back. He doesn't seem that troubled by it because he doesn't want to "make a scene" in a small town where other family members live, but to me this is unacceptable. He owes it to the animal he killed to not let it waste away in some shoddy locker. I probably wouldn't have said anything about their service, but to see them advertise to hunters that they will process your deer without having completed the processing of LAST YEAR'S deer strikes a nerve. I have never and won't take a deer there, but if this kind of crap happened to me there would be some legal action taken. __________________ "Imagine how weird phones would look if your mouth was nowhere near your ears," Steven Wright

10-16-2009, 08:13 AM	#2 (permalink)
ADV1 ADV1 is thinking about a large rack! :) Member Join Date: Jul 2009 Location: Gretna, NE Posts: 203 Thanks: 13 Thanked 50 Times in 38 Posts	yeah, I've heard from a few freinds about Franks... the only time I went there I didn't have a good experience but that's been 10+ years ago or so... If you want the BEST place to take a deer, then you'll want to go to Virg's House of Sausage! House of Sausage It's really a nice program he's got going on! they cape & debone the thing almost immediatly. Typically you get your steaks and cuts back within 24 hrs! Then, if they have room in the freezer they'll get started on your custom processing. If they are full they freezer pack the meat for you to store in your freezer and then they schedule a date with you to bring it back in for processing. This way you always know that it's your deer meat you're getting back! Also, the sticks, salami, Jerky etc are some of the best I've ever had in all of my years of hunting! No Lie! I promise you, that you won't go home dissapointed! I love this place and have been taking deer there for 4-5 years now! __________________ "The Edge... there is no honest way to explain it because the only people who really know where it is are the ones who have gone over!

10-16-2009, 08:14 AM	#3 (permalink)
ADV1 ADV1 is thinking about a large rack! :) Member Join Date: Jul 2009 Location: Gretna, NE Posts: 203 Thanks: 13 Thanked 50 Times in 38 Posts	Who knows... you might even end up on his web page if yoy have a nice deer! http://www.virgssausage.com/main/ima...ricVonasek.jpg __________________ "The Edge... there is no honest way to explain it because the only people who really know where it is are the ones who have gone over!

10-16-2009, 10:08 AM	#9 (permalink)
ADV1 ADV1 is thinking about a large rack! :) Member Join Date: Jul 2009 Location: Gretna, NE Posts: 203 Thanks: 13 Thanked 50 Times in 38 Posts	I actually prefer this to be honest... It gives me a chance to keep track of my own meat. They are located just outside of Lincoln so if you're in that area it's not a bad drive. Heck, I drive down from Gretna to take my meat there... __________________ "The Edge... there is no honest way to explain it because the only people who really know where it is are the ones who have gone over!

10-16-2009, 01:18 PM	#10 (permalink)
columbus_area columbus_area has no status. Member Join Date: Oct 2009 Posts: 71 Thanks: 13 Thanked 10 Times in 9 Posts	processing I know not everyone has the time, but does anyone else on here do all their own processing?? just curious... Gets to be a lot of work and time (4 days off work) and I was thinking about using a processor this year for smoke pole deer.

10-16-2009, 08:25 AM	#4 (permalink)
arrowhead arrowhead is laughing at the state senator Member Join Date: Sep 2009 Posts: 183 Thanks: 124 Thanked 37 Times in 33 Posts	Father took his deer last year to Virgs house of sausage, the jerky was horrible. Brittle and dry. Wouldnt recommend it. Try Dan Pickard in Crete, great whole muscle jerky.

10-16-2009, 09:34 AM	#8 (permalink)
Alex T. Alex T. is kinda diggin' the brown stained waders Member Join Date: Sep 2006 Location: under the doors of a laydown blind Certified Youth Fishing Instructor Posts: 5,257 Thanks: 0 Thanked 585 Times in 389 Posts	Well,if they have good quality and a bunch of business,hopefully they expand to make it easier on the hunters. Alex

10-16-2009, 02:41 PM	#12 (permalink)
HeadHunter HeadHunter has no status. Member Join Date: Sep 2009 Posts: 81 Thanks: 23 Thanked 15 Times in 12 Posts	I do all my own... I have had people tell me that my sausage is the best around. It takes a lot of time, but to me is well worth it in the end. If you get a buddy to come help you, it goes a lot faster. So, be nice to your buds and make sure to have the fridge stocked with beer... they seem to be much happier workers that way.

10-16-2009, 02:56 PM	#14 (permalink)
Chasin 'eyes Chasin 'eyes is wanting to get the buck that was on my trail cam Member Join Date: Apr 2007 Location: Cortland Posts: 539 Thanks: 61 Thanked 91 Times in 58 Posts	Dan in crete does ok but by far my favorite is C & C in Diller. Best Summer Sausage and Polish/Cheddar Polish I have ever had. Jerkey is good too but not whole muscle. __________________ "Beer is proof that God loves us & wants us to be Happy" Benjamin Franklin

10-16-2009, 03:39 PM	#15 (permalink)
columbus_area columbus_area has no status. Member Join Date: Oct 2009 Posts: 71 Thanks: 13 Thanked 10 Times in 9 Posts	Processing Ya, that was one thing Dad taught me from day 1. I thought it was the coolest, a whole week off of work for deer season so he could get everything off the bone, ground, sausage stuffed, and jerkey cut and smoked. It tastes that much better when ya get it done too. Fun to try something new with a little bit of the meat every year too.

10-16-2009, 05:05 PM	#16 (permalink)
DiggerDog DiggerDog is Looking forward to skiing with my family and friends Member Join Date: Feb 2008 Location: At home, in the field, in a blind, in a boat, at our cabin, on a plane, or in a hotel room Posts: 1,417 Thanks: 70 Thanked 196 Times in 145 Posts	Schusters in Lincoln for me as they make the worlds best tasting venison breakfast sausage, and you can check in your deer there. They do a great job with the processing, have great turn around time, and they aren't too expensive. __________________ "When you have shot one bird flying you have shot all birds flying. They are all different and they fly in different ways but the sensation is the same and the last one is as good as the first." - Ernest Hemingway

10-16-2009, 07:40 PM	#17 (permalink)
A RIDDLE A RIDDLE has no status. Member Join Date: Sep 2009 Location: lincoln Volunteer Hunter Education Instructor Posts: 38 Thanks: 22 Thanked 12 Times in 9 Posts	Dropped off a deer this year at C & C in Diller on monday the 5th called monday the 12th to say it was done!!! Product is very tasty. Im sure during the rifle season the turn around would be longer but we still always have it back before Christmas. One of the secrets is to take them deboned meat that is not frozen, they will ussally work it in at the end of the day. If it is frozen it seems that they put it in freezer and wait for a slower time to pull out and thaw.

10-16-2009, 10:24 PM	#18 (permalink)
Bass-Assassin Bass-Assassin is charging the Vex 2008 Catch and Continue Finalist Join Date: Jun 2008 Location: Lincoln Posts: 210 Thanks: 81 Thanked 27 Times in 16 Posts	I second Chasin 'eyes. Whole muscle at Picards is my favorite. But the summer sausage in Diller is the Bomb.. I haven't cut for Shusters but I have heard from some fellow butchers that when they get behind they start making large batches of ground meat for pressed jerkey and summer sausage. Therefore when you get your deer back it could be yours or it could be a mix of 20 peoples deer. I suppose its not that big of deal. Although I have seen some shifty deer come in that I would never mix with another person's deer. Dan Picard makes sure you get the deer you shot back. I should be working with Dan this year for rifle season come by and say HI and try some whole muscle jerky. It is pretty good. Ill be the bearded guy with a beer in my hand. I think I'm gonna try Diller again this year personally __________________ Is it the length or the girth?

10-17-2009, 06:07 AM	#19 (permalink)
Fish On Fish On is going metric. 2008 Catch and Continue Finalist Join Date: Aug 2006 Location: next to the trolling rod Posts: 1,858 Thanks: 48 Thanked 274 Times in 180 Posts	Shusters is good, probably the best jalapeneo chedder summer sausage of the lockers I've tried, but I would rather have MY deer back. I too have seen some nasty looking animals dropped off before. M&K in Unidilla has awesome J/C brats and chipped deer, good sticks and summer sausage. Reasonable prices also. C&D outside of Crete is decent but not my favorite, they do the muscle jerky though which I prefer. My .02 __________________ When you have the option, please buy American made. If it does not save your job, it might save mine.

10-17-2009, 12:18 PM	#20 (permalink)
jimbosan jimbosan has no status. Member Join Date: Sep 2006 Location: Blair, Nebraska Posts: 2,364 Thanks: 292 Thanked 255 Times in 181 Posts	Do it urself! __________________ GET EM CLOSE/happiness is a bloody arrow!

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