|
|
Post by HuntMeister on Sept 25, 2020 10:11:58 GMT -5
All,
I will have a pretty hectic schedule this deer hunting season and for the first time in a very long time I may have to consider paying someone to process my deer for me.
I live in NW Hendricks county and hunt in SW Parke county as well as about a 1/2 hour west of Terre haute in IL.
My #1 wish would be for someone who would promise that I get my deer back and not a deer that someone else killed and handled poorly but I know the chances for that are slim to none.
That being said, please post up some recommendations of quality processors that you use.
Thanks in advance for your help!!
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Oct 29, 2020 14:56:05 GMT -5
All, I will have a pretty hectic schedule this deer hunting season and for the first time in a very long time I may have to consider paying someone to process my deer for me. I live in NW Hendricks county and hunt in SW Parke county as well as about a 1/2 hour west of Terre haute in IL. My #1 wish would be for someone who would promise that I get my deer back and not a deer that someone else killed and handled poorly but I know the chances for that are slim to none. That being said, please post up some recommendations of quality processors that you use. Thanks in advance for your help!! Archers in Greenwood is solid and reliable, I used them in 2018. This year I think I`m going to try Baker`s Camp in Bainbridge and see if they come through. |
|
|
|
Post by HuntMeister on Oct 30, 2020 6:29:39 GMT -5
Baker's does an ok job based on comments from friends who have used them. Archer's is the wrong location for me but I appreciate the suggestions!
|
|
|
|
Post by parrothead on Oct 30, 2020 6:33:35 GMT -5
|
|
|
|
Post by HuntMeister on Nov 26, 2020 8:06:06 GMT -5
I ended up going to Bakers Camp. They promised me I would get my deer back (whole cuts and stew meat) ground would be whatever is in the grinder and they only use knives, no saws. I just went with whole cuts and stew meat.
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Dec 21, 2020 4:11:31 GMT -5
I ended up going to Bakers Camp. They promised me I would get my deer back (whole cuts and stew meat) ground would be whatever is in the grinder and they only use knives, no saws. I just went with whole cuts and stew meat. I went to Baker`s Camp last night too. Wow, the gal there said they will have done something like 1600 deer by the time they`re done this season. The guy there said they have had so many, they`ve had to freeze them then thaw to cut, and that it will be a couple weeks before I get the call to pick up mine. Wow. I got the backstrap butterflied steaks, got the sirloin steaks, one tip roast, 2 sticks of cheese summer sausage, the tenderloins of course, and the rest ground. They commented as they were helping me unload her from the bed of the truck how danged big her head was. I hope they`re really good. |
|
|
|
Post by HuntMeister on Dec 21, 2020 7:10:19 GMT -5
Been over a month now waiting on mine. Not complaining, just saying. They told me it would be a month. They had over 500 deer when I dropped mine off.
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Dec 21, 2020 8:58:47 GMT -5
I do my own so only wait was the two weeks hanging. I'm sure there are youtubes on how. My brother taught me. All three of my older brothers worked for my uncles butcher shop when they where teenagers a long time ago. I worked for another Uncle cabinet shop when I was a youngster.
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Jan 6, 2021 22:30:30 GMT -5
Been over a month now waiting on mine. Not complaining, just saying. They told me it would be a month. They had over 500 deer when I dropped mine off. Have you gotten your deer yet? I took mine in to Bakers Camp the last afternoon of muzzleloader, December 20th. They said it would be 2 weeks till they`d have mine cut, because they had approximately 300 still ahead of me at the time. As you said, same here, I`m not complaining, just was curious as to how long it might be. |
|
|
|
Post by BigJLocke on Mar 7, 2022 20:44:10 GMT -5
All, I will have a pretty hectic schedule this deer hunting season and for the first time in a very long time I may have to consider paying someone to process my deer for me. I live in NW Hendricks county and hunt in SW Parke county as well as about a 1/2 hour west of Terre haute in IL. My #1 wish would be for someone who would promise that I get my deer back and not a deer that someone else killed and handled poorly but I know the chances for that are slim to none. That being said, please post up some recommendations of quality processors that you use. Thanks in advance for your help!! Archers in Greenwood is solid and reliable, I used them in 2018. This year I think I`m going to try Baker`s Camp in Bainbridge and see if they come through. I’ll never go to archers again. I left a review on Google and Yelp. I been going there since I was a child and they really let me down this year. Two deer and messed up on both Of them about a month apart. Never again. I’ll go to knights town meat locker from now on. |
|
|
|
Post by freedomhunter on Mar 7, 2022 20:55:34 GMT -5
Knightstown is fairly spendy and they get full quick, just fyi but their snack sticks and sausage are da bomb. I remember a buddy of mine spent $400 on one deer there not for me
|
|
|
|
Post by budd on Mar 8, 2022 10:11:50 GMT -5
Curious, do you all get your specialty meats back at the same time you get your standard cuts back? I always weigh, bag and tag their scraps. Make everything after rifle season. Our archery and blackpowder season is pretty much nonexistent. I can count on 1 hand the number of times Ive seen archery hunters aside from myself, not much more for blackpowder hunters.
I get in between 160-200 head every rifle season. 16 day season and my goal is to have a empty cooler the last Sunday morning of season. 3 full time cutters and 1 that wraps and cuts. We do 1 deer at a time, table wiped down before next animal.
When making specialty meats it's just me by myself, I try to knock out 125-150lbs every day. Same as before, 1 customer at a time.
|
|
|
|
Post by esshup on Mar 8, 2022 12:47:29 GMT -5
Never for me. I take the wrapped cuts home, bring him the specialty meat to process in January. That way he doesn't have to use up freezer space to keep it until he's got time to do the specialty stuff.
|
|
|
|
Post by budd on Mar 9, 2022 8:31:02 GMT -5
Never for me. I take the wrapped cuts home, bring him the specialty meat to process in January. That way he doesn't have to use up freezer space to keep it until he's got time to do the specialty stuff. Yes I have them pick up their standard cut's first. |
|
