DuckSouth.com

Does this seem normal to y'all

I took two hind quarters to Mean Mallard to get susage made. (I usually use Vans and have never had a problem, just wanted to try Mean Mallard because it was a little closer to the house). Learned my lesson!! I dropped the hind quarters off the latter part of December. They weighed the hind quarters and required that I pay for it up front. I called today and they said it would be after Feb 1st before it was ready. I know they are busy and all but that seems like a long time to wait for two hind quarters to get made up in sausage.

And what really sux is that my neighbor took a whole deer to Vans the first week of Jan and had all his meat back in 6 days!!!

I think I'll stick with Vans next time, but thats just my opinion.

i took mine up there opening weekend, deboned hindquarters and all i asked for was sausage. they told me 2 weeks. well after 5 i just decided to drop by. they said i wasn't in the computer. well i gave some woman all of my info as she typed it in there, they weighed my meat and took it on. They lost my ticket. i got someones meat but it sure as hell wasn't mine. did not even have a bin number on the box where it is supposed to. i also have 5 friends that have had their meat lost there. those are just people that i know! took my last 2 to the outfitter and had both back in 2 weeks. and they will call you to get your booty up there to pick it up due to lack of room in the cooler. great sausage and customer service. no prepaying there either. pay when you pick up. Sorry Chris, I am going to give you guys one morew shot next year. I am sure you will have it figured out by then. I think it might be a personell problem?

also vans mixes everyone's meat. i wouldn't go near the chit.

Yea, I've suspected the same thing with Vans mixing up meat, can't prove it though.

I have heard alot of good things about the Outfitters deer processing. Xpress says they do a good job and that says alot coming from him cause he Mr. Critical . I'll give them a try next year.

"I think it might be a personell problem?" yea but still no excuse, seems like by now they aughta have all the kinks worked out

Spend $300 on a tenderizer/grinder setup and be done with it. We used to send all of our's off but never got back what we should've.

10-4 on that greenhead.

Chill the deer on ice for 4 or 5 days. Fix the cooler where the water can drain off.

$200 for a grinder in cabelas and about the same for a tenderizer.

Shazam! You are a butcher.

You know what you are getting, it's clean and it completes the process of killing meat and dragging it home for the family. Ted Nugent will be proud.

I'm going on 5 weeks now for mine. Called and bitched and was told I would get it this past Friday......Guess what.........no call........still no meat.

I will never take meat to Mean Mallard again........pitiful service, rude folks on the phone when you call, and they outright lie.

If my deer had hung for 5 weeks, I wouldn't want it.

That's sad, really sad.

I had an ole man once tell me that if you could leave a deer hagging in a walk in cooler for several weeks, do it becuase it will actually "age" the meat. I asked him about the freezer burn or the black you see on the meat after its been hagging too long; he said that all you do is fillet the top layer off (freezer burnt layer) and the meat underneath will be the so tender you wont need a tenderizer. Anyone tried this?

We used to do that at a camp I was in. They had a walk in cooler that we would hang hind quaters in, we wold go in and cut the blck meat off and then cut the tender stuff off for dinner and lunch. It works like a charm.

Brad we have a walk in cooler at da camp and what the ole' man told you is correct. Let it hang AT LEAST 10 days-2 weeks

Just because the outer layer turns dark means nothing to the meat underneath.

Man I'm glad we don't have that problem around here. We let ours hang in cooler for 2 weeks with skin on, then take to processor and he gets it back in about 5 days. That is right about cutting the top layer of black off, don't know about the more tender part though.

i have my second deer at the mean mallard and it has taken forever. good sausage but i dont think ill use them again.

For you guys near Yazoo county, you might try Charlie Milner. He's on Flethcher's Chapel Rd just off Hwy 49 south of YC.

He does a great job and is quick. Get ready to pay $. I can't remember what he gets for a normal processing, but I paid $200 for an entire deer ground into smoked sausage. (180lbs on the hoof).