Thread: Prime time

We carried 2 up there the other evening and had then cut into steaks all that could be and tenderised, the rest in smoke sausage. Brother went and picked it up yesterday, he's getting the tender meat and we are supposed split the sausage if there is any left. Got 2 hind quarters in the freezer now to bring down after the 1st.

You will love the smoked sausage and it is truly smoked, all you have to do is pop it in the microwave for a minute or two and enjoy. BTW have you ever seen a processing place that clean???

Nope, cleanest and neatest I have ever seen. I tenderise my tenderloin here at the club house but I will be taking my hind quarters to him to make sausage out of.

Where is this place at?

Lousiville, MS. Does some dang good work for sure.

Rees have u heard anything about the new processor at the county line beer store past big creek? Heard they out one in it would be the closest to me I think

I havent, all I know is to try em. Not big on someone else doing mine but Jerome is as good as gold, he works for Grease when its not deer season and Grease is pretty picky about such as this. Grease had been bragging on him so we took a shot, after seeing his set up and some of the deer he had done up I have no doubt we will be pleased.

Had a combine burn in a bean field when I was a young man. We pulled it to the edge of the field and left it there. Turned out to be one of the most productive deer stands I ever hunted out of. Comfy chair, and (mostly) all around visibility!!! When the sun hit the glass windshield, you could set up there in below freezing temps in your shirtsleeves! Used it for a good fifteen years before we finally got around to cutting it up for scrap!!!