Waiting on venison still

[ClownColor]

Anyone still waiting to get their venison back?  LOL. We do 50/50 roughly on bringing meat in and making our own. Called Emily Meats and our meat STILL isn't done.  Ice fishing is over for me so now I have to make a special trip just for my meat. Gonna probably need to find a new place next year...

[rkhinrichs]

I'm sorry.  

Edited March 11, 2016 by rkhinrichs

[leechlake]

44 minutes ago, ClownColor said:

Anyone still waiting to get their venison back?  LOL. We do 50/50 roughly on bringing meat in and making our own. Called Emily Meats and our meat STILL isn't done.  Ice fishing is over for me so now I have to make a special trip just for my meat. Gonna probably need to find a new place next year...

maybe next year you should take some to a new place and some to Emily's.  That way you will either never run out or when you do on the first batch you'll have some coming.   Sheer laziness is the only answer.  Maybe they'll throw in a free jar of pickled turkey gizzards for you trouble

 

[leech~~]

3 hours ago, ClownColor said:

Anyone still waiting to get their venison back?  LOL. We do 50/50 roughly on bringing meat in and making our own. Called Emily Meats and our meat STILL isn't done.  Ice fishing is over for me so now I have to make a special trip just for my meat. Gonna probably need to find a new place next year...

Unless you got a lot of Jerky or other die smoked stuff that is crazy! We bring ours to Petty Brothers in Annandale and have all kinds of things made and it's back in like 2 weeks after bring it in! 

[paceman]

That sucks. Time to find a new processor. I had to call mine about a month ago. It had been done long before then, they forgot to call me. I told them I was not very happy with them. They made it right with a pretty good discount. I will go back again next year..

[mrklean]

8 hours ago, leech~~ said:

Unless you got a lot of Jerky or other die smoked stuff that is crazy! We bring ours to Petty Brothers in Annandale and have all kinds of things made and it's back in like 2 weeks after bring it in! 

Tom and Bob are great guys and do a fantastic job

[leech~~]

34 minutes ago, mrklean said:

Tom and Bob are great guys and do a fantastic job

Love the place. Been going there so long even knew their dads Jim & John. They kind of reminded me of the Mario brothers!

[mrklean]

Haha I use to power lift with them at Golds Gym before they built their gym in the back of the building they were in.

[ClownColor]

11 hours ago, leech~~ said:

Unless you got a lot of Jerky or other die smoked stuff that is crazy! We bring ours to Petty Brothers in Annandale and have all kinds of things made and it's back in like 2 weeks after bring it in! 

I wish they were closer or I'd have to give them a try. 

4 months is a long time regardless what we had made. It was mostly sticks and polish...no jerky. 

[sportfish]

I have been going to Snyders meats by Camp Ripley for a few years now with good results. Never takes more than a week , and you get your meat back ! His sticks and summer sausage are great 

[Wanderer]

We used Emily Meats this year for processing and got the last of ours back about a month ago.  That was the sausage.  We got our whole cuts around the first of the year if I remember right.

It was the first time I've had someone else process my deer in over 20 years.  I too thought the wait was long but didn't have a strong idea of what to expect so I just took it when it was ready.  They did apologize for the wait.  I think he said they had over 600 deer brought in last season.

I have to say I thought they did a dang fine job on it.  Been very happy with everything we've eaten.

Clown Color, did you take yours in on opening weekend?

[ClownColor]

On 3/12/2016 at 9:50 PM, Wanderer said:

We used Emily Meats this year for processing and got the last of ours back about a month ago.  That was the sausage.  We got our whole cuts around the first of the year if I remember right.

It was the first time I've had someone else process my deer in over 20 years.  I too thought the wait was long but didn't have a strong idea of what to expect so I just took it when it was ready.  They did apologize for the wait.  I think he said they had over 600 deer brought in last season.

I have to say I thought they did a dang fine job on it.  Been very happy with everything we've eaten.

Clown Color, did you take yours in on opening weekend?

Basically... We had it there by Thur or Fri BEFORE the second weekend. 

They said another week...again! What an EFN joke.

Snyder's doesn't sound to far away so may try them next year...definitely not going back to Emily Meats.

Edited March 15, 2016 by ClownColor

[Wanderer]

That's too bad, sorry to hear that.

i know they got overwhelmed in the 2015 season but I'm guessing they'll get quite a few less deer to process in 2016 because of the delay.  If there's an upside to this, it's that they didn't compromise on quality to catch up.

Still a hard pill to swallow.

[ANYFISH2]

That would be pretty unacceptable to me, wow.

ClownColor, if I may ask where are you located? If your near the Little Falls, there are number of pretty good places here.  Some that cut up and package and you take where you chose for sausage, ect for less than $70. And other full service that do a great job.

[noahsdad]

wow i am sure glad i have educated myself on how to do this myself, as i could not wait. it really isnt that hard and have even had several friends give me thier stuff to make sausage out of

[ClownColor]

10 hours ago, noahsdad said:

wow i am sure glad i have educated myself on how to do this myself, as i could not wait. it really isnt that hard and have even had several friends give me thier stuff to make sausage out of

It's not hard. We skin and butcher all our own deer. We usually bring in about 50% to have made. We like to change things up, get different flavors,styles and what not. When we make our own, it's usually a large batch of one flavor for one product. I looooooooove getting different flavored polish and sticks!

12 hours ago, Wanderer said:

That's too bad, sorry to hear that.

i know they got overwhelmed in the 2015 season but I'm guessing they'll get quite a few less deer to process in 2016 because of the delay.  If there's an upside to this, it's that they didn't compromise on quality to catch up.

Still a hard pill to swallow.

I hope your upside is correct...but I'm thinking they lost our venison and are delaying the inevitable....but I hope I'm wrong.

12 hours ago, ANYFISH2 said:

That would be pretty unacceptable to me, wow.

ClownColor, if I may ask where are you located? If your near the Little Falls, there are number of pretty good places here.  Some that cut up and package and you take where you chose for sausage, ect for less than $70. And other full service that do a great job.

I live to the south but can drive 169 or hwy 371/10 routinely to home/cabin.  I don't ask for much, I'd just like to have it done late Jan to early Feb before my ice fishing season is done and I stop heading north until fishing opener.

[MNHunter65]

Try Thielens in Pierz next time. I process my own deer, but bring them trim for sausage. Got my sausage back in a week. Same time frame every year.

[Hawg]

Snyder's was good but spices and sizes of sticks and sausages was very inconsistent, even had pretty big voids or empty spots in them. I'm with Mn Hunter, Thelens in Pierz, not Little Falls, can't be beat, it's always good. Tracy in Emily is usually pretty good too though.

[O.T.C.]

I'm on processor # 9 or so and finally am done but I bring in the whole goat. K and R custom meats north of Mora. Last 5 deer or so and it's been excellent, have not given any away and have not had a bad anything yet compared to the 8 or so other processors  I tried before. Takes a couple weeks to get back but burger, sticks,polish,jerky sometimes a pound of vension bacon what I like is I can get a pound of whatever made if I want to sample other thing then the next year more if we liked it. No set like limits. Been eyeballing the Pierz place as I drive through there weekly, but only if K and R ever fails me and so far so good. 

[leech~~]

18 hours ago, Wanderer said:

That's too bad, sorry to hear that.

i know they got overwhelmed in the 2015 season but I'm guessing they'll get quite a few less deer to process in 2016 because of the delay.  If there's an upside to this, it's that they didn't compromise on quality to catch up.

Still a hard pill to swallow.

Didn't Emily Meats switch ownership a few years ago? We hunt north of there and go through Emily all the time to my buddies cabin and I thought that it was sold a few years back. Maybe the new owners didn't know how much deer they were going to get in?

Edited March 15, 2016 by leech~~

[Moon Lake Refuge]

Like making our own.  then you can make it when you want and how you want.  Talked to a butcher a few years back and he said some butchers out there grind multiple dear together and there is no telling what you get back.  Buck for doe, doe for buck, acorn fed vs grass fed.  Don't know how true that is of most butchers but I like the idea of taking your own deer from field to table.  Plus it gives ya something fun to do in the off season. I've said it for about 3-4 years now but this year I want to try and mix up some candied venny jerky!

[riffraff]

I have been using Emily meats (Tracy Jones) for many years. Our deer are always archery and normally before the rifle season. Turn around is usually around a week for cut, packaged and ground. I make my own sausage and jerky after that.  You definitely get your own meat back. The number of deer that go through the place is considerable and it is a fairly small operation- I would guess 8 or less employees. I agree 4 months is a long time but the finished quality has been good in my experience. Don't give up hope yet.

They have done a few bears for me as well.

Quote

Didn't Emily Meats switch ownership a few years ago? We hunt north of there and go through Emily all the time to my buddies cabin and I thought that it was sold a few years back. Maybe the new owners didn't know how much deer they were going to get in?

Tracy Jones is the owner and was the butcher for Lake Country Foods in Emily before opening his shop.  He has definitely been around for the fall "rush". I was taking deer to him back in the 90's at LCF.

[RebelSS]

3 hours ago, MNHunter65 said:

Try Thielens in Pierz next time. I process my own deer, but bring them trim for sausage. Got my sausage back in a week. Same time frame every year.

X 2. Definitely.

[ClownColor]

UPDATE:  After even more "it'll be done next week" stories...I FINALLY GOT MY MEAT BACK (or probably someone elses)!  What a joke.  

[leechlake]

congrats!   I always said if you don't want to have to worry about getting someone else deer from the butcher do a bad job gutting and handling your own.  Win/win for you then.  

Not to be overly positive but at least you have some venison, most guys are out by now.  I'd love a neck roast right now.