Quote:
Originally Posted by Mike Koneski
Stan, most places around here charge more for skinned deer due to the fact that most guys don't take care of the carcass and it goes to the processor with more hair and dirt on it than if it's left with the hide on. One processor will not accept any deer before the second week of November and they only want deboned meat unless you want a hindquarter smoked.
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Usually once a year several down here will put a bunch of boned venison together and someone takes it up to an older butcher shop run/owned by a German family . We’ll get them to make several types of sausage , kielbasa and some other stuff . I asked a couple times if they complained about the meat because every now and then we might have a hair or two on some of it . The guy I asked told me the old man they take it to commented what we brought was cleaner than anything he got from his PA customers
