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Message
Wildside Deer Processing in Tensas. Update in OP
Posted on 1/25/21 at 10:05 am
Posted on 1/25/21 at 10:05 am
Anybody use them this year? I brought them 2 deer because the location was convenient. They are under new management this year so I was a little skeptical, but had heard they were pretty good. The turnaround time was good, and I cooked some ground meat which was fine, but tried some of the summer sausage for the first time last night and man oh man. I cut a few slices and threw it in a skillet to warm it up and my girlfriend started gagging from the smell. It was not edible. The taste matched the smell. Maybe the meat spoiled before it was cured/smoked? Has anyone else tried their summer sausage? Was wondering if I got a bad batch or if this is normal for them. I haven’t tried any of the other types of sausage yet, but will soon since I have a freezer full of it. Hopefully with better results.
Quick update. Checked some other meat and sausage I got and everything seems good. Called several other hunters who have used them this year and nobody else has had any issues. Spoke with the owners yesterday and again this morning. Top notch service and they were sincerely concerned with finding out what went wrong and how they could make it right. Said they are inspecting all equipment and existing inventory to make sure it is an isolated incident and that it never happens again. Still not sure what happened to this one batch of summer sausage, but overall I’m very happy with the response I got and the resolution we agreed upon. They seem like good people and I probably won’t hesitate to give them more business in the future.
Quick update. Checked some other meat and sausage I got and everything seems good. Called several other hunters who have used them this year and nobody else has had any issues. Spoke with the owners yesterday and again this morning. Top notch service and they were sincerely concerned with finding out what went wrong and how they could make it right. Said they are inspecting all equipment and existing inventory to make sure it is an isolated incident and that it never happens again. Still not sure what happened to this one batch of summer sausage, but overall I’m very happy with the response I got and the resolution we agreed upon. They seem like good people and I probably won’t hesitate to give them more business in the future.
This post was edited on 1/26/21 at 12:01 pm
5
Posted on 1/25/21 at 10:10 am to djs017
Take it to Alvie Vick in Gilbert next time.
Posted on 1/25/21 at 10:13 am to djs017
Haven’t had his summer sausage but his ground meat and regular smoked sausage has been fine.
Sausage was a little bland but it was fine.
Sausage was a little bland but it was fine.
Posted on 1/25/21 at 10:15 am to CottonWasKing
Thanks. That gives me hope that at least some of this order will be ok.
Posted on 1/25/21 at 10:32 am to djs017
Is that the place on 65 near the rodeo arena? I used that place 2 years ago and had to throw all the deer burger away because it was rotten. Haven’t been back.
Posted on 1/25/21 at 10:43 am to terriblegreen
quote:
Is that the place on 65 near the rodeo arena?
Yes
quote:
I used that place 2 years ago and had to throw all the deer burger away because it was rotten
I had a similar experience, but it is now under completely new ownership. I like the new people. Picked up a deer from them the other day and what I have eaten (jalepeno/pepper jack smoked sausage and hamburger) has been fine. I did not order any summer sausage...
Posted on 1/25/21 at 10:43 am to djs017
I highly suggest contacting them.
That place is practically under new management every year for the past 4-5 years. With the same issues as you described. This is the first I’ve heard of bad meat from them.
Not too long ago, they had to stop taking deer because they were at capacity. Not sure if that had anything to do with it, but the owners will make it right if you contact them.
It’s very very odd that the meat smell/taste issues are passed on to each new owner. And is the cause of each going out of business.
It must have something to do with the equipment/freezers, because the equipment has not changed in years.
Again, contact them.
That place is practically under new management every year for the past 4-5 years. With the same issues as you described. This is the first I’ve heard of bad meat from them.
Not too long ago, they had to stop taking deer because they were at capacity. Not sure if that had anything to do with it, but the owners will make it right if you contact them.
It’s very very odd that the meat smell/taste issues are passed on to each new owner. And is the cause of each going out of business.
It must have something to do with the equipment/freezers, because the equipment has not changed in years.
Again, contact them.
Posted on 1/25/21 at 11:26 am to Buzzed
quote:
It’s very very odd that the meat smell/taste issues are passed on to each new owner. And is the cause of each going out of business.
I think the issue is they simply get overwhelmed with deer, and don't have the help needed to process them. Hatton's (same as Winnsboro) ran it for a couple of years then sold out due to lack of decent available labor. The dude who took it from them got in waaaayyy over his head. He's who sold me the nasty meat. He bowed out after a year and cited labor issues. The new people this year seem to have it going better, and were smart enough to shut down for a while when they reached capacity. The facility itself is pretty nice and well set up. I think the main issues is a shallow gene/labor pool.
Posted on 1/25/21 at 11:55 am to LSUballs
shallow labor pool is the problem for a lot of places in Tensas. The former owner at Fishtales always told me that when he was running the place.
Glad the new owners recognized the issue and made the difficult but wise decision. I had to throw away all my meat two yrs ago on my first deer because it was spoiled. that guy looked all hollow eyed when I took him my 2nd deer on primitive rifle weekend and said he had stopped taking deer. Early in the season he had a few guys working their asses off, then by the last weekend of rifle, it was him and one other guy. The "local help" had said frick it and left.
Glad the new owners recognized the issue and made the difficult but wise decision. I had to throw away all my meat two yrs ago on my first deer because it was spoiled. that guy looked all hollow eyed when I took him my 2nd deer on primitive rifle weekend and said he had stopped taking deer. Early in the season he had a few guys working their asses off, then by the last weekend of rifle, it was him and one other guy. The "local help" had said frick it and left.
Posted on 1/25/21 at 12:10 pm to LSUballs
quote:
I think the issue is they simply get overwhelmed with deer, and don't have the help needed to process them. Hatton's (same as Winnsboro) ran it for a couple of years then sold out due to lack of decent available labor. The dude who took it from them got in waaaayyy over his head. He's who sold me the nasty meat. He bowed out after a year and cited labor issues. The new people this year seem to have it going better, and were smart enough to shut down for a while when they reached capacity. The facility itself is pretty nice and well set up. I think the main issues is a shallow gene/labor pool.
I think you’re right about the labor issue. If I recall, they may have shut down temporarily last year, could be wrong. Dozens and dozens of people never picked up their meat last year, he lost his arse. I actually bought leftover ground meat and breakfast sausage from him after the season. It had a smell, but after close inspection it was due to oxidation. The bag sealer wasn’t properly sealing.
I also know the current owners. The equipment is the same used as last year, and the year before, although I believe they’ve gotten some new equipment in for this year. It’s a weird set up with the local police jury. I believe they own the building and equipment, and lease it to whoever wants to give it a go.
Heard a lot of bad things about hattons, too, even though there were no complaints from the winnsboro location that I know of. A buddy of mine killed a deer with a bow, and when he got the meat back from hatton, he found a bullet in the ground meat. Likely wasn’t his meat.
I really agree with you on the labor issue though. I was going to take one up there earlier in the year, and there were 13 deer ahead of me. Didn’t want my deer sitting around that long Ungutted, so I went ahead and did it myself.
This post was edited on 1/25/21 at 12:19 pm
Posted on 1/25/21 at 12:39 pm to djs017
Use Hattons Meats in Liddieville. No need to use anyone else.
Posted on 1/25/21 at 8:18 pm to Buzzed
quote:
issue. If I recall, they may have shut down temporarily last year, could be wrong.
The guy who ran it last year got overwhelmed and shut the doors around Christmas. He wasn’t prepared for the work/lack of help that would go into it. He did a good job on the deer he did, as far as I know, but He just gave it up after not getting any help. He had planned to get inmates to come in and help him but it turned it even more hassle so he shut it down.
quote:
The equipment is the same used as last year, and the year before, although I believe they’ve gotten some new equipment in for this year. It’s a weird set up with the local police jury. I believe they own the building and equipment, and lease it to whoever wants to give it a go.
All of this is true.
quote:
Heard a lot of bad things about hattons, too, even though there were no complaints from the winnsboro location that I know of. A buddy of mine killed a deer with a bow, and when he got the meat back from hatton, he found a bullet in the ground meat. Likely wasn’t his meat.
I had at least one deer ruined by Hattons. I had it done in all burger. They added so much fat it was inedible.
quote:
I was going to take one up there earlier in the year, and there were 13 deer ahead of me. Didn’t want my deer sitting around that long Ungutted, so I went ahead and did it myself.
They haven’t had problems as far as I know with the skinning and gutting part of the business. They just haven’t found many people who know how to cut. Then one of their main guys sliced the tendon in his thumb and put them back even further.
But I took a deer up there a little over a month ago and got it back within 14 days. I have high hopes for the new management.
This post was edited on 1/25/21 at 8:22 pm
Posted on 1/25/21 at 8:30 pm to CottonWasKing
Have a feeling we know each other....you know way too much about that operation to be an outsider 
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