52pt at Jerome Country Market

Discussion in 'Michigan Whitetail Deer Hunting' started by hplayer13, Oct 6, 2020.

  1. kisherfisher

    kisherfisher

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    Yes he does , to an obsession. Each deer is totally separate. Not the best for profits , but his close clientele (returns with family) makes the difference.


    Sent from my iPhone using Michigan Sportsman
     
  2. jiggin is livin

    jiggin is livin Premium Member

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    It is the BIG operations that run things more efficiently. They just have to do things a certain way to keep up and remain profitable. A smaller operation can do it like @kisherfisher is saying. I have a couple buddies who did it for a few years and they did it the same way. They ended up stopping though because it took up ALL of their time, but they made good money and had everything separate. That was their whole point in starting it, to NOT do it the way so many others do.

    People can argue it all they want, because they don't wanna believe it, but it is a fact.
     
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  3. jiggin is livin

    jiggin is livin Premium Member

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    To add though. I have some buddies that just drop their deer off to processors these days and I haven't had anything bad from them or heard anything negative. So it isn't like it is a terrible thing.

    I just personally enjoy playing around and making different things. I don't trust anyone to do a good enough job, so I do it. I wouldn't be totally opposed to paying someone else, if it ever came to that for some reason.
     
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  4. hypox

    hypox

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    I know of a big place that advertises you get your own deer back. I tried to drop a deer off and asked an employee about it. They said they grind the burger in bulk and it isn't your own meat. I asked the manager and they agreed. What a joke. I've done my own since. I think this is much, much more common than people think.
     
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  5. ryan-b

    ryan-b

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    Ive cut deer for two different processors. Only time your not getting your own deers meat back is if it’s sticks, hotdogs or brats. It is not economical to run the mixers for each individual guy getting cheese brats made so it’s batched.
     
  6. jiggin is livin

    jiggin is livin Premium Member

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    Exactly. It makes sense to do it that way.

    It is also one of the main reasons I prefer not to have someone make those things for me.
     
  7. hplayer13

    hplayer13

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    Kinda funny, somebody third hand confirmed it wasn’t a wild deer but guys still arguing about processing
     
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  8. November Sunrise

    November Sunrise

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    My entire life I've been eating meat (beef, pork, chicken, sausage, etc.) that was processed commercially. I have zero concern about eating venison that has been processed by those same businesses.
     
  9. monczunski

    monczunski

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    hey uncle bill, will billy cut up my deer for me if i call him? thanks.
     
  10. jiggin is livin

    jiggin is livin Premium Member

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    So have I. That is what is so special about hunting to me. I can easily process it 100% myself and KNOW what my family is putting into their bodies.

    But, like I said, if I suddenly got SUPER lazy or injured to where I couldn't do it myself I wouldn't sweat it too much. There is just simply no excuse for me to pay someone else to do something as easy and enjoyable as taking care of the animal that I killed for food.
     
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  11. kisherfisher

    kisherfisher

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    As long as it is tagged and their price starts at $75.00.Best to call late afternoon.
     
  12. U of M Fan

    U of M Fan Premium Member

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    IMO, if you want your deer done in just steaks and burger (regular cut) Jerome is good. But their snack sticks are not good to me. I wouldn’t waste my money. Country Smokehouse makes them way better in my opinion.
     
  13. Bill
    Does he use beetles for euro mounts and if so can he do an elk. Thanks.
     
  14. Liver and Onions

    Liver and Onions

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    Hard to top the Smokehouse. Eaten many pounds of their smoked meats. Maybe they vacuum seal now, but with my last deer there they did not. I prefer that method so only pruchased smoke meats from them for a few years. Great owners.
    From the letter posted to their website, they are still not able to open after the fire from about 1 year ago.
    Like all of the other processors, you will get your burger, steak & roast from your deer at the Smokehouse. Items like brats, salami, sausage. stixs, etc. will be batched. That is a concern for some, those people should skip the smoked meats altogether or do their own.
    The smoked meats sold at their store come from farm raised deer, elk, bison, etc.

    L & O
     
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  15. Liver and Onions

    Liver and Onions

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    Has this been confirmed by the hunter ?

    L & O
     
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