09/08/2026
Hello hunters! It’s almost that time and I wanted to give a few updates before the season starts this year.
*I will NOT be open for the velvet hunt or bow season.
*After 38 years I’m highly considering retiring from deer processing fully. There may be some small chance I’ll open for the first 2-3 weeks of Nov to help out as other processors get full but that depends on my cooler. Three years ago my walk in cooler went out so I replaced it with a used unit that was about half the cost of a new one. At the end of last years season this one went out and it will cost more to fix it than I paid for it. It’s single phase current and hard to find and even if I did find one I just don’t know if I can keep suffering in the cold as I can’t handle it like I use to. However, I do plan to still have a need for a walk in cooler and may consider some small amounts of work once I have it running again.
*I absolutely WILL be offering free classes this year to teach folks how to cut their own deer with just a knife and a handsaw. This is truly where my heart lies at this point in my life and I feel called upon to share what knowledge I have for future generations. We may even do a class to teach you how to barn smoke your own meat. There are so few people doing that anymore and I don’t want it to become a lost art.
*I WILL be offering lots of sausage this season. We’ll have lots of fresh and smoked. We’ll be barn smoking more than we have in the past and also making some bacon.
With the new processor opening up last year I really want to focus on teaching and specialty meats like the barn smoking. And when I get the ole cooler up and running I may consider a deer or two if you’ve got a big one you want to age. I don’t know how much longer this ole building (or myself) will last out there but one thing is for sure - I will always be doing *some* kind of meat…..just maybe not deer. 😊
I’ll let y’all know if I change my mind. When I get those property tax bills in the mail I might have to rethink retirement. 😊