 |
|
12-10-2018, 11:28 AM
|
|
|
|
Join Date: Jul 2010
Location: GRAND PRAIRIE
Posts: 5,720
|
|
Wait time for sausage
Drop my meat off November 8th all deboned cleaned everything told to be done by Christmas, get a call two days ago saying they're not starting wild meat processing till the new year, ****ed right off what's the average wait time for you guys, where you bring your sausage this place is east of Sherwood Park been using them for a few years but not again.
Sent from my SM-G930W8 using Tapatalk
|
12-10-2018, 11:31 AM
|
 |
|
|
Join Date: Oct 2011
Location: Edmonton
Posts: 1,239
|
|
We have a bunch of Elk trim from last year. Called to drop it off 2 weeks ago and was told they are full, not taking new until Jan.
Waited too long. Should have dropped it off in August.
__________________
Long gone are the times when things were made of wood, and men made of steel.
author unknown
|
12-10-2018, 11:40 AM
|
 |
|
|
Join Date: Dec 2009
Posts: 8,492
|
|
Quote:
Originally Posted by 35 whelen
Drop my meat off November 8th all deboned cleaned everything told to be done by Christmas, get a call two days ago saying they're not starting wild meat processing till the new year, ****ed right off what's the average wait time for you guys, where you bring your sausage this place is east of Sherwood Park been using them for a few years but not again.
Sent from my SM-G930W8 using Tapatalk
|
That truly sucks to be told one thing and to be counting on it.
Guess it needs to be in writing with a discount for non-performance 
__________________
You're only as good as your last haircut
|
12-10-2018, 11:58 AM
|
|
|
|
Join Date: Oct 2015
Posts: 304
|
|
.
Last edited by Oldan Grumpi; 12-10-2018 at 12:04 PM.
Reason: Too Grumpy
|
12-10-2018, 12:21 PM
|
 |
|
|
Join Date: Jul 2012
Location: Saskatoon
Posts: 680
|
|
My buddy dropped his deer off in Martensville SK last week and was told his will not be ready until February
|
12-10-2018, 12:38 PM
|
|
|
|
Join Date: May 2007
Location: In a house
Posts: 7,778
|
|
One of the reasons I started doing it myself and not looking back now. It's a blast doing my own and you get a variety of flavors too
|
12-10-2018, 12:40 PM
|
|
|
|
Join Date: Sep 2009
Location: calgary
Posts: 1,217
|
|
tIME YOU LEARN HOW TO MAKE YOUR OWN.lOTSA CLASSES,VIDEOS ETC. oUT THERE
|
12-10-2018, 12:41 PM
|
|
Banned
|
|
Join Date: Dec 2009
Location: Copperhead Road, Morinville
Posts: 19,290
|
|
If they didn't tell you that it'd take months to get your deer processed then I think that's dirty pool. I used to take my trim into Sandyview Farms but I got sick of waiting 2 months for my sausage. I now take it to Victoria Meats in Edmonton and it's processed in a week or two.
|
12-10-2018, 01:11 PM
|
|
|
|
Join Date: Aug 2017
Location: Morinville
Posts: 699
|
|
Took my deer to Victoria fancy meats on a Monday by Friday I was bbqing my smokies.
|
12-10-2018, 01:16 PM
|
 |
|
|
Join Date: May 2009
Location: Okotoks
Posts: 298
|
|
Dropped 60 pounds of trim off at the Longview Jerky shop on Nov 12th and picked it up Nov 27th. They never disappoint out there
|
12-10-2018, 01:31 PM
|
|
|
|
Join Date: Sep 2014
Location: South-west Southern Alberta
Posts: 308
|
|
MAKE YOU OWN! It's not hard. My friend and I did just over 500Lbs of sausage, pepperoni, and jerky in a week. We had trim from moose, deer, elk, and antelope and a whack of goose meat.
Supplies are easy to come by, and this forum alone is a wealth of information. besides, the meat you give to someone else to mix for you isn't always the same meat you get back. Remember most commercial locations work in 100Lb lots. Rarely is it ever all the meat you so carefully cared for before freezing.
Come on guys, if two women, both under 5'2" can do it, so can you!! 
__________________
~~ No pressure, No diamond! ~~
|
12-10-2018, 01:34 PM
|
|
|
|
Join Date: Jan 2009
Location: Brooks
Posts: 2,243
|
|
sausage
We are still taking trim, and most of it will be out before Christmas.
My staff in the sausage kitchen has done an amazing job on the organization and turn-around of wild game this year. Much of it was out in two weeks after we received it.
Alberta Prairie Meats in Duchess.
__________________
"a gun without hammers is like a spaniel without ears!"
|
12-10-2018, 02:45 PM
|
|
|
|
Join Date: Dec 2009
Posts: 8,492
|
|
Maybe someone local to the OP can front him 5-10 lbs of game sausage short term till he gets his meat processed.
__________________
You're only as good as your last haircut
|
12-10-2018, 03:00 PM
|
|
|
|
Join Date: Jul 2010
Location: GRAND PRAIRIE
Posts: 5,720
|
|
Quote:
Originally Posted by omega50
Maybe someone local to the OP can front him 5-10 lbs of game sausage short term till he gets his meat processed. |
Thanks for the offer I'm good, just disappointing when you wanted send stuff back home for Christmas and it's not ready.
Sent from my SM-G930W8 using Tapatalk
|
12-10-2018, 04:12 PM
|
|
|
|
Join Date: Dec 2015
Posts: 9
|
|
I hear ya, that's why we started doing our own sausage etc, also am sure we weren't getting our own meat back.
|
12-10-2018, 05:11 PM
|
|
|
|
Join Date: Dec 2014
Posts: 150
|
|
Beekmans Bacon Farm in Edberg had my whole deer cut, wrapped, and 50lb of sausage made in 10 days during mid-November. Highly recommended
|
12-10-2018, 06:24 PM
|
|
|
|
Join Date: Jun 2011
Posts: 614
|
|
Less than a week at Crossfield meats.
|
12-10-2018, 06:29 PM
|
|
|
|
Join Date: Dec 2008
Location: Camrose
Posts: 45,070
|
|
Quote:
Originally Posted by Dweb
Took my deer to Victoria fancy meats on a Monday by Friday I was bbqing my smokies.
|
Less than a week for Victoria Fancy Meats to do my jalapeno and cheese smokies, and are they ever good.
__________________
Only accurate guns are interesting.
|
12-10-2018, 06:39 PM
|
 |
|
|
Join Date: Mar 2008
Location: Caroline
Posts: 7,251
|
|
Maybe they are waiting till they have enough meat in for large batches? Be surprised how many do this (meat all mixed together)
Another good reason to make your own
__________________
Two reasons you may think CO2 is a pollutant
1.You weren't paying attention in grade 5
2. You're stupid
|
12-10-2018, 06:42 PM
|
|
|
|
Join Date: Jul 2010
Location: GRAND PRAIRIE
Posts: 5,720
|
|
Quote:
Originally Posted by MountainTi
Maybe they are waiting till they have enough meat in for large batches? Be surprised how many do this (meat all mixed together)
Another good reason to make your own
|
Yes I'm sure that's what happens it would suck cuz I take very good care of my meat, I'd hate for them to throw it all into one big batch and just make everything up, but how do you know.
Sent from my SM-G930W8 using Tapatalk
|
12-10-2018, 06:44 PM
|
|
|
|
Join Date: Dec 2009
Posts: 447
|
|
Got mine back within three weeks from paolinis, best results I’ve experienced yet.
|
12-10-2018, 06:47 PM
|
|
|
|
Join Date: Jul 2010
Location: GRAND PRAIRIE
Posts: 5,720
|
|
Thanks for the replies keep posting them I'm going to make up something when I go pick up my meat and show them all these posts
Sent from my SM-G930W8 using Tapatalk
|
12-10-2018, 07:10 PM
|
|
|
|
Join Date: Dec 2013
Location: ELKFORD BC
Posts: 346
|
|
Stuck an arrow in a mulie on Sept 5. Started eating the sausage Sept 7. Never found the need to wait. Benefits of small town living.
|
12-10-2018, 08:16 PM
|
|
|
|
Join Date: Sep 2011
Location: on a acreage
Posts: 160
|
|
I take mine to k&k foodliner and they say 1 week to 10 days and sometimes it done with in a week they are great the garlic sausage is the best
|
12-10-2018, 09:17 PM
|
|
Banned
|
|
Join Date: Dec 2009
Location: Copperhead Road, Morinville
Posts: 19,290
|
|
Quote:
Originally Posted by 35 whelen
Thanks for the replies keep posting them I'm going to make up something when I go pick up my meat and show them all these posts
|
Go get your trim and take it to Victoria Meats.
|
12-10-2018, 09:33 PM
|
 |
|
|
Join Date: Mar 2008
Posts: 2,072
|
|
Better off to make your own. Then it is done on time and no one to complain about besides yourself.
It sucks that your meat will take that long to get back and I have been in that same spot. Playing the devils advocate here but If I'm a meat cutter who has one customer bringing dozens of animals a month on schedule vs. one customer who brings in 40 lb of trim for me to pack, who would I be trying the hardest to keep happy?
I know every customer should be treated the same but not always how it goes.
|
12-11-2018, 10:47 AM
|
|
|
|
Join Date: Jun 2014
Location: Canmore
Posts: 2,104
|
|
Nothing worse than taking in a very clean grain fed prairie deer and having it mixed up with a gut shot mountain deer. Been doing my own for quite a while now.
__________________
Woke up with a pulse, best day ever
|
12-11-2018, 11:31 AM
|
 |
|
|
Join Date: Jul 2007
Location: Calgary
Posts: 633
|
|
Talk to a few guys to see if you can borrow their equipment and maybe teach you how to make it. You could go and pick up your trim, have it made into sausage and be eating it before Xmas... and learn how to make it yourself.
I'm sure there are guys on here that are close to you that would help out a fellow AOer???
Maybe a Christmas gift to yourself, a meat grinder, mixer and sausage stuffer!!!
Regardless, have a wonderful Christmas and New Year!
|
12-11-2018, 11:35 AM
|
|
|
|
Join Date: Dec 2008
Location: Camrose
Posts: 45,070
|
|
Quote:
Originally Posted by The Cook
Nothing worse than taking in a very clean grain fed prairie deer and having it mixed up with a gut shot mountain deer. Been doing my own for quite a while now.
|
Another reason that I use Victoria Fancy Meats, they don't mix meat from other customers.
__________________
Only accurate guns are interesting.
|
12-11-2018, 01:15 PM
|
|
|
|
Join Date: Sep 2009
Location: calgary
Posts: 1,217
|
|
Quote:
Originally Posted by 35 whelen
Drop my meat off November 8th all deboned cleaned everything told to be done by Christmas, get a call two days ago saying they're not starting wild meat processing till the new year, ****ed right off what's the average wait time for you guys, where you bring your sausage this place is east of Sherwood Park been using them for a few years but not again.
Sent from my SM-G930W8 using Tapatalk
|
I f you were closer to Calgary.We could have done a bunch of it up for you.You could learn how to make it...Brian
|
| Thread Tools |
|
|
| Display Modes |
 Linear Mode
|
Posting Rules
|
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
HTML code is Off
|
|
|
All times are GMT -6. The time now is 03:47 AM.
|
