Posted: 11/22/2009 8:14:37 PM EDT
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Anyone know of a good deer processor in the Oklahoma City or surrounding area..?
Thanks, Andy. |
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Anyone know of a good deer processor in the Oklahoma City or surrounding area..? Thanks, Andy. Sallees on old Hwy 77 south of Guthrie. I've used them for 15 years or so and they do a good job. They're not cheap nor are they real high. They vacuum pack the mead so it will last longer than just paper wrapped meat. Sorry I didn't see this sooner. Hope you got your deer processed if you got one yesterday! |
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They haven't been moving as much as I thought they would be this year. If it's because of the warmer weather or what, I don't know.
Sallees does a very good job and have done two deer for me already this year with one more being done. If you get one, please put up some pics. We all enjoy seeing someone bag a nice deer! 
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Bobby, about $75 if you skin it, $100 if they do. Some guys are bringing them in without gutting them....
That's cost you another $18. Having them make sausage will run another $3 a lb. A 115 lb unskinned buck ran me $98 and I had it all ground up for hamburger with 10% beef fat added. |
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Bobby, about $75 if you skin it, $100 if they do. Some guys are bringing them in without gutting them....
That's cost you another $18. Having them make sausage will run another $3 a lb. A 115 lb unskinned buck ran me $98 and I had it all ground up for hamburger with 10% beef fat added. I've used Sallee's since they were at their house processing. I've also used Hank's in SE Logan Co. He is also very good. |
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Bobby, about $75 if you skin it, $100 if they do. Some guys are bringing them in without gutting them....
That's cost you another $18. Having them make sausage will run another $3 a lb. A 115 lb unskinned buck ran me $98 and I had it all ground up for hamburger with 10% beef fat added. I've used Sallee's since they were at their house processing. I've also used Hank's in SE Logan Co. He is also very good. Yeah, well they know me by my first name. So top that PC! 
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Bobby, about $75 if you skin it, $100 if they do. Some guys are bringing them in without gutting them....
That's cost you another $18. Having them make sausage will run another $3 a lb. A 115 lb unskinned buck ran me $98 and I had it all ground up for hamburger with 10% beef fat added. WTF??????? 
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Bobby, about $75 if you skin it, $100 if they do. Some guys are bringing them in without gutting them....
That's cost you another $18. Having them make sausage will run another $3 a lb. A 115 lb unskinned buck ran me $98 and I had it all ground up for hamburger with 10% beef fat added. I've used Sallee's since they were at their house processing. I've also used Hank's in SE Logan Co. He is also very good. Yeah, well they know me by my first name. So top that PC! I've known you for years, and I never knew your first name was Grumpy, Gimpy Old Bastard. Your folks had a foresight to the future! 
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Bobby, about $75 if you skin it, $100 if they do. Some guys are bringing them in without gutting them....
That's cost you another $18. Having them make sausage will run another $3 a lb. A 115 lb unskinned buck ran me $98 and I had it all ground up for hamburger with 10% beef fat added. WTF???????
You'd be surprised how many "trophy hunters" don't want to get their hands bloody. I'm not kidding about that either. I shot a doe a couple of years ago and hurt the shoulder loading her up in the back of the truck. I don't gut them in the field where I shoot them, I usually go down the road, pull over and do it on the tailgate. I'd had surgery on the shoulder the just a few months before and I screwed it up lifting the doe. Anyway, I pulled into Sallees and Robert, one of their hands, gave me a real funny look. It was because I hadn't gutted it. I told him I'd ripped my shoulder and couldn't gut the deer after I loaded her. He started laughing and made a comment about me being too good to get my hands dirty. 
Pat and his wife never bad mouth anyone. And their kids are as good as gold. They didn't charge me for the gutting. But they really don't like to gut the deer on the dock. Matthew, my son, shot a doe a month or so ago and lost his knife while hunting. He loaded the doe up, called me to meet him at Sallees. Patrick let us gut that doe on their dock but he really didn't like it. We put a barrel under the doe, caught the guts, and hosed off the dock when we were done. Patrick was the only one there checking on the sausage being smoked. Old Bud was leary of a lot of white folks and wouldn't hardly go into a restaurant in any town and eat. He ordered his food and went on down the road. Now the Sallees made a big deal of him bringing a deer he shot to them. He warmed up to them like they were long lost family. He didn't do that too often with anyone. He particularly liked Patrick. They are good people and do a good job. They'll have my business as long they're open or I"m alive. |
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Any place on the south side of okc or chickasha? I know there was one in Bridge Creek but I think it's closed. I'm going to shoot a doe tomorrow and want some summer sausag and deer jerky. Terry's Taxidermy used to butcher. I don't even know if he is still open. There was one at El Reno too but it's been awhile since I had them do any. Sallees charges $3 a lb for summer sausage in addition to the processing and butchering fee. |