I use Kuby’s for my jalapeño cheese summer sausage, it is very good! I was told by several people who work there that you get your own meat back.

Buzz.....Kuby’s and forget about it....answer found.

Hirsch in Plano.. Only take them quartered in a cooler... Only way to get your meat back....They will customize you beef to pork ratio on sausages...seasonings etc...if they carry a type of sausage in their retail case they will make it for you....I always ask to have them smoke it a bit heavier than their standard.....

We have a cooler at the lease. So we typically let them hang a couple days before taking them to the processor. No need to quarter in that example...and the processor doesn’t charge much extra to skin them. Not worth dulling my knife for anyway.

Buzz - I bet your fallow is gone. That’s WAY to long to be waiting on meat.

If you've waited a year for meat to be processed, they screwed up or gave it away to someone else.

We do all our own processing. EZ to do and part of the hunt.

I know a lot f people say they get their own deer back at Kubys but I aint so sure about that. Last deer I took there was probably 15 years ago. I had basic processing done and they weighed it when I brought it in. If you are getting your deer back there is no reason to weigh it because you can only get what is on your deer back and it doesn't matter if its 5 pounds or 500 pounds you can only get whats there to begin with.. When a place weighs the deer its usually so you get a percentage back minus bones and hide weight.

And for those of you getting smoked sausages, I don't care where you take it there is next to zero chance you are getting your own meat back with that. If you have ever seen how they smoke that stuff then you know what I mean.

"I had basic processing done and they weighed it when I brought it in. If you are getting your deer back there is no reason to weigh it because you can only get what is on your deer back and it doesn't matter if its 5 pounds or 500 pounds you can only get whats there to begin with.. When a place weighs the deer its usually so you get a percentage back minus bones and hide weight."

I know Rust at the Rust Game Place and a Granzin at Granzin's Meat Market. Together these processors get in and handle somewhere around 15,000 deer a year. It could be even more. They get to put up with all kinds of "stuff". Besides the gut shot crap and filth in which people bring in their animals, one of their biggest problems manifests itself when a hunter brings in a doe with 40 pounds of flesh on it and expects, 50 rings of sausage, a couple of bags of buck sticks, some salami, back strap steaks and more. They need to weigh deer to in order to provide themselves a defense when unrealistic expectations are exposed upon delivering the final product.