If its wild game you're looking for....the guy near Sprucedale (actually Ifracombe) is Terry Smith 705-685-1033Quote:
Originally Posted by tracker
He is an awesome guy and does it from his house
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If its wild game you're looking for....the guy near Sprucedale (actually Ifracombe) is Terry Smith 705-685-1033Quote:
Originally Posted by tracker
He is an awesome guy and does it from his house
anyone have any input for around the sudbury area? first year i'm gettin out for deer with some buddies and wouldn't mind being prepared just incase we make contact with one. thanks in advance folks!!
Best pepperettes I ever ate.Quote:
Originally Posted by browning3812
Forgot about him....Quote:
Originally Posted by wildfowlhunting
I use to go there all the time just to buy meat, and would usually end up having a beer while he talked about his car restoration projects
Quote:
Originally Posted by snortwheez
Whats the name of that guy not far from London. I got in crap for mentioning on here before . I remember at the time I attempted some honesty. My bad. Ya the fireman that lets your meat hang till he has to throw half out, and the half you get is rank as he11:scream:I've no doubt that as b4 his buds will come running in, but you know what, letting meat go rank is a frikin sin. Simple as that
I have been using Yvan from Country Meats on Dunning Rd in Cumberland he's FANTASTIC !!
After leaving my home town, Kitchener-Waterloo 30 years ago, finding a good sausage maker or butcher in our new province was almost impossible (too many batches returned with hair in it, sasuage on the "ripe" side from delayed or poor quality handling, or not getting my own meat back) so I started butchering my own deer, elk and moose and now would not risk the cost or the quality by having some over extended knife-for-hire that I did not know well do the cutting and wrapping. It is a bit of work but with practice and preparation you get your own hand-hewn meat to process. I make great fermented summer sausage each winter and also pressue can the better cuts of elk and moose for a longer shelf life. All that is not processed right away is frozen as boneless meat to save room in the freezer. All my best deer meat goes to sausage now, and the trimmings of all game gets frozen in 4-5lb bags then cooked for the dogs as needed. The scraps go to the bush for the scavengers. 'Well worth the work as you know what you have and you control the quality. Otherwise you need to pray and search and hope to find a good Mennonite butcher who is not overloaded with work in the fall.....a tough thing to do. You may get lucky and find a good butcher/sausage maker but the competition for a good one will be extremely fierce in fall-late fall hunting season. Good luck either way.
Where are they located? Do you have a tel #?Quote:
Originally Posted by mattman98
JMar meats mount forest, 519 323 5627 Mennonite butcher. I do my own cut ups . But take boneless venison to have summer sausage and pepperettes made. Think min batch is 25 lb. Freeze meat and call ahead. old243