Good Afternoon,

I was wondering if anyone knows of a good deer processor in the vicinity of Houston? I will be hunting about 2 hours north of the city. Any help is greatly appreciated. Thanks.

Huntsville Talents Sausage Co. Best I ever had.

MIDWAY IN KATY BEEN USE IN THEM LAST 5 YEARS.

Thank you for the help. I am new to the area (and the heat) and do not want to risk spoilage due to the lack of a walk-in cooler at home. I will have to check both out.

Thanks again for your quick responses.

This is a good place.

B & W Meat Co
Reviews (5)
4801 N Shepherd Dr, Houston, TX 77018
(713) 697-2844

I'll 2nd on the B&W suggestion. Their smoked sausage is top notch, especially with the garlic added. My FIL was in the army years back and inspected meat packing plants for the Army. He asked the folks at B&W several years ago if they would let him nose around before dropping a deer off and gave it thumbs up for deer processing.

Jr.s in Wharton and Praseks in El Campo are 2 of the best in the state...........right out my backdoor....

We do all our own processing most of the time.....but this guy is right down the road from our house and they have a very nice place and do a lot of business:

Fleming's Wild Game Processing
http://www.flemingsprocessing.com/

Thanks for all the informative replies. I seem to have plenty of options in this area. Now I just need to connect and put some meat in the freezer. Thanks again.

Another good one to try is Fisher's Meat Market. If you're north of the city (Spring area) then its perfect for you. They're on Spring Cypress about 1/2 mile east of Kuykendahl. They're friendly folks and do great work. Plus they'll customize your order, seasoning and all, if you want them to.

I used to use Midway but after finding out they don't guarantee you get your deer back and subsequently receiving some rancid deer meat (that wasn't mine) I vowed never to use them again.

slovaceks in snook is where i take mine every year. some of the best deer sausage i've had!!!

Midway use to be great, but I think Herman has gotten to big and doesn't keep watch over the place like he use to.Yeah ETXbuckman, there is a great chance you will not get your same meat back. They do smell all meat brought in before they take it but if you are like me, I try to keep my meat real clean and cold and would really like mine back. I don't want the deer that has been hanging in the tree for 3 days when the temp was 80 degrees.

That is one thing that worries me, I am from New England (first TX season) and have not had to worry about spoilage due to temps.

On a seperate note, do you all mix pork into your sausage when having it made?

I had some sausage made near Beaumont and they added sausage....needless to say it was the best!!

Good luck hunting in Tx

and Semper Paratus!

Been a few years, but I used to use Moye's in Livingston, TX.

I grew up in the Poconos. The deer are very different, just like the temps and I had to get used to it, too. It was so easy to just hang in the shed in freezing temps. Down here, pack in plenty of ice. My processor added pork fat for the sausage, yes.

I'm personally not too fond of deer sausage- I know that's something of a sacrilege around here- but when I do have some made I generally have a 60/40 split between venison and pork (60% venison and 40% pork). This may sound like a lot of pork but it gives it just enough "juice". I did 50/50 once and just that little extra made it too greasy.

If you're from New England and plan on hunting deer in TX I hope you have plenty of t-shirts and bermuda shorts. Its a little bit warmer in these parts

What county will you be hunting in, and where do you live?

I think 40% pork and 60% venison is the most common sausage mix.

J&M Sausage is good. Located in Spring near Hooks Airport off of Stuebner Airline.

That's no joke. My first year huntin here I went down in the valley and liked to die from the heat! You couldn't convince me that the meat wouldn't be spoiled before I could get it processed.

I will be hunting a mix of public land (DCNF, Alabama Creek, SHNF) and private in the same general area. I did have to buy a set of light weight camos as all mine were insulated. I hear you on hanging it in the garage, that was standard practice. Do you all prefer to keep your deer whole on ice or quartered for cooling purposes?

If you don't live close to where you are hunting, then don't even bother to dress the deer. Just hang and skin it. Remove the quarters and backstraps, open the body cavity enough to cut out the tenderloins, and put all that in an ice chest. Then go to a processor near your house.