Just posted this somewhere else on IDO. Can’t find it but here goes again IN THE RIGHT FORUM.
My BIL lives in coon rapids and knows places for processing up there. I live in Eagan. Any ideas closer to me in Eagan to take the meat for sticks sausages etc?
Thanks in advance
Most any meat market will turn your grind in to what ever you want.
Awesome thanks
check out von Hansen’s
Checkout Illetchko’s in So.St.Paul
They do some good sticks and sausage as well as hot dogs.
Greg’s Meats in Hampton makes some good sausage
Greg’s Meats in Hampton makes some good sausage
That’s pretty much as far as coon rapids from Eagan. Guess it’s not across town though at least
check out von Hansen’s
I hope they are better in the cities than the one in St Cloud because this one is terrible. Had 2 similar sized deer harvested the same weekend a few years ago. Took one to von hansens and one to mcdonalds meats. I came home with double the meat from McDonalds and the von hansens not only cost more but was terrible we couldnt even eat it. I ended up donating it. I have everything made into sausage, sticks, jerky etc. I keep the backstraps and tenderloins.
Took one to von hansens and one to mcdonalds meats. I came home with double the meat from McDonalds and the von hansens not only cost more but was terrible we couldnt even eat it.
Interesting, while McDonalds does a really nice job, I have had Von Hansons do summer sausage for me one year and thought it was really good too. Did the deer you did not like suffer more trauma? I know a guy from our party that had to chase a deer a long ways and he said it tasted bad some sort of chemical thing that happens to them.
I know a guy from our party that had to chase a deer a long ways and he said it tasted bad some sort of chemical thing that happens to them.
Adrenalin along with other chemical elements getting into the meat from chasing it. 2 of the biggest deer I have shot were heavy into the rut and smelled to high heaven. Both were dropped on the spot and on the table were absolutely the finest venison I have eaten. The one I just shot had wet hind legs and smelled of the rut to high heaven….I hope he falls in line with the other two. With the breeze we had opening morning, when I got out of the stand to approach the deer I could smell him from 30 feet away.
Deer that have been chased after wounding get abnormally high levels of blood going to the muscles which not only elevates the amount of adrenalin but heat. That heat is an enemy of decent table fare.
Interesting, while McDonalds does a really nice job, I have had Von Hansons do summer sausage for me one year and thought it was really good too. Did the deer you did not like suffer more trauma? I know a guy from our party that had to chase a deer a long ways and he said it tasted bad some sort of chemical thing that happens to them.
No both dropped dead in their tracks. I had a deer done at the von hansens in Baxter years before this and that one turned out fine. Its like the one in Waite Park didnt add any pork to anything it was disgusting. I had 80 pounds of finished product from McDOnalds and like 40 from Von Hansens. THat should have tipped me off right away. Both were big mature does.
I have not had good results for processing at Von Hanson’s either, the one I went to was Lakeville. In general I think Von Hanson’s is ok, it’s a chain tho, and I much prefer the local butchers with a shop or two. Sorry I don’t have any recommendations close to Eagan though, Pekarna in Jordan is who I use when I have a deer to process in the city. But I usually keep the trim frozen until I or a family member get up to Thielen’s.
Pekarna in Shakopee
Aint that in Jordan dude.
Rucks in Belle plane
<div class=”d4p-bbt-quote-title”>BigWerm wrote:</div>
Pekarna in ShakopeeAint that in Jordan dude.
Haha yup, still working thru my first coffee, my bad. Good to know on Rucks in BP, I will have to give them a try sometime.
Your issue with von hansons is you probably are not getting your deer back. They just do batches and by weight. If you save your trim and wait until well after deer season closes you will for sure get your own deer back. I dont like having to deal with other peoples meat handling if you are getting someone elses.
Your issue with von hansons is you probably are not getting your deer back. They just do batches and by weight. If you save your trim and wait until well after deer season closes you will for sure get your own deer back. I dont like having to deal with other peoples meat handling if you are getting someone elses.
that goes with a lot of places…
that goes with a lot of places…
Exactly. There are very few places that will guarantee you get your own deer back unless you bring it in like in January or something.
I got sick of dealing with butcher shops and the inconsistent results. We started doing all our own sausage, sticks and brats at home.
Results are always great, cost is way way cheaper and the process is fun if you have a buddy or kid to help.
When in a pinch or I shoot a deer i don’t want to deal with i ship it right to bakkens in brahm and turn the entire deer in to summer sausage. There’s is the best I’ve had.
Thanks everyone. Ended up taking it to Vonhansons the next morning Monday) in Eagan town center and got the call it was done on Thursday. I took great care when taking the meat with as little fat as possible, anal about no hair and the “silver skin” ( my BIL is ansl about all this- taught me a TON) and they assured me I would get my own deer back.
I will report after this weekend how it tasted.
Thanks for all the input. Fir my first time ever in life the experience was great!!!
i drove home today from the north country………..the little place in Emily usually has vehicles lined up…..nuttin today.
Artisan Meats Chisago does a pretty good job
Von Hansons ended up being about $4.98 a pound in the end.
Sticks are awesome
Brats are huge but very good
For a first timer the only thing different I would do is add cheese to both products. The brats were baked first then quick grilled for a little “color” ands heat. Very good but not much fat so need to be slow cooked or perhaps boiled in beer for a little more moisture. With cheese added I think that might have helped.
All in all – very pleased.
Thanks for all the tips folks
The brats were baked first then quick grilled for a little “color” ands heat
Umy, I’m not sure what I just read??? 
They look like grey toilet paper rolls from the oven. Put ‘em on the grill to brown em up a little and make them look a little tastier.
I boil mine with beer and onions then finish on the grill.
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