“Regrettably we did not have a good experience with having our dear butchered this year. We killed a doe in Muzzleloader season on October 15th and took it to have it processed, after 3 weeks I contacted The Smokehouse on November 5th and the deer was finally ready. They said they were short-staffed and did not have time to get it processed even though I thought this is what they did for a living every day. To make a long story short the 5 lb of hillbilly beef sticks with hot pepper cheese smelled rotten and tasted horrible, we had to throw the whole thing away there was no possibility to even eat it. We will never take a deer back to them ever. Very slow and overpriced.“
Recommended
“Regrettably we did not have a good experience with having our dear butchered this year. We killed a doe in Muzzleloader season on October 15th and took it to have it processed, after 3 weeks I contacted The Smokehouse on November 5th and the deer was finally ready. They said they were short-staffed and did not have time to get it processed even though I thought this is what they did for a living every day. To make a long story short the 5 lb of hillbilly beef sticks with hot pepper cheese smelled rotten and tasted horrible, we had to throw the whole thing away there was no possibility to even eat it. We will never take a deer back to them ever. Very slow and overpriced.“