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Heartland Outdoors Forum | Peoria County meat processors?
 
   
 
Peoria County meat processors?
Posted: 08 October 2013 02:58 PM   [ Ignore ]
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I’ve always used Pottstown because I’m addicted to their bbq venison salami and snack sticks.  The problem is that they take way too long.  Shoot a deer on opening day of archery season and you won’t see it till just before Christmas.  I will continue to bring meat there for the bbq salami and sticks, but does anyone know of a real good processor that makes good salami and sticks in the area?

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Posted: 08 October 2013 03:22 PM   [ Ignore ]   [ # 1 ]
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I have heard good things about Elmwood.

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Posted: 08 October 2013 03:41 PM   [ Ignore ]   [ # 2 ]
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I have tried them in the past, Matt.  I brought them four deer at one time with very specific sausage instructions.  Two weeks later I got all four deer ground into one pound hamburger packages.  They blamed it on me till I showed them their receipt with all their notes on it.  I didn’t get my money back either.  Never again.

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Posted: 09 October 2013 01:31 AM   [ Ignore ]   [ # 3 ]
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Sorry to hear that. I have always had good results from John Powers and his crew. Let us know what you discover.

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Posted: 09 October 2013 10:27 AM   [ Ignore ]   [ # 4 ]
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I know it’s a little out of the way but, Chenoa locker is incredible and they too have the BBQ salami and sticks along with a bunch of other varieties. The best part is they are very fast.

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Posted: 09 October 2013 01:51 PM   [ Ignore ]   [ # 5 ]
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That may be doable, Mike.  Thanks for the info.  I hate that I won’t go back to Elmwood, but they burned me pretty bad and tried to blame it on me.  All would be forgiven had they made it right, but I was stuck with TONS of one pound hamburger packages that I paid hundreds of dollars for.

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Posted: 09 October 2013 03:18 PM   [ Ignore ]   [ # 6 ]
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Back in the day some of the older hunters that are not around any longer, would take the deer burger they had left from the year before and they would either buy or make their own salami seasoning. Mix into the burger, roll into long rolls (not even tubing it) and wrap it into foil and cook it in the oven at about 175-200 degrees till it reached that 152 degree temp. May not have been the prettiest but it still was pretty good eatin. Been better than having all that burger.

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Posted: 09 October 2013 03:44 PM   [ Ignore ]   [ # 7 ]
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I think you’ll like their quality. And i know its not a huge deal, but I really appreciate the way they package. The salami logs aren’t the great big giant ones. They are basically a third of that size and vacuum sealed and labeled. Not every locker does that for sure! Easier to store and more convienient size for snacking. Congrats again on a great deer.

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Posted: 09 October 2013 06:30 PM   [ Ignore ]   [ # 8 ]
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john out at Elmwood locker does a great job , and they are pretty fast .

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Posted: 10 October 2013 09:55 AM   [ Ignore ]   [ # 9 ]
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Alwans….....done a GREAT job in the past for me….....

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Posted: 10 October 2013 11:10 AM   [ Ignore ]   [ # 10 ]
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Bass pro sells meat grinders, and mixes for sausage.  I bought a grinder 4 years ago with a few buddies.  We did the math last year and figured we had saved over $3000 in processing fees by doing it ourselves.  It is also nice to know that you always get your own meat back.

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Posted: 10 October 2013 12:33 PM   [ Ignore ]   [ # 11 ]
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It’s also a little out of your way, but Astoria Meat Market does a good job on deer too. I process my own, but Many people use them and are happy with the results. He does a lot of salami and snack sticks that people rave over.

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Posted: 12 October 2013 11:14 AM   [ Ignore ]   [ # 12 ]
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I thought about trying Echo Valley.  I may have to give Elmwood another shot.  What happened in the past was probably a fluke.

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Posted: 14 October 2013 08:34 AM   [ Ignore ]   [ # 13 ]
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A group of buddies and myself went together and purchased a grinder, stuffer, vacuum packers and other supplies and we do everything on our own.  From skinning out for mounts to smoking the salami and sticks.  Get all Excalibur seasonings (the same as which numerous lockers use like BBQ sticks) from Presleys.  You get great satisfaction knowing that your getting your own meat back and it is packaged and done how you want it.  We did 23 deer last year between all my buddies.  Multiply that by $150 minimum and it pays for itself quick.

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Posted: 29 October 2014 10:38 AM   [ Ignore ]   [ # 14 ]
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Wasn’t very impressed with Chenoa locker this year, dropped off my deer opening morning, they didn’t call till 23rd! That’s the longest wait I can remember since mid/late nineties. Oh and price went up, AGAIN. Oh and still no hats as of the 24th. Had to get Back home ASAP opening morning or I would have went to Gridley, new owner, $20 cheaper then Chenoa, and same Hawaiian recipe is what I heard at work. For you Peoria area guys I ‘d recommend Eureka -killer summer sausage (maybe even better than Chenoa) and been around awhile. If I have the good fortune to harvest another I’ll swing by Chenoa to pickup my $165 hat on way to Gridley locker.

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