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The Art of Deer Processing

The Art of Deer Processing

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Times Outdoor Columnist Archery season for deer started about a month ago, the private land antlerless season just finished up, and with the 9 day muzzle loading season just starting, and the modern gun season just around the corner, there is a good chance of taking a deer.

After harvesting your deer there is quite a bit of work before the venison is ready for the freezer. The easiest way is to take the freshly harvested deer to a deer processor that will cut the deer up in desired meat like steaks, roast, sausage, summer sausage, and links. Because of CWD, the deer can not be taken across state lines unless it skinned and deboned. The closest full service processor is in Tyronza, Arkansas. Wild Side Deer Processing is on Main St. and is about 30 miles north like going toward Jonesboro.

Wild Side Deer Processing is owned and operated by Carrie Brown and John Higgins Jr. and this is the third year at this location.

Last year they processed over 1,000 deer. This is a family owned business, with Carrie’s sons Jacob and Logan helping, and they are very friendly. Deer may be dropped off any time, day or night, with a 3 to 7 day turn around on the venison. The building used to be a restaurant and is very clean, infact it is still used for catering and parties. Deer should be quartered and iced down in a cooler. They do not gut and skin deer. There are several processing packages from all hamburger or sausage to different cuts of steaks and roast and the price depends on how the venison is prepared. Wild Side can custom prepare your deer in what ever form you want. All the meat is tenderized and vacuum sealed. They also have facilities for ageing the venison.

John and Carrie have been in the processing business for 10 years and have many satisfied customers.

Papa Duck has his deer processed by Wild Side Processing. They are easy to find on Main St. in Tyronza. Bring cash or check, because they do not take credit cards. You can’t miss the big deer sign on their building. Give Carrie a call at 870-487-2527 for pricing and drop off. There are a couple of local folks in town that do deer, but they said they have all the old customers they can service.

In other local outdoor news:

• This wonderful cool autumn weather has affected fishing, both good and bad.

The bad is the bream have about quit for the year because they are basically a warm water fish. This also goes for catfish. The good is the crappie and bass have started feeding more to put on weight for the winter. Horseshoe crappie have greatly improved and the bass fishermen are catching more and bigger fish.

• There have been some better reports about Wapanocca crappie and medium sized bass. The thick water vegetation has started to open up allowing fishermen to boat to where the fish are. The catfishing has slowed at Tilden Rodgers, but the regulars are still catching enough to warrant coming back. The trout will be stocked by the AGFC around Thanksgiving, depending on the water temperatures.

• The fishing at Midway has taken a downward turn, but the crappie will get good as the water cools a few degrees more. The good part of the cooler weather is that it is hunting season and many hunters put up the fishing poles and the lakes are much less crowded.

This is a wonderful time of year to take the young hunters with you. Just be sure they are warm and a few snacks are a good idea. Lakeside Taxidermy is prepared to handle all your trophies with quick and quality service at a reasonable price. Please send in pictures and stories so we can all share and enjoy them. Warden Andy is ready with answers for all your outdoor questions.

Send them in.

Papa Duck Lakeside Taxidermy 870-732-0455 or 901482-3430 jhcriner@hotmail.com

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