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Speaker 1: And then I take a settling torch and I just

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hit the meat just barely if there's a lot of

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hair on it, just to burn that hair off.

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Speaker 2: And then I rinse it down with water.

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Speaker 1: Just to get rid of everything for sure.

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Speaker 2: Is that good or not?

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Speaker 1: Hey, I'm kJ dedicated lifelong hunter here. If you've got

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an interest in all things hunting, you're in the right spot.

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Whether chasing quill across the plains of Oklahoma or in

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pursuit of belk in the back country of British Columbia,

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you'll always find me on the hunt. All right, welcome

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to all you gun talk hunters. Today we're talking all

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meat processing, what to look for, what not to do.

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That's probably pretty important. But this episode is brought to

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you by Ruger Firearms Range Ready Studios.

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Speaker 2: Check them out. Good training.

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Speaker 1: All right, Today we're going to talk with Dustin Strickland

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of Strick's Meat, is it? I guess it would be

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Stricts Specialty Meets out of Hattiesburg, Mississippi.

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Speaker 2: How you doing, man?

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Speaker 3: Yeah, good man, that's going on.

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Speaker 1: Not much, man, I mean right now, we're getting ready

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to go to shot show.

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Speaker 2: It's happening in the week.

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Speaker 1: People are probably going to be listening to this, so

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it's going to be a heavy traffic time for us.

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But Dustin, give us an idea of stricts specialty meets

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because I found this years ago and it was by

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happened stance that I just drove up to Hattiesburg, Missippi,

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and it's it's an hour and a half drive from

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where I'm at.

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Speaker 2: But it's worth it.

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Speaker 1: So give us an idea of your how long you've

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been operation, how'd you get into it?

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Speaker 2: Yeah?

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Speaker 3: For sure. The meat process a facility we opened up

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in twenty thirteen who it was twenty thirteen seasons and

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really we started processing kind of saying, way you've done

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with upon all upon us. It really wasn't a real

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There wasn't the plan moving forward. It was strict, strict.

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So we started as a restaurant back in the eighties.

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We're had in forty five years this year. You know,

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from smoking briskets, full forward ribs, you know, you name it.

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But I grew up in that. My grandfather started that

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back in the eighties and grew up in that, and

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that's all I'm knew. Moving forward. UH wanted to kind

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of branch out and along with that into something different,

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and that's that's where this place started. We're right next

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door to our restaurant, a catering facility as well. So

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once we got once we got opened and kind of

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went more towards the retail side of like a book,

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you know, your periodtypical butcher shop, and we we had

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some requests for processing, kind of steer away from it

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at first because that was the guy I don't want

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to open this can of worms. Honestly didn't really make

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that much of it that there's processes around in our area.

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I you know, used used them in the before we

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open this, and it's just kind of a not a

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bad product out there, but just nothing that would make

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you just, you know, go out of your way to

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get something process. I just I never really gave it

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much thought, you know, but with with a little culinary

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background and and seeing the need for that, I'm like, well,

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you know, actually, once let's try this, and de Deer

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does and thing out and love and behold here we are.

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Speaker 1: You know, I'm glad later, man, I'm glad you did

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because you know that you've mentioned that, you know, you've

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nothing worth driving for going out of your way for

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and that's kind of that's kind of my thought process

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on meat processing. If I didn't do it myself, like

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would I be willing to drive a great length to

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go have a deer process? And and it's really hard

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to find those places and there, And I will say

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people in the South know how to process.

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Speaker 2: Deer, oh for sure. There's but no one.

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Speaker 1: Processes like you guys do as far as professional I mean,

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look at the facilities behind. How many butcher shops and

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processing plants look like that.

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Speaker 3: We try to keep everything you know, top notch around here.

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Just you're I mean, honestly, your facility environment is a

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huge plays a huge part into what you're finished product,

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you know, taste like, I mean, just just the environmental

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concerns of the facility itself and the air quality of

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the water. I mean, there's there's so much that goes

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into producing a product. And and that's kind of what

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we wanted to start with on which we got going,

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was to kind of take the take the stereotypical beer

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profits and shop kind of out of the igglacial and

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that that's that's been a big big get for us.

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I mean, everything from from aack sizer to the way

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we process, you know in the pastest then drop it

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off somewhere you can get a couple a couple of

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variety options you could get made, and then you you

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get bolt back at his back that's free of burns

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and you know, thirty days and it's just a waste,

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you know stuff. There's got to be a better way,

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and that that's kind of what what got us doing well.

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Speaker 1: I mean, not necessarily just a better way, just a

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different way to offer processing because I think every hunter

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out there knows like when they roll up to a

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deer processing plant or their facility that they take their

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deer elk to whatever you're taking. Man, I hate to

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say it, but it's just it's just most of the

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time it's subpar facilities. That's what I righted.

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Speaker 3: Yeah, and it is a lot of places. And you know,

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people ask, you know a while back, you know what,

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why why does an extra mile deer process and in

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general is and this is coming from other processes throughout

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the country, why put that much extra into it? Because

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deer processing has always been seen from a from a

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meat processing facility standpoint. You know, for somebody that that

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slaughterers be for conca, you know, they do a lot

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of fair animals in the spring and summer and winter

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time was kind of a lull. So that's where deer

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processing really picked up. You know, they'll take you to

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the facility, bring in, you know, truckloads of deer and

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just just run them in and out and quick as

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you can, just for some make sure we warn't to

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have money. And that's kind of where that started in

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a lot of places. So when they asked, kind of what,

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why don't we going the extra mile and they give

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it that that specialty kick to it. You know, we're

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not we weren't trying to reinvent the wheel. I mean,

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processing has been out there. We're just we're optimizing the

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wheel to better fit up Rory not fee, you know.

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So that's that's where we're going. I mean, you can

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you can drive a eight thousand dollars truck or a

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ten thousand drug if they're all going to get you

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to the same place. It's just a matter of what

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what you want to spend your time in. And that

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that's where we that's the direction we went. There's a

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certain clientele that that don't you know, fit right with

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our plant, and that's that's kind of I hate it,

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but we can't do it all, you know, so we

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pick one of the other.

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Speaker 1: Well, I mean, if you want a diverse selection of meat,

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you want to get your animal back. It's super clean

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and I haven't had anything bad there yet. So if

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that doesn't fit what you need, I think you're going

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to the wrong person.

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Speaker 2: I'm sorry that that's just my thought.

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Speaker 1: Like it needs to cross off boxes and what you

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want to accomplish, and those are four really good ones,

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like if you want your family to sit there and

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really enjoy this stuff and say, man, that's all we

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ate growing up was deer and I absolutely loved it,

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and I want to continue this, Like that's an important

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player on how things taste and how it's prepared and

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how it's packaged, you know. I mean it's just that's

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the way it is, right.

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Speaker 3: Yeah, it makes a big difference. Well you have it,

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and and the ease the ease. Though, we recently had

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a interview with the meat processing company or magazine publishing

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company there, and they asked a few different questions and

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then I made the point they had stuck in one

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of the articles about mom friendly, which is so true.

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I mean, the majority of the folks that are picking

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up for you know, my mom think that their kids in school,

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they swing by. I picked up the project in order.

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I know from a dad husband. If she gets out

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of the back of that HUV with a fifty pound

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box or fifty pound bag of Burger Hubs that's already condensated,

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and the bag breaks and it rolls down the driveway,

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the kids are streaming, They're not coming back. I mean,

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you mean, it doesn't matter how good the product is.

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That there's there's so much more than the product that's

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got to be good, you know, to keep that law

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center relationship and customer base going.

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Speaker 1: That's an interesting way to put it. Like if I

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and my wife, she would have no problem going over there.

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And like I mean, the store is immaculate. There's a

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lot of different options in there. You know, if it's

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just it's a it's a step above. But we're gonna

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jump in here with a bra during a break. And

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I want to on the back side of this, I

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want to talk about some does and don'ts, Like if

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you're taking your animal to a processor, what are some

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things you do? What are some things you don't And

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we're gonna like try to check off how many things

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I do wrong. So we're gonna jump in here with

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a break and we'll catch you on.

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Speaker 2: The other side.

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Speaker 2: All right, we're back with Dustin Strickland.

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Speaker 1: If strict specialty meets out of Hattiesburg, Mississippian, and you

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gall will probably wondering.

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Speaker 2: Like, well, I mean it's very regional. It's yes, it is.

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But we're giving you a lot of good.

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Speaker 1: Tips along the way on what for in a process

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or if you're taking your meat out and you're taking

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it to someone, these are some things that you need

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to look for. So Dustin, I'm gonna let you run

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with it, and I'll tell you what I do and

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what I don't do. And I have I have something

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that I tried this year that I really liked that

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people kind of scratch their head at and I'm going

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to see if I was wrong for doing it.

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Speaker 2: I may be.

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Speaker 1: But what do you like to see from a hunter

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bringing in a processed deer or a semi processed.

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Speaker 3: Yes, what we take in and clean the quarter meat

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is different than some other processors that do have a

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00:12:37,080 --> 00:12:39,480
you know, carcass drop off, whole animal drop off. So

239
00:12:40,080 --> 00:12:43,240
me personally just just speaking from a from a either

240
00:12:43,279 --> 00:12:46,480
boneless trim or a quartered aspect of it's a little

241
00:12:46,480 --> 00:12:48,519
different when you're drop the one off that's just been

242
00:12:48,519 --> 00:12:52,679
field dressed. Obviously, that's you know, substantially different than bringing

243
00:12:52,720 --> 00:12:55,679
one in a cooler. Yeah, but what we would want

244
00:12:55,679 --> 00:12:59,360
to see is clearly that it's been well taken care

245
00:12:59,360 --> 00:13:02,799
of its form as far as temperature, getting it on

246
00:13:03,080 --> 00:13:07,600
ice quickly. I mean a lot of folks if it's

247
00:13:07,639 --> 00:13:10,799
the thirty degrees I thought would be it's all right, No,

248
00:13:11,039 --> 00:13:15,600
that's that's still that's not even closed. I mean, especially

249
00:13:15,600 --> 00:13:18,840
after harvest, you've really got to cool like carcass down quickly.

250
00:13:19,480 --> 00:13:23,639
But with it coming in showing signs of proper handling

251
00:13:23,679 --> 00:13:26,559
from you know, from the hunter, whether it's been ice

252
00:13:26,639 --> 00:13:29,559
down and how how quickly it was, you know, skin prepared.

253
00:13:30,720 --> 00:13:34,120
We stayed dry, and by dry we mean you know,

254
00:13:34,840 --> 00:13:37,320
we haven't seen any issues with it. Some people are

255
00:13:37,960 --> 00:13:40,159
don't want it to come in direct contact with ice.

256
00:13:40,720 --> 00:13:43,240
That's not so much the issue as is the water

257
00:13:44,159 --> 00:13:48,440
you know obviously, as the ice me so keeping keeping

258
00:13:48,440 --> 00:13:51,000
the grain plug pulled at all times, keep going to

259
00:13:51,039 --> 00:13:54,879
go direct to ice contact. Uh, And not forgetting about

260
00:13:54,919 --> 00:13:57,279
the bottom of your cooler, especially here in the South,

261
00:13:57,960 --> 00:14:01,960
ambient temperatures are not all ways ideal you know for

262
00:14:02,159 --> 00:14:06,080
process in any time of year, but the bottom of

263
00:14:06,120 --> 00:14:08,000
the cooler a lot that gets missed with a lot

264
00:14:08,000 --> 00:14:10,639
of folks. Uh, there's a lot of neat loss from that.

265
00:14:10,799 --> 00:14:12,840
So and what I mean by that is when when

266
00:14:12,840 --> 00:14:15,639
you we suggest when you when you're putting in the

267
00:14:16,120 --> 00:14:17,639
cooler is to go and put some ice in the

268
00:14:17,639 --> 00:14:19,720
bottom of the cooler. You know, layer a quarter or

269
00:14:19,759 --> 00:14:21,919
two and layer some more, you know, layer the ice

270
00:14:21,960 --> 00:14:25,879
a little bit. But the kicker is when you go

271
00:14:25,960 --> 00:14:29,279
back to re ice it, when that drain plug is fulled. Everybody,

272
00:14:29,360 --> 00:14:31,559
you know, most folks, I would say, their first thought

273
00:14:31,639 --> 00:14:33,279
is off the lid, opened up a few bags of

274
00:14:33,279 --> 00:14:34,360
ice on it, and shut the lid.

275
00:14:34,440 --> 00:14:34,600
Speaker 1: Bag.

276
00:14:34,679 --> 00:14:38,159
Speaker 3: Well, whatever has has come in contact with the bottom

277
00:14:38,200 --> 00:14:42,799
of the cooler as your truck bed and about an

278
00:14:42,799 --> 00:14:46,480
inch of styrofoams between you and and that's it, you know,

279
00:14:46,600 --> 00:14:50,480
so really important to you. We use uh meat boltes

280
00:14:50,600 --> 00:14:52,360
or just reached down there with your hand, but done

281
00:14:52,360 --> 00:14:54,840
some ice in there. But reach down to those bottom quarters.

282
00:14:55,080 --> 00:14:57,320
That's what it is, their backstrap, so we have and

283
00:14:57,519 --> 00:15:00,200
just lift them up a little bit, you know, jake

284
00:15:00,240 --> 00:15:03,679
the cool around, get some ice under it in taste

285
00:15:03,679 --> 00:15:06,720
in ice. Now we run our holding coolers at twenty

286
00:15:06,759 --> 00:15:12,399
eight nine. You know, if you say if ice is

287
00:15:12,480 --> 00:15:15,840
thirty two for ins that you've really gotta, you know,

288
00:15:16,240 --> 00:15:18,440
really pack the ice in there to get it at

289
00:15:18,559 --> 00:15:20,960
least thirty three or under and hold it that way.

290
00:15:20,960 --> 00:15:28,039
But water water is gets killed everybody. I mean, you

291
00:15:28,159 --> 00:15:31,320
get it out of the water. I'm sure your great

292
00:15:31,360 --> 00:15:35,200
grandparents are whatever have some myth of how long the

293
00:15:35,200 --> 00:15:37,879
stoke it. They just don't do.

294
00:15:37,919 --> 00:15:39,320
Speaker 2: It, just get it.

295
00:15:39,320 --> 00:15:42,000
Speaker 3: It just don't. It's not fished. It shouldn't swim. It's

296
00:15:42,039 --> 00:15:45,279
never been designed to swim, and no reason to be underwater.

297
00:15:45,519 --> 00:15:50,159
Just stop, you know, you know, it's one of those

298
00:15:50,159 --> 00:15:51,440
things that's the hard have it to break for a

299
00:15:51,480 --> 00:15:55,639
lot of folks is it's soaking in water, you know,

300
00:15:55,679 --> 00:16:01,360
and they see they see the meat get lighter for

301
00:16:01,440 --> 00:16:04,519
whatever reason that that kind of frozen in while I'm

302
00:16:04,960 --> 00:16:07,799
I'm soaking it. Getting the blood out and getting the

303
00:16:07,919 --> 00:16:12,039
gamy flavor. Well that's the blood was in the veins.

304
00:16:12,039 --> 00:16:14,639
You've got that taking care of whenever you you know,

305
00:16:15,000 --> 00:16:17,440
skin it and gutted it. I mean, what's what you're

306
00:16:17,480 --> 00:16:20,799
doing is just leaching out all of your you know,

307
00:16:20,879 --> 00:16:23,399
mind blowing what it is that that makes up the

308
00:16:23,480 --> 00:16:26,840
muscle fibers. Then you're replacing that with ice made from

309
00:16:26,840 --> 00:16:29,360
cap water, which has a trace amount of chlorine in it,

310
00:16:29,399 --> 00:16:34,799
therefore bleaching your meat. You're not really bleeding anything out

311
00:16:34,799 --> 00:16:37,639
of it, you know, You're you're changing the color of

312
00:16:37,679 --> 00:16:40,080
it due to the whatever water you use, unless you're

313
00:16:40,080 --> 00:16:42,679
making you know, ice with purified water at home, which

314
00:16:42,759 --> 00:16:47,600
is proper doubtful. I mean, I only stout that without that.

315
00:16:48,639 --> 00:16:51,799
So yeah, ice it down, keep keep it out of

316
00:16:51,799 --> 00:16:55,440
the water. You know, the Nissa sit a week, you know,

317
00:16:55,679 --> 00:16:58,080
five to six stays and we'll stay a week. Little

318
00:16:58,120 --> 00:17:00,960
little pushment is on in a cooler as long as

319
00:17:01,000 --> 00:17:04,160
you've got plenty of eyes under around it, on top

320
00:17:04,200 --> 00:17:05,799
of it and the drain plug. It cooled and the

321
00:17:05,880 --> 00:17:08,400
water is getting out. Yeah it's it's not gonna hurt

322
00:17:08,400 --> 00:17:10,920
a thing. But that I would say that that's the main,

323
00:17:11,240 --> 00:17:11,680
the main.

324
00:17:11,559 --> 00:17:12,400
Speaker 2: Issue we'd run into.

325
00:17:12,720 --> 00:17:15,799
Speaker 1: That's one thing that has been at life saver for me,

326
00:17:15,960 --> 00:17:17,759
especially since I do a lot of my hunting in

327
00:17:17,799 --> 00:17:20,440
Oklahoma and I'm bringing you know, deer all the way

328
00:17:20,480 --> 00:17:21,480
from Oklahoma all.

329
00:17:21,400 --> 00:17:22,279
Speaker 2: The way to Hattiesburg.

330
00:17:22,400 --> 00:17:25,519
Speaker 1: This last trip I did, I took I took three

331
00:17:25,599 --> 00:17:29,519
On Tuesday, I drove from Southwestern Oklahoma all the way

332
00:17:29,559 --> 00:17:32,000
to Hattiesburg and then back down to you know where

333
00:17:32,039 --> 00:17:35,920
we live around New Orleans. One thing that I've found

334
00:17:36,319 --> 00:17:40,880
traveling and doing these hunts and preserving meat as best

335
00:17:41,000 --> 00:17:44,200
I can is I will go in the night before

336
00:17:44,559 --> 00:17:48,000
and I pre cool, pre chill my ice like the

337
00:17:48,880 --> 00:17:53,799
the cooler, And so I get a layer of dry ice,

338
00:17:54,160 --> 00:17:56,400
I lay it down and i'd put ice over the

339
00:17:56,480 --> 00:17:59,599
top of that so that all freezes together. So it'll

340
00:17:59,599 --> 00:18:01,599
all free together. So I've got a good base, and

341
00:18:01,720 --> 00:18:04,720
I lay a trash bag over that, and then I

342
00:18:04,839 --> 00:18:07,640
just start sacking me and layering in the ice.

343
00:18:08,319 --> 00:18:10,160
Speaker 2: That for me has been really good.

344
00:18:11,599 --> 00:18:15,279
Speaker 3: Oh yeah, definitely. I mean you're you're starting, you know

345
00:18:15,359 --> 00:18:18,440
with the extra extra jump on your temperature, you know,

346
00:18:18,559 --> 00:18:20,839
like getting that your ice on the bottom, which is

347
00:18:20,920 --> 00:18:23,519
which is gonna help. That's the main problem. You put

348
00:18:23,559 --> 00:18:25,920
a hot I mean hot borders in the ice. I

349
00:18:25,960 --> 00:18:30,079
mean you got water within an hour, you know, and

350
00:18:30,200 --> 00:18:32,680
that's where the battle begins. Once once you get the

351
00:18:32,759 --> 00:18:37,200
water in there, and then you drain plug starts stopping up,

352
00:18:37,240 --> 00:18:39,240
and then it is a constant battle. So if you can,

353
00:18:40,000 --> 00:18:41,640
if you can get a hedge, start on it and

354
00:18:41,839 --> 00:18:44,279
just keep that water from happening in the first place.

355
00:18:44,359 --> 00:18:45,640
And I mean you're already a head it came.

356
00:18:46,160 --> 00:18:48,480
Speaker 1: Yeah, And that's that's one thing I've found because you

357
00:18:48,559 --> 00:18:52,119
don't think like especially like if you're driving long distances, man,

358
00:18:53,240 --> 00:18:56,319
the truck bed doesn't cool down, like as you drive

359
00:18:56,519 --> 00:18:58,200
further further distances.

360
00:18:57,799 --> 00:18:58,640
Speaker 2: It's heating up.

361
00:18:58,799 --> 00:19:00,640
Speaker 1: And so it's heating up up if you have a

362
00:19:00,720 --> 00:19:03,519
direct contact and if you can set your ice chest

363
00:19:03,720 --> 00:19:06,400
on something to get a little gap in between the

364
00:19:06,480 --> 00:19:09,799
truck bed and the ice chest, that's gonna help that.

365
00:19:10,880 --> 00:19:12,160
Speaker 2: Warm up less.

366
00:19:12,359 --> 00:19:16,519
Speaker 1: Like, so you're not gonna get that constant heat from

367
00:19:16,559 --> 00:19:19,000
the road and from the tires, and you know, just

368
00:19:19,119 --> 00:19:23,720
cooking on the concrete like that's gonna help keep that

369
00:19:23,839 --> 00:19:26,119
ice chest cooler. And I think that's important for people

370
00:19:26,160 --> 00:19:29,200
to understand, whether it's like just a rubber mats on

371
00:19:29,279 --> 00:19:31,880
the end of your ice chest something just to create

372
00:19:32,000 --> 00:19:33,039
some airflow through there.

373
00:19:33,759 --> 00:19:35,559
Speaker 3: Yeah, and I did a lot of folks just keep

374
00:19:35,599 --> 00:19:37,759
an empty pallet back of the truck. I mean, it

375
00:19:37,799 --> 00:19:41,559
doesn't take it technically take up any space, just lips everything,

376
00:19:41,799 --> 00:19:44,839
you know, about four inches and then that that really

377
00:19:44,920 --> 00:19:47,839
gives gigs a tempture barrier. Like you said, I mean

378
00:19:47,880 --> 00:19:52,160
your vehicle heat, road heat. It's all battle in the

379
00:19:52,200 --> 00:19:53,640
gas ship, you know, as you're trying to cool that

380
00:19:53,759 --> 00:19:54,079
meat up.

381
00:19:54,680 --> 00:19:54,880
Speaker 2: Yeah.

382
00:19:54,920 --> 00:19:58,680
Speaker 1: And then so here's something I did this year, Dustin.

383
00:19:58,759 --> 00:20:00,559
I'm not gonna I'm not gonna ask how you like

384
00:20:00,640 --> 00:20:03,359
to because we know you either have it quartered or

385
00:20:03,440 --> 00:20:04,119
it's bone off.

386
00:20:05,880 --> 00:20:06,200
Speaker 2: Okay.

387
00:20:06,880 --> 00:20:09,960
Speaker 1: So I saw this on an Instagram and I was like,

388
00:20:10,519 --> 00:20:12,240
like a reel or something, and I was like, man,

389
00:20:13,440 --> 00:20:15,240
it seems like that would work, like as far as

390
00:20:15,319 --> 00:20:17,359
like taking care of meat right out of the field,

391
00:20:17,359 --> 00:20:19,559
because I process everything on the back of a tailgate,

392
00:20:20,680 --> 00:20:22,720
and so I get a quarter done and then I

393
00:20:22,839 --> 00:20:25,839
take a like settling torch and I just hit the

394
00:20:25,880 --> 00:20:29,279
meat just barely if there's a lot of hair on it,

395
00:20:29,960 --> 00:20:32,440
just to burn that hair off. And then I rinse

396
00:20:32,519 --> 00:20:35,680
it down with water just to get rid of everything.

397
00:20:35,759 --> 00:20:36,119
Speaker 2: For sure.

398
00:20:37,200 --> 00:20:39,480
Speaker 3: Is that good or not? Yeah?

399
00:20:39,559 --> 00:20:39,799
Speaker 1: It is?

400
00:20:40,000 --> 00:20:42,200
Speaker 3: That's I mean, it's not gonna definitely got that I

401
00:20:42,279 --> 00:20:46,559
heard anything. A lot of that helps on a whole

402
00:20:46,640 --> 00:20:51,400
carcass standpoint. You know, once you what you pull what

403
00:20:51,559 --> 00:20:53,559
you pull the hide off if you have me what

404
00:20:53,680 --> 00:20:56,000
we call floaters, you know, once you pull the hide,

405
00:20:56,000 --> 00:20:57,640
you're gonna have some hair kind of flogging around in

406
00:20:57,680 --> 00:21:01,960
an environment that's gonna stick to or so if if

407
00:21:02,039 --> 00:21:05,279
your meat from a freshly pulled carcass is fairly dry

408
00:21:05,400 --> 00:21:09,039
to the touch and that hair just lightly you know,

409
00:21:09,240 --> 00:21:12,119
lands on it, it's very easily burned off of the torch.

410
00:21:12,680 --> 00:21:17,400
That's you know, super Where where do you start losing

411
00:21:17,559 --> 00:21:20,319
a benefit from that is after it it's either been

412
00:21:20,400 --> 00:21:23,240
in the cooler or if it's been handled to where

413
00:21:23,279 --> 00:21:26,480
the hair kind up embeds itself in that little layer

414
00:21:26,480 --> 00:21:29,440
of stine and silver skin, then you're just burning. You

415
00:21:29,519 --> 00:21:31,079
have to just about burning the meat in order to

416
00:21:31,119 --> 00:21:33,680
actually get the hair to disappear. You know that that's

417
00:21:33,720 --> 00:21:36,200
the only drawback of that. But once this full, that's

418
00:21:36,319 --> 00:21:39,720
that's not an issue at all. That's see, that's the way.

419
00:21:40,359 --> 00:21:41,559
Look you do something hope out.

420
00:21:42,400 --> 00:21:44,759
Speaker 1: But no, I just I just I tried it this

421
00:21:44,920 --> 00:21:47,640
year and it really worked. And I I I mean

422
00:21:47,759 --> 00:21:50,559
it's right after I cut them, like right after they're

423
00:21:50,720 --> 00:21:54,240
off that carcass, I hold them up, I torch them

424
00:21:54,319 --> 00:21:56,720
just a little bit, get that hair off, and they

425
00:21:57,039 --> 00:21:58,640
turn out a little bit cleaner, and I feel a

426
00:21:58,640 --> 00:22:00,640
little bit more proud when I bring him into a

427
00:22:00,720 --> 00:22:03,720
guy like Dustin like that he goes, he goes, Hey,

428
00:22:03,799 --> 00:22:04,839
this guy took care of his meat.

429
00:22:04,880 --> 00:22:06,839
Speaker 2: I appreciate that, oh for sure.

430
00:22:07,480 --> 00:22:09,519
Speaker 3: Yeah, and don't be afraid, like you said, just just

431
00:22:09,599 --> 00:22:12,319
spread off once you get once you get it. Skit.

432
00:22:13,519 --> 00:22:15,440
I know we harp on no water in the cooler,

433
00:22:15,519 --> 00:22:19,519
but no water in the cooler versus spraying it off,

434
00:22:20,200 --> 00:22:23,960
you know after skit, that's too totally you know, two

435
00:22:24,039 --> 00:22:26,319
totally different monsters there that you're not going to hurt

436
00:22:26,319 --> 00:22:29,839
it by by cleaning off the exterior. It's the soaking

437
00:22:29,920 --> 00:22:31,279
is the problem in the cooler.

438
00:22:31,799 --> 00:22:35,599
Speaker 1: Right, Well, so what's the worst thing you see? Like

439
00:22:35,720 --> 00:22:38,640
the what as as hunters? What are we the most

440
00:22:38,720 --> 00:22:41,799
guilty of when you see something come in? Is it

441
00:22:42,200 --> 00:22:44,559
are we cutting the meat wrong? Or are we leaving

442
00:22:46,200 --> 00:22:49,680
too much out there like on the carcass? Like what

443
00:22:49,839 --> 00:22:53,799
are we habitual violators of what we see?

444
00:22:53,880 --> 00:23:00,279
Speaker 3: The most part is when somebody debones it themselves. The

445
00:23:00,359 --> 00:23:02,680
majority of what we do is in ground product, whether

446
00:23:02,680 --> 00:23:05,720
it be sausage, you know, hot dogs. Next, so that

447
00:23:05,839 --> 00:23:08,240
the actual the way it's cut is not the issue.

448
00:23:08,279 --> 00:23:13,440
It's any exterior content. Minutes you have on that carcass,

449
00:23:14,319 --> 00:23:17,599
whether it be you know, leaves filled the cabinets, this

450
00:23:17,839 --> 00:23:23,400
or what whatever it is, if it's not properly or

451
00:23:23,519 --> 00:23:26,440
effectively cleaned off in a whole carcas form, once you

452
00:23:26,559 --> 00:23:28,200
lay that on a button board and start cutting it,

453
00:23:28,279 --> 00:23:30,480
you're just you're just mixing it in, you know. And

454
00:23:30,559 --> 00:23:32,440
that that's what we see where a lot of folks

455
00:23:33,039 --> 00:23:36,559
lose meat is they might have had, you know, flip

456
00:23:36,640 --> 00:23:41,200
something or a bad shoulder shot. They could have isolated

457
00:23:41,240 --> 00:23:43,359
that to the shoulder, you know, when it's hanging. Get

458
00:23:43,440 --> 00:23:46,839
the shoulder off, clean, clean around the wound, get that

459
00:23:47,079 --> 00:23:49,079
separate from everything else before you take it off the

460
00:23:49,160 --> 00:23:52,640
carcass versus just duff. I mean they just you know,

461
00:23:52,680 --> 00:23:54,920
they got it. You got a bad shoulder, you cut

462
00:23:54,960 --> 00:23:56,640
it off in the cooler, and you just cut everything

463
00:23:56,720 --> 00:23:58,319
else off on top of it. Well you just you

464
00:23:58,440 --> 00:24:00,759
just run the rest of that, you know. Yeah, So

465
00:24:00,920 --> 00:24:05,440
it's it's really isolating your your shot happened. I mean,

466
00:24:05,440 --> 00:24:08,799
we don't expect people to make perfect shots every meat

467
00:24:09,319 --> 00:24:14,039
and then they're gonna it's gonna get busted understendable. But it's, uh,

468
00:24:15,440 --> 00:24:19,640
it's it's removing that at the beginning and when the

469
00:24:19,680 --> 00:24:21,599
time is right, don't don't try to get it all

470
00:24:21,640 --> 00:24:23,240
in the cooler and then go through and pick out

471
00:24:23,279 --> 00:24:27,880
your bone for fragments. And that's that's it's it's already extent.

472
00:24:28,759 --> 00:24:32,880
Speaker 2: Take care of it at the drop, yes, big time.

473
00:24:33,160 --> 00:24:35,880
Speaker 3: And uh. Another thing, just a quick thing we see

474
00:24:35,960 --> 00:24:39,160
is ice. When you do ice it with. I don't

475
00:24:39,200 --> 00:24:42,279
know what the thought process behind this is, but they

476
00:24:44,319 --> 00:24:47,240
get a bag of ice, especially these uh twice twice

477
00:24:47,279 --> 00:24:49,279
the ice are team. You can see around around now

478
00:24:49,400 --> 00:24:51,519
we can pop up and get it. They have bags

479
00:24:51,559 --> 00:24:53,920
of ice, bags of ice. And then a bread tie

480
00:24:54,039 --> 00:24:56,880
is used to usually you know, still the end of

481
00:24:56,920 --> 00:25:01,960
the back. For some reason. It's uh, it's a method

482
00:25:02,000 --> 00:25:04,599
of opening the bag and bulping everything in the cooler

483
00:25:04,640 --> 00:25:06,480
and just lay in the plastic on top of the ice,

484
00:25:07,799 --> 00:25:09,400
which is fine, I mean, keep it blowed out of

485
00:25:09,400 --> 00:25:12,480
the back of your truck. But that bread tie is

486
00:25:13,640 --> 00:25:15,559
like sorcery man. I don't know how it does it,

487
00:25:15,640 --> 00:25:19,480
but I guess the vibration from the you know, slashing

488
00:25:19,519 --> 00:25:21,920
in the vehicle and the vibration that bread tie. We

489
00:25:22,039 --> 00:25:25,720
have found full intact you know, long or either twisted

490
00:25:26,000 --> 00:25:30,359
bread ice bag tie, No kidding, weren't just sway between muscles,

491
00:25:30,440 --> 00:25:33,839
like down in a hindboard, mostly on meat that's already

492
00:25:33,839 --> 00:25:35,799
been deep on like in a whole hind quarter situation.

493
00:25:36,440 --> 00:25:38,960
So we'll cut it and I'm like that things that

494
00:25:39,039 --> 00:25:41,240
something blue, and then he just takes the whole bread tie.

495
00:25:41,240 --> 00:25:44,119
I'm like, the earth did that get there? And the

496
00:25:44,200 --> 00:25:47,480
first few times we thought it was just kind of weird,

497
00:25:47,519 --> 00:25:49,920
and they kept happening and we are figuring out what's happening.

498
00:25:50,000 --> 00:25:51,759
They're just dumping the bag of ice and they're putting

499
00:25:51,799 --> 00:25:54,519
the trash on top of their eyes as it melts.

500
00:25:54,680 --> 00:25:57,880
The bread tie goes in the the pool of meat,

501
00:25:58,000 --> 00:26:00,559
and then you got to dig for it. And then

502
00:26:01,279 --> 00:26:05,000
that's happened. Just our our equipment here takes pretty large

503
00:26:05,039 --> 00:26:08,519
chunks that we're not necessarily cutting roast up into a

504
00:26:08,519 --> 00:26:10,920
little small now home proce that'sure is going to be

505
00:26:10,960 --> 00:26:13,920
cutting up meat small enough where they would see that,

506
00:26:14,720 --> 00:26:17,119
you know, but if you're dropping a hole top and

507
00:26:17,160 --> 00:26:19,480
bottom round in together there there could be a breadthe

508
00:26:19,599 --> 00:26:21,400
I think you know that wants to hit the grinder.

509
00:26:21,480 --> 00:26:24,559
Now you've got other pieces of the breadthe Yeah, so

510
00:26:25,200 --> 00:26:27,680
that's just just stuff that you want to just watch

511
00:26:28,160 --> 00:26:29,400
on what goes in your cooper.

512
00:26:29,839 --> 00:26:31,279
Speaker 2: Yeah, and we've seen it all.

513
00:26:31,319 --> 00:26:34,599
Speaker 3: We found everything you can imagine the coolers. That's right,

514
00:26:36,839 --> 00:26:37,640
Well it is great.

515
00:26:38,319 --> 00:26:43,960
Speaker 1: Well partly why like I love to rehash and tell

516
00:26:44,039 --> 00:26:48,279
everybody about you guys, but but really, when you look

517
00:26:48,319 --> 00:26:51,079
at processors and you look at flavors, usually it's you know,

518
00:26:51,200 --> 00:26:54,759
an original summer sausage or maybe if you're down in

519
00:26:54,839 --> 00:26:58,359
the South, maybe it's just a regular end dewey who

520
00:26:58,519 --> 00:27:02,480
comes up with the recipes because you guys have like,

521
00:27:02,640 --> 00:27:07,440
let's just say your bacon wrap stuff, backstraps, strawberry holopeno,

522
00:27:07,559 --> 00:27:12,920
cranberry holopeno, fire roasted halopeno, portobello, and roasted garlic, black garlic,

523
00:27:13,000 --> 00:27:17,319
and parmesan sweet Hawaiian and Cajun budan. Those are y'all's flavors.

524
00:27:18,279 --> 00:27:21,640
Who's dreaming this stuff up? That?

525
00:27:22,000 --> 00:27:26,039
Speaker 3: Well, that was me, unfortunately, and now some of that

526
00:27:26,119 --> 00:27:29,839
can be regret regretfully mine because now instead of having

527
00:27:30,000 --> 00:27:32,920
a couple of different backup operas, we have way too many.

528
00:27:33,039 --> 00:27:35,680
But we wanted we try to build on our menu

529
00:27:35,799 --> 00:27:38,400
every year to give we give our repeat customers something

530
00:27:38,440 --> 00:27:42,440
different and that's why that that's grown, you know. Concurrently.

531
00:27:43,799 --> 00:27:47,599
Speaker 1: So I'm sitting there, we're eating we're eating some sweet

532
00:27:47,640 --> 00:27:52,759
heat summer sausage and we had cut it up and

533
00:27:52,839 --> 00:27:55,599
we had had it in like spaghetti, which is phenomenal.

534
00:27:56,599 --> 00:28:00,559
My wife says, hey, next time you're up there, ask

535
00:28:00,599 --> 00:28:04,400
them if they do meatballs. So there's something to think

536
00:28:04,440 --> 00:28:05,920
about meatballs.

537
00:28:08,559 --> 00:28:11,240
Speaker 3: That's been a thought. We was a bunch of there's

538
00:28:11,400 --> 00:28:13,920
a bunch of things flying around in my head that

539
00:28:14,039 --> 00:28:16,720
never stopped on different products we can come up with,

540
00:28:16,920 --> 00:28:19,559
So that that has actually been a thought. On the

541
00:28:19,599 --> 00:28:23,039
knee balls, we do a new equipment this year just

542
00:28:23,200 --> 00:28:25,319
been able to allow us to do the burger paddies

543
00:28:25,359 --> 00:28:27,960
a little more efficiently. That's been the big thing this year.

544
00:28:28,279 --> 00:28:30,920
That's been a huge hit on the burger patty, so

545
00:28:31,759 --> 00:28:33,880
that was kind of a test run to see how

546
00:28:33,920 --> 00:28:35,880
that does. But the same type of equipment that we

547
00:28:35,920 --> 00:28:40,640
could form out meatballs. It's just finding something that it's

548
00:28:40,720 --> 00:28:42,960
being careful with the new products we offer because we've

549
00:28:42,960 --> 00:28:47,519
got to keep the efficiency down. The scapulate it. I mean,

550
00:28:47,759 --> 00:28:50,279
the only things I wanted to do, like howie I

551
00:28:50,319 --> 00:28:53,880
can we can really have a crazy menu, But with

552
00:28:54,039 --> 00:28:55,839
the mounth it comes in and trying to keep it

553
00:28:55,880 --> 00:28:59,920
all separate for customer. It's we have to pigger bigger

554
00:29:00,039 --> 00:29:01,440
boys in the Yeah.

555
00:29:01,599 --> 00:29:04,039
Speaker 1: And when he talks about burger patties, these are deer

556
00:29:04,119 --> 00:29:07,519
and brisket patties that are like individually packaged, so they

557
00:29:07,799 --> 00:29:13,400
come packaged a package of two in each package. And

558
00:29:13,640 --> 00:29:17,920
like it's black gold, Philly cheese, steak, Julopeno jack, Julapeno

559
00:29:18,000 --> 00:29:19,960
bacon ranch, which is what we got last time.

560
00:29:20,920 --> 00:29:22,839
Speaker 2: You do not use condiments with these, folks.

561
00:29:23,000 --> 00:29:25,000
Speaker 1: I'm just gonna tell you right now, you don't use

562
00:29:25,079 --> 00:29:29,440
condiments because you have enough flavor going on to not

563
00:29:29,680 --> 00:29:31,920
have to use those. So I mean, and then you

564
00:29:32,039 --> 00:29:34,720
got your parmesan garlic you have unseasoned, and then you've

565
00:29:34,759 --> 00:29:39,720
got Bavarian Octoberfest that might be have the next it

566
00:29:39,880 --> 00:29:41,039
have to be the next one I get.

567
00:29:41,680 --> 00:29:44,039
Speaker 3: It's it's pretty good, and we do a sausage with

568
00:29:44,160 --> 00:29:48,519
a similar so with that, it's really good.

569
00:29:49,039 --> 00:29:51,920
Speaker 1: Well, I'm looking at your summer sausage offerings and it

570
00:29:51,960 --> 00:29:56,799
looks like one, two, three, five eight. You have roughly

571
00:29:56,920 --> 00:29:59,319
twenty seven different flavors.

572
00:30:01,440 --> 00:30:03,799
Speaker 3: On the menu. Yeah, we we just run out of

573
00:30:03,799 --> 00:30:04,880
the menu, the valance with you.

574
00:30:05,000 --> 00:30:07,599
Speaker 2: So we I want to say, you have off menu stuff.

575
00:30:07,680 --> 00:30:10,039
How am I not? I have not heard about this?

576
00:30:10,680 --> 00:30:13,160
Speaker 3: Well, there's a it's mixed a lot of us mix

577
00:30:13,240 --> 00:30:15,319
and matching of what you see there. That's kind of

578
00:30:15,359 --> 00:30:18,039
our basis, and then we mixed off of that. So

579
00:30:18,440 --> 00:30:20,839
I want to say, there's six different combinations on our

580
00:30:21,039 --> 00:30:25,079
on our smoke sawtings that we offer. Like I said,

581
00:30:25,119 --> 00:30:28,119
back to the yeah, now you know he's behind the scenes.

582
00:30:28,160 --> 00:30:30,160
Now you come around the summertime keeping up with the breezer,

583
00:30:30,200 --> 00:30:32,680
you can get old whole another deal. As far as

584
00:30:33,160 --> 00:30:36,559
boot In, Jerokeie Burrito, the whole deal, we don't. We

585
00:30:36,759 --> 00:30:39,400
just physically you just can't do it here in the season.

586
00:30:39,839 --> 00:30:41,960
And a lot of that is you know boot In

587
00:30:42,079 --> 00:30:46,960
for instance, uh Emburrito. They it's a processed cook and

588
00:30:47,039 --> 00:30:50,640
then reprocessed product, so we can't bring that product back

589
00:30:50,720 --> 00:30:53,759
into a raw room, one of ours raw productions. So

590
00:30:54,079 --> 00:30:58,640
during the season it can't happen. So it's been a

591
00:30:58,759 --> 00:31:01,279
huge request, but we do so folks, you know, say

592
00:31:01,359 --> 00:31:04,759
something in your freezer and they could definitely definitely be done.

593
00:31:04,880 --> 00:31:06,720
You know, because boot In we do a lot of

594
00:31:06,759 --> 00:31:12,640
boot in. On the retail side, stuff strapped and your old,

595
00:31:12,720 --> 00:31:15,960
the whole, the whole deal. But yeah, making deer boot

596
00:31:16,000 --> 00:31:18,519
in it is a big hit, but it's it's definitely

597
00:31:18,640 --> 00:31:21,400
a summer time, you know, after thee So.

598
00:31:22,599 --> 00:31:24,440
Speaker 2: Real quick, let's.

599
00:31:25,799 --> 00:31:28,079
Speaker 1: Let's talk a little bit, just real quick on the

600
00:31:28,160 --> 00:31:30,720
retail side of things, because you guys have snack sticks

601
00:31:30,759 --> 00:31:33,440
that you're you're now floating out there that are starting

602
00:31:33,480 --> 00:31:36,440
to get out and get bigger, you know, a bigger following.

603
00:31:36,799 --> 00:31:39,279
Let's talk about the retail space and we'll kind of

604
00:31:39,319 --> 00:31:41,400
put a nice bow on this, but you guys are

605
00:31:41,440 --> 00:31:45,279
getting really big in on the retail side.

606
00:31:46,880 --> 00:31:49,200
Speaker 3: Yeah, we're trying to grow a retail in and push that.

607
00:31:50,400 --> 00:31:54,000
It's always been been a challenge this time of year.

608
00:31:54,000 --> 00:31:56,400
It's hard to really focus in on both when the

609
00:31:56,839 --> 00:32:00,279
volume of deer coming in. But the summertime we shit

610
00:32:00,400 --> 00:32:03,200
a lot harder, you know, in store stuff. And then

611
00:32:03,200 --> 00:32:04,839
then we have our sack sticks that we push out

612
00:32:04,880 --> 00:32:09,279
the stores. I'm getting those going online, trying to try

613
00:32:09,359 --> 00:32:11,200
to reach out. We've got a few spots lose in

614
00:32:11,319 --> 00:32:14,240
in Alabama, most of its up around you know, central Misissippi.

615
00:32:14,279 --> 00:32:19,119
On whether it be farmer's markets, uh, convenience stores, grocery stores.

616
00:32:19,240 --> 00:32:22,200
We have our single pack nag sticks that's just for

617
00:32:22,440 --> 00:32:25,720
four different flavors of our venison you know, venison and

618
00:32:25,759 --> 00:32:28,720
beef snax stick. It's a single one out stick. And

619
00:32:28,799 --> 00:32:31,839
then our cold pack sticks what you see here in

620
00:32:31,880 --> 00:32:34,240
the shop that we make with a bunch of variety

621
00:32:34,240 --> 00:32:34,640
of speaking.

622
00:32:35,319 --> 00:32:38,799
Speaker 1: Yeah, and that's you know, it's Strictsmeats dot com. You

623
00:32:38,880 --> 00:32:40,240
can find out more about it.

624
00:32:40,799 --> 00:32:40,920
Speaker 3: Uh.

625
00:32:41,680 --> 00:32:43,920
Speaker 1: I would highly recommend if you're heading out on a

626
00:32:44,000 --> 00:32:47,359
hunt or something like that, go in and and definitely

627
00:32:47,559 --> 00:32:50,079
get some of the snack sticks.

628
00:32:50,160 --> 00:32:51,920
Speaker 2: It's they're in sweet.

629
00:32:51,680 --> 00:32:56,759
Speaker 1: Heat, pineapple, Jullapano and original and then they you guys

630
00:32:56,839 --> 00:32:58,440
offer a bunch of different seasonings too.

631
00:32:59,559 --> 00:33:01,720
Speaker 3: Oh yeah, for sure. It would see things that we

632
00:33:01,839 --> 00:33:03,200
do a lot for folks who want to do their

633
00:33:03,240 --> 00:33:09,599
old processing. We bring hot tip, cheese, dat things, you know,

634
00:33:09,680 --> 00:33:12,519
all your different cures as an ingredients. We do all

635
00:33:12,559 --> 00:33:15,839
that and we you know, fall in wherever we can help.

636
00:33:16,640 --> 00:33:19,799
Workshops have been on the agenda. Hopefully that'll crank up

637
00:33:19,799 --> 00:33:22,519
this summer. Do something store workshops you come in the

638
00:33:22,680 --> 00:33:26,319
kind of do hands on and make softage sticks. Summers

639
00:33:26,359 --> 00:33:27,000
off the different thing.

640
00:33:27,119 --> 00:33:29,319
Speaker 2: I'm telling you, it's it's an awesome place.

641
00:33:29,400 --> 00:33:31,680
Speaker 1: If you guys, If you guys are looking for a

642
00:33:31,759 --> 00:33:34,640
good processor in the South, it is worth a driver.

643
00:33:34,960 --> 00:33:37,079
The Stricts meets in Hattiesburgh.

644
00:33:37,200 --> 00:33:38,680
Speaker 2: Dustin Man, thanks for joining us.

645
00:33:39,440 --> 00:33:40,920
Speaker 3: Absolutely appreciate you having me help.

646
00:33:41,319 --> 00:33:43,519
Speaker 2: No problem, all right, guys. You know the drill.

647
00:33:43,720 --> 00:33:46,079
Speaker 1: Always keep those muzzles point in a safe direction and

648
00:33:46,200 --> 00:33:47,240
always be on the hunt.