Speaker 1: And then I take a settling torch and I just
hit the meat just barely if there's a lot of
hair on it, just to burn that hair off.
Speaker 2: And then I rinse it down with water.
Speaker 1: Just to get rid of everything for sure.
Speaker 2: Is that good or not?
Speaker 1: Hey, I'm kJ dedicated lifelong hunter here. If you've got
an interest in all things hunting, you're in the right spot.
Whether chasing quill across the plains of Oklahoma or in
pursuit of belk in the back country of British Columbia,
you'll always find me on the hunt. All right, welcome
to all you gun talk hunters. Today we're talking all
meat processing, what to look for, what not to do.
That's probably pretty important. But this episode is brought to
you by Ruger Firearms Range Ready Studios.
Speaker 2: Check them out. Good training.
Speaker 1: All right, Today we're going to talk with Dustin Strickland
of Strick's Meat, is it? I guess it would be
Stricts Specialty Meets out of Hattiesburg, Mississippi.
Speaker 2: How you doing, man?
Speaker 3: Yeah, good man, that's going on.
Speaker 1: Not much, man, I mean right now, we're getting ready
to go to shot show.
Speaker 2: It's happening in the week.
Speaker 1: People are probably going to be listening to this, so
it's going to be a heavy traffic time for us.
But Dustin, give us an idea of stricts specialty meets
because I found this years ago and it was by
happened stance that I just drove up to Hattiesburg, Missippi,
and it's it's an hour and a half drive from
where I'm at.
Speaker 2: But it's worth it.
Speaker 1: So give us an idea of your how long you've
been operation, how'd you get into it?
Speaker 2: Yeah?
Speaker 3: For sure. The meat process a facility we opened up
in twenty thirteen who it was twenty thirteen seasons and
really we started processing kind of saying, way you've done
with upon all upon us. It really wasn't a real
There wasn't the plan moving forward. It was strict, strict.
So we started as a restaurant back in the eighties.
We're had in forty five years this year. You know,
from smoking briskets, full forward ribs, you know, you name it.
But I grew up in that. My grandfather started that
back in the eighties and grew up in that, and
that's all I'm knew. Moving forward. UH wanted to kind
of branch out and along with that into something different,
and that's that's where this place started. We're right next
door to our restaurant, a catering facility as well. So
once we got once we got opened and kind of
went more towards the retail side of like a book,
you know, your periodtypical butcher shop, and we we had
some requests for processing, kind of steer away from it
at first because that was the guy I don't want
to open this can of worms. Honestly didn't really make
that much of it that there's processes around in our area.
I you know, used used them in the before we
open this, and it's just kind of a not a
bad product out there, but just nothing that would make
you just, you know, go out of your way to
get something process. I just I never really gave it
much thought, you know, but with with a little culinary
background and and seeing the need for that, I'm like, well,
you know, actually, once let's try this, and de Deer
does and thing out and love and behold here we are.
Speaker 1: You know, I'm glad later, man, I'm glad you did
because you know that you've mentioned that, you know, you've
nothing worth driving for going out of your way for
and that's kind of that's kind of my thought process
on meat processing. If I didn't do it myself, like
would I be willing to drive a great length to
go have a deer process? And and it's really hard
to find those places and there, And I will say
people in the South know how to process.
Speaker 2: Deer, oh for sure. There's but no one.
Speaker 1: Processes like you guys do as far as professional I mean,
look at the facilities behind. How many butcher shops and
processing plants look like that.
Speaker 3: We try to keep everything you know, top notch around here.
Just you're I mean, honestly, your facility environment is a
huge plays a huge part into what you're finished product,
you know, taste like, I mean, just just the environmental
concerns of the facility itself and the air quality of
the water. I mean, there's there's so much that goes
into producing a product. And and that's kind of what
we wanted to start with on which we got going,
was to kind of take the take the stereotypical beer
profits and shop kind of out of the igglacial and
that that's that's been a big big get for us.
I mean, everything from from aack sizer to the way
we process, you know in the pastest then drop it
off somewhere you can get a couple a couple of
variety options you could get made, and then you you
get bolt back at his back that's free of burns
and you know, thirty days and it's just a waste,
you know stuff. There's got to be a better way,
and that that's kind of what what got us doing well.
Speaker 1: I mean, not necessarily just a better way, just a
different way to offer processing because I think every hunter
out there knows like when they roll up to a
deer processing plant or their facility that they take their
deer elk to whatever you're taking. Man, I hate to
say it, but it's just it's just most of the
time it's subpar facilities. That's what I righted.
Speaker 3: Yeah, and it is a lot of places. And you know,
people ask, you know a while back, you know what,
why why does an extra mile deer process and in
general is and this is coming from other processes throughout
the country, why put that much extra into it? Because
deer processing has always been seen from a from a
meat processing facility standpoint. You know, for somebody that that
slaughterers be for conca, you know, they do a lot
of fair animals in the spring and summer and winter
time was kind of a lull. So that's where deer
processing really picked up. You know, they'll take you to
the facility, bring in, you know, truckloads of deer and
just just run them in and out and quick as
you can, just for some make sure we warn't to
have money. And that's kind of where that started in
a lot of places. So when they asked, kind of what,
why don't we going the extra mile and they give
it that that specialty kick to it. You know, we're
not we weren't trying to reinvent the wheel. I mean,
processing has been out there. We're just we're optimizing the
wheel to better fit up Rory not fee, you know.
So that's that's where we're going. I mean, you can
you can drive a eight thousand dollars truck or a
ten thousand drug if they're all going to get you
to the same place. It's just a matter of what
what you want to spend your time in. And that
that's where we that's the direction we went. There's a
certain clientele that that don't you know, fit right with
our plant, and that's that's kind of I hate it,
but we can't do it all, you know, so we
pick one of the other.
Speaker 1: Well, I mean, if you want a diverse selection of meat,
you want to get your animal back. It's super clean
and I haven't had anything bad there yet. So if
that doesn't fit what you need, I think you're going
to the wrong person.
Speaker 2: I'm sorry that that's just my thought.
Speaker 1: Like it needs to cross off boxes and what you
want to accomplish, and those are four really good ones,
like if you want your family to sit there and
really enjoy this stuff and say, man, that's all we
ate growing up was deer and I absolutely loved it,
and I want to continue this, Like that's an important
player on how things taste and how it's prepared and
how it's packaged, you know. I mean it's just that's
the way it is, right.
Speaker 3: Yeah, it makes a big difference. Well you have it,
and and the ease the ease. Though, we recently had
a interview with the meat processing company or magazine publishing
company there, and they asked a few different questions and
then I made the point they had stuck in one
of the articles about mom friendly, which is so true.
I mean, the majority of the folks that are picking
up for you know, my mom think that their kids in school,
they swing by. I picked up the project in order.
I know from a dad husband. If she gets out
of the back of that HUV with a fifty pound
box or fifty pound bag of Burger Hubs that's already condensated,
and the bag breaks and it rolls down the driveway,
the kids are streaming, They're not coming back. I mean,
you mean, it doesn't matter how good the product is.
That there's there's so much more than the product that's
got to be good, you know, to keep that law
center relationship and customer base going.
Speaker 1: That's an interesting way to put it. Like if I
and my wife, she would have no problem going over there.
And like I mean, the store is immaculate. There's a
lot of different options in there. You know, if it's
just it's a it's a step above. But we're gonna
jump in here with a bra during a break. And
I want to on the back side of this, I
want to talk about some does and don'ts, Like if
you're taking your animal to a processor, what are some
things you do? What are some things you don't And
we're gonna like try to check off how many things
I do wrong. So we're gonna jump in here with
a break and we'll catch you on.
Speaker 2: The other side.
Speaker 1: All right, we're talking about one of my absolute favorite
hunting suppressors. This one is developed for that backcountry guy.
That's the banish back country. So if you want to
be stealthy in the field, you gotta go lighter, you
gotta go smaller. We understand that that's where the banished
back country really steps up. Designed for the ultimate portability
and maximum noise reduction, the Banished back Country suppressor ensure
you stay quiet and undetected in the wilds. Silencers Central
makes it effortless to own because it delivers right to
your doorstep. This is the beauty of what Silencer Central does.
They contact you. You contact them like you get it bought,
You get everything taken care of, and one day you
get a little email that says you know what your
suppressor is on the way, And that's when it shows
up on your door and you can rest easy knowing
that you will be quiet in the field, hunt smarter
and quieter with a banished backcountry Visit silencercentral dot com
to start your journey. It's time to prepare for the
shot of a lifetime. Whether you're a season hunter or
new the sport preparation is key. I preach it all
the time. At range Ready Studios, we offer the training
you need to make that shot of a lifetime. Chris
Serno is on staff and he has a host of
instructors on hand to provide personalized trainings in state of
the our facilities and practical exercises that build your confidence
and skills. From precision marksmanship to quick target acquisition. We've
got you covered. Don't leave your success to chance. Visit
range Ready Studio Unmatched precision with the Ruger American Gen
Two in the heart of the wilderness, precision matters. Ruger
introduces the American Gen two rifle design for hunters who
demand excellence. The Ruger American Gentoo offers enhanced accuracy, smooth
bolt action, and durable design. It's the perfect companion for
any hunting expedition, providing reliable performance every time you pull
the trigger. Trust the Ruger American Gen two to deliver
win it counts. Visit Ruger dot com to learn more
and find you your next hunting rifle.
Speaker 2: All right, we're back with Dustin Strickland.
Speaker 1: If strict specialty meets out of Hattiesburg, Mississippian, and you
gall will probably wondering.
Speaker 2: Like, well, I mean it's very regional. It's yes, it is.
But we're giving you a lot of good.
Speaker 1: Tips along the way on what for in a process
or if you're taking your meat out and you're taking
it to someone, these are some things that you need
to look for. So Dustin, I'm gonna let you run
with it, and I'll tell you what I do and
what I don't do. And I have I have something
that I tried this year that I really liked that
people kind of scratch their head at and I'm going
to see if I was wrong for doing it.
Speaker 2: I may be.
Speaker 1: But what do you like to see from a hunter
bringing in a processed deer or a semi processed.
Speaker 3: Yes, what we take in and clean the quarter meat
is different than some other processors that do have a
you know, carcass drop off, whole animal drop off. So
me personally just just speaking from a from a either
boneless trim or a quartered aspect of it's a little
different when you're drop the one off that's just been
field dressed. Obviously, that's you know, substantially different than bringing
one in a cooler. Yeah, but what we would want
to see is clearly that it's been well taken care
of its form as far as temperature, getting it on
ice quickly. I mean a lot of folks if it's
the thirty degrees I thought would be it's all right, No,
that's that's still that's not even closed. I mean, especially
after harvest, you've really got to cool like carcass down quickly.
But with it coming in showing signs of proper handling
from you know, from the hunter, whether it's been ice
down and how how quickly it was, you know, skin prepared.
We stayed dry, and by dry we mean you know,
we haven't seen any issues with it. Some people are
don't want it to come in direct contact with ice.
That's not so much the issue as is the water
you know obviously, as the ice me so keeping keeping
the grain plug pulled at all times, keep going to
go direct to ice contact. Uh, And not forgetting about
the bottom of your cooler, especially here in the South,
ambient temperatures are not all ways ideal you know for
process in any time of year, but the bottom of
the cooler a lot that gets missed with a lot
of folks. Uh, there's a lot of neat loss from that.
So and what I mean by that is when when
you we suggest when you when you're putting in the
cooler is to go and put some ice in the
bottom of the cooler. You know, layer a quarter or
two and layer some more, you know, layer the ice
a little bit. But the kicker is when you go
back to re ice it, when that drain plug is fulled. Everybody,
you know, most folks, I would say, their first thought
is off the lid, opened up a few bags of
ice on it, and shut the lid.
Speaker 1: Bag.
Speaker 3: Well, whatever has has come in contact with the bottom
of the cooler as your truck bed and about an
inch of styrofoams between you and and that's it, you know,
so really important to you. We use uh meat boltes
or just reached down there with your hand, but done
some ice in there. But reach down to those bottom quarters.
That's what it is, their backstrap, so we have and
just lift them up a little bit, you know, jake
the cool around, get some ice under it in taste
in ice. Now we run our holding coolers at twenty
eight nine. You know, if you say if ice is
thirty two for ins that you've really gotta, you know,
really pack the ice in there to get it at
least thirty three or under and hold it that way.
But water water is gets killed everybody. I mean, you
get it out of the water. I'm sure your great
grandparents are whatever have some myth of how long the
stoke it. They just don't do.
Speaker 2: It, just get it.
Speaker 3: It just don't. It's not fished. It shouldn't swim. It's
never been designed to swim, and no reason to be underwater.
Just stop, you know, you know, it's one of those
things that's the hard have it to break for a
lot of folks is it's soaking in water, you know,
and they see they see the meat get lighter for
whatever reason that that kind of frozen in while I'm
I'm soaking it. Getting the blood out and getting the
gamy flavor. Well that's the blood was in the veins.
You've got that taking care of whenever you you know,
skin it and gutted it. I mean, what's what you're
doing is just leaching out all of your you know,
mind blowing what it is that that makes up the
muscle fibers. Then you're replacing that with ice made from
cap water, which has a trace amount of chlorine in it,
therefore bleaching your meat. You're not really bleeding anything out
of it, you know, You're you're changing the color of
it due to the whatever water you use, unless you're
making you know, ice with purified water at home, which
is proper doubtful. I mean, I only stout that without that.
So yeah, ice it down, keep keep it out of
the water. You know, the Nissa sit a week, you know,
five to six stays and we'll stay a week. Little
little pushment is on in a cooler as long as
you've got plenty of eyes under around it, on top
of it and the drain plug. It cooled and the
water is getting out. Yeah it's it's not gonna hurt
a thing. But that I would say that that's the main,
the main.
Speaker 2: Issue we'd run into.
Speaker 1: That's one thing that has been at life saver for me,
especially since I do a lot of my hunting in
Oklahoma and I'm bringing you know, deer all the way
from Oklahoma all.
Speaker 2: The way to Hattiesburg.
Speaker 1: This last trip I did, I took I took three
On Tuesday, I drove from Southwestern Oklahoma all the way
to Hattiesburg and then back down to you know where
we live around New Orleans. One thing that I've found
traveling and doing these hunts and preserving meat as best
I can is I will go in the night before
and I pre cool, pre chill my ice like the
the cooler, And so I get a layer of dry ice,
I lay it down and i'd put ice over the
top of that so that all freezes together. So it'll
all free together. So I've got a good base, and
I lay a trash bag over that, and then I
just start sacking me and layering in the ice.
Speaker 2: That for me has been really good.
Speaker 3: Oh yeah, definitely. I mean you're you're starting, you know
with the extra extra jump on your temperature, you know,
like getting that your ice on the bottom, which is
which is gonna help. That's the main problem. You put
a hot I mean hot borders in the ice. I
mean you got water within an hour, you know, and
that's where the battle begins. Once once you get the
water in there, and then you drain plug starts stopping up,
and then it is a constant battle. So if you can,
if you can get a hedge, start on it and
just keep that water from happening in the first place.
And I mean you're already a head it came.
Speaker 1: Yeah, And that's that's one thing I've found because you
don't think like especially like if you're driving long distances, man,
the truck bed doesn't cool down, like as you drive
further further distances.
Speaker 2: It's heating up.
Speaker 1: And so it's heating up up if you have a
direct contact and if you can set your ice chest
on something to get a little gap in between the
truck bed and the ice chest, that's gonna help that.
Speaker 2: Warm up less.
Speaker 1: Like, so you're not gonna get that constant heat from
the road and from the tires, and you know, just
cooking on the concrete like that's gonna help keep that
ice chest cooler. And I think that's important for people
to understand, whether it's like just a rubber mats on
the end of your ice chest something just to create
some airflow through there.
Speaker 3: Yeah, and I did a lot of folks just keep
an empty pallet back of the truck. I mean, it
doesn't take it technically take up any space, just lips everything,
you know, about four inches and then that that really
gives gigs a tempture barrier. Like you said, I mean
your vehicle heat, road heat. It's all battle in the
gas ship, you know, as you're trying to cool that
meat up.
Speaker 2: Yeah.
Speaker 1: And then so here's something I did this year, Dustin.
I'm not gonna I'm not gonna ask how you like
to because we know you either have it quartered or
it's bone off.
Speaker 2: Okay.
Speaker 1: So I saw this on an Instagram and I was like,
like a reel or something, and I was like, man,
it seems like that would work, like as far as
like taking care of meat right out of the field,
because I process everything on the back of a tailgate,
and so I get a quarter done and then I
take a like settling torch and I just hit the
meat just barely if there's a lot of hair on it,
just to burn that hair off. And then I rinse
it down with water just to get rid of everything.
Speaker 2: For sure.
Speaker 3: Is that good or not? Yeah?
Speaker 1: It is?
Speaker 3: That's I mean, it's not gonna definitely got that I
heard anything. A lot of that helps on a whole
carcass standpoint. You know, once you what you pull what
you pull the hide off if you have me what
we call floaters, you know, once you pull the hide,
you're gonna have some hair kind of flogging around in
an environment that's gonna stick to or so if if
your meat from a freshly pulled carcass is fairly dry
to the touch and that hair just lightly you know,
lands on it, it's very easily burned off of the torch.
That's you know, super Where where do you start losing
a benefit from that is after it it's either been
in the cooler or if it's been handled to where
the hair kind up embeds itself in that little layer
of stine and silver skin, then you're just burning. You
have to just about burning the meat in order to
actually get the hair to disappear. You know that that's
the only drawback of that. But once this full, that's
that's not an issue at all. That's see, that's the way.
Look you do something hope out.
Speaker 1: But no, I just I just I tried it this
year and it really worked. And I I I mean
it's right after I cut them, like right after they're
off that carcass, I hold them up, I torch them
just a little bit, get that hair off, and they
turn out a little bit cleaner, and I feel a
little bit more proud when I bring him into a
guy like Dustin like that he goes, he goes, Hey,
this guy took care of his meat.
Speaker 2: I appreciate that, oh for sure.
Speaker 3: Yeah, and don't be afraid, like you said, just just
spread off once you get once you get it. Skit.
I know we harp on no water in the cooler,
but no water in the cooler versus spraying it off,
you know after skit, that's too totally you know, two
totally different monsters there that you're not going to hurt
it by by cleaning off the exterior. It's the soaking
is the problem in the cooler.
Speaker 1: Right, Well, so what's the worst thing you see? Like
the what as as hunters? What are we the most
guilty of when you see something come in? Is it
are we cutting the meat wrong? Or are we leaving
too much out there like on the carcass? Like what
are we habitual violators of what we see?
Speaker 3: The most part is when somebody debones it themselves. The
majority of what we do is in ground product, whether
it be sausage, you know, hot dogs. Next, so that
the actual the way it's cut is not the issue.
It's any exterior content. Minutes you have on that carcass,
whether it be you know, leaves filled the cabinets, this
or what whatever it is, if it's not properly or
effectively cleaned off in a whole carcas form, once you
lay that on a button board and start cutting it,
you're just you're just mixing it in, you know. And
that that's what we see where a lot of folks
lose meat is they might have had, you know, flip
something or a bad shoulder shot. They could have isolated
that to the shoulder, you know, when it's hanging. Get
the shoulder off, clean, clean around the wound, get that
separate from everything else before you take it off the
carcass versus just duff. I mean they just you know,
they got it. You got a bad shoulder, you cut
it off in the cooler, and you just cut everything
else off on top of it. Well you just you
just run the rest of that, you know. Yeah, So
it's it's really isolating your your shot happened. I mean,
we don't expect people to make perfect shots every meat
and then they're gonna it's gonna get busted understendable. But it's, uh,
it's it's removing that at the beginning and when the
time is right, don't don't try to get it all
in the cooler and then go through and pick out
your bone for fragments. And that's that's it's it's already extent.
Speaker 2: Take care of it at the drop, yes, big time.
Speaker 3: And uh. Another thing, just a quick thing we see
is ice. When you do ice it with. I don't
know what the thought process behind this is, but they
get a bag of ice, especially these uh twice twice
the ice are team. You can see around around now
we can pop up and get it. They have bags
of ice, bags of ice. And then a bread tie
is used to usually you know, still the end of
the back. For some reason. It's uh, it's a method
of opening the bag and bulping everything in the cooler
and just lay in the plastic on top of the ice,
which is fine, I mean, keep it blowed out of
the back of your truck. But that bread tie is
like sorcery man. I don't know how it does it,
but I guess the vibration from the you know, slashing
in the vehicle and the vibration that bread tie. We
have found full intact you know, long or either twisted
bread ice bag tie, No kidding, weren't just sway between muscles,
like down in a hindboard, mostly on meat that's already
been deep on like in a whole hind quarter situation.
So we'll cut it and I'm like that things that
something blue, and then he just takes the whole bread tie.
I'm like, the earth did that get there? And the
first few times we thought it was just kind of weird,
and they kept happening and we are figuring out what's happening.
They're just dumping the bag of ice and they're putting
the trash on top of their eyes as it melts.
The bread tie goes in the the pool of meat,
and then you got to dig for it. And then
that's happened. Just our our equipment here takes pretty large
chunks that we're not necessarily cutting roast up into a
little small now home proce that'sure is going to be
cutting up meat small enough where they would see that,
you know, but if you're dropping a hole top and
bottom round in together there there could be a breadthe
I think you know that wants to hit the grinder.
Now you've got other pieces of the breadthe Yeah, so
that's just just stuff that you want to just watch
on what goes in your cooper.
Speaker 2: Yeah, and we've seen it all.
Speaker 3: We found everything you can imagine the coolers. That's right,
Well it is great.
Speaker 1: Well partly why like I love to rehash and tell
everybody about you guys, but but really, when you look
at processors and you look at flavors, usually it's you know,
an original summer sausage or maybe if you're down in
the South, maybe it's just a regular end dewey who
comes up with the recipes because you guys have like,
let's just say your bacon wrap stuff, backstraps, strawberry holopeno,
cranberry holopeno, fire roasted halopeno, portobello, and roasted garlic, black garlic,
and parmesan sweet Hawaiian and Cajun budan. Those are y'all's flavors.
Who's dreaming this stuff up? That?
Speaker 3: Well, that was me, unfortunately, and now some of that
can be regret regretfully mine because now instead of having
a couple of different backup operas, we have way too many.
But we wanted we try to build on our menu
every year to give we give our repeat customers something
different and that's why that that's grown, you know. Concurrently.
Speaker 1: So I'm sitting there, we're eating we're eating some sweet
heat summer sausage and we had cut it up and
we had had it in like spaghetti, which is phenomenal.
My wife says, hey, next time you're up there, ask
them if they do meatballs. So there's something to think
about meatballs.
Speaker 3: That's been a thought. We was a bunch of there's
a bunch of things flying around in my head that
never stopped on different products we can come up with,
So that that has actually been a thought. On the
knee balls, we do a new equipment this year just
been able to allow us to do the burger paddies
a little more efficiently. That's been the big thing this year.
That's been a huge hit on the burger patty, so
that was kind of a test run to see how
that does. But the same type of equipment that we
could form out meatballs. It's just finding something that it's
being careful with the new products we offer because we've
got to keep the efficiency down. The scapulate it. I mean,
the only things I wanted to do, like howie I
can we can really have a crazy menu, But with
the mounth it comes in and trying to keep it
all separate for customer. It's we have to pigger bigger
boys in the Yeah.
Speaker 1: And when he talks about burger patties, these are deer
and brisket patties that are like individually packaged, so they
come packaged a package of two in each package. And
like it's black gold, Philly cheese, steak, Julopeno jack, Julapeno
bacon ranch, which is what we got last time.
Speaker 2: You do not use condiments with these, folks.
Speaker 1: I'm just gonna tell you right now, you don't use
condiments because you have enough flavor going on to not
have to use those. So I mean, and then you
got your parmesan garlic you have unseasoned, and then you've
got Bavarian Octoberfest that might be have the next it
have to be the next one I get.
Speaker 3: It's it's pretty good, and we do a sausage with
a similar so with that, it's really good.
Speaker 1: Well, I'm looking at your summer sausage offerings and it
looks like one, two, three, five eight. You have roughly
twenty seven different flavors.
Speaker 3: On the menu. Yeah, we we just run out of
the menu, the valance with you.
Speaker 2: So we I want to say, you have off menu stuff.
How am I not? I have not heard about this?
Speaker 3: Well, there's a it's mixed a lot of us mix
and matching of what you see there. That's kind of
our basis, and then we mixed off of that. So
I want to say, there's six different combinations on our
on our smoke sawtings that we offer. Like I said,
back to the yeah, now you know he's behind the scenes.
Now you come around the summertime keeping up with the breezer,
you can get old whole another deal. As far as
boot In, Jerokeie Burrito, the whole deal, we don't. We
just physically you just can't do it here in the season.
And a lot of that is you know boot In
for instance, uh Emburrito. They it's a processed cook and
then reprocessed product, so we can't bring that product back
into a raw room, one of ours raw productions. So
during the season it can't happen. So it's been a
huge request, but we do so folks, you know, say
something in your freezer and they could definitely definitely be done.
You know, because boot In we do a lot of
boot in. On the retail side, stuff strapped and your old,
the whole, the whole deal. But yeah, making deer boot
in it is a big hit, but it's it's definitely
a summer time, you know, after thee So.
Speaker 2: Real quick, let's.
Speaker 1: Let's talk a little bit, just real quick on the
retail side of things, because you guys have snack sticks
that you're you're now floating out there that are starting
to get out and get bigger, you know, a bigger following.
Let's talk about the retail space and we'll kind of
put a nice bow on this, but you guys are
getting really big in on the retail side.
Speaker 3: Yeah, we're trying to grow a retail in and push that.
It's always been been a challenge this time of year.
It's hard to really focus in on both when the
volume of deer coming in. But the summertime we shit
a lot harder, you know, in store stuff. And then
then we have our sack sticks that we push out
the stores. I'm getting those going online, trying to try
to reach out. We've got a few spots lose in
in Alabama, most of its up around you know, central Misissippi.
On whether it be farmer's markets, uh, convenience stores, grocery stores.
We have our single pack nag sticks that's just for
four different flavors of our venison you know, venison and
beef snax stick. It's a single one out stick. And
then our cold pack sticks what you see here in
the shop that we make with a bunch of variety
of speaking.
Speaker 1: Yeah, and that's you know, it's Strictsmeats dot com. You
can find out more about it.
Speaker 3: Uh.
Speaker 1: I would highly recommend if you're heading out on a
hunt or something like that, go in and and definitely
get some of the snack sticks.
Speaker 2: It's they're in sweet.
Speaker 1: Heat, pineapple, Jullapano and original and then they you guys
offer a bunch of different seasonings too.
Speaker 3: Oh yeah, for sure. It would see things that we
do a lot for folks who want to do their
old processing. We bring hot tip, cheese, dat things, you know,
all your different cures as an ingredients. We do all
that and we you know, fall in wherever we can help.
Workshops have been on the agenda. Hopefully that'll crank up
this summer. Do something store workshops you come in the
kind of do hands on and make softage sticks. Summers
off the different thing.
Speaker 2: I'm telling you, it's it's an awesome place.
Speaker 1: If you guys, If you guys are looking for a
good processor in the South, it is worth a driver.
The Stricts meets in Hattiesburgh.
Speaker 2: Dustin Man, thanks for joining us.
Speaker 3: Absolutely appreciate you having me help.
Speaker 2: No problem, all right, guys. You know the drill.
Speaker 1: Always keep those muzzles point in a safe direction and
always be on the hunt.