Anyone ever used Josh's Processing in Greenville? I dropped 2 off there a few weeks back and he was very up front about it going to take ~3 months. He showed me his freezer and how his whole process works and how he assures you get your deer back. Based on the number of deer in his freezer, there is no way he could get deer back to me in 10-15 days unless he was batching it.

That is who I use. It usually takes 6 months or so to get it back. But he freezes it until he get it ready to process. When he gets done you will have almost twice the meat as other processors will give you. He gets every bit of usable meat off of one. The buzzards would starve to death trying to eat off a carcass he is finished with. I hope you got some of his German and mozzarella sausage, that stuff is as fine as it gets.
https://www.facebook.com/112709278766466/photos/a.567359113301478/4810697145634299

I just realized how much I waste by looking at this Facebook link.

I think I got some jalep/cheddar smoked and some bratwurst/pepper jack maybe? Or maybe it was German. Then the rest just burger and cube steak. Glad to hear he's good, I could tell by talking to him and looking at his operation that he was going to be.

I got mine back in 7 days. Only got cubed steak, hamburgers and left the back straps whole

After reading this post and several other posts, I'm glad I have an extra fridge, grinder, cuber, vacuum sealer, and a garage to hang a deer and do it all my self.

Yep. One of the processors I use does this because he is so busy. Take you up to a year(or pay rush fees) to get your deer back but he makes fantastic German smoked mozzarella and Polish pepper Jack smoked sausage plus delicious lunch meats. We ate some at deer camp that was a year old and still good with no one getting sick.

On the flip side of the coin, I have the ice chest deer processor who makes an excellent product all around and some of the best sausage and snack sticks I’ve tried but he seems to have a bunch of help and super clean facilities. Seems he doesn’t freeze and gets it turned around in 4-10 days. Saved me a lot of wait time or expense on double rush fees at my first processor. In the end both produce excellent products.

He’s 1 of 2 processors I use Hall. I drive about 45 minutes to use him. Been taking deer to him for 3 years now. He and Julie are good people. Depends on when you got it to him and if you paid a rush fee or double rush. Also ice chest deer get processed quicker. I will say that if he told you 3 months, he will likely have it ready then. Just remember the rush and double rushes will bump you back a bit. Honestly. I know folks who waited 9 months to a year to get their deer back from him who didn’t pay a rush. Being from FL I always double rush to get back quicker. His smoked German mozzarella sausage, Polish pepper Jack smoked sausage, sweet heat summer sausage, and honey ham lunch meat are some of his best products and some of the best I’ve ever had. I didn’t care for his snack sticks as too salty. He tends to be more expensive, especially with rush fees, which is why most of my deer next year are going to Holloways. I’ll take Josh an ice chest deer to get the specialty products only he offers. Also if you take him ice chest deer instead of whole, it tends to be quicker. He stopped taking any new customers this season as he was running out of freezer space. That’s how busy he is. Great product but be prepared to wait or pay the rush or double rush. Apparently raising his rush and double rush didn’t slow business down a bit for him. That’s how popular Josh’s Deer Processing is.