Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: oldschool on November 05, 2019, 09:15:43 AM

Title: Dillon Meat Prossesing
Post by: oldschool on November 05, 2019, 09:15:43 AM
 Any suggestions on wild game processing in the area?
Title: Re: Dillon Meat Prossesing
Post by: jagermiester on November 05, 2019, 01:48:30 PM
Dillon MT?

When I lived there Beaverhead meats was the main player. They were affordable circa 2000???
Title: Re: Dillon Meat Prossesing
Post by: CoryTDF on November 05, 2019, 01:51:01 PM
I used this place in the past and have had friends use it with great success. Not in Dillon but it would be worth the drive.

https://www.westernmeatblock.com/?page_id=59
Title: Re: Dillon Meat Prossesing
Post by: jagermiester on November 05, 2019, 02:07:54 PM
I'm not sure if they are still in business but there was another place called Top of the Hill and they made some good Sausages. We used to take Duck and Goose in there and get a sausage they called three course meal in a tube. It had cheese and peas and carrots and potatoes mixed in with the meat and then stuffed in hog casings then smoked. It was awesome!

I love Dillon MT might just be my favorite place on earth.
Title: Re: Dillon Meat Prossesing
Post by: jagermiester on November 05, 2019, 02:08:56 PM
I used this place in the past and have had friends use it with great success. Not in Dillon but it would be worth the drive.

https://www.westernmeatblock.com/?page_id=59

That place looks pretty awesome and reasonably priced.
Title: Re: Dillon Meat Prossesing
Post by: CoryTDF on November 05, 2019, 02:26:37 PM
I used this place in the past and have had friends use it with great success. Not in Dillon but it would be worth the drive.

https://www.westernmeatblock.com/?page_id=59

That place looks pretty awesome and reasonably priced.

They make the best I have ever had. The Jalapeno Cheese and German Sausages are freaking amazing and the Sweet and Spicy sticks make me drool every time I think about them. My family did well this year and I almost thought about driving our meat over there to have more stuff made.