I've never had venison before, but someone gifted me some jerky, jalapeno sausage, and spicy breakfast sausage.

So far I've only tried the jerky, but it was very good. Anyone else used them for processing?

I have used them for years and love everything i get from there.

I used Slovaceks when I was in school and theirs was very good. I heard they sold out, is that the new name?

Yes, that is the new name. I haven't noticed any difference in the food though.

It is the same as slovaceks they just had to use snook wild game as there processing name. something to do with processing laws and having to be totally separate so that the deer doesn't end up on the grocery store shelves.

Unless the original folks have changed something since taking back control their sausage SUCKS. Bland as s*** no matter how you try to spice it IMO.

Their jalapeno and cheese sausage is really good. We usually cook it at our tailgates and people are always asking where we get it from. Their regular sausage isn't very good though.

I have used Slovaceks (aka Snook Wild Game)for years. Old owners, new owners, both ways. Always quality service and good products. I would guarantee that if you complained to them about any of their products, they would either give you your money back or exchange it for a product more to your taste. Thats the kind of people that run it.

They have processed dozens of hogs, deer, and antelope for me. I've always been satisfied with their products and their people.

Question from the wife. She noticed the second ingredient on some Slovacek sausage was pork hearts. Kinda grossed her out. Is that actual heart, or some other meat called "heart" a la pork butt. I don't really care what's in it as long as it tastes good, but she's a little more weird about things.

Pork heart is pork heart. It is a muscle, after all.

Check the ingredient statement on Earl Campbell's, or most brands of chorizo!

Pork pituitary glands!

Some sausage gives good sausage a bad name.

quote:

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Question from the wife. She noticed the second ingredient on some Slovacek sausage was pork hearts.

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Teaching women to read...


...next thing you know they'll want to vote.


(surely that'll spice up this thread.)

Hey at least she was grocery shopping and putting it up in the kitchen right?

You betcha!

I'm pretty sure old owners = new owners now and middle owners are out.

When the owners of the last decade or so took over, they quit letting you customize your deer sausage so much. It had to be a mess with everyone having their own little defintion of semi-hot. At that point their regular sausage became blaaaaaand. I like their jalepeno-cheese for cooking because most people don't complain it is too hot when I use it in casseroles at church, etc.

Their jerky has always been very good. I hunt all over the country and when you offer people Slovacek deer jerky, they always ask if they can have more and if I have a recipe or know where they can get more. It seems to be consistent from year to year over time. Some jerky experts have told me the recipe seems to be pretty simple from a taste standpoint; a basic pepper seasoned jerky with ample worcestireshire with a hint of carmelized sugar. I've never come close to duplicating it.

I know the current owners and I feel certain that they purchased the business from the founder.

They have grown the business tremendously and are very helpful to other meat processors. Good people that run a good business.