“ I started out deer processing ,” he said , “ which pretty much pioneered the deer processing in Thomas County and then as the years went on , we grew considerably and added on , like , three times .”
After the additions over the years , such as the smokehouse , the plant was close to 3,200 square feet in size according to Gerry Hubbard , and size wasn ’ t the only way it grew .
“ It kinda grew almost organically of just him processing deer for himself , his buddies , his family , all that , so then he started processing deer for the public ,” Adam Hubbard said . “ Built that business , started very small , and just grew up overtime into a very successful business .”
Aided by an old family sausage recipe passed down from the time of the Great Depression by Gerry Hubbard ’ s cousin , the Hubbard ’ s Deer Processing eventually branched off into different meats .
“ Around the year 2000 , we started dabbling in pork sausage ,” Adam Hubbard said . “ We would just have it on site during deer season .”
Beginning to work full-time at the business in 2014 and wanting to expand it in new ways , Adam Hubbard explored other options , such as selling their sausage to local restaurants and other businesses wholesale .
“ I had decided I wanted to start pushing in on the sausage business a little bit . I started off trying to do more wholesale things . It ’ s hard to compete with your box stores and mass-produced sausage .”
After pulling back from that , what was next was a small retail store at the processing plant that was open Thursday , Fridays and Saturdays .
From there , along with their speciality of sausage , the Hubbards began bringing in beef .
Adam Hubbard said that they looked for the best beef they could find , from texture to tenderness , and
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