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Sausage / Processing

Meats we have available include:

  • Fresh cut beef steaks
  • Tenderloins
  • Sirloins
  • Rib-eye
  • New York Strip
  • Roasts
  • Roast beef & juice
  • Meat loaf (pre-mixed)
  • Pork products
  • Pulled pork
  • Ground pork
  • Ground pork & ham
  • Ground turkey
  • Ground chicken
  • Ground lamb
  • Gyro meat
  • Whole chickens & ducks
  • Pulled chicken
  • Chicken nuggets
  • Chicken strips
  • Frozen lamb
  • Frozen buffalo
  • Frozen seafood section

Sausages we have available include:

  • Ring bologna
  • Wieners
  • Large wieners
  • Smoked polish sausage
  • Bulk Italian sausage
  • Pre-cooked pork sausage patties
  • Breakfast sausage links & ropes
  • Bulk breakfast sausage
  • Summer sausage
  • Beef log (snack sticks)
  • Beef landjeagers (snack sticks)
  • Brat patties
  • Flavored brats
  • Fresh brat
  • Beef brat
  • Smoked brat
  • Packer brat
  • Onion brat
  • Taco brat
  • Mushroom Swiss brat
  • Chicken brats
  • Pineapple brat
  • Sauerkraut brats
  • Apple brat
  • Italian brat
  • Hot Italian brat
  • Cajun brat
  • Jalepeno brat
  • Cheddar brat
  • Tailgaiter brat
  • Beer brat

SAUSAGE PROCESSING

We use only the finest ingredients and meats to make your sausage.  All smoked sausage is smoked in our own smokehouse.

For every 10 pounds of venison, we add 5 pounds of lean beef and 5 pounds of lean port to make a total of 20 pounds of sausage returned to you.

SAUSAGE OPTIONS – Call for current prices

  • Regular Summer Sausage
  • Spicy Summer Sausage
  • Mustard Seed Summer Sausage
  • Wieners
  • Small Wiener Casing Logs (approximately 25% shrinkage)
  • Natural Deer Jerky (approximately 45-50% shrinkage)
  • Venison Bacon
  • Landjaegers (approximately 45% shrinkage)

***Separate batches will be made with a minimum of 60 pounds per item of your meat.  Additional $0.50 per pound charge.

DEER PROCESSING SERVICES

HOW TO CARE FOR YOUR VENISON

It is very important to take care of your venison properly.  Here are some important tips:

  • Field dress the carcass immediately.
  • Wash body cavity out with cold, clean water.
  • Spread rib cage to cool the carcass more quickly.  If the weather is warm, place clean ice inside cavity.
  • Do not hang carcass to age meat.  Bacteria grows quickly in warmer conditions.
  • Use food quality bags or buckets to store boneless venison.

DEER PROCESSING CHARGES

CALL FOR CURRENT PRICES – $50.00 DEPOSIT REQUIRED AT TIME OF DROP OFF!!!

We take great care in processing venison.  We thoroughly wash all carcasses before cutting and wrapping your cuts to ensure freshness.  You are guaranteed your own venison cuts back.  Each deer is tagged with your registration tag number which is used as the identification number to track your deer until you pick it up.

  • DEER – Price includes skinning, cutting, wrapping, grinding, and freezing.
  • CAPED FOR SHOULDER MOUNT – Price includes skinning, cutting, wrapping, grinding, and freezing.
  • Grinding of boneless venison
  • Grinding and packaging of boneless venison
  • Beef or pork added to your venison
  • Venison patties in 10 lb. boxes (10 lb. minimum)
  • Stew meat or canning cuts
  • Deer all boneless for extra charge

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