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We offer a variety of different options when it comes to getting your deer processed ranging from $50 to
$70 give us a call for details. 810-654-0920
If you've already had your game processed and want sausage made, we specialize in that. (Even if it's last year's)
We accept wild game meats for processing into sausages from Sept 15th thru the close of business on Feb15th.
Once you have your wild game processed, bring just that portion of it that you want made into fresh or smoked sausages & jerky. If you have left-over meat in your freezer from last year, we would be happy to make this years camp sausage out of it for you ! We also welcome 4-H hogs & wild boar for hams, bacons & sausages. You can also find custom salmon smoking below.
You'll notice that we offer both small and large batch pricing on some items. We try to meet every budget.
Remember that the quality of your finished products will only be as good as the raw material going into them. Please
strive (and instruct your processor too!) to exclude all fat, leaves, hair, debris and bone/bullet fragments.
Additionally, tell your processor that meat from the rib cage and belly makes terrible sausage & jerky. (Some processors include this stuff to increase your "take home weight".)
A few notes about jerky: Back straps, rounds & sirloin make the best jerky. Meat from the chuck doesn't work well.
You should expect to lose 50-60% of of the raw meat weight in a finished batch of jerky. Be aware that 10lbs. of
raw jerky meat will result in less than 5lbs. of finished jerky.
The meat you bring us will be the meat you get back! Remember to carry your tag with you when transporting game.
A 50% non-refundable deposit is required for all orders. Abondoned orders will be donated to local food pantrys or the needy. An order will be considered abondoned 14 days after our initial call to you that your order is ready.
It doesn't make a lot of sense to have your processor grind and wrap your entire order when part of it is going to
be made into sausage. Do the planet a favor and have your lean sausage/jerky meats packed into bulk bags. You
can bring us your meat either fully chilled or frozen. (Unchilled meats packed into containers will quickly go rancid).
If you are a "DIY" type, We offer "DIY" services below. You may also want to take a look at our "spices, casings
& ingredient" page for other supplys.
FRESH (UN-COOKED) SAUSAGES:
6lbs of your meat makes 18lbs of your meat makes
(8 tubes) of sausage (24 tubes) of sausage
SMALL TUBES OF FRESH SAUSAGE
Each batch size can be made into one $25 $65
of the following: Country breakfast, ($10 savings)
Hot Italian or Mild Italian.
6lbs of your meat makes 18lbs of your meat makes
(7 trays of 4 links) (21 trays of 4 links)
BRATWURST
Each batch size can be made into either $39 $99
Regular Tailgate or Cajun Hot. ($18 savings)
Add $5 per 6lb batch to add cheese.
6lbs of your meat makes 18lbs of your meat makes
(7 trays of 4 links) (21 trays of 4 links)
FRESH POLISH KIELBASA LINKS
(Bratwurst sized links) $39 $99
This is better without cheese. ($18 savings)
SMOKED (FULLY COOKED, READY TO EAT) SAUSAGES
TRADITIONAL SUMMER SAUSAGE 12lbs of your meat makes 4-18" logs
Add $9 per batch to add cheese Cut in 1/2 and vac-packed for free
$49
3lbs of your meat makes 18lbs of your meat makes
a 5 lb bag of sticks 6-5lb bags of snack sticks
SNACK STICKS
Each batch size can be:
Hot or Mild
Vac-pack available: 5lbs into $32 $175
4 packs for $3. ($17 savings)
Add $5 per 5lb batch for cheese.
12lbs of your meat makes 24lbs of your meat makes
20lbs of rope sausage 40lbs of rope sausage
Each rope is vac-packed free Each rope is vac-packed free
SMOKED POLISH SAUSAGE
$64 $115
($13 savings)
CLASSIC VENISON JERKY
CLASSIC VENISON JERKY
10lbs (minimum) of your clean,
silver free, lean meat makes $4.75 per lb of raw meat
4 1/2 to 4 3/4 lbs of classic jerky.
You'll love it !
PROCESSING SERVICES FOR THE DO-IT YOURSELFER
ALL PRICING IS BASED ON YOUR BONELESS MEAT WEIGHT
(For example: if you bring us a venison hind quarter that weighs 25lbs and it weighs 15lbs after boning, charge is based on the15 lbs of boneless meat)
WE BONE FRONT or HIND QUARTERS THAT YOU HAVE SKINNED, QUARTERED AND CHILLED....85 cents lb.
WE DOUBLE GRIND OR CUSTOM CUT YOUR BONELESS MEAT INTO BULK BAGS...25 cents/lb.
WE ADD 25% PORK TO YOUR BONELESS MEAT AND DOUBLE GRIND IT INTO BULK BAG...85 cents/lb.
WE WRAP AND PACKAGE YOUR PROCESSED WILD GAME (wax freezer paper)...40 cents/lb.
WE VACUUM PACKAGE YOUR BONELESS CUTS OR SAUSAGE IN 1 LB MINIMUM PACKS... .50 cents/lb.
WE GIVE YOU FREE ADVICE ON YOUR ENDEVOUR (Within reason)...Priceless.
You should also see pork butt prices and the "spices, casings & ingredient" page located elsewhere on this site for
the best stuff to help you make really good sausages and recipes.
CUSTOM SMOKING FOR WILD BOAR, 4-H HOGS & FARM HOGS
When you have your hogs or boar processed, make sure you have your bellys skinned if you want bacons made.
It's ok to leave the skin on the whole hams for smoking. The more product we process at a time, the cheaper it gets.
Try to coordinate with other people so that you can take advantage of the lower prices!
HAM CURING & SMOKING: BACON CURING & SMOKING
 1 ham............................$50ea. 2-3 bellys..................$15ea.
2-3 hams.......................$30ea. 4 or more bellys.......$10ea.
4 or more hams...........$25ea.
Add picnic hams for $10ea. Add $2 per belly for pepper, maple, cherry or cajun hot flavor.
Bacon slicing/wrapping .50/lb.
No charge to cut hams in half.
Ham steak cutting & wrapping .40/lb.
BBQ'D SPARE RIBS SMOKED SAUSAGE
(Baby backs and/or Regular ribs) 20lb batch size. Each rope vac-packed free.
2-5 slabs................$9ea. $50 per 20lb load
6 or more slabs....$7ea.
FRESH SAUSAGES (20lb batch sizes) BRATWURST (20lb batch sizes, packed 4 links per tray)
Choose from country, hot or mild Italian or Choose from regular tailgate or cajun hot.
add $5 per batch for maple/cinnamon. Add $5 for green pepper and/or onion.
Add $10 for cheddar or pepperjack cheese or cherries.
Packed in bulk bags...............................$21 per batch
Packed in 1.25lb avg. tubes.................$27 per batch $42 per batch
Brat sized Links, packed 4 per tray....$37 per batch
Small breakfast links, 1lb avg. trays...$46 per batch
SALMON CURING & SMOKING 20lb minimum, 1.50/lb.
We cure & smoke your salmon "as is". If you prefer it boneless and/or skinless make sure to bring it in that way.
We prefer to reduce whole filets into smaller portions, If you want whole (intact) filets, please let us know. |
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WILD GAME PROCESSING |