Venison Processing


Deer Sausage Processing

We have, over the years, developed many delicious varieties of home made sausage to meet our customers' needs and tastes. All smoked sausage is hickory smoked in our own traditional smokehouse and we vacuum pack your sausage to keep it at its' freshest.


Deer Sausage Processing Prices

Price includes 1/3 pork added and vacuum packaging.

Summer Sausage...............$2.10lb Garlic, plain or onion & garlic (2lb sticks)

Hot Stix...............$2.85lb Regular or extra hot (5lb packs)

Pepper Cheese Hot Stix (5lb packs).......$2.95lb

Regular Wieners(1lb)...............$2.00lb

Cheddar Wieners(1lb)...............$2.70lb

Smoked Kielbasa(1# pkg)...............$2.00lb

Ring Bologna(1lb pkg)...............$2.00lb

Cheddar "Z" Best(1 1/2lb)...............$2.70lb Smoked brats w/ cheese

Bratwurst (1 1/2lb pkg)...............$1.85lb Regular, Italian

Breakfast links (1#pk)...............$2.00lb

Bulk Sausage...............$1.10lb Breakfast, Bratwurst, Italian, Polish(1#pkg)

Dried Venison............... $2.10lb raw wt Made out of the whole venison round only. The round is sugar-cured and hickory smoked, then thinly sliced for sandwich meat. (1# pkg) Raw weight used.

Smoked Venison...............$1.50lb Made out of the venison round only. Made the same as dried venison except left whole for roasting.

Deer Jerky...............$5.00lb raw wt Made from all venison to which no pork is added.


How It Works

Our deer processing procedures vary during different times of the year. Generally all check-ins are done at our shop.


Processing time will vary depending on the demand at the time.


All sausage meat is frozen the day it arrives - to keep it at its freshest until we are ready to process it into sausage. For great consistency and less waste, your meat will be add to other clean venison and made in large batches. However, we'll accept clean venison for seperate batches from April - August 31 only. (NOTE: Be sure to specify that you want your meat kept seperate. 100lb (raw wt) minimum and a 50lb minimum batch per item.) We strive to give our customers the very best products as quickly as we can. But, do remember, quality does take time. We assure you that the wait will be well worth it!


View the types of cuts here.

Extra Charges

Cutting Stew Meat...............$.85lb

Rolled Roast...............$.60pc

Grinding Boneless Venison Only...............$.60lb (no wrapping)

Grind and Wrap Boneless...............$.70lb Includes wrapping and freezing

Beef ...............$1.70lb (added to your ground venison)

Pork ...............$1.60lb (added to your ground venison)

Beef Fat...............$.65lb (added to your ground venison)

How to Care for Your Venison

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

  • Field dress the carcass immediately.
  • Wash the body cavity out with cold, clean water.
  • Spread rib cage to cool the carcass more quickly. If weather is warm, place clean ice inside cavity.
  • Do not hang carcass to age meat. Bacteria grows rapidly in unstable weather conditions. For your health safety, it is important to register and process venison as soon as it is harvested.
  • Use food quality plastic bags or buckets to store boneless venison. Do not use dark colored garbage bags as they may contain toxin resins and are not intended for food use.

    • How to Care for Your Summer Sausage

    We smoke your sausage the Old-Fashioned way (naturally). That means your sausage is smoked over an open pit with hickory wood chips. We then vacuum-package all of your sausage to keep it as fresh as possible.

    To dry or age your sausage after taking out of the freezer, take plastic off and hang or place in a dry place, cool area. Let the sausage dry to your liking.

    Place sausage into freezer for the best and longest storage.