2022-2023 October Hours
2022-2023 Season Hours
November 5 - February 26:
All steaks and smoked sausage are vacuum packed and labeled at NO extra charge!
Please remember, on average a deer’s backstrap weighs 3-5 pounds after being trimmed
All smoked sausage mixes are a 50% deer, 50% lean pork mix.
On smoked sausage, pricing is based on ring style. If you would prefer to have your sausage in a link style we would be happy to do so for a 20¢/lb charge.
All smoked sausages have a 30 pound minimum batch and summer sausages are 20 pound minimum.
Snack Sticks dried weight is approximately 75% of the green weight and are made with beef only.
A 90.00 deposit will be required for each drop-off ticket.
We accept all forms of payment.
Prices Are Subject To Change
2022-2023 Processing Prices
Processing White Tail Deer
(90 lbs or less)
Processing Quartered Deer, Mule Deer, & Exotics
Shoulder Mount Cape
Boned Deer for Processing
Processing Hog (Whole or Quartered)
Sausage (Our Specialty!)
Regular Smoked Sausage
Spicy Smoked Sausage
Jalapeño Smoked Sausage
Jal. Cheese Smoked Sausage
Garlic & Green Onion Smoked Sausage
Garlic Pepper Jack Smoked Sausage
Gouda Smoked Sausage
Jal. Cheese Summer Sausage
Italian Chub Sausage
Snack Sticks (charged by green weight)
Pepper Jack Snack Sticks
Deer Huevos (pkg. of 4)
Fully Cooked Brick Chill (8-1# pkgs.)
Grinding Boneless Meat
** Options **
We will also continue our brick chili and deer huevos. Brick chili is made from our secret Slovacek chili seasoning. Package price includes 8-1# containers of fully cooked venison chili. Deer Huevos are a jalapeño with cream cheese surrounded by venison pan sausage and wrapped in bacon. They will be packaged in sets of 4 and are perfect for the grill and at the deer camp. You may want to try our boudin which is becoming very popular.
Please Take Care
It is very important that you take good care of your venison meat while en route to getting it processed.
Whether you are bringing the deer in field-dressed or quartered it is important that you keep it at the proper temperature. Ice down quarters in an ice chest and place bags of ice in the cavity and hinds of a whole deer. This will help ensure that you get the most out of your processing as we do dispose of any meat we feel may have spoiled. Bloodshot meat is disposed of as well.
Please be sure that you fill out your tag completely at the site of your kill and that you keep the tag with the meat at all times. We are required to keep the tag with the meat at the time of drop-off.
We ask that you pick up your deer as quickly as possible after notification due to limited freezer space.
All orders not picked up within 14 days of notification are charged a $4.00 per day storage fee or donated unless special arrangements are made.
When dealing with wild hogs we like to think of the saying "You are what you eat!" We feel this is very true with wild pork and we will no longer be able to mix it with your venison as wild pork very often can have a strong odor and in some cases an undesirable flavor.
When having sausage made we suggest mixing up to 50% domestic pork. The addition of domestic pork will add to your sausage's juiciness and flavor.