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Venison Proccessing
 
Get Your Own Meat Back

SAUSAGE MAKING PRODUCTS AND PRICES
We only accept boneless trimmings for sausage making.
Prices subject to change without notice.
We do not take whole or quartered animals!

SUMMER SAUSAGE, CHEESE ADDED TO ANY SAUSAGE - ADD .50 PER POUND - JALAPENO, BLUE CHEESE SUMMER SAUSAGE ADD $1.00 PER POUND
Made of 60% venison, 40% pork (or beef). Most people prefer pork. For every 6 lbs. of your venison, we will add 4 lbs. of pork. You are charged for the pork, then we charge $1.89 per pound to make the sausage.

EXAMPLE: You bring in 20 lbs. of venison. We will add 13 lbs. of lean pork, so you will be charged for 13 lbs. of pork at current market price , and then you will be charged for 33 lbs. of sausage being made, at $1.89 a pound. Jalapeno Summer Sausage charge is a $2.19 a pound.

HOT STIX, SWISS LANDJAEGER, SMOKED POLISH SAUSAGE, SMOKED BRATS and METTWURST
50% venison, 50% pork. You pay the cost of the pork, plus $1.99 a pound to make the sausage.

FIRE EATERS, SMOKED ITALIAN SAUSAGE, RING BOLOGNA, FRESH KIELBASA, WIENERS and FRESH BRATS
50% venison, 50% pork. You pay the cost of the pork, plus $1.99 per pound to make the sausage. Fresh brats will be packaged and frozen.

BULK BREAKFAST SAUSAGE and BULK PIZZA (ITALIAN) SAUSAGE
50% venison, 50% pork. You pay for the pork, then .99 cents lb. to make the sausage. Includes packaging and freezing.

Please Note:
WE NEED A MINIMUM OF 20 lbs.
of venison for ANY ONE KIND OF SAUSAGE. Anything over 20 lbs. is fine. For BULK BREAKFAST AND BULK ITALIAN SAUSAGE, we need to start with at least 10 lbs. of your venison.


VACUUM SEALING AVAILABLE @.40 CENTS PER POUND

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