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To make an order today, call Zeb at 712-542-7908.
Delicious smoked meats await!
DEER PROCESSING 2009-10 SEASON
A $50.00 deposit per deer is being asked at the time the deer is dropped off for processing, or $1.00 a lb. for all other bone in or trim brought in for processing.
Before Bringing Your Deer in For Processing:
* If the air temp is above 40 degrees, get the carcass refrigerated or give us a call even if it is after hours, or on Sunday, so we can get it taken care of and in the cooler.
* Wash out the inside of the carcass and remove all hair and blood.
* Prop deer legs and cavity open to cool.
* DO NOT skin your deer. The hide helps to keep the meat clean while in transit and keeps it from drying out.
* DO NOT split the brisket or rib cage. It will reduce excess hair in the cavity.
* DO NOT cut the tendons on the back legs. We need them to hang the deer.
When Deboning Your Own Meat:
* After skinning, use a butane torch to singe off hairs that remain on the carcass.
* Hose carcass down inside and out or wash with water and rag.
* Remove all fat and hair.
* DO NOT soak deer meat in water.
* DO NOT grind the meat before bringing it in.
* Place deer trim in large white or clear plastic bags or clean containers. If you freeze the meat before bringing it in, remove the air from the bags.
* If you want dried venison or jerky made, leave the bone in the hind quarter.
Whole Carcass Deer Brought in for Processing
* Caping $20. Cape Hush deer $30.
* Skinning, boning, and wrapping steaks any size deer $70.00 if we keep hide.
* Skinning, boning, and wrapping steaks any size deer $75.00 if hide goes out.
* Grinding straight ground deer .20lb.
* Grinding deer with tallow .25/lb on total weight. Plus cost of tallow ($1/lb).
* Grinding deer with 50% beef added .25/lb on total weight of deer and beef, plus cost of beef.
** 1# pkgs instead of 1# pkgs .15/lb. extra
Deer Parts or Trim Brought in for Processing
* Boning deer brought in quarters .60/lb.
* Deer hind quarters brought in to debone for jerky .30/lb.
**There will be an additional charge, at our discretion, if extra cleaning is required.
Smoked Products
Dried Venison $2.40/lb
Jerky $3.05/lb
Teriyaki Jerky $3.05/lb
Ground and Formed Jerky $2.05/lb
Deer Bacon $1.90/lb
Summer Sausage $1.70/lb - Cut in half $1.90/lb
Salami $1.60/lb
Smoked Bratwurst $1.80/lb
Deer Sticks $2.00/lb
Hot Sticks $2.15/lb
Teriyaki Sticks $2.00/lb
Ring Bologna $1.90/lb
Smoked Breakfast Links $1.80//lb
Chili Dogs $2.00/lb
Wieners $1.80//lb
Cheddarwurst $2.00/lb
* Grinding, packaging, and freezing straight ground deer .60/lb.
* Grinding, packaging, and freezing deer with tallow .65/lb. Plus cost of tallow ($1/lb).
* Grinding deer with 50% beef added .65/lb. on total weight of deer and beef.
* Grinding, packaging, and freezing deer with 50% beef added .65/lb. on total weight. Plus cost of beef.
** 1# pkgs instead of 1# pkgs .15/lb. extra.
Prices Include Vacuum Packaging on all Smoked Products
Price of beef or pork added to products or fresh ground meat is not included in cost. Cheddar or pepper cheese or jalapeno peppers added to products is an additional .30/lb. Prices are subject to adjustment without notice due to changes in seasoning, beef and pork costs.
Additional Remarks
All orders must be picked up within one week of notification unless prior arrangements have been made. Results in extra charge per week otherwise.Please refer to your ticket number on the upper left hand corner if you do give us a call. All deer trim must be in to us by 5p.m. Saturday March 1, 2010, as we need to finish up and have all orders picked up by March 31 so freezers and coolers can be shut down.
Venison-Beef/Pork Ratios
Ground/Formed Jerky - 100% Deer
Summer Sausage - 70% Deer/30% Beef
Salami - 70% Deer/30% Pork
Deer/Hot Sticks - 70% Deer/30% Beef
Teriyaki Sticks - 70% Deer/30% Pork
Ring Bologna - 70% Deer/30% Pork
Deer Bacon - 50% Deer/50% Pork
Links/Chili Dogs - 50% Deer/50% Pork
Brat/Cheddarwurst - 50% Deer/50 Pork