(Please also review Care and Delivery Information Below)
Field Dressed / Whole Deer
Please leave the hide on, this helps protect the meat and keep it clean. An extra charge will be applied to skinned deer. If you would like to skin it we would recommend seeing deboning instructions below and completing the deboning prior to bringing in meat.
Debone deer / package roasts and steaks = $85.00
Straight Grind = $0.30/lb ~ Grind with tallow = $0.40/lb (plus cost of tallow) ~ Grind with beef= $0.30/lb (plus cost of beef)
Specialty Products = See Below
*Please see notes below on skinning and deboning meat. We want it to come in grinder ready to our standards. We would like meat in 5” or smaller chunks, red meat only, with all fat and connective tissue removed, placed in gallon ziplock bags. If it needs trimmed or cut down there will be a charge to cover our labor in doing so. We do reserve the right to refuse meat.
Debone Quarters = $0.90/lb
Debone Hind Quarters for Jerky or Dried Venison = $0.60/lb
Straight Grind = $0.60/lb ~ Grind with tallow = $0.70/lb (plus cost of tallow) ~ Grind with beef= $0.65/lb (plus cost of beef)
Specialty Products = See Below
Processing price per pound of pre-smoked weight.
It does not include to added beef/pork price. Items with added beef and pork or noted below.
Smoked Dried Venison 2.40
Smoked Jerky ~ Available in Traditional, Cajun, BBQ, & Teriyaki 3.95
Smoked Ground and Formed Jerky ~ Available in Traditional, Cajun, and Teriyaki 2.75
Smoked Bacon 2.00
Smoked Summer Sausage 1.80
Smoked Summer Sausage with Cheddar Cheese 2.10
Smoked Summer Sausage with Pepper Jack Cheese 2.10
Smoked Summer Sausage with Pepper Jack Cheese & Jalapeno 2.40
Smoked Salami 1.85
Smoked Salami with Cheddar Cheese 2.15
Smoked Sticks 2.10
Smoked Sticks with Cheddar Cheese 2.40
Smoked Hot Sticks 2.20
Smoked Hot Sticks with Pepper Jack Cheese 2.50
Smoked Hot Sticks with Pepper Jack Cheese and Jalapeno 2.80
Smoked BBQ Sticks 2.40
Smoked Teriyaki Sticks 2.20
Smoked Habanero BBQ Sticks with Cheddar Cheese 2.80
Smoked Ring Bologna 1.95
Smoked Ring Bologna with Cheddar Cheese 2.25
Smoked Cheddarwurst with Cheddar Cheese 2.10
Smoked Chili Dogs with Cheddar Cheese 2.25
Smoked Bratwurst 1.95
Smoked Bratwurst with Cheddar Cheese 2.25
Smoked Links 1.80
Smoked Links with Cheddar Cheese 2.10
Smoked Wieners 1.80
Fresh Breakfast Sausage 1.70
Venison to Beef or Pork Ratios & Rate of Return
Jerky, Ground Formed Jerky, and Dried Venison = 100% Deer ~ Return of 50% Presmoked Weight
Summer Sausages = 70% Deer 30% Beef ~ Return of 95% Presmoked Weight
Salami = 70% Deer 30% Pork ~ Return of 95% Presmoked Weight
Sticks, Sticks with Cheddar, Hot Sticks, Hot PJ, Hot JPJ = 70% Deer 30% Beef ~ Return of 70% Presmoked Weight
BBQ Sticks, Teriyaki, Habanero BBQ CD = 70% Deer 30% Pork ~ Return of 70% Presmoked Weight
Ring Bolognas = 70% Deer 30% Pork ~ Return of 100% Presmoked Weight
Bacon and Linked Products = 50% Deer 50% Pork ~ Return of 95% Presmoked Weight
Breakfast Sausage = 50% Deer 50% Pork ~ Fresh Product (is not smoked)
Care and Delivery Processes
Whole deer processing:
Deer need to be brought in field dressed with the hide on with proper tags attached.
Wash out the inside of the carcass and remove all hair and blood. This will also help cool the meat. Put bags of ice in chest cavity and between hind legs to cool carcass when weather is warm. If fresh, bring it in as soon as possible.
Prop deer legs and cavity open to cool (if below 40 degrees) or ice down. (Ensure the legs are going to stay propped open). If this is not done, the meat may spoil.
DO NOT allow deer to lie over night without being field dressed.
DO NOT pile hot deer on top of each other. They will not cool properly and will spoil.
DO NOT skin your deer. The hide helps to protect the meat from contamination while in transit and keeps it from drying out. It takes longer and wastes meat if we have to trim a layer from carcass or remove contamination.
DO NOT split the brisket or rib cage. This 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-
Zeb takes great pride in the products he produces at the smokehouse, and this can only occur with meat that is clean and trimmed of all fat. Every customer deserves to have only the best meat in his/her products. Zeb's team goes through all trim that is brought into the smokehouse thoroughly.
(See above for proper ways to care for your deer from the time it is harvested until you are ready to debone it - allow deer to properly cool before deboning)
After skinning the deer use a propane torch and graze the meat with the flame. This will snap any hairs that are remaining on the meat. Rinse the meat with water to remove the remaining debris.
Ensure you are deboning your deer in a clean area.
Ensure all fat is trimmed from the meat. Any white should be removed or our team will be removing. Meat should be bright red. Use your nose. If it doesn't smell like good fresh met, trim it off and dispose of it.
Keep it clean after trimmed. Bringing meat in gallon Ziploc bags is a great way to ensure trim stays clean and any cleaning fees can be avoided.
DO NOT soak deer meat in water.
DO NOT grind the trim.
Freeze the meat right away or bring fresh trim in within 2 days.
If you want dried venison or jerky made, remove leg at joint or bring whole hindquarter in. If you wish to remove the bone yourself, open leg at seam, cut down to bone, and remove bone carefully. Leave whole muscles in tact.
If you feel this is a lot to manage bring your deer field dressed and we will take care of the work for you!!
All meat that we debone or trim brought in is commingled, unless you have enough meat to make a 100# batch of one product.
Steaks and roasts will be from your own deer.
All trim brought in is thoroughly inspected. An extra fee will apply if we have to remove bone, hair or excess fat. Meat will be refused if it is not properly cared for. Thank you for understanding, and we hope this gives you reassurance that all meat you are getting in return is only of the highest quality!
Zeb's Smokehouse also participates in the Iowa Hush Program.