CUTTING, Etc:

Animals are charged on the weight brought in, bone and waste disposal are included in the price.  Hang time is 7-10 days in a proper whole carcass cooler.  Please do not age your animal especially if you want sausage or jerky.  If your animal is too aged, we will only cut it for you.  If you require a full boneless cut of your animal, $0.20 a lb will be added to our price per lb.

Cuts are brown poly/paper wrapped, labeled, then blast frozen. 

All animals must be skinned and clean. No hide or hair. We will not accept animals with excessive hair and/or dirty.

SAUSAGE MAKING:

All meat must be clean, lean, no gristle or fat and NOT aged.  The fresher the meat, the better. 

All our sausage is glutton free, lean, low salt, and have only quality ingredients. All spicing is from scratch, not from generic spice mixes. You will taste the difference.

All sausage prices are net as finished weight.  Pork trim, making, smoking, cooking, drying and boxing are included in the price per lb.  Boneless meat is welcome fresh or frozen. 

 For every 20 lbs of game meat, you receive 32 lbs of sausage back, 25 lbs = 40 lbs and so on.

 Jerky is priced on (wet), sliced weight meat.  Drying loss is approximately 55%.  Meat must be fully skinless muscles, no fat or gristle – biggest muscles possible.

Please pick your order up as soon as possible, when we phone you – it’s ready.

Cut, Grind, Wrap, Freeze                                                                 .89¢ per lb
Minimum charger per animal is $89.00)

Grind, Wrap, Freeze                                                                        .89¢ per lb

Bulk Grind                                                                                       .49¢ per lb

Patties – 4oz & 6 oz, Min 20 Lbs of One Size                                       .99¢ per lb

Beef, Pork, Added for Grinding                                                         .99¢ per lb

A raw sausage requiring cooking 4 per lb at 4 in a package.  Brown paper wrap and is frozen.  Minimum order is 20 lb per flavor. 

Original, Maple, Italian (Medium Hot), Bratwurst, Honey/Garlic,          $1.69 per lb
Jamaican Jerk (Hot), Choriso (Hot)

A cured, double smoked, cooked sausage that is ready to eat and comes in a variety of sizes.  Shelf life is 1 week in the fridge.  They are packed bulk in a box and must be packaged by the customer.  The best method that we have found is:  Tightly wrap the amount of sausage that you would use in one serving in Saran wrap and put those packages in a large zip lock type freezer bag.  They will stay fresh and the packages are durable in the freezer.  The minimum order for sausage is 20 lbs per size/flavor.   

If you require, vacuum packaging for your sausage- we will do this after the season is over – from January on.  Your meat will be kept frozen until then and will be processed and vacuum packaged to your specifications at that time.

Regular Salami:  75mm diameter casing, approx 5 lbs each                  $1.79 per lb
Garlic, Summer, Pepperoni, Italian (Medium Hot), Chili (Hot)

Deluxe Salami:  75mm diameter casing, approx 5 lbs each                   $2.39 per lb
Regular Cheddar, Hot Cheddar, Pizza Mozzarella

Large Sticks:  1 ½ inch diameter casing, approx 1 lb each                   $2.29 per lb
Polish (Garlic), Pepperoni, Italian (Medium Hot), Chili (Hot)

Regular Smokies:  1 inch diameter casing approx 4 per lb                    $2.69 per lb
Original, Garlic, Pepperoni, Italian (Medium Hot), Chili (Hot)

Deluxe Smokies:  1 inch diameter casing, approx 4 per lb                    $3.29 per lb
Regular Cheddar, Hot Cheddar, Pizza Mozzarella

Small Sticks:  ½” diameter casing, approx 4 per lb, Pepperoni             $2.99 per lb

A cured, double smoked, air dried sausage.  Ready to eat and come in a variety of sizes.  The meat must be only muscle, have no gristle, membrane or fat – this is called “de-nuded” meat or peeled muscles.  These muscles can be of any size and should be frozen for 1 month before processing as the sausages are not cooked but dried.  These come in a bulk box and must be packaged by the customer.  The suggested packaging is the same as the smoked cooked sausage or vacumn packaged.  Dry sausage have a very long shelf life in the fridge of about 2 months.  The minimum order for dry sausage is 20 lbs per size/flavor.

Dry sausage is only processed in the off-season – January to August.

Links:  1” casing diameter casing approx 4 per lb                               $3.99 per lb
Rockwurst, Farmer, Farmer Garlic, Pepperoni, Italian (Medium Hot), Choriso (Hot)

Small Sticks:  ½” diameter casing approx 3 per lb                              $4.49 per lb
Salami, Pepperoni (Med Hot), Italian (Med Hot), Choriso (Hot)

Landjager:  1” squared casing approx 6 per lb                                    $4.99 per lb
Original, Hot

Large de-nuded muscle meat only.  Minimum 10 lbs of meat per flavor.  All jerky is priced on wet weight only. 

Original, Teriyaki, Pepper                                                                $4.49 per lb