Venison Processing
Grinding & Tubing
5# minimum
Standard 1# tubes
Standard 1# tubes
Grinding
5# minimum
Ground and given back in bulk - no further packaging
Ground and given back in bulk - no further packaging
Patties
10# minimum
Beef Trimming Added
Typically recommend venison trim weight x 1.5 to determine amount of beef trim to add.
Pork Trimming Added
Typically recommend venison trim weight x 1.8 to determine amount of pork trim to add.
Beef Fat Added
Adding pure beef fat at 10% of venison trim weight is typically recommended.
Dried Venison
Whole muscle cured and smoked product. Sliced thinly and vacuum sealed in approximately 1 lb packages.
This product requires a boneless hind quarter whole muscle to be provided - the bigger the better!
40% shrinkage is expected.
This product requires a boneless hind quarter whole muscle to be provided - the bigger the better!
40% shrinkage is expected.
Jerky
Ground venison jerky cured and smoked. Vacuumed sealed packaging.
65% shrinkage is expected.
65% shrinkage is expected.
Venison Trim Weight x 1.5 for Following
All prices listed below are PER POUND.
Summer Sausage - PLAIN
9% shrinkage is expected.
Summer Sausage - GARLIC
9% shrinkage is expected.
Snack Sticks - PLAIN
35% shrinkage is expected.
Snack Sticks - PLAIN with Cheddar
35% shrinkage is expected.
Snack Sticks - HOT
35% shrinkage is expected.
Snack Sticks - HOT with Cheddar
35% shrinkage is expected.
Venison Trim Weight x 2.0 for Following
All prices listed below are PER POUND.
Bratwurst - ORIGINAL
10# minimum
Bratwurst CHEDDAR
10# minimum
Ring Bologna - PLAIN
10# minimum
5% shrinkage is expected.
5% shrinkage is expected.
Ring Bologna - GARLIC
10# minimum
5% shrinkage is expected.
5% shrinkage is expected.
Homestyle Wieners
10# minimum
Homestyle Wieners with Cheddar
10# minimum
Bacon
10# minimum
30% shrinkage is expected.
30% shrinkage is expected.
Smoked Polish Sausage
10# minimum
8% shrinkage is expected.
8% shrinkage is expected.