Wild Game Processing
Get the most out of your deer or any other wild game animal with Country Smoke House processing services.
Update September 14th, 2021:
Hours for drop off:
- Monday-Friday 8am-7pm
- Saturday 9am-6pm
- Sunday 9am-6pm
Reminder that the minimum is 8lbs of boneless meat. So bring in your boneless trim and clean out your freezer to have last years' leftover venison made into sausage. Ask the processor to put meat trimmings in a plastic bag, we prefer it not be ground, but we will take ground if it is not an option. For JERKY: leave the whole muscle cut out of the hind, keep it whole. We must be able to slice it on a meat slicer. If you would like regular updates, please send your email address to firstname.lastname@example.org
Questions: 810-798-3064, email email@example.com
Deer Processing Facts
Bone-In Cut - Expect 40-45% wt. Return from the field dressed wt. on a clean shot.
Boneless Cut - Expect 30-35% wt. Return from the field dressed wt. on a clean shot.
These numbers hold true unless the deer has been shot more than once. Each bullet hole causes damage, such as bruising, blood clots and can even blow apart the meat. Large amounts of meat are lost due to bone splinters in hind legs and shoulders. The bullet will sometimes travel into the other side of the deer where it could do more damage to the other shoulder. Country Smoke House prides itself on processing edible cuts of meat for your table. If there are heavily blood-infused steaks or roasts, we may not save that particular cut of meat. We would trim it as much as possible and put the scraps into burger. Other damaged areas can be caused by the deer running through the woods after it has been shot, bruising it self against trees or from a heavy fall. Some deer have old wounds or tumors that cannot be seen until it is processed. There are many other factors that can cause damaged meat that can only be determined once the hide is removed. At Country Smoke House, we process your deer as if we are cutting steaks for Grandma. If the steak is not presentable for the table, it will be trimmed and we will salvage as much as possible. We want you to be happy with our processing expertise so we can retain your business. If you should have any questions, please call us anytime.
Customer Drop-off and Pick-up
Take the hassle out and put the flavor in! Process your own deer, keep the processing fee, and bring in your boneless trim or last year's freezer meat and we will make the sausage products that you crave.
Award Winning Sausage or Jerky is just a drive away.
We have excellent taxidermy services available to make it a one-stop shop for your convenience. (Please leave the hide on when dropping your deer off. We have professional skinners for special mounts )