ABOUT OUR PROCESSING
Country Smoke House is the largest deer processor in the state of Michigan. We wouldn’t be this “big” if we couldn’t satisfy our customers. Our business has grown almost solely by word of mouth from our satisfied customers. Our 40 homemade recipes for smoked Snak Stix, Salami, Jerky, Viennas, Specialty Sausage, Hams and more, are made from your deer meat; saving you 50-60% from buying the same product retail. We skin your wild game animal and immediately store them in our huge walk-in cooler. We prefer you to bring your deer in with the hide on; there may be an extra cleaning charge and for loss of hide. Keeping the hide on will also help protect your deer meat from drying out and getting dirty and/or contaminated.
Our professional butchers will custom cut to your needs. Get the most out of your deer or any other wild game animal. We custom process your animal with a turn around time, including sausage, of usually 7 – 10 days. You receive YOUR fresh deer cuts & burger packaged, labeled & frozen; guaranteed . We double freezer wrap with both plastic and freezer wrap, placing plastic between steaks and marking packages accordingly. Vacuum packed meat sometimes breaks it’s seal in the freezer, leaving your meat vulnerable for freezer burn. Our double freezer wrap last for at least 1 year. Your processed meat is immediately placed in our freezers. All are welcome to watch our system to assure your deer meat is returned to you. We can make smoked or fresh sausage and jerky from almost every animal.
If you’re looking to save a few bucks. Save the processing fee by processing the deer yourself and bring the trim to Country Smoke House to be made into sausage and jerky. Remember to keep your hinds whole if you would like whole muscle jerky made by us.
If you have meat in your freezer left over from last year’s hunt, bring it in and have it made into any of our 35 choices of sausage to take to deer camp. A minimal of 8 lbs. is required. Unfortunately, packaged freezer meat cannot be made into jerky. Our jerky is made from whole muscle and it must be a large piece of meat, big enough to slice on a slicer. So never waste last year’s meat, bring it in and we can make great sausage for you!