#PROCESSING DEER SKIN#
#PROCESSING DEER FULL#

#PROCESSING DEER SKIN#

While field dressing right away is important, you should wait to skin your deer until it’s out of the field as your meat can dry out and become contaminated with dirt and other debris. Field Dress as Soon as Possibleįield dressing the deer as soon as you can after the kill is important to allow the body to cool quickly and prevent any bacteria growth or contamination. A sharp knife and shoulder-length disposable gloves are essential tools for field dressing. Whether you’re just getting started or are an experienced processor, follow these tips to make the most of your harvest. Processing your own venison gives you a deeper connection to the hunting process, creating a field to table experience any hunter can be proud of. Please contact us with any questions.The satisfaction of filling your freezer with the spoils of your own hunt is matched only by processing that deer yourself. Payment methods available are cash and most major credit cards. G&W Bavarian Style Sausage Company is located at 4828 Parker Ave St. We will call you next business day to discuss details. 15th Please put your name and phone number on supplied tag and attach to deer before placing in outside freezer (combo 1965). Please see info at Īfter hours night drop is available during deer season starting Sept.

This year there is a list of of counties we can NOT accept donated deer from. Participation in the Share The Harvest program is available at NO COST to hunters through G & W Bavarian Style Sausage Company for Missouri harvested deer only. Specialty items available from your deer include Summer Sausage (with or without cheese), Fresh Bratwurst, and Landjager Snack Sticks.īy law, we must see your tag and have the tag number in order to process your deer. Added to your 19lbs, this will make one 25lb batch. Thirty percent pork or beef-your choice-is added to some products during processing for example, ground venison or summer sausage. The items will lose weight when smoked, but you pay for raw weights.Īll processed deer product will be vacuum-sealed for you at no charge with the exception of ground venison, which is stuffed into tube casings.Ī minimum of 19 pounds is required for processing 1 batch of 1 item.

#PROCESSING DEER FULL#

$1 DONATION to Backstoppers for each full deer processedĪLL prices listed here and on processing sheet are based on RAW weights before they are smoked.

FRESH BRATWURST: ANY fresh brat flavor we make.

SUMMER SAUSAGE FLAVORS: Original, Cayenne or Red Pepper for Spicy and can add Jalapenos or Cheese for extra cost.

LANDJAGER FLAVORS: Regular, Cajun, Chipotle, Maple, Cheese & Jalapenos can be added for extra cost.

$17 per 25lb batch to add Pepper Jack or Cheddar Cheese.

$4 per 25lb batch to add Maple flavoring.

Ground Venison (No Processing): $1.00/lb.

Cutting & Wrapping for freezer (Backstraps, Tenders, Steaks, Roast, Ground): $95.

Sunday CLOSED / or limited hours based on volume – Call Ahead.

Unlike many other plants, G&W processes each deer individually which guarantees your deer creates your product. We are a plant large enough to meet your needs, but small enough to give you the individual service you desire.

Hunters! Set Your Sights on G&W Deer Processing! And BACK THE BLUE w/ G&W Deer Processing this year! We will donate $1 to the Backstoppers for every full deer processed thru January 4th, 2022.

Processing deer