We make our venison sausages using meat provided by the customer.  The venison is checked by our staff to insure it is fresh and suitable for sausage making.  If the meat is deemed unsuitable we will not make sausage from it.

            We mix your venison meat with the freshest pork and beef to insure freshness and quality.  A minimum of 20 pounds is required to make a batch of sausage.  The mixture is half venison and half pork and beef.  We make the following varieties: Beer Sticks, Polish, Bratwurst, Italian, and the most popular: Summer Sausage.

            We cannot ensure that the meat you bring in for processing will be the meat you receive upon completion of your order.