OUR PRICES AND COOKING INSTRUCTIONS

Domestic

$.60 per lb. on the hanging weight

if you want us to come slaughter the animal for you please call for pricing.

DEER

Skin and Gut $9.00 each   Cape $8.00

Regular cut: Steaks, Roast and Bone in Stew      $36.00

Special #1:Tenderloin: whole, sliced or cubed,   $45.00

                    Hams: cubed or sliced thin for jerky  

Special#2: Grind anything or boneless stew       $50.00


****We can do any combination of the above price just depends on what you want

PRICES

*** Prices subject to change without notice***

Snack Sticks

BBQ or Pizza Flavor                                   $20.00

Add cheese                                                 $  5.00

Add spices                                                   $ 2.50

Cook                                                            $15.00

***11 lbs. of meat required for each batch

EXTRAS

Summer Sausage

Plain                                                      $30.00

add cheese                                          $10.00

add spices                                            $ 6.00

cook                                                      $25.00

***22.5 lbs. of meat required for each batch

Wild Game

SNACK STICKS


THAW OUT COMPLETELY

SMOKER:  COOK TO INTERNAL TEMP IS 160 DEGREES
            I cook mine at about 150 degrees for about 2 hrs. switching top to bottom after 1 hr. 

OVEN: PLACE IN PAN ON FOIL OR JERKEY RACK IN OVEN AND BAKE AT 180 DEGREES FOR 1 HR 45 MIN

RINSE IN COLD WATER, CHILL OVERNIGHT AND PACKAGE


***If we cook it you don't have to worry about any of  this


Bear, elk, and wild hogs: $.70 per lb. on weight

If you want to donate your deer we work with Farmers & Hunters Feeding the Hungry and NC Hunters Feeding the Hungry.

Cooking Instructions

Cheeses available

Pepper Jack, Cheddar, Mozzarella

Spices available

Crushed red peppers, Cayenne, Jalapeno

Summer Sausage

IF YOU ARE NOT GOING TO COOK IT RIGHT A WAY, WRAP IN ALUMINUM FOIL,  AND KEEP FROZEN.

PRIOR TO COOKING:  REMOVE ALUMINUM FOIL AND LET IT  THAW THOURGHLY.

                                     DO NOT REMOVE THE WRAPER THAT IT IS PACKED IN.
                                                       FOLLOW THE DIRECTIONS BELOW.  
You can use a smoker or an oven, the critical factor about cooking processed meats is low temperatures
If you use the oven, slow cook on warm or no more than 180 degrees F.  It will take about 5-6  hours to cook.
If you use a smoker, use a thermometer and hold it at about 180 degrees F 

It will take about 5-6 hours to cook the summer sausage.   JUST REMEMBER TO COOK SLOW.

AFTER IT’S COOKED IT NEEDS TO STAY REFRIDGERATED. IF IT’S NOT GOING TO BE EATEN SOON,  YOU NEED TO PLACE IN APPOPRATE PACKAGE AND FREEZE IT.


If we cook it you will not have to worry about any of this