Beef and Veal
Beer
Bread and Buns
Casings And Cure
Custom Smoking
Directions
Dry Goods
History
Lamb
Ordering and Info
Pork
Sausages and
Lunch Meat
Wild Game Processing
Per DNR regulations and Board of Health requirements, you MUST bring your tag with you or we can NOT take your meat. If the tag itself is not available to bring, you can bring the tag number with you. If you split the meat with friends, if the head is getting mounted, etc., the tag itself can't physically be in 2 places at once. In that case, the tag number and the person's name that the tag is in are acceptable information, per our Indiana State Board of Animal Health inspector's supervisor. We also keep your name and contact phone number in our records, along with the tag information. Your understanding and cooperation in this matter is greatly appreciated.
We do custom made summer sausage, jerky / slim jims, pan sausage (seasoned lightly for breakfast patties) & burger (unseasoned) from your own boneless wild game meat. Options for both summer sausage and jerky / slim jims are: Regular or Spicy. If you have a large enough quantity, you can get your meat divided into different items. Because our stuffers hold hundreds of pounds, we require a 5 pound minimum on the jerky / slim jims. The minimum for summer sausage is one roll (3 to 3 ½ pound rolls). There is NO minimum for pan sausage and burger.
Your meat MUST be skinned & boned before we take it in. Also, please make sure the meat is as clean as possible by washing it carefully, as you will be the one eating it. We take in so much wild game meat, we do not have the time to do this. We add 20 percent pork meat to your venison, as the meat is too lean and dry by itself. The price per pound for all items we make is based on the total weight, your meat plus the pork we add, so we get our money back for the pork meat that we put into it. If your meat is from a bear, elk, antelope, moose or other wild animal, please let us know that when you drop it off, as that may affect the percentage of pork meat we add. Certain animals have a higher fat percentage than others
We are also able to smoke the loins / backstraps or the hams from the wild game. If meat is only going to be smoked, you can leave the bone in those pieces.
Please allow us 7 to 10 days on average to process your order. This allows time for the smoking, the cool down, and the boxing of your order. When you drop off your meat, we weigh it while you wait. We then fill out a slip with your name, phone number, and what you want it made into. We will calculate your total, and give you a piece of paper to take with. That paper gives you the weight of the meat you brought in, the total cost, the ready date, and our store information, including hours that we are open and our phone number. We do not require a deposit. You pay in full when you pick up your meat. We do NOT accept credit or debit cards, so we make sure you know the total cost when you drop the meat off to us.
1845 South Shelby Street,
Indianapolis, IN 46203 · (317) 632-1963