Claus' German Sauage & Meats, Inc. (formerly Klemm's)


Beef and Veal

Bread and Buns

Casings And Cure

Custom Smoking


Dry Goods

Gluten-Free Info



Ordering and Info



Sausages and Lunch Meat

Vacation Closings

Wild Game
(Deer, Venison, Etc.)

Ham Warming Instructions

Turkey Warming Instructions






Wild Game Processing, including deer/venison, antelope, elk, moose, buffalo, & bear

We will START taking wild game meat in on TUESDAY, OCTOBER 3, 2023. The LAST day we will take wild game meat before Christmas of 2023 is Thursday, December 7, 2023. After that, we have no room in the cooler or freezer, or time to make any more orders, due to our holiday rush. We will start TAKING wild game meat in again on Tuesday, JANUARY 9, 2024. It is best to keep your wild game meat FROZEN, and bring it in to us in January still FROZEN. Once we restart taking wild game meat on January 9 of 2024, then we will take it any day that we are open until COB on Saturday, February 17, 2024, & then cut off until the fall. We will then start taking meat in again starting Tuesday, October 1, 2024.

Per DNR regulations and Board of Health requirements, you MUST bring your tag NUMBER, and the person's name that the tag is in, with you. Your understanding and cooperation in this matter is greatly appreciated.

We specialize in custom made deer/venison summer sausage and/or deer/venison jerky / slim jims, all from your own boneless wild game meat, WITH A 20 POUND MINIMUM OF YOUR BONELESS MEAT. We can make any of those same items from your antelope, elk, moose, buffalo, or bear meat. Options for both summer sausage and jerky / slim jims are: Regular OR Spicy -- you MUST pick ONE seasoning type for your order. If you have a large enough quantity, you can have both some summer sausage & some jerky / slim jims made from your meat, ALL of ONE seasoning type (regular OR spicy). Because our stuffers hold hundreds of pounds, we require a 5 pound minimum on the jerky / slim jims, out of your 20 pounds of wild game meat. The minimum for summer sausage is one roll (3 to 3 ½ pound rolls) out of your 20 pounds of wild game meat.

We STOP taking in Wild Game meat again about 2 weeks before Christmas, and restart again after New Year's (check website for exact dates). Meat can be brought in fresh or frozen, ground or in boneless chunks. We do NOT butcher your animal. Your meat MUST be skinned & boned before we take it in, and you should trim the "silver" (lining) off, so that your meat is not too tough to chew. Also, please make sure the meat is as clean as possible by washing it carefully (to get the blood, hairs, and grass off), 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. Please bring meat in coolers or clean plastic trash bags. Please keep ice separate from the meat by putting one or the other in a bag. Ice sticks to the meat, and then we can not record the correct weight of your meat. 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 that we get our money back for the pork meat that we put into it, along with seasoning the pork and the labor to grind, etc. the pork as well as the wild game. 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 (deer/venison, etc.). If meat is only going to be smoked, you can leave the bone in those pieces. We have also smoked salmon, turkeys (wild & store-bought) and small game birds (quail, pheasants, & grouse). Any game birds / poultry MUST be plucked and cleaned before we can take it.

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 you. 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 accept cash. ALSO, AS OF 06/26/2015, WE ACCEPT ALL CREDIT (MC/VISA/DISCOVER/AMERICAN EXPRESS) AND DEBIT CARDS, AND ALSO APPLE PAY, ALL WITH A 3.99% SERVICE CHARGE. (I.E. ON A $10.00 ORDER, YOU WOULD PAY 39.9 CENTS IN CREDIT CARD PROCESSING FEES).

As indicated on the home page of our website, we do not add preservatives to any of our meat, including wild game. When you get your meat home, you need to REFRIGERATE ALL MEAT. Summer sausage and jerkly/slim jims (because they are fully cooked and smoked) will hold in the fridge for 1 to 2 weeks FROM THE TIME WE MADE YOUR ORDER. The longer that meat stays in the fridge, the drier it will get. If you will not be eating those items within 2 weeks, you need to store your meat in freezer paper or freezer safe bags, and put it in the FREEZER until ready to eat. Again, it is MEAT, and needs to be REFRIGERATED OR FROZEN.



1845 Shelby Street, Indianapolis, IN 46203 · (317) 632-1963