![]() This will snap any hairs that are remaining on the meat. (See above for proper ways to care for your deer from the time it is harvested until you are ready to debone it - allow deer to properly cool before deboning)Īfter skinning the deer use a propane torch and graze the meat with the flame. ![]() Zeb's team goes through all trim that is brought into the smokehouse thoroughly. Every customer deserves to have only the best meat in his/her products. Zeb takes great pride in the products he produces at the smokehouse, and this can only occur with meat that is clean and trimmed of all fat. ![]() This will reduce excess hair in the cavity.ĭO NOT cut the tendons on the back legs. It takes longer and wastes meat if we have to trim a layer from carcass or remove contamination.ĭO NOT split the brisket or rib cage. The hide helps to protect the meat from contamination while in transit and keeps it from drying out. They will not cool properly and will spoil.ĭO NOT skin your deer. ![]() If this is not done, the meat may spoil.ĭO NOT allow deer to lie over night without being field dressed.ĭO NOT pile hot deer on top of each other. (Ensure the legs are going to stay propped open). Prop deer legs and cavity open to cool (if below 40 degrees) or ice down. If fresh, bring it in as soon as possible. Put bags of ice in chest cavity and between hind legs to cool carcass when weather is warm. Wash out the inside of the carcass and remove all hair and blood. *If your final product is not picked up within 4 months of recieving a phone call that it is complete, we have the right to start charging a daily holding fee until it is picked up.Deer need to be brought in field dressed with the hide on with proper tags attached. Any Special requests & own meat back, please add anywhere from 2-4 weeks to that lead time depending on the request. Druing gun season this extends to 12-14 weeks when you have sausage products made out of trim. *Lead Times: During the begining of deer season, we have a lead time at about 8-10 weeks when you have any sausage or fresh products made out of your trim. The cost will then be added to your final invoice. minimum, pork or beef will be added to reach this requirement, at an additonal cost (see chart) on the final invoice. An additional $2.00 per pound will be added for any special requests. * Special Requests & Own Meat Back: Must designate at least 19 pounds per item for each special request of a product not listed on the processing form. The price per pound is multiplied by vension + pork/beef added to make the product. Additional charges may be added to poorly trimmed/skinned deer. Any deer NOT field dressed properly, is subject to additional fees and reduced end-product. *We will refuse any deer not field dressed. Watch a video to learn how to field dress a full deer HERE ! Watch a video to learn how to cut up your own deer HERE!Ĭlick here to buy the knife set used in these videos. (Check back daily for updates) Thank you for your continued patience.Ī $50 DEPOSIT IS REQUIRED FOR EVERY FULL DEER DROPPED OFF. Any questions please call 92 ext 2.īoth locations still accept boneless venison during regular business hours. Please check back often or call to see if we are not taking full deer during gun season at any time. No full deer will be accepted on Thanksgiving Day. Gun Season: We accept full deer at our Fox Lake location only between the hours of 9am-4pm Monday - Sunday during gun season. Use an envelope to put your deposit in and clearly mark it with your name. Please make your deposit using the drop box in the main building. We will call you in the morning for your order. Instructions are on the cooler for you to tag your deer with your name and phone number. After business hours drop-off is available during these seasons. Full deer drop-off in Fox Lake ONLY***Īrchery and Other Seasons: Hours vary for someone to be there during the day.
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