Pine Level Deer Processing

GUARANTEED DROP-OFF - Someone will always be available to receive your deer. YOU WILL NEVER BE TURNED AWAY-WE WILL ALWAYS TAKE YOUR DEER ANYTIME, DAY OR NIGHT.
The deer you bring in is the deer you get back. We process one deer at a time. We will never “bulk” your deer with another deer.
“THE SOAK” After skinning and quartering your deer we soak it for several days in a 35 gal. bucket (a small amount of salt is added to the water). It’s amazing what floats to the surface!
If sausage is part of your order—after the seasoning has been added and the second grinding is completed, your deer is put back in the cooler for 24 hours before packaging. This gives the seasoning a chance to permeate the meat.
“DOUBLE WRAPPED” – Each package is double wrapped, first in cellophane and then in butcher paper. Each package is well marked and should remain fresh in your freezer for well over a year.
HUNTERS’ WAITING ROOM-If the weather turns bad and you don’t want to go all the way home-stop by “your club” and enjoy a hot cup of coffee by a nice warm fire, and watch “dish network” until it’s time to go back into the woods.
SATURDAY NIGHT – Every Saturday night, (during gun season), we cook for the hunters. The menu varies but always includes our specialty—several types of deer sausage.