How much should I charge to process a deer?
How much should I charge to process a deer?
Basic deer processing typically costs $75 to $120, but it varies with each processor. If you order jerky and sausage, the cost will increase, generally at per-pound rates. Don’t be afraid to ask your processor for an estimate before making your final decision. Some processors offer packages at reasonable prices.
How much is deer sausage per pound?
Sausage Making
| Product | Price |
|---|---|
| Product: Polish Sausage | Price: $1.60/lb |
| Product: Deer Patties | Price: $0.70/lb |
| Product: Brat Patties/Seasoned Patties, etc. | Price: $0.90/lb |
| Product: Bacon | Price: $1.60/lb |
How much does deer sausage cost?
Deer Sausages
| Grind and Vac-Pack Deer Burger | $2.00 / lb. |
|---|---|
| Fresh Deer Link Sausage and Burger Varieties (REQUIRES FULLY COOKING) | Price |
| Deer Bacon Mozzarella Burgers (4-1lb) | $3.99 / lb. |
| Deer Firehouse Bacon Cheddar Burgers (4-1lb) | $3.99 / lb. |
| Fresh Deer Bratwurst with Bacon Link Sausages | $3.99 / lb. |
How long should it take to process a deer?
Registered. It takes me and my uncle about 1 1/2-2 1/2 hours depending on the size of the deer to butcher and then another 15-20 minutes per deer to vacuum seal the steaks. Plus another 20 minutes to clean up.
How long do I have to get a deer to the processor?
It was beyond aged, it was rotten.” If the daytime temperatures are much over 40 degrees, get your deer to the processor and in the cooler as soon after you kill it as possible, preferably within hours. 3.
How much does it cost to process a deer in Wisconsin?
| Deer Processing Prices | |
|---|---|
| Deer Processing (Skin, Cut, Grind, Wrap, Freeze) We Keep Hide | $99.99 |
| Any Headless Deer with Hide still on | $25.00 |
| Venison Disposal Fee (applies to all animals) | $5.00 |
| Elk or Moose (Cut, Grind, Wrap, Freeze) | $1.00 lb. |
How long should you hang a deer before butchering it?
The deer stiffens during rigor mortis in the 24 hours after being killed. If it is processed during this time, the muscles shorten and contract causing the meat to become tough. You should let your deer hang for 2 to 4 days at minimum before processing to avoid this.
Do you skin a deer right away?
SKIN IT TO WIN IT When winter hits—especially in brutally cold areas—this natural insulation is what allows the animals to survive. But when you kill a deer, that same protective sheath needs to be removed quickly so the meat can cool.
