601 - 798 - 2156  Hours of Operation:  6:30 a.m. - 6:00 p.m. Mon - Sat
NO MEAT LOADED OUT OR RECEIVED AFTER 4:00 WEEKDAYS/NO MEAT RECIEVED ON SAT.





DEER AND WILD HOGS INSTRUCTIONS

Animal must be skinned, cleaned, and quarted.  There can be no hair, leaves, feces, or foreign objects visible
on the meat.

Beginning 2016 Deer Meat and Wild Pork is received Mon.- Fri.  6:30AM - 12:00pm and 1:00-4:00pm.  We will no longer be receiving meat on Saturdays during deer season.

Meat is received at the back- there is a loading dock.  Pans will be provided to put your meat in
for processing.  (We Do Not keep your ice chest!)

After your meat has been put into pans, your order for processing will be taken.
You can print out the processing form here.

*  There is a 25 lbs. minimum on Smoked Sausage
*  We Do Not make 3 or 4 different kinds of smoked sausage with (1) deer.  We ask that
you have 100 lbs. or more for (3) different kinds of Smoked Sausage.

YOUR OPTIONS ON DEER PROCESSING:

ROASTS - Hind quarters make better roasts and round steaks.  We can also tenderize your
round steaks.

BACKSTRAP - Sliced, Leave Whole, or Cut into Sections
** Be sure to tell us if you want your backstrap, otherwise we will put it into Ground Meat or Sausage**

SHOULDERS - Steaks, Roasts, Ground Meat, or Sausage.

RIBS - Not alot of meat - better off boning out.

NECK - Some people like roasts, we suggest ground meat or smoked sausage.

TRIMMINGS- Ground Meat or Sausage

Ground Meat - You can add anything you like.  We suggest beef fat at no charge.
  You can also add chuck, brisket, bacon, or pork. All at market price.

Sausage: We make a variety of different flavors. All types and prices listed on the sausage pricing page

Types:  
                              Fresh Sausage - add pork - either 50/50 or 60/40 (deer/pork)
                              This is just ground with seasoning added, wrapped in freezer paper.

                             Smoked Sausage - add pork - either 50/50 or 60/40 (deer/pork)
                             About 85-90% cooked, vacuum sealed, 4 links to a pack.

                             Stuff Only Sausage - add pork - either 50/50 or 60/40 (deer/pork)
                             This is link sausage which is not smoked. It is raw, 4 links wrapped in freezer paper.







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