Wild Game Processing Information


Have your wild game sausage made by award-winning sausage makers. Bring in your clean, frozen, boneless trimmings in food grade containers (no black garbage bags, for example). No appointment is needed. Prices include 100% added meat (50% game, 50% added meat) plus packaging. 20# minimum batch size. Prices are based on the starting batch weight. To maintain our high quality standards, sausage processing may take up to four months.

2011-2012 Price List (per pound):

  • Summer Sausage or Salami $2.75
  • Wisconsin, Minnesota, or Flavored Summer $3.50
  • Fresh Italian, Bratwurst, or German Sausage $2.25
  • Flavored or Precooked Bratwurst $2.75
  • Bulk Sausage $1.50
  • Smoked Brats, Polish, Ring Bologna $2.75
  • Cheddarwurst, Flavored Smoked Sausages $3.25
  • Franks/Wieners $2.75
  • Venison Bacon $3.00
  • Summer/Peppie Snack Stix (subject to 30% shrinkage) $3.50
  • Flavored Snack Stix (subject to 30% shrinkage) $4.00
  • Hunter's Sausage (subject to 50% shrinkage) $4.00
  • Meatball/Meatloaf Mix $2.00


  • Grinding Wild Game $0.40/lb.
  • Packaging Ground Wild Game $0.25/lb.
  • Added Beef Suet $1.25/lb.
  • Added Pork $2.00/lb.
  • Added Beef $3.00/lb.
  • Added Bacon $3.00/lb.

  • DRIED OR SMOKED MEATS (Pricing based on green weight per pound):
  • Ham $1.00
  • Dried Venison $2.50
  • Bacon $1.25
  • Fish Or Poultry $1.25

  • Boning for trim $0.35/lb.
  • Processing (boning, steaks, roasts, wrapping) $0.75/lb.
  • Wrapping/lb. $0.25
  • Slicing/lb. $0.25

  • Full Balance is due upon pickup of order. Not responsible for orders not picked up within 14 days of notification.


    To maintain our high quality standards, we must limit the number of deer we accept for processing. We apologize for any inconvenience. 100% payment for deer cutting is due when dropping off a deer.

    Whole Deer Processing: $80.00 + HIDE

  • Includes skinning, boning, cutting, and wrapping of steaks and roasts to your specifications; and straight grinding and packaging of trim. Sausage-making and added beef or pork are additional.
  • Whole Deer Processing for Trim: $70.00 + HIDE

  • Includes skinning and boning only. No cuts or grinding are included. Sausage-making, grinding, and added beef or pork are additional.
  • Deer Donation Program: No Charge

  • The entire deer must be donated to get free processing. Customers may now donate any amount of venison (1 lb. or more) if they are paying for the processing.
  • Caping: $30.00

  • To guarantee the quality of your cape, it must be picked up within two days after notification.
  • Antler Removal: Cost included with deer processing.

  • We will cut off antlers to your specifications at time of dropping off deer. Not responsible for antlers left here.

  • An additional fee of $10.00 or more will be assessed for deer that are not completely field dressed.

    Deer Drop-Off Hours:
  • Sunday: 10 AM to 3 PM
  • Monday-Thursday: 8 AM to 6 PM (Closed Thanksgiving)
  • Friday: 8 AM to 8 PM
  • Saturday: 8 AM to 6 PM
  • After-hours deer drop-off is available upon request. Please call for an appointment.

  • _______________________________________________________________________________ Custom grinding and sausage making
    Custom curing and smoking
    Hams - Bacons - Dried Beef - Dried Venison
    Smoked Fish - Smoked Poultry
    _______________________________________________________________________________ Home Sausage-Making Headquarters

    We offer a variety of spice kits for home sausage makers:

    JERKY: Original, Teriyaki, Smokey, and BBQ.
    SNACK STIX: Peppie, Summer, and Hunter's.
    SUMMER SAUSAGE: Salami, Summer Sausage.
    FRESH SAUSAGE: Breakfast, German, Italian, Hot Italian, Bratwurst, Cajun.
    SMOKED SAUSAGE: Bologna, Wieners, Polish, Bratwurst.

    We also have several types of casings available for home sausage makers.

  • E-mail us at: lfm@louiesfinermeats.net

  • Hwy 63 North - 2025 Superior Avenue
    Cumberland, WI 54829
    Toll Free: 1-800-270-4297
    Phone: 715-822-4728 Fax: 715-822-3150
    Store hours: Monday-Thursday: 8 a.m. to 6 p.m.
    Friday: 8 a.m to 8 p.m.
    Saturday: 8 a.m. to 6 p.m.
    Sunday: 10 a.m. to 3 p.m
    Home of Award Winning Sausage!

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