At Louie’s, we are hunters ourselves. We take pride in offering high quality, award-winning wild game processing. We take care to process each order as if it was our own.
Have your wild game sausage made by award-winning sausage makers! Bring in your clean, boneless trimmings in food grade containers. 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, orders are subject to 4-6 months processing time. Orders are processed in the order they are received.
Full balance is due upon pick-up of order. Not responsible for orders not picked up within 14 days of notification.
2017-2018 Price List (per pound)
TOP REQUESTED SAUSAGE ITEMS
(Prices include grinding, processing, and vacuum packaging)
- Summer Sausage or Salami: $2.95
- Wisconsin, Minnesota, or Flavored Summer Sausage: $3.95
- Fresh Italian, Bratwurst, or German Sausage: $2.50
- Flavored or Precooked Bratwurst: $2.95
- Bulk Sausage: $1.50
- Bulk Pizza Sausage: $1.95
- Breakfast Links: $2.95
- Smoked Brats, Polish, Ring Bologna: $2.95
- Cheddarwurst or Flavored Smoked Sausages: $3.25
- Wieners: $2.95
- Venison Bacon: $3.50
- Summer or Peppie Snack Stix (subject to 30% shrinkage): $3.75
- Flavored Snack Stix (subject to 30% shrinkage): $3.95
- Hunter’s Sausage (subject to 50% shrinkage): $3.95
OPTIONS FOR GROUND BURGER (per pound):
- Grinding & Packaging Wild Game: $0.75
- Bulk Ground Game: $0.50
- Added Beef Suet: $2.00
- Added Pork: $2.50
- Added Beef: $4.00
- Added Bacon: $3.50
DRIED OR SMOKED MEATS (Pricing based on green weight per pound):
- Ham: $1.25
- Dried Venison (sliced): $3.00
- Dried Venison (cured & smoked only): $2.00
- Fish: $2.00
- Bacon: $1.50
- Poultry: $1.00
- Whole Muscle Jerky: $5.00
MISCELLANEOUS CHARGES
- Boning for Trim: $0.50/lb.
- Processing (boning, steaks, roasts, wrapping): $0.75/lb.
- Custom Wrapping – vacuum packaging: $0.30/pkg.
- Slicing: $0.30/lb.
- Custom Smoking: $0.50/lb.
