No Smoke Deer Processing

Finished up the last few coolers for the 25-26 deer season this evening. I appreciate your business this year! I hope you all enjoy the product throughout the Summer and I look forward to helping you with your deer processing again next season.
Thanks again,
Craig

Premium Wagyu 50/50 trim! This is what goes into all of the deer burger. The default mix is 75/25 but I’ll do it however you like.

A few of today’s grind. Bacon Cheesebuger, Jalapeño, Cheddar, and Green Onion 50/50 seasoned, Brown Sugar and PepperJack burger!!

Some of today’s grind! Green Onion Burger, Green Onion and Pepperjack seasoned grind, Jalapeno and Cheese seasoned, Breakfast Pattie’s and more….

Took a little break from the grinder and wet a line.

Bell Pepper and Pepperjack deerloaf!!! Seasoned and ready cook right out of the bag! 300 deg for about an hour gets you right at 165 deg internal.

That bacon burger hits a little different!!!!

Customer wanted roast, stew meat, tenderized backstrap and patties. Only $2.50 lb on those fresh cuts!!

Tenderized Backstrap and tenderloin for a customer!

Easton Wabel’s first deer! Congratulations!! Had the pleasure of processing this one for him.

More Burger! 70/30. I vacuum seal all finished product.