Product Minimum Requirements: 

  • Bacon, Ring Bologna, Links/Brats = 5# minimum
  • Muscle Jerky = 6# minimum
  • Ground Deer, Sausage Sticks, Summer Sausage & Salami = 7# minimum
  • Ground Formed Jerky = 8# minimum
  • Two Different Types of Summer Sausage = 9# minimum







Additional Information: 
 
  • Orders received during early seasons may take up to eight weeks to process
  • Orders received during shotgun season in December may take up to 12 weeks    
  • Orders not picked up within two weeks are subject to storage charge ($1/day)
  • All beef and pork used in wild game products will be purchased from Ohrt's Smokehouse
  • Changes in orders may be subject to an additional charge
  • All deer trim must be dropped off by 12 p.m., Saturday, February 15, 2025 
  • Late orders will need to be picked up promptly
  • A service fee of 4% will apply for credit card usage
  • Prices include vacuum packaging on all smoked products
  • Prices of beef or pork added to products or fresh ground meat is NOT included in cost
  • Cheeses or jalapeno peppers added to products is an additional $0.30 per pound
  • Prices are subject to fluctuate due to market prices of beef and pork
  • Special orders add $1.00/lb. with a 25 lb. minimum batch - may take longer to process

PROCESSING CHARGES 2024 - 2025 SEASON:
$150.00 deposit per animal at time of delivery 
< or >
$2.00/lb. for quarters or trim

  Whole Carcass: 
   *** Accepted all seasons EXCEPT Iowa Shotgun Seasons **
  • Caped Deer Head - $55.00
  • Skin, debone and wrap steaks - $155.00 (if we keep hide)
  • Skin, debone and wrap steaks - $170.00 (if hide goes out)
  • Caped or skinned on arrival - $170.00                                       

  Quarters or Trim:
  • Debone quarters - $1.50/lb.
  • Extra cleaning charge - $1.00/minute
  • Deboning hind quarters for muscle jerky or dried venison - $1.50/lb.

​  Grinding Charge: $1.10/lb.
   *** Beef and Pork Products are an additional charge ***

  Grinding Options:
  • Straight Ground                                             
  • With Beef Tallow (10%) 
  • With Beef (25%) 
  • ​With Beef (50%)                                                
  • With Pork (25%)  
  • With Pork (50%)
​             
 ​         
Before Bringing Your Deer In For Processing:

  • DO NOT allow deer to lie overnight without being field dressed
  • DO NOT pile hot deer on top of each other. They will not cool properly and will spoil
  • Please make sure you have BOTH the Harvest Report Tag and the Transportation Tag attached
  • Wash the carcass out (this will help cool the meat)
  • Remove all hair, blood and foreign debris when possible
  • Place a bag of ice in chest cavity and between hind legs to cool carcass when weather is warm
  • If fresh, bring it in as soon as possible
  • Prop deer legs and cavity open to cool (if below 40 degrees) or ice down
  • DO NOT skin or cape your deer - the hide helps to protect the meat from contamination 
  • DO NOT split the brisket or rib cage - this will reduce excess hair in the cavity
  • DO NOT cut the tendons on the back legs - tendons are used to hang the deer



When Deboning Your Own Meat: 

  • After skinning, use a propane torch to singe off remaining hair  
  • If it doesn't smell fresh, trim it off and/or dispose
  • DO NOT put hot deer in sealed bags or containers - meat needs to be cooled properly
  • Remove all fat, hair and foreign debris from trim  
  • DO NOT soak deer meat in water - meat should be bright red
  • DO NOT grind the trim or add seasonings
  • NO garbage bags - use food grade bags only
  • Place deer trim in clear plastic bags and remove air
  • Freeze the fresh meat or bring it to us within a couple of days
  • If you want dried venison or jerky made, remove leg at ball joint
  • If you wish to remove the bone yourself, open leg at seam, cut down to bone, and remove bone  
  • Leave whole muscles in tact


Please Be Aware:

  • Sausage products will be commingled to meet minimal batch requirements
  • Steaks & roasts will be from your own deer
  • All trim brought in is thoroughly inspected 
  • An extra fee will apply if we remove bone, excess fat, hair and foreign debris
  • Meat will be refused if not cared for properly
  • Rates are subject to change due to the fluctuation of market prices 



We accept WHOLE CARCASS deer for all seasons EXCEPT 1st and 2nd Shotgun Season!!


Ohrt's Smokehouse L.L.C.
1812 250th Street
Ionia, IA 50645
(641) 394-5062

After Hours: Call/Text
(319) 231-5236


Ground Deer Product Sizes:
1 lb. Packages 
1.5 lb. Packages