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 14, 2026
- 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:
$2.00/lb. for quarters or trim
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%)
Important Processing Tips:
- 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
- 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, please bring your trim or quarters as soon as possible
When Deboning Your Deer:
- 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
NOTICE:
We NO LONGER accept WHOLE CARCASS deer from ANY 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
OPEN SEASONALLY:
October - April
or by appointment only
