The entry to the plant is on the east side of the building.  Come to this door first so we can take your order before unloading your deer.  All trim and deer quarters will come through this door.  Finished orders are also picked up here.  You may back up to the door for easy unloading and loading.
The west side of the building is where the deer with hides on are dropped off.  (Remember to come to the east door first, before unloading.)  
Retail Smoked Meat Products
These products available Oct. 1 until March 15th.
Beef Ground/Formed Jerky 
Beef Jerky
Beef Teriyaki Jerky
Barbeque Sticks
Pepper Sticks
Pepper Sticks w/Pepper Jack and Jalapeno
Sausage Sticks
Sausage Sticks w/Cheddar
Teriyaki Sticks 
Summer Sausage
Summer Sausage w/Pepper Jack and Jalapeno
Ring Bologna
Pork Smoked Links
Smoked Turkey
Hickory Smoked Boneless Ham
Our smokehouse kitchen is just off the entry  where you may see Bill and Bruce preparing venison sausage products. 
Bill stuffs the sausage links above and to the right is the finished product in the smokehouse.
Our deer boning room also serves as a meat grinding station when we are finished deboning the deer carcass.
Snack sticks are cooling before cutting to length and packaging.  Below are the snack sticks in the cutting trough in the packaging area.