Venison

All sausage products are made with your venison. To do this requires extra time and labor, but we think that is worth it to you – our customer. If you have questions regarding this policy, please ask.

All sausage products result in 25 lb. batches. One batch is made of 17 lbs. venison and 8 lbs. pork. If you don’t have the 17 lbs. needed for one batch, beef or pork trim may be purchased and added to the batch.

If you would like to have beef added to your sausage products rather than pork, please request it at the time that you place your order. We will be happy to honor your request.

$15.00 will be added to any sausage orders that are split between two products. For Example: One 25 lb. batch split into 1/2 summer sausage and 1/2 snack sticks. Not all products can be split.

The basic processing fee MUST be paid at the time the animal is brought in.

Sausage must be paid for when fresh meat is picked up.

Thank You!!!

Stoddard’s Venison Sausage Products

Summer Sausage: $3.00/lb.

  • Traditional, Garlic, Onion
  • Specialty (see below)

Ring Bologna: $2.89/lb.

  • Traditional, Garlic
  • Specialty (see below)

Traditional Fresh Brats: $2.75/lb.

  • Garlic, Onion, Beer
  • Specialty (see below)

Wieners: $3.50/lb.

  • Specialty (see below)

Smoked Brats: $3.00/lb.

  • Specialty (see below)

Snack Sticks: $3.75/lb.

  • Traditional, Garlic, Hot
  • Specialty (see below)

Bacon: $3.75/lb.

  • Specialty (see below)

Breakfast Sausage

  • Bulk: $2.19/lb.
  • Patties: $3.25/lb.
  • Links: $3.50/lb.

Dried Venison

  • Bulk: $2.19/lb.

Whole Muscle Jerky: $6.00/lb.

BBQ Gound Jerky: $5.00/lb.

*Each Additional Ingredient: $0.50/lb.*

Specialty Ingredients (*Indicates Brat Only*)

Jalapeno

Cheese

Chipotle Peppers

Cherries

XXX Hot

Cajun

Habanero

Cranberries

*Buffalo Wing

*Jamaican Jerk

*Gyro

*Tomato Basil

*Italian Seasoning

Venison Pricing

Processing Includes: Skinning, Cutting Fresh Meat, Grinding Trim for Burger, Packaging, and Flash Freezing

All Fresh Cuts (except Burger) are Vacuum Packaged

Whole Deer

Venison Processing: $95.00

Stew and Caning Meat: $0.50/lb.

Cash Discount: $5.00

Cape: $50.00

Cutting Off Antlers: $5.00

Hide $10.00 Return Fee

Boning Charge: Minimum $20.00/QTR.*

*Except dried venison and whole muscle jerky

Whole deer to be boned out for sausage: $75.00

To be made at Stoddard’s

Trim Brought in for Burger

Add Beef: Market Price

Add Beef Fat: $1.89/lb.

Add Pork Picnic Meat: Market Price

Grinding for Burger: $0.65/lb.

Wrap Burger: $0.25/lb

*NOTICE TO ALL CUSTOMERS EFFECTIVE IMMEDIATELY*

Due to limited freezer space, we are not responsible for products after 30 days. Storage fees of $1.00 per day will apply after 7 days for fresh cuts. Storage fees of $1.00 per day will apply after 14 days for any sausage products.