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Field Dressing Your Deer

 

 

 

 More Info Here...

 

Deer Processing

 

For out 2013 Deer Processing Sheet, click this link: 2013 Deer Processing Sheet

Read Field Dressing Your Deer tips at left
 

NEW SAUSAGE!  A Cajun Favorite - Andouille

Andouille (ahn-dwee) is defined as a coarse-grained smoked sausage made using meat, pepper, onions, wine, and seasonings.  Andouille is French in origin, and in the United States the sausage is most often associated with Cajun cooking.  Andouille sausages are sometimes referred to as "hot link" sausages.

 

 

Storage tips for Venison items:

 

These items should be frozen within a few weeks:

-Regular Summer Sausage

-Regular Summer Sausage with Cheddar Cheese

-Regular Summer Sausage with Jalapeno Cheese

 

-Ring Bologna

-Ring Bologna with Cheddar Cheese

-Ring Bologna with Jalapeno Cheese

 

-Polish Sausage

-Polish Sausage with Cheddar Cheese

-Polish Sausage with Jalapeno Cheese

 

-Smokies

 

-Smoked Bratwurst

-Smoked Bratwurst with Cheddar Cheese

-Smoked Bratwurst with Jalapeno Cheese

 

-Frankfurters

-Frankfurters with Cheddar Cheese

-Frankfurters with Jalapeno Cheese

 

-Teriyaki Sticks

-Dried Venison

-Deer Bacon

 

To thaw, it is best to thaw them in your refrigerator 3-4 days before use.

 

The following items have a longer shelf life unfrozen, freeze only if you are storing them from 2 months or longer:

 

-Fermented Summer Sausage

-Fermented Summer Sausage with Cheddar Cheese

-Fermented Summer Sausage with Jalapeno Cheese

 

-Landjaeger

-Pepperoni Sticks

 

-Deer Slims

-Deer Slims Sausage with Cheddar Cheese

-Deer Slims Sausage with Jalapeno Cheese

 

 

Deer Jerkey does NOT need to be frozen

 

 

 

 

 

 

 

   

 

 

 

 

 

 

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322 Main Street

La Porte City, IA  50651
319-342-2693
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