Deer Processing
HERMANN WURST HAUS
Deer Processing
The Hermann and Fulton Wurst Haus specialize in custom deer processing, turning your deer meat into hand-crafted venison sausages, bratwurst, bacon, jerky – whatever your preference. Wurstmeister Mike has won more than 600 national, state, and regional awards; including 16 best-of-show honors and 29 International awards from the German Butcher’s Association in Frankfurt, Germany.
The Hermann and Fulton Wurst Haus work as fast and safely as possible to produce your sausage. Due to the large volume of sausage we produce, the average processing time is 2-6 months. You will be contacted as soon as your order is ready and we ask that you pick it up within 4 days of notification.
All sausage prices include fresh, never frozen 80% lean pork (with the exception of jerky which has no added pork), grand champion seasonings, and vacuum packing. Prices are subject to change and are based on clean, boneless venison meat. We also welcome clean, boneless trim for processing at 30 cents extra, per pound; this is to allow for additional handling and weigh-in. For your safety use only clear, food-grade plastic bags for transporting your boneless meat, black trash bags are not accepted. We inspect all incoming meat twice; this ensures you receive a flavorful, quality product. When you bring your meat in for deer processing, please be prepared to make a payment.
Deer Processing FAQ
*** Note – Fulton Wurst Haus is a Share the Harvest Participant ***
Why choose Herman Wurst House or Fulton Wurst House for deer processing?
- Expertise and Experience: Over 50 years ago, we processed our first deer, and our team has since become seasoned veterans in this craft. Our skilled butchers bring decades of experience and exceptional knife skills to ensure maximum meat yield from your deer. Through years of honing our techniques and learning from experience, we strive to provide the highest quality service possible.
- Superior Packaging: We use advanced vacuum-sealing to ensure your meat stays fresh and prevents freezer burn. We also use vacuum stuffing on burgers and some sausage products. This process locks in juices and flavor, guaranteeing a quality product.
- Premium Ingredients: We use high-quality ingredients like lean beef trim, pork butts, and award-winning bacon in our sausage mixes. Our sausage processing and receipts are the same as our retail, mail order, and wholesale sales. Your meat, but our award winning, tried and true receipts and processes.
- Variety of Options: We offer a wide range of processing options, from basic cuts to specialty sausages, ensuring you get exactly what you want from your deer.
- Regulated Waste Disposal: We adhere to strict waste disposal guidelines to prevent the spread of Chronic Wasting Disease (CWD).
- New Deer Processing Automated Notification System: You’ll receive real-time updates via email and/or text about your deer processing products. We’re using technology to make your drop-off and pick-up experience as smooth as possible.
When do we start accepting whole deer and when do we stop?
- Archery & Firearms Seasons :
- September 15, 2024 (start of season) to January 7, 2025 end of season_)
- We also accept your clean, boneless, deer trim for our sausage-making process from September 1- May 1.
Where do we drop off our deer?
Whole deer carcass drop-offs at Hermann Wurst Haus require you to park in our VIP parking area on Guttenberg Street. At that time knock or come into the only green door and locate one of our Wurst associates to assist with the unloading process.
UNDER NO CIRCUMSTANCES SHOULD YOU UNLOAD YOUR DEER CARCASS UNTIL WE OBTAIN THE NECESSARY DEER INFORMATION FROM YOU.
What types of deer do you process?
We process all types of deer – doe, bucks, and button bucks. Our processing methods ensure delicious results regardless of the deer’s age or gender.
What are my options for the hide and antlers?
- Hide: We handle the disposal of hides, heads, and bones at state-approved landfills as part of our processing service.
- Antlers: You can take the antlers after dropping off your deer, as we do not store them.
- European Mount: We will cut off the European Head Mount while you wait at drop off . We do not store heads, therefore you will take it with you. Patience may be required based on work load at the time.
- Cape Mount: We strive to prepare capes while you wait, but depending on the time of the season you may need to wait or return the next day for your Cape Mount.
What summer sausage options do you offer?
We offer seven different summer sausage flavors. Our most popular is a Natural-Aged summer sausage, that is shelf-stable due to a natural drying process. We also offer a national grand champion summer sausage that is fully cooked and smoked. Other options include cheddar cheese, jalapeno, and pepper-coated varieties. Visit our page for detailed descriptions.
What is shrinkage, and how does it affect my order?
Shrinkage refers to the loss of moisture during the drying and smoking process. Summer sausage, especially the Germanic European style, can shrink up to 40%. Jerky has a shrinkage rate of over 50%. You are charged based on the raw weight of the meat before shrinkage.
Why does it take 1-6 months for my smoked meat to be ready?
Several factors contribute to the processing time:
- Prioritizing Holiday orders: We prioritize Thanksgiving and Christmas orders before starting on deer sausage. The Wurst Haus Elves are busy shipping and spreading holiday cheer!
- Team breaks: Our team takes a well-deserved break after the busy holiday season.
- Extended sausage season: We make deer sausage from January to June.
- Winter weather: Bad weather can cause delays.
- Product variety: The more different items you order, the longer it takes as we make each product in batches.
- Timing: The timing of your deer drop-off in the season also affects processing.
What snack stick options do you offer?
We offer a variety of snack sticks, including some hot, sweet, and jalapeno and cheese combinations. Our sweeter options, like honey barbecue and pineapple teriyaki, are particularly popular with kids. Snack sticks shrink about 15% during processing.
What bratwurst options do you offer?
We offer five flavors of bratwurst, all hand-selected from the 45 flavors we make. These include our award-winning Hickory Smoked, Hickory Smoked with Cheddar, Pineapple Bacon, Jalapeno Popper, and Hickory Smoked Jalapeno Cheddar. All bratwursts are fully cooked and hickory-smoked, so they only require reheating.
Do you offer bologna?
Yes, our venison bologna is a five-time national grand champion. It’s made with beef and pork, but using the same recipe and process as our deer bologna. We also offer sweet, peppered, and jalapeno cheddar varieties. Bologna has minimal shrinkage (around 8%).
What's the difference between your Hermann and Fulton locations?
Both locations process whole deer carcasses (skinning, cutting, wrapping, freezing). However, all sausage production happens at the Hermann location due to its specialized equipment and expertise. You pick up your order at the same location where you dropped it off.
What can I do while waiting to drop off or pick up my deer?
Both locations offer a variety of food and drinks, including sandwiches, sides, and salads. You can enjoy a meal while you wait, especially during the busy deer season. You can also review the comprehensive video library, where we share everything you may want to know about ordering and the deer processing product options.
How should I prepare my deer before dropping it off?
- Field dress your deer immediately by removing the entrails and rinsing the cavity with cold water.
- Get the deer to a cooler or processor as quickly as possible.
- If delays are unavoidable, stuff the cavity with ice, wrap the deer in a quilt and transport it the next day.
- Package the meat in food-grade plastic bags. Never use black trash bags.
How should I prepare deboned meat before drop-off?
- Ensure the meat is completely deboned and free of sinew, fat, and blood.
- Package the meat in food-grade plastic bags (never black trash bags).
- Freeze the meat before bringing it to us.
- Do not bring the meat in coolers with ice water.
Do you offer venison bacon and hickory-smoked deer ham?
Yes, we offer both!
- Venison bacon: We make it with ground venison and bacon, seasoned and smoked. It requires pan-frying but be careful not to overcook it.
- Hickory-smoked deer ham: We cure and smoke your deer ham (if it’s not damaged). You can choose to have it whole, sliced, or halved.
What are your handling charges for boneless trim and deboning?
We have a $0.25/lb handling fee for boneless deer trim. Grinding, packaging, freezing, labeling, and boxing cost $3.50. You can also choose to add 30% beef, pork, or bacon to your ground deer for an extra charge.
Do you ship processed frozen meat?
Due to inconsistent shipping and potential problems with transporting perishable products, we no longer ship deer meat out of state. You must pick it up yourself or have someone in Missouri pick it up and ship it for you.
What is your new deer processing order system?
We’ve introduced a new system to enhance the efficiency of the deer processing experience. You’ll receive a text and/or email notification when your order is ready, eliminating the need to contact us. Click here to download the details of the Wurst Haus Deer Processing Automation System. Picking up your processed products should be just as rewarding as harvesting your deer. Another industry innovation brought to you by Hermann & Fulton Wurst Haus.
How can I get the most out of my deer when I drop it off?
Our staff will guide you through the process, asking about your preferences for cuts and sausage types. We will help you prioritize your choices to ensure you get the most out of your deer meat. The more you know, the faster it will go. Your time is precious, and we have a highly educated customer base. We recommend reviewing our video library, where Wurstmeister Mike Sloan shares detailed insights about all our deer processing products and services.
