ALL ABOUT OUR VENISON SAUSAGE

S & R Custom Meats offers many varieties of venison sausages and speciality products.

We truly offer something for everyone and we offer varieties for every meal or occasion.
All the venison sausage we make here have 40% pork and beef added to it. This improves the flavor and texture of the product. So if you have 60 pounds of venison, this will make 100 pounds of product.
Dried venison, jerky, and BBQ sliced roast venison are exceptions to this. They are 100% venison.
We also vacuum pack all of our produts. This locks in freshness and makes much nicer looking packages.

Here is a description of each of our varieties:

SUMMER SAUSAGE: Summer sausage is the traditional S & R venison sausage.
Summer sausage is a semi-dried fermented sausage. The name "Summer Sausage" came to us years ago when German immigrants made fermented sausages on their farms in the winter, to eat in the summer, thus the name "Summer Sausage".
S & R Custom Meats makes our popular summer sausage in three varieties - regular, garlic or cheddar. We also make it in two sizes - 1-1/2 lb sticks and 3 lb sticks.
Our regular summer sausage is the same fine recipe we have used since 1978. It is still our favorite.
Many of our customers love the more flavorful and spicy garlic summer sausage.
A new addition is our cheddar summer sausage. This is our fine regular summer sausage with chunks of cheddar cheese inside. It's available in 1-1/2 lb sticks. You should try some!

SNACK STICKS: Our snacking sticks, or beer sticks are one of our most popular products.
These are ready-to-eat smoked snack sausages. They are a hit with hunters, fishermen, construction workers, soldiers, farmers and kids looking for a quick snack. We make two varieties of the snack stick - regular and hot. They come in 2 lb vacuum packed boxes.
The hot sticks are quite hot and for those who like a fiery flavor.

HONEY HAM STICKS: S & R Custom Meats introduced honey ham sticks as a new product in the year 2000.
Venison honey ham sticks are made with pork, cured with S & R Custom Meats ham cure, and pure S & R honey is added. Then we hickory-smoke them to perfection.
They are also packaged in 2-lb vacuum packed bags. Try some from your deer today!

RING BOLOGNA: S & R Custom Meats ring bologna is a fully cooked smoked mild sausage. We make it in two varieties - regular and garlic. The garlic is quite spicy.
It comes vacuum packed in 1-lb rings and is great for breakfast, lunch or dinner, or it can be eaten cold in sandwiches.

WEINERS: If you like fine natural casing weiners, you will love S & R Custom Meats venison weiners. They are fully cooked and smoked, and they come in 2-lb vacuum-packed bags. They can be boiled, grilled, microwaved or fried and they are great on a bun. Try one with some kraut!

BRATS: We make a brat for every taste here at S & R Custom Meats.
We make three varieties of brats out of venison - smoked brats, Italian sausage and Polish sausage. All three varieties are made with venison, beef and pork stuffed into a natural casing and fully smoked and cooked. They come in a 2-lb vacuum-packed bag.
The smoked brats are a traditional S & R smoked brat, mild and flavorful. The Polish sausage is spicier with somewhat of a garlic flavor. The Italian sausage is smoked, using our own special blend of Italian spices. Try one of these for a great mealtime treat!

VENISON JERKY: Jerky really isn't a sausage, but our venison jerky is a very popular item here at S & R Custom Meats.
Our venison jerky is made out of your venison round steak. We slice it thin, season it, and fully cook it so it is ready for you to snack on. It is made of real steak instead of being ground, so it has a unique texture.
You and your friends will love your "real" venison jerky.


VENISON SPECIALITIES:
We can turn your venison into several other items.

VENISON BREAKFAST SAUSAGE is made with venison and pork, then seasoned with pork sausage seasoning. It comes in bulk 1-lb freezer wrapped packages. It is great for breakfast patties, biscuits and gravy, spaghetti or hot dishes.

VENISON BACON is also great for breakfast. Our venison bacon is ground venison mixed with pork and cured with bacon cure. It is smoked and cooked, then sliced and packed in 1-lb frozen wrapped packages. Great for breakfast or lunch!

DRIED VENISON is one fo my Grandfather Louis' favorite original recipes. It is made of a boneless venison round, cured with ham cure, smoked and fully cooked; then sliced into 1-lb freezer wrapped packages. It has a very mild flavour.

BBQ ROASTED VENISON is another ready to eat product we make. Hunters were looking for a fast, easy-to-prepare venison meal, so we developed BBQ roasted venison. This product was inspired by our famous BBQ roast pork.
It is lean venison, gently seasoned and cooked to perfection. Then we slice it, add our old fashioned BBQ sauce to it and package it in 2-lb vacuum packed bags. Now all you have to do is thaw, heat, and serve it. Your friends and relatives will love it!
Don't tell finicky eaters it is venison. It's so good- they won't even know it.


VENISON CUTS

As often the case with deer season, how you want your deer cut up can become confusing. We thought that putting a simple explanation of the standard cuts, with some pictures, might help you when giving your instructions.
Besides getting a large amount of sausage made from your deer, you may decide to feed the family with some steaks, chops, roasts and burgers. We cut each deer separately and evaluate the level of damage each carcass has received. Then we read the cutting request information you filled out and proceed with processing.

STEAKS: All steaks from the deer are sliced from the hind quarters. They are mostly lean meat, sliced medium to thin steak size (3/4 to 1/2 inch) and have a small round bone. Wrapped two per package and marked Steaks, these are a standard among cuts.

CHOPS: Chops offered are always done boneless. These are the backstraps, or loin. Usual choices are to leave them whole, or cut in half. Most people prefer to have us butterfly slice them, medium to thin steak size. Wrapped four per package and marked Chops or Loin, these are the best steaks available on the animal.

ROASTS: Roasts are offered by specific choice or by best quality presented. In an undamaged and clean deer carcass (yeah right), there are the options of boneless neck roast, two arm roasts, or two hind roasts. On larger deer, sometimes roasts are cut in two. Each roast is usually cut a standard way and their size sometimes depends on the size of the deer.

Note. If you are not sure if you want roasts, we suggest you don't get them, or ask for "one" of the "best only". Most roasts end up back here in ten months to make more sausage.

GROUND VENISON: All the trimmings left over and the general cutting of the deer leaves trim. Most people want sausage, burger, or both. Tell the person taking the cutting card if you want burger. Split it up any way you want. 25% trim for burger, the rest for sausage. Or try ten pounds of burger, the rest Landjaegers. You can say one third this, one that, and one third burger.

We also suggest you have beef or pork added to your ground venison. This helps kill the dry game taste of ground venison. We always add one third to our ground venison orders, unless there is a special request. We never add lard or pure beef tallow, only quality beef or pork.