Prices Subject To Change  
PRODUCT MINIMUM VENISON WT. APPROXIMATE YIELD


Dutch Sweet Bologna

*Plain
$12.99/stick
*Cheddar Cheese

$14.99/stick
*Banana Pepper
$14.99/stick

5 lbs Minimum Venison Weight needed for Bologna
For each additional stick of Bologna add
2.66 lbs. of venison to minimum weight

5 lbs. venison makes
2 sticks of Bologna weighing 3.25 to 3.50 lbs each after smoking

Salami
-Hot
-Mild
-Pepper

$12.69/stick
-Jalapeno Cheese
$15.69/stick

8 lbs. Minimum
Venison Weight
needed for Salami


For each additional stick of Salami add 2.66 lbs. of venison to minimum weight.
You can mix flavors of Salami with order, does not have to be 3 sticks of the same kind!
8 lbs. venison makes
3 sticks of Salami weighing
3.25 to 3.50 lbs. each after smoking

Slim Sticks
-Hot
-Mild
-Pepperoni Slims

$9.00/lb
- Cheddar Cheese
- Pepperjack Cheese

$10.79/lb
-Reaper
$10.59/lb

-Jala
peno & Cheddar Cheese
$10.99/lb

*NEW*
-Banana Pepper & Mozzarella

-Honey BBQ Cheddar

3 lbs. Minimum
Venison Weight
Needed for Slim Sticks
We won reserve grand champion for a 2005 national contest on our homemade
slim sticks!!
3 lbs. venison makes
appox. 4 lbs.
of Slim Sticks


Smoked Reuben Sausage
(Kraut, Swiss Cheese, & Thousand Island)

$4.59/lb Not Vac Packed
$5.14/lb Vac Packed

3 lbs. Minimum Venison Weight needed for Reuben Sausage
Vacuum Packing available on this product
for additional charge!
3 lbs venison makes approx 7.50 lbs of Reuben Sausage
Smoked Kielbasa
$4.19/lb Not Vac Packed
$4.74/lb Vac Packed
3 lbs. Minimum
Venison Weight
Needed for Kielbasa
Vacuum Packing available on this product
for additional charge!
3 lbs. venison makes
6.60 lbs.
of Kielbasa

Smoked
Ham
& Cheddar
$4.49/lb Not Vac Packed
$5.04/lb Vac Packed

3 lbs. Minimum
Venison Weight
Needed
Vacuum Packing available on this product
for additional charge!

for additional charge!
3 lbs. venison makes
7.50 lbs.
of Smoked Ham & Cheddar Cheese
Smoked Hungarian
or Pepperoni

x-lean
$5.19/lb
3 lbs. Minimum
Venison Weight
Needed for Pepperoni or Hungarian
-
3 lbs. venison makes
6 lbs.
of Pepperoni or Hungarian

Smoked Jalapeno & Cheese Sausage
$4.49/lb Not Vac Packed
$5.04/lb Vac Packed

 

3 lbs. Minimum
Venison Weight
Needed
Vacuum Packing available on this product
for additional charge!
3 lbs. venison makes
7.50 lbs.
of Smoked Jalapeno Cheese Sausage
Hotdogs
-Pop-Open Texas
-Skinless Hots

$3.59/lb Not Vac Packed
$4.14/lb Vac Packed


-Pepperjack

$4.39/lb Not Vac Packed
$4.94/lb Vac Packed

3 lbs. Minimum
Venison Weight Needed
for all Hotdogs
-Vacuum Packing available on this product
for additional charge!
3 lbs. venison makes
7.5 lbs.
of Hotdogs
Please Note: Last Year's Meat (Frozen up to 7 to 12 months)
If you have any meat left from the prior season, we will make it into Salami Only.
It must be brought in frozen with or without bone during the Bow Season at least 2 full weeks before Gun Season starts or in the Post Season from January to beginning of February. Please check for exact dates.
NO FREEZER BURNED MEAT WILL BE ACCEPTED.
We reserve the right to refuse any meat at the time of processing.
We add 50% Lean Pork to all smoked products except Salami which has 30% added
You may add increments of meat to minimum venison weight to increase your product yield.
IMPORTANT INFORMATION

-Bring any part of the deer EXCEPT fatty meat or rib meat.

-Please remove all bones during the current bow and gun season. Bring in "last year's" (up to 12 months old) frozen meat during bow or post season only. Please do not thaw last season's meat.

-If you are cutting up your own deer, big chunks are okay. Just check it for heavy fat, bones, hair and slug fragments. If you had a processor cut up your deer, always check it carefully. If you cannot bring in your meat within 2 or 3 days after deboning, freeze it in AIR TIGHT bags. Any product can be made with fresh frozen meat. Leave the meat frozen when bringing it in!! We will not accept meat that is not in good condition to make any product. Please remember that old meat spoils fast! We reserve the right to refuse any meat at time of processing.

-If your meat was ground accidentally we will accept it, but freeze it right away. Grinding sometimes allows excess fat to get mixed in or bacteria to grow, spoiling your meat faster. Please remind your processor to de bone but NOT to grind your meat.

UPS service is available for shipping and receiving. Please call before shipping. Never ship meat after Thursday of the week or if the weather is warm. Put the frozen meat in one plastic bag and wrap with paper to insulate and send. Place a note in the box stating the amount of venison to be applied toward each product. Also include your name, address, and phone number. Fresh products must be picked up since they cannot be shipped back.

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