Deer Processing Fee- $75.00
We are now open from 9am-8pm Monday – Saturday. With our new extended hours, we will only accept deer after 8pm if someone happens to be here after closing. Because we have no way of knowing which days we will be here after 8pm, we do not guarantee that we will be here if you stop after 8pm.
*****We will NOT be accepting deer on Sundays. We are closed that day.
Thank you for your continued business!
Jerky – $7.50/lb.
Hillbilly – Cajun – Peppered – Pepper Jack – Mountain Man
Teriyaki – BBQ – Original- Appalachian – Sweet-n-Sassy- Billy’s Hell (extremely hot!!)
(5/lb min on all jerky)
Pepper Stick – $4.00/lb.
Pepperstick w/ American Cheese $4.50/lb
Pepperstick w/ Pepper Cheese $4.50/lb
(10/lb min on all pepperstick)
Bologna $4.00/lb
Bologna w/ Cheese $4.50/lb
(10/lb min on all Bologna)
Salami $4.00/lb
Salami w/ Cheese $4.50/lb
(10/lb min on all Salami)
Pepperoni $4.00/lb
Pepperoni w/ cheese $4.50/lb
(10/lb min on all Pepperoni)
Kielbasa $4.00/lb (10/lb min)
Hot Dogs $4.00/lb (10/lb min)
Cheese Dogs $4.50lb (10/lb min)
Sausage
Hot – Sweet – Sage – Maple
Loose Sausage $2.00/lb (5/lb min)
Linked Sausage $3.00/lb (10/lb min)
Smoked Sausage $4.00/lb (10/lb min)
Smoked Hams $15.00/ Smoked Loins $12.00
Smoked – Garlic – Capicola – Peppered
We also process Elk, Caribou, Mule Deer, Antelope, Bear, Etc.
Pricing is based on individual order.
Hungarian Smokehouse deer processing rules and disclaimers:
Please be advised, these rules are posted at our shop, on our facebook page, as well as our website! It is your responsibility to read this! You are agreeing to these terms and conditions by very ACT of turning deer over to us. No exceptions!
ATTENTION: Out of state deer: in compliance with state regulations we are forced to impose the following restriction for deer taken out of Pa state borders: example Wv deer!
You must bring in your deer quartered, loins cut out! NO backbone (spine), head or neck may accompany your deer to our facility! We are sorry for this inconvenience and thank you for your understanding and cooperation until this regulation is lifted!
- You will be called when your deer is ready to be picked up! You have 48 hours to pick up your product from the time you are called! All calls are documented. We get very overloaded for space this time of year and have no room to hold it longer than 48 hours!
- Having your whole deer made into specialties can become very costly! Keep in mind, we add pork to the specialty meats such as pepperstick, bologna etc… This will increase your weight, adding to the total cost! If you are telling us you want your entire deer done in stick or bologna etc…., this can be a large expensive bill! We do what you ask, we just want you to be aware of the potential cost. We process deer year around, so one solution can be: you can have some specialties done now and freeze the rest of your meat and bring it back later. You do NOT pay a processing fee when you bring in frozen meat. You just pay by the pound!
- There is a $10 charge for deer that are not gutted properly! If it is in poor condition, we reserve the right to refuse your deer. There are some circumstances in which it in not safe for us to process a deer nor for you to eat it!
- We are NOT responsible for your antlers!!!!!!!!!!!! If you’re attached to them, take them with you! We will be glad to cut them off for you! We do not cut them out of the skull!!!!!! If your deer is being caped, we will take care of them for you! You must tell us at the time of drop off, if you want your deer caped (to be mounted)!!!! There is a $20 caping fee! NOTE: you MUST pick up your cape the very next day after dropping it off! It will be discarded after that!!!!
- Please check your deer in front before leaving it out back! We certainly would love to accept everyone’s deer but unfortunately, there are times we do not accept deer because of space!
Amish Jarred Selection – Many Varieties Available
Jerky
Beef
Please allow one to two weeks’ notice for scheduling. We get very busy in October and November. If you wish to have your animals butchered at this time, you may want to schedule several weeks in advance. We do not butcher during deer season. We will stop scheduling two weeks before Thanksgiving and resume scheduling the first week of January. Thank you for your cooperation.