JANUARY - MARCH/APRIL

Each January, Trinko Sausage sets aside our regular products and works with clients to create custom venison. Depending on how many clients we have on our venison list, we’re closed to the public from January - March or April, and we do not sell any of our retail products at this time.

When you bring in your venison, it must be clean and cut into 3-5 inch pieces with no bones or tallow. 

In order to process your venison with us we require that you have a minimum 20 pounds of clean/cut product.

Keep it frozen in vacuum packed or ziplocked freezer bags.

Wait for our call! If you have any additional questions or concerns, we’d be happy to talk with you over the phone.

HOW TO SIGN UP

If you’re interested in having venison processed with us this year or the years to come, all you have to do is give us a call. You’ll receive your number on the list after you tell us a name and reliable phone number we can reach you at. Once Vension Season fully begins, we’ll call you a week in advance to bring in your venison for processing.

ADDITIONAL TIPS

VENISON PRODUCTS

PEPPERONI

$10.00 PER POUND

BRATS

$6.00 PER POUND

POLISH

$6.00 PER POUND

MAPLEWURST

$6.00 PER POUND