Hickory Hill Smokehouse offers USDA custom exempt (labeled not-for-sale) curing, smoking and sausage making services (Bacon, Hams, Loins, Sausage). This includes venison processing services – no whole deer, we only take frozen boneless venison chunks and pieces for further processing. We do NOT accept venison that has already been ground.
Attention Deer Hunters – Please read carefully:
Venison is dropped off by appointment only; make sure to bring the New York State DEC deer tag associated with the venison. The tag must accompany the venison. When you arrive we will go over the menu of options with you.
Use extreme care when field dressing your deer. Clean and rinse thoroughly and prop open the cavity to cool down the carcass as quickly as possible – pack with ice if needed. Quarter and refrigerate if the temperatures outside exceeds 40F. Venison will spoil quickly in warmer temperatures. You can age venison (quartered) in your refrigerator for up to a week if outside temperatures are too warm.
We take your BONELESS venison and make a variety of specialty items – click on the link below to learn more about the items we offer. Minimum amount of venison for smoked items is 15 LBS; and only 5 LBS of venison needed for non-smoked items like fresh Italian sausage, breakfast sausage, ground venison, etc. Pork trim is added to all stuffed smoked items typically at a rate of 15 LBS of venison plus 10 LBS of pork trim for a total batch size of 25 LBS. Fresh sausage (NOT smoked) is made with 50% venison and 50% pork. Venison is very lean and adding pork trim is needed especially when making sausage, otherwise the finished product will be dry & crumbly. Please keep this in mind when placing your order. With the exception of smoked venison hind quarters/pieces, your cost is based on finished weight. If you wish to have your venison hind quarters smoked like a ham, please leave the bone in. Smoked venison hind quarters are delicious and are cured and hickory smoked just like our holiday hams.
We process only venison that has been boned out (except hind-quarters for smoking), washed, free of dirt, blood clots and hair. Do your best to remove most of the silver skin. IT MUST BE CLEAN and pass the “smell test” OR WE WILL NOT TAKE IT. We can recommend a local processor to bone-out your deer. Boneless venison for further processing needs to be brought into us frozen in a FOOD GRADE BAG, gallon sized or larger plastic bags. NO trash bags or plastic carry out bags will be accepted – trash bags are chemically treated! The quality of the venison you provide is directly related to the quality of the product you get back from us.
We make every effort to keep your meat separate from other orders, but can not always guarantee this during busy production times. If you want your meat separate from other orders, please let us know when you call to make an appointment – depending on your batch size, request can often be accommodated, but may take longer to return to you. Typically our turn around time is 1-2 weeks.
*****We accept boneless venison year-round for processing*****
Please do not hesitate to call with any questions – we would be happy to review our process with you & give you a tour of our shop!
For a list of venison products that we make click here: VenisonPrice2018-19
****NEW – 2018-19 Season – Smoked Venison Kielbasi Sticks AND Smoked Venison Teriyaki Sticks!
Please contact us to schedule a time to drop off your meat for custom processing.
A $50.00 deposit is required at time of drop off.
All custom processing fees are subject to New York State 8% sales tax.
Thank you for considering our services!
Producing high quality products since 2010.