TIPS FROM THE FIELD TO THE FREEZER
What to do after you shoot a deer!
1. Immediately gut the animal, be sure to remove BUNG, as faces will affect the flavor of your steaks. (Fecal matter is also the carrier for E-COLI).
2. Bring your deer to the butcher as soon as possible - until then, keep carcass cool and in the shade.
IF YOU BUTCHER YOUR OWN DEER:
1. Package your cuts and meat in "FOOD GRADE PLASTIC. ex: Large Ziploc Freezer Bags or Plastic Saran Wrap. Empty ice cream pails also work well too.
2. DO NOT WRAP meat in Freezer paper, Aluminum Foil, Newspaper, or Trash Bags as most trash bags are made from recycled materials and contain harmful chemicals and toxins. Freezer Paper is a poor choice for long term freezing.....FOOD GRADE PLASTIC IS THE BEST CHOICE, SHORT TERM OR LONG TERM.
ONCE YOU PICK UP YOUR DEER FROM THE BUTCHER:
1. Freeze or refrigerate all sausage and meat.
2. Be sure all meat and sausage is freezer wrapped in Food Grade Plastic.
3. We do not recommend "hanging" sausage. If you want to dry your sausage out leave it in your refrigerator unwrapped. It will dry out and get hard.
4. When leaving sausage in the refrigerator leave it loosely wrapped so it can breathe. If NOT done like this the moisture will be trapped and mold will form and grow.
FREEZER BURN IS CAUSED BY MEAT DRYING OUT. IF YOU WRAP TIGHTLY IN PLASTIC WRAP THIS WILL HELP PREVENT FREEZER BURN.
USE ANY LOOSE VACUUM PACKAGES FIRST. LOOSE PACKAGES HAVE A POOR SEAL AND THESE PACKS CAN GET FREEZER BURN IF NOT USED IN A TIMELY FASHION.
PROPERLY WRAPPED MEAT WILL LAST 6 TO 12 MONTHS IN YOUR FREEZER.
WONEWOC RECOMMENDS KARL'S COUNTRY MARKET FOR ALL OF YOUR DEER PROCESSING NEEDS, AND IF YOU LIKE, WE WILL TAKE CARE OF DELIVERING YOUR PROPERLY TAGGED GAME TO KARL'S. ORDERING YOUR PREFERENCES, FREEZING IT AND RETURNING IT TO THE CLUB FOR YOU TO PICK UP FOR A COST OF $25.00 PER ANIMAL IN ADDITION TO THE COST OF YOUR PROCESSING AND PERSONAL CHOICES. IF YOU PICK IT UP AT MIKE'S HOUSE, RATHER THAN HAVING HIM BRING IT BACK TO THE CLUB, THEN THE COST IS ONLY $15.00 PER ANIMAL.
KARL'S COUNTRY MARKET IS LOCATED AT W156 N5645 PILGRIM ROAD IN MENOMONEE FALLS WISCONSIN, 53051.
KARL'S COUNTRY MARKET'S TELEPHONE NUMBER IS 1-262-252-3090 OR 1-262-252-3060.
KARL'S COUNTRY MARKET IS OPEN DAILY 7am to 5;30pm.
IF YOU CHOOSE TO DELIVER YOUR DEER TO KARL'S PERSONALLY MAKE SURE YOU BRING CASH OR A CREDIT CARD BECAUSE KARL'S, DOES NOT ACCEPT CHECKS FOR DEER PROCESSING AND KARL'S REQUIRES THE $95.00 PROCESSING COST BE PAID IN ADVANCE,
IF YOU WANT WONEWOC HUNT CLUB TO TAKE CARE OF EVERYTHING FOR YOU......YOU WILL BE EXPECTED TO PAY FOR EVERYTHING YOU WANT, IN ADVANCE AS WELL AS THE WONEWOC HUNT CLUB SERVICE CHARGE.
KARLS, DOES COMPLETE DEER, ELK, MOOSE, BEAR, MULE DEER, ETC., YEAR ROUND.
KARLS ALSO MAKES AWARD WINNING SAUSAGE.
IN ADDITION TO THE DEER PROCESSING KARL OFFERS A VARIETY OF OTHER WILD GAME OPTIONS.
Brats (5 pound minimum)....................................................$2.50 per pound.
Italian (5 pound minimum)..................................................$2.50 per pound.
Hot Italian (5 pound minimum)..........................................$2.50 per pound.
Smoked Polish (10 pound minimum)..............................$3.25 per pound.
Bolonga (10 pound minimum)...........................................$3.00 per pound.
Summer (10 pound minimum)...........................................$2.75 per pound.
Hungarian Summer (10 pound minimum........................$3.25 per pound.
Smoked Bacon Checkworst (10 pound minimum........$3.25 per pound.
Wieners (10 pound minimum)............................................$3.25 per pound.
Liver Sausage (10 pound minimum)................................$3.25 per pound.
Snack Stix (5 pound minimum) 30% shrinkage............$5.00 per pound.
Tex-Mex Sticks (5 pound minimum) 30% shrinkage....$5.00 per pound.
Landjaeger (10 pound minimum) 30% shrinkage.........$8.00 per pound.
Processing...........................................................................$95.00
Hamburger (50% Beef & Pork) included
All smoked sausage will shrink approximately 10% of original weight.
