Attention Customers: Please note the customer is 100% responsible for the condition of the order when it arrives (Ground makes no guarantees). Air options are available. IF product arrives thawed or on the weekend, it is OKAY to refreeze. We only ship perishables Monday-Wednesdays. Westcoast states if containing perishables may only be shipped on Mondays due to transit times. Holiday items are here and going FAST. PLEASE ORDER NOW. Product is limited and will keep just fine. Allow time for your order to ship as volume of orders is meeting peak time. We do orders in the order they are received. We will not hold holiday orders for future shipping dates. We make no guarantees for delivery the closer we get to Christmas.** Due to import issues, we are not responsbile for short or out of date products. Product will go long past the dates on packages and many items are coming in with date issues.OUR Store is open - Monday through Fridays 9-5. 

Phone: 608-271-1295 or 800-733-6695 Fax: 608-845-6693 Facebook

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Fish & Fowl Processing (Smoking & Curing)

Bavaria Sausage has been satisfying our Fishermen, Turkey or pheasant Hunters for many years with the capabilities of curing & smoking their "big catch of the day". . .

What can we do for you?

We are able to cure and smoke most any types of Fish, Turkey, Pheasant, Grouse, etc. We will put your game into a mild brine for about 5-6 days, then we will smoke it, and bring it up to temperature. The product is fully cooked and ready to eat. This gives your product a wonderfully even-tempered natural hickory Smoked flavor, and this does not dry out the product.

Upon completing the Smoking procedure, we will freeze and seal it for you,

The immediate idea of freezing the product helps to keep in the natural juices of the meat and allows the customer to keep it in his freezer upon pickup and then prepare it to his specifications at a later date. Generally, when freezing the product, it should last for at least 6 to 8 months in your freezer, providing that your freezer maintains a steady temperature.

When you bring in your Fresh Salmon, Turkey, Pheasant, etc.,

the turnaround time is generally about 7 to 10 days depending on the weight and amount of product you desire to have cured & smoked.

If you need something done for a special occasion, please be sure to CALL AHEAD to be sure that we would be able to work with you in getting the product done when you need it. (1.800.733.6695)

Page Summary: Fish and Fowl processing including smoking and curing. Bring in your Fresh Salmon, Turkey, Pheasant, etc.

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