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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