Attention Customers, We cannot stress more to make your shipping orders large enough to compensate the air shipping cost that is put in place due to the temperatures. IF your state is having temperatures over 85 degrees, we highly recommend OVERNIGHT delivery to protect your product. We do ship frozen in a cooler box with ice but ice and frozen products only last so long when battling the heat. If you did not pick overnight and we feel that it is needed to change it to overnight due to your temps we will automatically change the shipping and the cost will be added at the time of sending.We ship in the order that orders are recieved in and only Monday through Wednesday. We appreciate all your orders and are hoping to get your product to you in the best condition that we can.If you choose Ground, you are 100% responsible for the condition of your order when it arrives.$3.50 Coupon Available For Order $55 Or More. Use Code SUMMER   $5.00 Coupon -Spend $100 use code FLOWERS 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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