We will process your meat - whether caught in the wild or farm raised.
When deer season comes you'll find us busy making the best snack sticks, sausage, trail bologna and wieners in the industry. Bring your fresh or frozen deer meat to us and we will process it. Below is a list of products we make.
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Grandson, Jim Tucker, poses with award-winninger snack sticks |
Note: We only take meat which has been removed from the bone. If you need assistance with skinning and boning, you can take your whole deer carcass to our slaughter house, Tucker Packing Company, and they will be happy to do it for you. Tucker Packing Company phone: 330-683-3311. We process only clean, wholesome, boneless deer. We reserve the right to inspect and reject any meat. We accept meat in clear bags only. The law requires we have name, address and tag number for all deer meat. We feel that pork trim makes a better product. However, if you prefer beef trim we will use it. We do not make jerky, patties or fresh casing sausage.
| DEER MEAT PRODUCTS | |
|---|---|
| DEER TRAIL STYLE BOLOGNA | (bulk boxed) Ring Style or Large Roll (large roll is 7#) |
| SMOKED DEER COUNTRY STYLE ROPE SAUSAGE | (bulk boxed) |
| SMOKED DEER HOT COUNTRY STYLE ROPE SAUSAGE | (bulk boxed) |
| DEER SUMMER SAUSAGE | (bulk boxed) (one stick weighs about 2.2#) |
| DEER SNACK STICKS | Regular, Spicy or Hot & Spicy flavors (with or without cheese) |
| FRESH DEER SAUSAGE | (frozen in 1# tubes) Regular, Sweet Italian and Hot Italian flavors *all above items are made using 70% deer meat and 30% pork trim. |
| SKINLESS DEER WIENERS | (made using 50% deer and 50% pork trim. 5# of deer equals 10# wieners.) In casings for longer storage - cut off and slide from casing before eating.) |
| CURING AND SMOKING | (Hams, Loins, etc.) |
| GROUND DEER | Grind, freezer wrap or vacuum pack, with or without added trim (pork or beef ) |
CUSTOM SLAUGHTERING
If you raise your own livestock, we custom slaughter and process at Tucker Packing Company. They can be reached at 330-683-3311.
CUSTOM SMOKING AND CURING
Bring your clean, boned meat and we will smoke it, cure it or process it into sausage or wieners. We've smoked everything from salmon, wild turkey and trout, to elk!
Market Hours
Tuesday, Wednesday, and Friday 9-6
Thursday 9-8
Saturday 9-5
Closed Sunday, Monday, and Holidays
Phone:330-855-2871
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Contact us Phone: 330-855-2871 50 E Market Street |