Jeff Scavazzo's Deer Processing

10/26/2026

Also Bear slim jims.

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10/26/2026

This Saturday we will have samples of Bear Kielbassi, Bear Salami, Bear Summer Sausage, and Bear Cran/cheddar Kielbassi. Come on out and try it. 9am-12noon.

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10/25/2026

We got almost a 100 deer in today and yesterday. Had to use 2 coolers to put them in, the guys b***d out over 70 of them today, ready for me to make the final cuts and burger in the morning.

10/24/2026

This is how i like to see hunters bring them in, 7 to a truck.

10/22/2026

10/16/2026

So here is the procedure for dropping off a deer after we close for the day. back up to the garage door, lift the garage door up, unload your deer, read all the directions on the grey shippers desk. It explains the whole process on what to do. Fill out the yellow tag provided on the desk. Write your name and phone number on it. If it is a New York deer write your address on the back of the yellow tag, as it is required by our PGC, if not i will be calling you to come take it back as i need that address in order to take NY deer. If your mounting the head put a cape out tag on it, or if your doing a European mount cut the head off and take it back with you, or if you want the antlers cut them off and take the head with you. For those of you who want my people to mount it or do a European mount, just put the proper tag on it, they are provided for you, just use the proper tag, next step is to drag your deer to the grey door with the window in it, open door and drag your deer into that room, look to your right and see the door that says drag your deer into this cooler, drag to the back wall. Call us the next morning with your cutting instructions, call us between 9am and 12 noon, you must call. If your donating a deer to HSH, just fill out the form provided on the desk. Take the back copy, drag your deer into the cooler. Now that was not hard to do, was it ?