Wild game processors who do meet the exemption criteria are highly encouraged to register with the MDA. For more information, go to Custom Exempt Meat Processing or contact the Dairy and Meat Inspection Division at 65. You process no more than 200 deer in a calendar year, or have $20,000 or less in receipts for wild game processing services in a calendar year, whichever is greater.Ī wild game processor who does not meet all the above criteria will need to obtain a food handler’s license and custom exempt processing permit issued by the MDA Meat Inspection Program.You return all products directly to the owners/hunters (no sales or donations), and you label all products “NOT FOR SALE.”.You handle only raw wild game products and do no preparation beyond cutting, grinding, and packaging.You do not own any other meat, poultry, or food business subject to licensing under the Minnesota Consolidated Food Licensing Law.Another option is 100% wild hog.If you exclusively process wild game (no other meat or poultry processing) as an individual you may not need a license or permit to operate, provided you meet all of the following criteria:.This is a good blend however, the sausage will have less juice and will crumble easily. Another option is 15% pork, 15% beef and 70% wild hog.We suggest a blend of 15% to 25% pork to wild hog.Another option is 100 % wild hog however, because of the lack of fat and proteins, the meat may crumble from the casing after cooking.We suggest a blend of 25% pork and 75% wild hog.If you plan to use the meat as ground meat, 100% venison is ok.If you plan on making a patty out of the meat, the mixture needs to be close to 50%. Any amount less tends to make the tamales a little dry. If you are not sure or are concerned about the preparedness, we suggest using a meat thermometer to check the doneness. These products contain cure which will make the meat have a red tint that may appear under cooked. The “dryness” can be controlled by the cooking time. We suggest a blend of 60% pork and 40% venisonīecause of the typically small quantities of meat, normally we can only make one blend for the different products you are having made.If you intend to dry the sausage, we suggest a 50% pork and 50% venison blend.This blend makes great summer sausage and may help hide the wild game flavor if so desired. Another option is 60% pork and 40% venison.We suggest a blend of 50% pork and 50% venison.This is a good blend however, the sausage will have less juice. ![]() Another option is 50% pork and 50% venison.We suggest a blend of 60% pork and 40% venison. ![]() You bring us YOUR trophy, you take YOUR trophy home. This includes assuring you that we will never intentionally mix your meat with that of another customers. ![]() ![]() Our Commitment: We are committed to doing our very best when preparing your wild game. We’ve put together a guide with pointers of what can be done with your wild game to help you devise a processing plan. This allows for more accurate and swifter processing. If multiple customers are claiming meat from one animal or one drop-off, the meat must be divided beforehand and easily identifiable in labeled bags or separate coolers. One animal cannot be split between multiple orders or customers. Birds cannot have feathers, must be field dressed, and can remain whole. To ensure orders are completed in a timely manner, with exception of birds, all animals must be skinned, field dressed and quartered. Using the same proven recipes and meat processing techniques which have made our meat products a family favorite for years, Prasek’s can transform your wild game into a mouth watering dinner table delicacy. We take great pride in processing your game and go to great lengths to ensure that the meat you bring to us is the meat you take home. That same appreciation hold true when our customers entrust us with their wild game. Because the very first settlers relied on wild game for survival, they had a great appreciation for its value.
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