Wild Game Processing
How it works.
Hey there, hunting enthusiasts and game meat aficionados! At Bourgeois Smokehouse, we're not just about processing meat; we're about turning your hard-earned game into mouth watering dishes that'll have you coming back for more. Whether you're a seasoned hunter or just getting started, we understand the joy that comes from a successful hunt, and we're here to make sure that joy extends to your dinner table. Our team of passionate experts provides top-notch service, from the moment you drop off your game to the day you pick up your culinary creations.
So what is our process? I'm glad you asked:
Drop off meat
We accept all wild game, including deer, hog, elk, etc. You bring us the animal quartered, boneless, or frozen in an ice chest with ice. If you bring boneless meat, please bag it and place it on ice.
Item List
When you bring your animal, we'll write down the items you want. Each item on the list requires a minimum of 10 pounds of deer meat. For example, if you bring in 10 pounds of deer meat, that's one item on our list. If you want to make sausage, we'll add 10 pounds of pork to your 10 pounds of deer meat, resulting in 20 pounds of sausage. If you want 2 items, you need 20 pounds of meat, and so on.
Processing Time
Once we have your order, it's ready to be processed. Typically, there is a 2-5 day turnaround for your meat.
Pickup and Payment
After processing is complete, we will call you for pickup. Payment is made when you pick up your processed meat. We kindly request that you pick up your meat within 48 hours of us calling.
Our Story
Bourgeois Smokehouse was founded in 2008 by John Bourgeois. John opened up Bourgeois Smokehouse as a USDA facility, producing only our famous beef jerky and beef sticks. As time went by, customers began stopping in wanting to purchase our products from the store. At the time, John didn't have a retail storefront. That's when he decided to open up for retail and deer processing, and started selling our famous products such as stuffed chickens, fresh sausage, boudin, hog head cheese, and more. Things were really taking off.
In 2014, his sons Logan and Blake started working for him while in high school. Logan and Blake developed a strong interest in learning the skills and selling high-quality fresh products to their customers. As of 2022, Logan and Blake have taken over the family business and continue the tradition of serving our customers with the absolute best products we can make.
