Slaughtering ~ Processing ~ Rib Eye Steaks
Sausage Making ~ Curing ~ Dog Bones
Since 1945
180 Trap Road
Columbia Falls, MT 59912
406 892 5643
WE TAKE PRIDE IN THE QUALITY OF OUR SAUSAGE
TO ENSURE THIS QUALITY WE VACUUM PACKAGE ALL SAUSAGE AND JERKY PRODUCTS. OUR SAUSAGE IS MADE WITH 25% LEAN PORK TRIM. CHARGES ARE BASED ON THE WEIGHT YOU TAKE HOME. TO HELP ENSURE QUALITY PRODUCTS WE REQUEST YOU BRING IN CLEAN MEAT FOR SAUSAGE.
VAN’S SMOKEHOUSE
We need 20 lbs for one kind of sausage
Thuringer & Cheese $4.50 Lb.
Summer Sausage $3.75 Lb.
Thuringer $3.75 Lb.
Salami $3.75 Lb.
Pepperoni $3.75 Lb.
Spicy Jalapeño & Cheddar Stix $5.70 Lb.
Mild Jalapeño & Cheddar Stix $5.25 Lb.
Pepperoni Stix $4.45 Lb.
Pepper Stix $4.45 Lb.
Polish $4.15 Lb.
Smokies $4.15 Lb.
Ground & Formed Hot, Extra Pepper & Regular Jerky $4.50 Lb.
Ground & Formed Teriyaki Jerky $4.75 Lb.
Whole Muscle Hot, Extra Pepper & Regular Jerky $5.50 Lb.
Whole Muscle Teriyaki Jerky $6.00 Lb.
Wild Game Processing
Processing on hanging weight $1.50 Lb. for elk and moose
Deer and Antelope $150.00 unless carcass is over 100 Lbs.
Any carcass that weighs over 100 Lbs. will be charged $1.50 Lb.
Skinning Charges
Deer $50.00
Antelope $50.00
Elk $100.00
Grinding 50¢ Lb.
Hot Italian Sausage $1.75 Lb.
Italian Sausage $1.75 Lb.
Sweet Italian Sausage $1.75 Lb.
Breakfast Sausage $1.75 Lb.
Wrapping (extra) 75¢ Lb.
Beef Suet $1.25 Lb.
2021 Wild Game Policy
*Limited Availability*
Vandevanter Meats
Wild Game Processing
3 1/2 Miles South of the Waterslides on 206
406-892-5643
Since 1945
1. NO animals from designated hot spots for CWD without a negative test.
2. We will process only a limited number of cacass animals
3. We will take in only CLEAN and recently killed animals for processing.
Be ready to show your tag for a kill date. We will not take any old
or dirty carcasses. NO EXCEPTIONS
4. If your animal or any part of your animal is sour we will not take it in.
5. We will take in boneless for sausage only if it is clean. No hair, bloodshot,
dried out dark meat, grass, dirt or freezer burn. We will call you to come
pick up anything not clean.
6. Meat for whole muscle jerky must be fully trimed. NO FAT NO SILVER. ONLY
LEAN MEAT READY TO SLICE. WE DO NOT HAVE TIME TO TRIM YOUR
JERKY MEAT. We will call you to come get it if it is not properly trimmed.
7. We will not cut antlers from skulls. NO EXCEPTIONS.
8. If you skinned your own animal the job must be finished. NO HIDE ANYWHERE
and the feet MUST BE REMOVED ready to hang up. NO EXCEPTIONS. See
picture on website
https://montanajerkyco.com/vandevanter-meats/
9. All deer and antelope must leave a $150.00 deposit.
Photo below is a picture of a how a skinned deer should be brought in.
