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Lehr's Meat Market

Deer and Wild Game Processing

When bringing in boneless deer meat you must provide us with your tag ,confirmation number, or tag number.

Lehr's Market has been specializing in deer processing for many years. We skin deer at our plant from Oct. 1st to Sunday of the first shotgun season in Illinois, after that All deer meat must be presented boneless to our plant ! You must present a Tag or Confirmation Number with Boneless Meat

 Lehr's  Meat Market, we can process your deer from start to finish. Our services include skinning deer, skinning for shoulder mount, boning a deer and processing it the way you want . You tell us what cuts and what size you want your r deer meat processed into.. Please remember, to ensure the best quality deer , keep your deer clean and cold until it gets here.

Deer Processing

Skin and cool $30.00

Skin for a mount $45.00

cool only $10.00

cut rack off $5.00

Take hide home $8.00

Cut and bone deer .55@ on the dressed weight

Vacuum packing .60@

Grinding deer meat .50@

Minimum to grind deer meat $5.00


Price includes: Pork, Grinding, stuffing, casings, smoking (cooked or smoked old fashioned)

**If you are having old fashioned summer sausage made, you will be responsible for taking the sausage home and aging it yourself.

Here is the Care Instructions for Aging old Fashion or Cold Smoked Summer Sausage 

Your summer sausage should be immediately hung as soon as you pick it up. The temperature for hanging sausage can be 45 degrees up to 70 degrees with a relative humidity of around 40 or 50%. When you hang your sausage do not let them touch each other and if molding occurs just clean the sausage with vinegar water. Do not let your summer sausage freeze while it is curing. At a temperature of around 65 degrees your sausage should be ready to eat in two and a half two three weeks, but keep a close eye on the sausage after 2 weeks of hanging so it doesn't get to hard. The longer you hang the sausage the harder and firmer it will get. When your summer sausage has reached the point of firmness that you like, you can vacuum pack the sausage or wrap it up tightly in freezer paper. Lehr's Market is not responsible for mishandled summer sausage.


Make sausage with 1/3 pork  $3.09 per pound 

Make sausage 1/3 pork adding Jalapeno and pepper jack  $3.69 per pound

Make sausage with 1/2 pork $3.29 per pound

Make sausage 1/2 pork adding Jalapeno and pepper jack $3.89

Make sausage with 2/3 pork  $3.49 per pound 

Make sausage 2/3 pork adding Jalapeno and pepper jack  $4.09


Price includes:Pork, Grinding, Stuffing, Casings, Smoking(Old Fashioned)

Regular Smokies  $4.49 per pound 

Jalapeno and Pepper Jack Smokies  $4.99 per pound 


Price includes:Pork,Grinding,stuffing,casings

Regular Brats -$3.49 per pound 

Jalapeno Pepper Jack Brats- $4.09 per pound 


Burger with nothing added $1.00 per pound

Burger with 50/50 beef trim $1.79 per pound 

Burger with 1/3 pork added $2.49 per pound 

Burger with 1/2 pork added  $2.79 per pound 


We can make Goose summer sausage,Goose smokies and goose brats.

Prices for making goose products are the same as deer.

We will not make any goose products until the beginning of April.


ALL GOOSE MEAT MUST BE GROUND PRIOR TO BEING BROUGHT INTO OUR PLANT. Reason for this is the steel shot is bad for the grinder.
WE suggest making an appointment to bring in your goose meat so we can work you into our sausage schedule.

  I’ve been skinning deer for over 40 years and i’ve seen just about everything and heard about everything when it comes to people not finding deer overnight.
You have to realize that when you let a deer in the woods overnight that is not gutted,the bacteria starts to grow,then the gas starts to build up in the deer, that’s if it isn’t gut shot. Even if the steam comes out of the inside of the deer the next day, you still have a certain amount of spoilage. What you don’t know is when did this deer die ?  How long has it been dead laying there with the nasty bacteria growing in it ? Ever heard of BOTULISM or E-COLI ?? In my experience when I discover that the deer had the guts in it overnight,I ask the customer, ”Would you buy something from a meat market that smelled like this ?” OR “Is it really worth getting your family sick over ?” What is it that people just don’t get about this ..... I’ve had a deer brought in and showed the customer the green in the inside and he asks” Can you eat that ?” REALLY ??  and then they stand there and argue that they can’t smell anything ,and it’s green and smells like deer guts. !!!
  When a deer lays overnight the meat will look pale (not dark red like it should) and the fat if any on the deer will look pink or reddish colored (it should be white). Those are tell tale signs of the guts in a deer overnight,not to mention the gut smell.All the cooling and aging in the world will not get rid of the stink or bacteria left from guts in a deer too long.Even if it is in the teens for temp. overnight, the deer hair is such a good insulator that the heat can’t get out of the carcass. The bigger the animal,the bigger chance of spoilage.When a deer spoils, it usually is in the hams,shoulders and on big deer,the neck.These places are where the meat is the thickest and it is the last place the heat gets out.
Ask your buddies you make sausage with if they want your deer meat that layed with the guts in it,, mixed with the rest of their good meat and see what they say !!
Yes,, sometimes the meat might be ok after it has laid with the guts in it, but I’ve seen too much and smelled too much rotten deer meat in my life to tell someone to go ahead and eat a deer that has had the guts in it overnight.
  The bottom line is ,I won’t let anyone eat anything I wouldn’t eat myself and that seems to have been working for our plant for 99+ years.