10740 130th Street West Montgomery, MN 56069

WILD GAME PROCESSING
Krenik's Meat Processing SEE CWD INFORMATION BELOW AS WELL AS HELPFUL HUNTING INFORMATION.

 DEER HUNTERS: NO CHRONIC WASTING DISEASE DEER ALLOWED AT THIS PROCESSING FACILITY. NO DEER WITH CWD WITH THE SPINAL COLUMN OR HEAD WILL BE ALLOWED. WE WILL TAKE QUARTERS AND TRIM AFTER YOU RECEIVE TEST RESULTS AND THEY TEST NEGATIVE. AREAS INCLUDE: 604, 605, 643, 645, 646, 647, 648, 649, 655, 255, 343, 344,644, 679, 684, 661.

 

Please allow 1 to 5 months for your order to be processed, We will call you when your order is ready to be picked up.

PLEASE NOTE

Due to the high volume of wild game processing requests, we cannot provide completion deadlines. If a time estimate is provided, please remember that it is only an estimate.

  1. Hang deer and wash carcass and inside cavity out with cold water. Body heat, which promotes bacteria growth, will be trapped if lying flat.
  2. Once hanging, prop open the chest cavity with a stick so heat can escape.
  3. DO NOT DELAY in getting your venison to us (with the hide on).
  4. Don’t soak trim in water or salt water.
  5. PLEASE DO NOT PUT TRIMMINGS IN GARBAGE BAGS! Garbage bags are made from oils and contain harmful toxins that can contaminate your meat. Remove all bones, hair, blood clots, rib meat, and miscellaneous debris

”The key points when handling venison are: 1) keep it clean; 2) keep it dry; and 3) keep it cold,” says Barbara Ingham, food science specialist with the University of WisconsinExtension. You do not need to further ‘bleed’ a harvested deer, says Ingham. Remove the viscera from the body cavity as soon as possible, especially if the deer was hit in the gut area. This will help cool the carcass more quickly and limit bacterial spreading and growth. Take your time. Be careful not to cut into the intestines, stomach or bladder while removing organs since these commonly contain bacteria (some potentially dangerous). This is also a good time to cut around the entrance and exit holes to remove any dirty or potentially contaminated material. If intestinal contents do happen to spill into the body cavity or the cavity is very bloody, take special care to minimize the spread of potential contamination. You might carefully use a clean cloth or towel to clean up any spill. Rinsing out the cavity with cold water soon after the deer has been killed can help by removing any bacteria that is a part of the spilled material. Spraying the internal cavity of the deer with a simple 50/50 solution of water and vinegar is a great option to help destroy some of the bacteria that may be present. In most cases, leaving the hide on the deer keeps the meat surface clean (prevents bacterial contamination) and prevents the outside of the carcass from drying out. Once you have removed the deer’s internal organs, you should focus on cooling the carcass as soon as possible. “This will slow bacterial growth, improving food safety and improve the quality of your venison meat,” says Ingham. Although this can sometimes be difficult, cooling the carcass quickly is critical to limit bacterial growth, as well as improving the eating quality of your venison. The cooling process should begin within a couple hours of harvesting the deer. Propping open the body cavity, keeping the carcass in the shade and exposing it to air movement are all ways to improve cooling. By suspending the deer from an overhead object, you can greatly speed up the cooling process since the air reaching the carcass will carry away any heat and provide a cooling effect. Be careful to not allow the carcass to freeze within the first six hours after harvest since this can result in the meat becoming tough.

SPECIAL ANNOUNCEMENT FOR DEER SEASON: 

Here are some of the products we can create with your deer meat:

BREAKFAST SAUSAGE (SAGE MAPLE, GINGER OR CHORIZO)

ITALIAN SAUSAGE,

ONION-GARLIC BURGERS  OR   BACON BURGERS

DILL PICKLE  OR    SWEET VIDALIA ONION BURGERS

BOLOGNA

SUMMER SAUSAGE – ORIGINAL

SUMMER SAUSAGE – SPICY

SUMMER SAUSAGE – GARLIC

SUMMER SAUSAGE – CHEDDAR

SUMMER SAUSAGE – GARLIC CHEDDAR

SUMMER SAUSAGE – PEPPERCORN

SUMMER S – PINEAPPLE/CRANBERRY

SUMMER SAUSAGE – JALE / GARLIC /  CHEDDAR

SUMMER SAUSAGE – CARWAY  ONION

BRATS – SMOKED ORIGINAL

BRATS – SMOKED CHEDDAR

BRATS -SMOKED JALAPEÑO / CHEDDAR

BRATS – NO SM MUSHROOM / SWISS

BRATS – NO SM ONION /GARLIC

BRATS – NO SM BACON SWISS TOMATO

POLISH

ROPE

WIENERS ADD CHEESE

SNACK STICKS – ORIGINAL

SNACK STICKS – CHEESE

SNACK STICKS – GARLIC

SNACK STICKS – JALAPEÑO

SNACK STICKS – GARLIC / CHEDDAR

SNACK STICKS – HONEY BBQ

SNACK STICKS – KOREAN BBQ

SNACK STICKS – MAPLE

SNACK STICKS – MAPLE CHEDDAR

VENISON BACON

DRIED VENISON

(JERKY) VENISON STRIPS 6 FLAVORS (HIND MUSCLES)

Family tradition
   Jim is no stranger to meat processing. His father and mother, Milo and Delores Krenik, established Krenik’s Meat Processing in 1960. There, they raised their own beef, pigs, chickens and other livestock. Milo set up a butcher shop and processed the meat for his family, friends and neighbors, establishing “Krenik’s Meat Processing“.

  Select a deer permit area below to get hunting information for the area you will be hunting. Use your mouse scroll wheel or the clickable controls to zoom in and see additional roads, cities and labels.

interactive deer map

  CWD has been found in captive deer in these areas or in wild deer in an adjacent area or state. The DNR is gathering information in these permit areas to determine if CWD is in wild deer.

CWD surveillance zones | Minnesota DNR (state.mn.us)

  Locations for Interactive CWD Sampling and Regulations

CWD Sampling and Regulations (state.mn.us)

   Look up your CWD testing results

https://www.dnr.state.mn.us/cwdcheck/index.html

   Upcoming weather for the week. 

    Will your deer stay cold till you get test results? Check the weather here:

Faribault, MN 10-Day Weather Forecast | Weather Underground (wunderground.com)

Minnesota’s Best Tasting Meat!