Custom Processing and Smoking

We offer Custom processing of Beef & Hogs but we do not slaughter

Cedar Creek is a State Inspected meat processing plant.

We adhere to strict guidelines for sanitation procedures and our plant is HACCP Certified.

If you are interested in bringing in your beef or hog for processing …. 

  • Please call 920-734-8792 ext. 3 to set up a day to drop off

CUSTOM BEEF

    • must be skun, quartered and cleaned prior to drop off
    • We charge $1.00 per pound, based on hanging weight of beef AND $1.00 per pound for grinding and wrapping of trim
    • All cuts are wrapped in freezer paper per your specifications
    • For Basic Cutting and wrapping  – allow 2 weeks

CUSTOM HOGS

    • must be skun, whole or half and cleaned prior to drop off
    • All cuts are wrapped in freezer paper per your specifications
    • We charge $0.75 per pound, based on hanging weight of hog AND $1.00 per pound for grinding and wrapping of trim
      • For $2.29/lb. your trim can be processed into – bulk breakfast sausage or bulk Italian sausage
      • For $2.69/lb. your trim can be processed into – breakfast patties or brat patties
    • for basic cutting and grinding allow 2 weeks
    • for basic cutting along with smoking allow 4 weeks

smoked fish

Bring in your catch for smoking!
Cedar Creek can custom smoke your fish, poultry, hams, and bacons.

  • We charge $2.00 per pound, based on the beginning weight of the items.
  • All smoked items are freezer wrapped individually when finished.
  • All fish brought in for smoking must be gutted. All wild poultry must be plucked and gutted. We recommend bringing it in the way you want it smoked – filleted, chunked, etc.. We are happy to cut or chunk your items for you for a small handling charge.
  • We custom smoke fish and poultry every week. All items must be in brine a minimum of 36 hours to be smoked. The deadline for bringing in items for that week’s batch is Tuesday afternoon if fresh, Monday if frozen. All items brought in after that point will be put in brine, but not smoked until the following week.
  • With the exception of holiday weeks, all fish and poultry brought in for smoking are smoked on Thursday afternoon, cooled overnight, and wrapped Friday morning. We will call or text you when your order is available for pick-up.
  • The process for smoking hams and bacons is different than that for smoking fish and poultry. All hams and bacons brought in for smoking will be smoked based on the smokehouse schedule. The turn-around time for hams and bacons averages two to three weeks.
  • For your safety, all smoked items must be brought up to a minimum of 160° internal temperature and kept at that temperature for 30 minutes. As a result smaller pieces may dry out more than we would like. Although we are happy to smoke any fish brought in, we will not ensure the quality of any small pieces or thin fillets.
          • Additional Charges ——-  Slicing – $0.50 per lb.   – Vacuum Sealing – $0.50 per lb.
Cedar Creek Marketplace