Smokehouse
Smoked meats, freezer items, and processing prices
Shop prices and processing rates.
From the shop freezers
Sausage by the pound
No minimum.
The six-inch links are the one exception. They are not kept in the shop freezers and are only made if you ask for them, so call ahead.
Survival sticks are half beef and half pork, smoked and dried into a snack stick. Sold by the bag.
Prices can change. Call (979) 843-5211 to confirm before you drive out.
| Mild | $6.49 |
|---|---|
| Medium | $6.59 |
| Jalapeño | $6.79 |
| Jalapeño and cheese | $6.99 |
| Green onion | $6.79 |
| Dry | $8.49 |
| Pork sausage | $5.59 |
|---|---|
| Beef sausage | $7.79 |
| Deer sausage | $8.59 |
| Boudin | $4.79 |
| Jalapeño boudin | $4.99 |
| Half pork, half boudin | $6.49 |
| 6 inch mild links, made on request | $5.59 |
| Regular | $8.19 |
|---|---|
| Cheese | $8.29 |
| Jalapeño and cheese | $8.49 |
| Beef jerky | $15.50 |
|---|---|
| Chicken jerky | $13.50 |
| Regular | $12.00 |
|---|---|
| Jalapeño | $12.50 |
| Jalapeño and cheese | $13.00 |
From the shop freezers
Beef, pork, and chicken
Cut and packed at the shop. Call the shop for a thickness or a pack size.
| Ribeye | $18.50 |
|---|---|
| T-bone | $14.50 |
| Sirloin | $10.30 |
| Short ribs | $8.99 |
| Oxtail | $8.99 |
| Cutlets | $7.99 |
| Chuck roast | $7.80 |
| Rump roast | $7.80 |
| Hamburger | $6.79 |
| Soup bones | $4.50 |
| Bacon | $6.40 |
|---|---|
| Peppered bacon | $6.60 |
| Pan sausage | $4.15 |
| Steaks | $4.15 |
| Chops | $3.70 |
| Ribs | $3.29 |
| Neck bones | $3.10 |
| Ham hocks | $2.99 |
| Pig feet | $2.70 |
| Wings | $4.20 |
|---|---|
| Breast | $3.20 |
| Whole | $2.29 |
| Leg quarters | $1.30 |
| Drumsticks | Ask |
Bundles
Meat packs
Priced as a bundle. Substitutions can be worked out when you call.
The shop accepts SNAP. Call (979) 843-5211 ahead if you want a pack ready when you get there.
Smaller meat pack
$50
- 2 links pork sausage
- 3 packs hamburger, 1 lb each
- 2 packs pan sausage, 1 lb each
- 2 packs pork chops, 2 per pack
- 4 packs leg quarters, 2 per pack
- 1 lb bacon
- 2 lb cutlets
Meat pack, fresh cuts
$180
- 2 total ribeyes, T-bone or New York strip
- 4 lb cutlets, 2 lb per bag
- 4 lb hamburger, 1 lb bags
- 1 slab pork ribs
- 6 lb pork chops, 2 chops per bag
- 3 lb bacon, 1 lb bags
- 5 lb pan sausage, 1 lb bags
- 1 whole chicken
- 4 lb chicken wings, 2 lb bags
- 4 packs chicken leg quarters, 2 per bag
- 3 lb chicken breast
40 pounds of meat.
Meat pack, smokehouse
$180
- 8 links of sausage
- 2 links of summer sausage
- 8 packs pan sausage, 1 lb each
- 4 packs pork chops, 2 per pack
- Ribs or pork steaks
- 4 packs hamburger, 1 lb each
- 2 links boudin
- 1 split chicken, or leg quarters
- 1 pack survival sticks
- 1 pack jerky
40 pounds of meat.
Bring your own meat
Sausage made from your animal
Processing rates for meat you bring in. You pick what goes into it.
Link sausage carries a 20 pound minimum. Pan sausage and summer sausage carry a 16 pound minimum.
Hot link sausage is made to order. Call (979) 843-5211 ahead and allow time. Short six-inch links are only made if you ask for them.
Slaughter, cutting, and services like grinding and vacuum packing are priced separately on the processing page.
| Pan sausage | $1.35 |
|---|---|
| Pan sausage with jalapeño | $1.60 |
| Pan sausage with cheese | $2.25 |
| Pan sausage with jalapeño and cheese | $2.60 |
| Breakfast | $2.80 |
| Mild link sausage | $1.50 |
|---|---|
| Mild link with jalapeño | $1.75 |
| Mild link with cheese | $2.50 |
| Mild link with jalapeño and cheese | $2.75 |
| Medium link sausage | $1.75 |
| Medium link with cheese | $2.75 |
| Medium link with jalapeño and cheese | $3.00 |
| Green onion link | $2.00 |
| Hot link sausage | $2.90 |
| Double hot link sausage | $3.10 |
| Triple hot link sausage | $3.40 |
| Summer sausage | $1.75 |
|---|---|
| Summer sausage with jalapeño | $2.00 |
| Summer sausage with cheese | $2.75 |
| Summer sausage with jalapeño and cheese | $3.00 |
Dried, from your meat
Jerky and survival sticks made to order
Jerky is priced on the raw weight that goes in, not the dried weight that comes out. To buy jerky or survival sticks already made, see the shop prices above.
Survival sticks carry a 16 pound minimum. Dry link sausage is link sausage and carries the 20 pound link minimum. Ask about beef jerky when you call.
| Beef jerky, priced on raw weight | $8.00 |
|---|---|
| Dry link sausage, mild | $2.50 |
| Dry link sausage, medium | $2.95 |
| Survival sticks, mild | $4.25 |
| Survival sticks, medium | $4.50 |
| Survival sticks, jalapeño and cheese | $5.40 |
Added in
Seasonings and additions
These go on top of the processing rate.
Cheese added into your sausage is $1.00 per pound. To buy high-temperature cheese on its own, it is $8.00 per pound.
Peppercorn and garlic are $0.15 per pound each, or $0.30 per pound for both.
| Medium or hot seasoning | $0.25 |
|---|---|
| Jalapeño or green onion | $0.25 |
| Cheddar or pepper jack | $1.00 |
| Peppercorn | $0.15 |
| Garlic | $0.15 |
| Beef added | $6.80 |
| Pork added | $2.99 |
| Beef fat | $3.89 |
Also in the freezers
Shrimp and fish
Fish varies with the catch, so call the shop to ask what came in.
- Gulf white shrimp
- Fish
- When is the shop open?
- Monday through Saturday, 8 AM to 6 PM. Closed Sunday.
- Is there a minimum to have sausage made from my own meat?
- Link sausage takes 20 pounds. Pan sausage, summer sausage, and survival sticks take 16 pounds. Ask about beef jerky when you call.
- Are the shop prices and the processing prices the same?
- No. They are two separate lists and always have been. One is what a cut costs to buy from the shop freezers. The other is what the shop charges to make something out of an animal you brought in. Both are on this page, in their own sections.
- How is beef priced?
- Per pound of hanging weight — the weight of the carcass after slaughter and before it is cut, so it is more than the weight of the packed cuts you carry home. The current dollar rate is given by phone and is not posted on this site. See beef orders.
- Can I get T-bones and filet from the same beef?
- One or the other. A T-bone is the New York strip and the tenderloin left on the bone, so a side yields T-bones, or it yields the filet and the New York strips cut separately. The order planner asks that question first and the steak list follows from the answer.
- How is the meat packed?
- Vacuum packed. That is how finished cuts leave the shop.
- What blend is the hamburger?
- Hamburger defaults to a 75/25 blend unless you specify otherwise. Ground beef is packed in 1 lb, 1 1/2 lb, or 2 lb.
- How far ahead should I call for hot link sausage?
- Hot link sausage is made to order, so call ahead and allow time. The short six-inch links are only made if you ask for them.
- Does the shop take SNAP?
- Yes. Call ahead if you want a meat pack ready when you get there.
- What is in the freezers besides beef and pork?
- Chicken, Gulf white shrimp, and fish. Chicken is sold whole, or as leg quarters, breast, wings, and drumsticks. Fish varies with the catch, so call to ask what came in.
- Can I place an order online?
- Yes. The order planner builds your sheet, then sends it to the shop when you press Send. You get a copy by email, and someone will be in touch within 24 to 48 hours to confirm it. To place it by phone instead, call (979) 843-5211.