Order #
Received by: ______________
Coolers (# & Color) ____________________
Lugs _______________________________
164 CR 467 • Wharton, Texas 77488
www.juniorsjerky.com
Name ______________________________________
Hnt. Lic. # _______________________
Date __________
Phone _______________________________________ Alt. Phone _______________________________________
Email _______________________________________________________________ Kill Date _________________
Address _____________________________________ City _____________________ St _______ Zip __________
Orders Consist Of:
Goose/Duck
Whitetail Deer
Mule Deer
Nilgai
Hog/Pork butts
Elk
Axis
Beef
Exotic
Turkey
Other
On Bone _____ How Many?_______Whole_______Quarters_______Ribs_______Neck_______Off Bone_______
Initials _______ Comments _____________________________________________________________________
_____________________________________________________________________________________________
Backstraps & Tenders? Y or N
How many _______ Steaks (Tender / Non) Jerky V.P. 1/2 1/3 Bacon Wrap
Other ___________________
Steaks __________________ (Tender / Non)
Roasts _____________________ Ribs _____________________
Stew Meat ________________
Jerky __________________________________________ Flavor _______________________________________
Customer Initials ___________
Custom Processing Timeline:
Today - Drop off meat. We will ask you to verify the amount of meat on the bone and the
number of backstraps/tenders being dropped off. We will also ask if you want any meat
turned into steaks, roasts, stew meat or jerky.
In 2-5 days - After your meat is deboned or thawed we will contact you by phone to ask
what products you want made with your meat that we will grind. We will have the exact
weight of your meat and will be able to confirm with you exactly what we will be able to
make. Our pricing, Minimum order requirements and seasoning options are listed on the
reverse side of this form. You may want to look at your options prior to receiving our
call. We will be happy to answer any questions you have at this time.
Next Day - We will email you an invoice that will detail exactly what we will be making
for you, seasoning used, finished weights and final cost for your order. We will ask you
to review the order and send us back an approval before we grind your meat. If there is
anything wrong or you do not want to spend the amount that you will owe,
simply call us and we can work with you to change the order to make it less expensive or
make any changes.
1-2 Weeks After Order Approval - We will call you and email you informing you that your
order is complete and ready to be picked up. Please pick up your meat within 2 weeks of us
contacting you. Simply go to the cash register in front of our store and give them your
name for your deer processing order (The name you put on your order form). You will
pay at the register and then be sent to the back of the store to pickup your product.
If you do not respond to our calls/emails we will freeze your meat until we can finalize your order with us.
A $2.00/day storage fee will be charged for orders not picked up in 14 days from the date we inform you that your order is ready.
Customer Signature ________________________________________________________
www.juniorsjerky.com • 979-531-0888
Date ____________________
Junior’s Smokehouse Custom Processing Choices:
All different flavors of ground products require a 30# minimum. (If mixing 50/50 this means 15# of your meat and 15#
of our pork • If mixing 60/40 this means 12# your meat and 18# of our pork.)
Any product requested by you that is not on this list is subject to manager approval and higher pricing.
• Regular
• Spicy
• Hot
• Jalapeno & Cheese
• Extra Garlic
• Mustard Seed
• Sage
• Italian
• Jalapeno
• Regular
• Spicy
• Hot
• Jalapeno & Cheese
• Mustard Seed
• Cheese
• Jalapeno
• Peppered
• Plain
• Mesquite
• Garlic
• No Seasoning •
Deboning Whitetail Deer
Deboning Deer/Hog Quarters
Deboning Mule Deer, Large Hog & Exotic
$50/ea
$10/ea
$70 & up
Prices below include the cost of adding pork to your meat & Vacuum Packing
Smoked Meats
50%Pork/50%Venison
60%Pork/40%Venison
Smoked Link Sausage (Regular)
$2.85/lb
$3.00/lb
Smoked LInk Sausage w/ Jalapeno, Spicy, Hot
$3.00/lb
$3.15/lb
Smoked LInk Sausage w/ Jalapeno & Cheese
$3.70/lb
$3.85/lb
Fresh Pan or Italian Pan Sausage
$2.65/lb
$2.80/lb
Smoked Sausage Sticks (Regular)
$4.19/lb
$4.34/lb
Smoked Short Links (Regular)
$2.95/lb
$3.10/lb
Smoked Summer Sausage (Regular)
$3.45/lb
$3.60/lb
Smoked Summer Sausage w/ Jalapeno & Cheese
$4.30/lb
$4.45/lb
Survival Sticks (Regular)
$4.75/lb
$4.90/lb
Dried Link Sausage
$3.55/lb
$3.70/lb
If you bring your own Pork deduct
-.80¢/lb
No Vac. Pack -.30¢/lb
Jerky
$7.50/lb
Tenderizing Steaks
50¢/lb
Hamburger or Chili Meat
15# Minimum
65¢/lb
Stew Meat
$2.00/lb
Adding Jalapenos, Hot or Spicy Seasonings
15¢/lb
Adding Beef
$3.89/lb
Adding Tala
95¢/lb
Adding Pork
$2.29/lb
Adding Sage
25¢/lb
Adding Cheddar Cheese
70¢/lb
Cutting Steaks, Backstraps
$1.50/lb
Adding Bacon
$5.59/lb
Bacon Wrapped Steaks
$4.00/lb
Labeling Fee
$10 & Up
Cleaning Fee
$10.00
Shipping Fee
$15+Material & UPSCost
5# Minimum
We are making individual batches using only your meat; minimums of 30 lbs per seasoning required.
All prices are based on the wet weight of the meat before processing. The finished product will have a lower weight due to
shrinkage.
We recommend a 60%Pork 40%Vension ratio for all smoked link sausage. We feel this ratio produces the best finished product.
Prices subject to change without notice
www.juniorsjerky.com • 979-531-0888