Smith's Custom Meats and Deer Processing, Inc.

Pork processing instructions

Please let us know who you are and how you would like your pork processed. Please note, you must call 309-596-2728 to schedule a slaughter date, then use that date on your information.

* indicates a required field.

Customer information

*First Name

*Last Name

*Address

*City

*State

*Zip Code

*Phone Number

*Email

Farmer information

Please let us know who is dropping your livestock off.

*Farmers name

Farmers address

*Farmers phone number

*Slaughter date

(Format mm/dd/yyyy)

Pork cutting instructions

If you have more than 1 hog and would like the same cutting order on each please indicate this in the additional instruction box below.

*1/2 hog

Yes No

*Whole hog

Yes No

*Ham #1

*Ham #2

*Hocks

*Picnic #1

*Picnic #2

*Pork loin #1

*Pork loin #2

Tenderloins if Loins are Boneless

Yes No

Chops per package

*Sirloin

* Baby back ribs (loin must be boneless)

Yes No

*Spare ribs

Yes No

*Pork shoulder #1

*Pork shoulder #2

*Pork belly #1

*Pork belly #2

*Fresh ground pork

None
Fresh ground pork 1# packages
Fresh ground pork patties 5# minimum

*Breakfast Sausage flavor

None
Sage
Southern (low sage) mild
Maple

*Breakfast sausage bulk 5# minimum

Yes No

*Breakfast sausage links 5# minimum

Yes No

*Breakfast sausage patties 5# minimum

Yes No

If more than the minimum please tell us how much

Organ meat

Heart
Tongue
Liver

Bratwurst

5# minimum per flavor

Bratwurst flavor 5# minimum each

Regular brat link
Regular brat patty
Beer brat link
Beer brat patty
Cheddar brat link
Cheddar brat patty
Jalapeno/Cheese brat link
Jalapeno/Cheese brat patty

If more than the minimum please tell us how much

Italian sausage

Italian sausage flavor 5# minimum each

None
Hot
Mild

Package type 5# minimum each

Bulk
Links
Patties

If more than the minimum please tell us how much