Makson Meats

09/23/2026

If you were wondering... YES we will be working with Kevin at Makson Meats again this season!

Tag em'
Drop em'
Pick em up ready for your freezer! All in one spot!

This year's cut sheet is a little different. A per pound price to make it a little more fair for the little deer.
There's also an option to have him simply cut the cuts, and you package them yourselves!

10 weeks till youth day!! 🤙🤘

09/22/2026

We left off our last post with Mr. Makson Meats breaking the chickens down to get packaged for the freezer. From there, Papa Makson Meats took over the packaging process but made a pit stop at the smoker so we could try the fruits of our labor. After a long two days of processing our meat birds it was the most delicious dinner we all ever had! One chicken fed 4 adults and 4 kids, with no one left hungry.
While our dinner cooked, Papa Makson Meats put our chickens (some whole and most halved) in vacuum seal bags with a paper towel to soak up the extra juices. This helps get a better seal. He repeated this process until all our chickens were wrapped up. With them all wrapped up so is our 2026 meat birds adventure!
Thank you for following along the journey with us!

09/20/2026

Here is a look at how we process our own meat birds! First they get caught and then give them a hug. After that they get put in the kill cone. Next comes the hot water bath (150 degrees) and then into the plucker. Once they are naked the guts are removed and get put into an ice bath. Once cooled they get cut down and ready for the last step. Keep following along for the post on what we do to get them ready for the freezer.

09/19/2026

The annual bird processing picture! Another year down of raising and processing our own birds! We usually save our birds to be processed as one of the last bird appointments of the season! The Makson Meats Family would like to thank everyone for another great year of processing birds!

09/19/2026

Dusting off the cobwebs at the farm today!

09/11/2026

I still remember where I was on this day in 2001. How it felt. How heavy life felt. We were waiting to hear if our classmate’s uncle had been at work in the Trade Centers. By some miracle he had forgotten his lunch that day. It’s hard to think that one decision saved his life. As we remember today, remember all the families that lost loved ones. Remember the comradery that came from this tragedy. How strangers worked together to overcome such heartbreak.

Move through today with kindness and compassion. Look at a stranger today and pay it forward. Though divided as we seem today, we were once standing strong, side by side, with our neighbors. I know as a nation we can get back to being strong together and it starts with building communities at the local level.

All that being said, hug your loved ones a little tighter today and be kind to one another.

09/08/2026

We broke ground today on our new cooler!! And what a beautiful day it was to start this project! This will allow us to take in more deer at one time to process. Between this and the grinder we are hoping to have an amazing year! The closer deer season gets the more excited we get!
Our oldest, who helped in the deer trailer last year, helped Papa level the ground and moved 48 pieces of wood that were 2x6x16’ ! 💪

09/07/2026

We are happy to turn your deer into sausage! We offer Sweet Italian, Hot Italian, Breakfast and Cajun! Let us know which is your favorite and which you would like to try!

09/07/2026

Testing out a new sausage seasoning! Today’s flavor: Brown Sugar Maple by Legg’s! This sausage seasoning was sweet with a slight kick! It was tested on a wide age range and only one kids found it too spicy, while another had seconds!
What flavor would you like to see us make??

09/06/2026

Learn a new skill and support a local business!!

While most people would be hesitant about teaching a class on the skill that pays their bills, I've always believed that my character is what keeps the customers coming in, and that competitors are a blessing to the local economy.

If you'd like to see in person the process of which I am soft tanning furbearing pelts- November 8th is your chance!
Please reach out with any questions and fill out the form below to sign up! This class will only have 10 spots.

https://form.jotform.com/261057287382058