We want to show you exactly what goes into your food. 

Below is a list of our processed products, their ingredients, and how we make them.

No Nitrites or Nitrates are added, except what naturally occurs in Celery Salt

Venison Products

  • Sweet Bologna: A Touch of Dutch- All Natural Lancaster Co. Sweet Bologna Seasoning

    • How its made: Sweet Bologna seasoning is mixed with ground meat, stuffed into 5 lb cloth casings, hung in the smokehouse and slowly brought up 160 degrees over 5 hours. Fully Cooked.

    • Ingredients: Raw Cane Sugar, Sea Salt, Hickory Smoke Salt (sea salt, Non-GMO maltodextrin, hickory smoke flavor(maltodextrin, smoke flavor, sunflower oil, silicon dioxide, (anti-caking), Non-GMO expeller pressed canola oil, silicon dioxide)), Non-GMO Molasses Powder (molasses, maltodextrin), Black Pepper, Beet Extractive, Tart Cherry Powder (cherry powder (natural flavor), organic cane sugar (evaporated cane juice), and silicon dioxide), Non-GMO expeller pressed canola oil, Ascorbic Acid (Vitamin C), Spice Extractives.​       Veg-a-Cure: Sea Salt, Raw Cane Sugar, Celery Powder (cultured celery powder, sea salt, silicon dioxide (anti-caking)), Canola Oil, Silicon Dioxide (flow agent)

  • Dried Deer: Our Own Recipe 

    • How its made: Fresh Venison roasts are dry rubbed with seasoning mix and refrigerated for a minimum of 14 days. It is then smoked and slowly brought up 160 degrees over 5 hours, then refrigerated before sliced thin (chipped). Fully Cooked.

    • Ingredients: Pink Himalayan Sea Salt, Brown Sugar, Black Pepper, Celery Salt, and Garlic Powder.​​

  • Snack sticks: 

    • How its made: Ground venison mixed with seasoning, stuffed into 19mm edible beef collagen casings, then smoked and  brought up 160 degrees over 5 hours. Fully Cooked.

      • Walton's Inc. Flavors:

        • Sweet BBQ : Ingredients: Sugar, Salt, Spices (Including Ground Mustard), Dextrose, Onion and Garlic Powder, Natural Smoke Flavor (Contains Maltodextrin), Molasses Powder (Cane Sugar, Cane Molasses, Cane Caramel Color), Natural Spice Extractives (Including Celery).​​ Veg-a-Cure: Sea Salt, Raw Cane Sugar, Celery Powder (cultured celery powder, sea salt, silicon dioxide (anti-caking)), Canola Oil, Silicon Dioxide (flow agent)

        • Mild (Some Red Pepper Kick): Ingredients: Salt, Corn Syrup Solids, Spices, Dehydrated Garlic.​​Veg-a-Cure: Sea Salt, Raw Cane Sugar, Celery Powder (cultured celery powder, sea salt, silicon dioxide (anti-caking)), Canola Oil, Silicon Dioxide (flow agent)

      • Our own Recipe:

        • Black Pepper: Ingredients: Brown Sugar, Pink Himalayan Sea Salt, Black Pepper. Veg-a-Cure: Sea Salt, Raw Cane Sugar, Celery Powder (cultured celery powder, sea salt, silicon dioxide (anti-caking)), Canola Oil, Silicon Dioxide (flow agent)

  • Snack sticks with Cheese:

    • How its made: Ground venison is mixed with seasoning and High-temp cheddar cheese, stuffed into 19mm beef collagen casings, then smoked and slowly brought up 160 degrees over 5 hours. Fully Cooked.

    • Ingredients (Flavors same as above): Pasteurized processed cheddar cheese: (cheddar cheese [cultured milk, salt, enzymes], water, cream, sodium phosphate, salt, annatto color, sorbic acid), powdered cellulose (to prevent caking). Allergen: Milk

  • Jerky: A Touch of Dutch- Original Jerky Seasoning (no MSG Added)

    • How its made: Fresh venison roasts slices are tossed with seasoning mix and refrigerated for 24 hrs. Jerky is then smoked and slowly brought up 160 degrees. Fully Cooked.

    • Ingredients: Sea Salt, Evaporated Cane Sugar,  Black Pepper, Raw Cane Sugar, Pure Maple Sugar, Garlic Powder, Onion Powder, Non-GMO Expeller Pressed Canola Oil, Non-GMO Molasses Powder, molasses, maltodextrin), Cumin, Ground Celery Seed, Beet Extractive, Spice Extractives, Natural Lemon Juice Flavor, Ascorbic Acid (vitamin C)                       Veg-a-Cure: Sea Salt, Raw Cane Sugar, Celery Powder (cultured celery powder, sea salt, silicon dioxide (anti-caking)), Canola Oil, Silicon Dioxide (flow agent)

  • Ring Bologna: A Touch of Dutch

    • How its made: Ground venison is mixed with seasoning, stuffed into Non-Edible 40 mm x 18 in Collagen Casings that give a 1 lb ring. Bologna's are then smoked and slowly brought up 160 degrees over 5 hours. Fully Cooked.

    • Ingredients: Sea Salt, Raw Cane Sugar, Dairy Blend (whey solids, non-fat dry milk, buttermilk powder), Dried Onion, Natural Hickory Smoked Salt Flavor, Non-GMO Expeller Pressed Canola Oil, Beet Root Red (color), Dried Garlic, Lactic Acid Powder, Non-GMO Soy Sauce Powder, (fermented soy sauce [contains soybean and wheat], maltodextrin, salt), Ascorbic Acid (preservative), Coriander, Black Pepper, White Pepper, Mustard Seed, Dried Celery, Red Pepper, Natural Flavors, Nutmeg, Paprika Extract (color).                                           Veg-a-Cure: Sea Salt, Raw Cane Sugar, Celery Powder (cultured celery powder, sea salt, silicon dioxide (anti-caking)), Canola Oil, Silicon Dioxide (flow agent)

  • Cheesy Burger Patties:

    • How its made: Ground venison is mixed with High Temperature Cheddar Cheese, and formed into large .4/lb patties.

    • Ingredients: Pasteurized processed cheddar cheese (cheddar cheese [cultured milk, salt, enzymes], water, cream, sodium phosphate, salt, annatto color, sorbic acid), powdered cellulose (to prevent caking). Allergen: Milk

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