Bow / Regular Season • 9:30 AM–2:30 PM & 6–9 PM • Call/Text Before Drop-Off
About
When you drop off at Lampoons, you're dealing directly with the owners doing the work.
Cort has run Lampoons for several years and built its specialty-meat side from the ground up. In 2026 Jason joined him as a 50/50 partner, bringing years of hands-on wild-game processing with him. When you drop off here, you're dealing with the two people doing the work.
Specialty meats, smoking & seasoning
Cort has operated Lampoons for several years and built the specialty-processing side of the business.
Sausage, snack sticks, summer sausage, bologna, jerky and brats — the grinding, seasoning and smoking behind all of it is where he's spent his time.
Intake, skinning, breakdown & caping
Jason joined Cort as a partner in 2026. Before Lampoons he spent roughly six years processing wild game around a high-fence hunting operation.
In that time he personally cleaned, skinned, broke down, cut and trophy-caped hundreds of deer and stags.
Working together
Jason is at his best on the front half of the job — getting your deer checked in, skinned, broken down and cut. Cort has years behind him on the specialty and fine-processing side, where the sausage, sticks and jerky get made. Both of us work the whole process, start to finish, but between the two of us every step has someone who's done it a lot.
Going forward
Hands-on and owner-operated. Our priority is quality, organization and taking care of your harvest. We may add services like waterfowl when we're ready to do them properly — but we're not going to grow at the expense of doing it right.
Either one of us can get you checked in. A quick call or text saves you a trip.
Cort
Specialty meats, smoking & seasoning
816-752-1943Jason
Intake, skinning, breakdown & caping
913-226-1640