Can anybody tell me the ground rules needed to become a Venison processer in NYS as/per making sausage and other cuts on a for hire bases. Understanably I have been processing on a privet level for the last fifteen years and have been approched by others to go open to the public, I am however not a licensed butcher and would look soley to the processing IE sausage and other smoked products (all venison brought to me in a boned out state)