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Pork - Roast Beef & Steaks - Poultry - Smoke House - Sausage - Ground Meats 

From the Smokehouse

WEBSTER SAYS:  The NORTHERN version of (Smok’hous’) is a place where meats, fish, etc. are exposed to smoke in order to flavor and cure them. The SOUTHERN version of (ol smok’ has’) is an out house used to cure hams, rabbits, and sausage with the good ol’ dry smoke.

Whether you like Northern or Southern smoke, you will LOVE Headon’s Smoked Products.  Lance has perfected the science of smoking to produce some of the finest smoked meats in Illinois, most certainly in Creston. 
Old Fashioned Hams, Smoked Brisket, Smoked Bacon, Beef Sticks of all levels of heat, Jerky (good teeth required),  and Summer Sausage.