Objectives : This study was conducted to control microorganisms of deer antler products with ethanol and heat process. Methods : The deer antler of Cervus elaphus was used for this study. The sliced deer antler of market condition were processed with 70% ethanol only (酒洗) and 70% ethanol with heat (酒炙). The microorganisms were isolated and incubated on Luria broth (LB) plates at $37^{circ}C$ for 24 h. Results : The number of isolated microorganism colony were 201.1, 33.5 and 2.0 ea from each sliced deer antler of market condition, 70% ethanol only and 70% ethanol with heat process, respectively. Conclusions : These results suggested that 70% ethanol with heat processing is effective for reducing microbial contamination of deer antler products.