Just got the call!

[HELLRAZOR]

Took 60 lbs of elk meat to get made sausge links and they said we need add wild hog and lady says its real cheap...cool i give 100 bucks down and right now she calls its ready and u owe us 431.00 ...i tell the lady i took u a buck and a 40 lb hog not deboned and u charged me 544.00 which im think is not bad....but 531.00 for 60lbs already vaccuum sealed and ready to go i dont think so i told u can keep the 100 and the sausage!!!!rant over i feel better already..

[txhoghunter73]

That's why I just do it all myself. It's not even hard. You waste more time and effort dealing with the processor than getting a grinder and a stuffer, then making a morning out of it.

[Patton]

I feel your pain. Last year will be the LAST year we don't do it all ourselves.

Too expensive to have somebody else do it; and honestly I'm not too sure they always give you back the same meat you dropped off.

[HELLRAZOR]

That's why I just do it all myself. It's not even hard. You waste more time and effort dealing with the processor than getting a grinder and a stuffer, then making a morning out of it.

Believe me partner am taking ur advice!

[TxsBuda]

I feel your pain. Last year will be the LAST year we don't do it all ourselves.

Too expensive to have somebody else do it; and honestly I'm not too sure they always give you back the same meat you dropped off.

I really don't think you do. Took mine in once, and it was deboned. The guy told me, Great! We can make sure it's your meat now!

What? Yeah, I guess that's why they weigh it so they can record who brought what. Oh well.

[elkbowhunter]

DANG!!! thats a lot of money!! ENJOY!!

[Low Fence]

DANG!!!!

I dont eat alot of sausage, I have it all ground except for backstrap and tenderloins. Hopkins Co. Locker charges me around $50........I wont drag out my equipment, and clean the mess up for $50.

If I did eat more sausage/links, I'd go the route "Smart" does. Mass quantity .... (Dont want to call it a "sausage party" )

[Jaybo31]

So how much are you getting back?

[T-Bone]

I started doing my own a couple of years ago because it was so expensive to take it to the processor. It is time consuming but it is nice knowing you have all of your own meat and know what is going in it. The internet was my friend on making sausage. My 5yo even helped stuff sausage.

[HELLRAZOR]

So how much are you getting back?

none and they keep stick it where the sun dont shine lol

[Jaybo31]

none and they keep stick it where the sun dont shine lol

This made me almost choke on my fajita

[muzzlebrake]

and honestly I'm not too sure they always give you back the same meat you dropped off.

They don't mostly and I learned my lesson with one of this sites sponsors. They tried to tell me everybody mixes your meat with other peoples. That is a lie. Not all do but finding one who doesn't might not be easy. I lost a whole deer over this a couple of years ago. Got my $$ back but still lost a whole doe.

Now I wait for the banishment and thread response deletion. Yeah I'm still ticked.

[sjaaaz]

We do it ourselves.....We used to do processing for a small number of customers - we never mixed the meat. It just isn't fair to the customer.

[ATI]

That's why I just do it all myself. It's not even hard. You waste more time and effort dealing with the processor than getting a grinder and a stuffer, then making a morning out of it.

Exactly....
Got tired of the prices and most of the time not even sure what they put in there or how clean they were (after I saw their employees in the back working)
I have not done it in a while but will start again soon.

[SB09]

I've heard of paying those type prices for jerky. But, for Sausage?!?! Good decision on letting them keep it.

I do all my own and wouldn't have it any other way.