Who has the best sausages is subjective. Just like who has the best chili/beans/hamburger/bow/truck. What I like may not be your cup of tea and vise versa.
I have always done it myself but I have a few questions.
How in the heck does it take weeks or months to get your deer back? Do they freeze the meat and then make the jerky, sausage ect ect later? If they dont then why cant you get it back sooner?
And are their really community batches where peoples meat go into one batch to be grounded?
Will Kuby's take in deboned meat for sausage? Do they have a minimum qty?
I just did this at Kubys with the neck roasts off my buck. Not sure about a minimum weight though. Call them - they usually pick up. Also they blend 50/50 domestic pork so if you give them 10lbs of venison you’ll get (and be charged for) 20lbs of sausage.
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