Quote:
Originally Posted by Bear Ballz
Just got my deer back from the sausage man. It was 110lb. Hanging on the hook. I had it made into 2/3 garlic sausage and 1/3 pepperoni. Pork was also added. I'm just looking for some educated guesses on what you think the total processing cost of this would be in your opinion. The deer was not de-boned when I dropped it off. I figure was gouged a bit and I'm pouting  |
Just tell us what you were charged for the basic butchering and then how much you were charged on top per pound of sausage, and how much sasuage you got in the end. And just sausage? Nothing else?