Baroque Brass
Senior Member
A couple of weeks ago I got a nice doe. We quartered it and packed it in ice for a few days to drain, then made the tenderloins into cubed steak. I took the hams and shoulders to the processor to make into patty and smoked link sausage. They notified me that it’s ready, at a cost of $134.70! That’s about twice what I was expecting to pay. I’d hate to see the cost of processing for and entire deer that hadn’t even been skinned.