Baroque Brass
Senior Member
I did find it a little odd that two hams and two shoulders yielded thirty pounds of meat. Not 28, not 31 but an even thirty. It’s all good, I plan to cook some sausage for breakfast in just a little while.
Deer summer sausage is the best. I've been using the Hi Mountain kits but am going to try this parchment paper technique instead of using casings one day.I do most of my breakfast sausage from pork butts, but we do a lot of brats and Italian sausage with deer. I have never made deer summer sausage, I want to try that next.
He charges $200 per deer?My guy has a great setup and told me he did 5100 deer last season. Looks like he may top that this year. I think that puts him grossing around a million dollars. Not sure what he nets, but he has around 15-20 employees back there working this time of year. He’s been in business for a long time.
He charges $200 per deer?
Pretty sure that the first time I’ve ever heard Toxaway used as a landmark. LolI think I'm gonna see if @NCHillbilly will process mine next year. I like to see a man made happy doing what he likes to do. Can't be too far from Toxaway.
10-4, those fancy sausages and such add up quickI bet that’s the average. They sell a pile of summer sausage, snack sticks, meatloaf, caping fees, and other “fancy” things. I usually spend between $110-$170 with them for what I want.
I got this wealthy relative that has a place up there. Mentioned it since it is my only real connection with NC.Pretty sure that the first time I’ve ever heard Toxaway used as a landmark. Lol
Processor should have given you a reduced price or you missed the chance to negotiate! Do it yourself with a small investment in a grinder.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.
I got this wealthy relative that has a place up there. Mentioned it since it is my only real connection with NC.
I made Summer Sausage for the first time a month ago. I used mostly deer, some wild hog and a little hog fat from the butcher.Deer summer sausage is the best. I've been using the Hi Mountain kits but am going to try this parchment paper technique instead of using casings one day.
My hunting partner and his wife fed their family of four with many deer every year. They cut, ground and wrapped it all.As I age I am learning that it’s OK to allow others to earn a living doing stuff for you that you no longer can or want to do.
Also it is convenient to load the deer in the truck (I just bought a new hoist to do that easier) and drop it off at the processor about a mile away. And then ( a couple weeks later) pick up a vacuum packed bag(s) of deer meat.
But I have done my own, and have good memories from it.
Like the time I brought two home an hour after dark and Wifey and I stayed up to debone and wrap both deer.
She warned me to NEVER do that again.
Toxaway? That's pretty close to the swingin' burg of Rosman. US Route 178 ends there, or begins, depending on your particular point of view. It's a happenin' town.Pretty sure that the first time I’ve ever heard Toxaway used as a landmark. Lol
They picked a nice spot. I’m just always surprised when someone knows where it is.I got this wealthy relative that has a place up there. Mentioned it since it is my only real connection with NC.
Toxaway is about an hour and a half from here. It's where the rich folks from somewhere else live, for the most part.I got this wealthy relative that has a place up there. Mentioned it since it is my only real connection with NC.