I took trim into Victoria's last week and picked it up today. I took another batch of trim with me and the gal told me that it wouldn't be done until after Christmas. I can handle that.
Got my meat back January 15th dropped off 50lb got back 76 they said that was pork and spices I don't know, anyway I'll be looking for a new place next year.
Years ago I used to have the same problem. So my buddy and I invested in about $250.00 in sausage making equipment and have had only one problem. First stuffer hadplasticgears which I soon changed to metal and no more problems. I have a grinder,stuffer and a tenderizer and the price they charge we have saved a lot of money. Also we experiment and get the flavour we like. We probably do 300 lbs. a year. Piker
I do my own and have done so for years. Don't get a lot of sausage or steaks and mostly ground, (don't have the equipment) but I got a grinder, payed for it in the first two years. Still if I were doing processing and I am 80 years old, I would have a sausage maker and such. I hoped this helped. By the way I get about a 100 LBS of ground, and roasts and the bone wrack makes for good soups.
Got my meat back January 15th dropped off 50lb got back 76 they said that was pork and spices I don't know, anyway I'll be looking for a new place next year.
That’s adding 1/3 pork trim or fat. I think that’s normal. I prefer 1/4. I always save my meat until after Christmas as most meat shops are busy with other meat preparation. If you took it in early November you should not have waited more than 2 weeks. I save mine until after Christmas because I’m still shooting geese until then.
Last edited by Habfan; 02-03-2019 at 11:53 AM.
Reason: Add on
That’s adding 1/3 pork trim or fat. I think that’s normal. I prefer 1/4. I always save my meat until after Christmas as most meat shops are busy with other meat preparation. If you took it in early November you should not have waited more than 2 weeks.
I hear that. 25% pork should be max. I dropped off 10 pounds of elk shoulder to make sausage. They didn't tell me the minimum batch was 25 lbs so they ADDED 15 pounds of pork. I could have brought them as much elk as needed. I've got lots. So now I've got $100 worth of 25 pounds of sausage that's 60% pork. I told them that this is obviously not what any hunter bringing in elk would want and they got snippy with me. Anybody want some pork sausage? It tastes very good but I can't really brag that I've got elk sausage, now can I?
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