$15 tag? Let's do the math...

[Rancho Loco]

100lbs on the hook at Freedom Meat Locker..

Cryvac the tenderloins, the rest - link sausage with 20% domestic pork added, custom to order, all cryvac'd.

Bill:

Cutting and wrap: .85 per/lb. = 84.15
23 lbs. Hot Cajun = 49.45
29 lbs. Apple Breakfast = 87.00
25 lbs. Swis Style = 53.75
20 lbs. Domestic pork added = 59.60

Total = $333.95

$15 tag ain't bad...

I do have to say, I cooked up some of the Apple breakfast yesterday with some fresh eggs from our girls...And I SAW GOD.

 

[Shot]

That just seems like a lot of money for a butcher. I just do everything myself. It comes out great.

 

[Backcountry]

I'm sure it's beyond excellent, I really am, but

yikes!

Note to self: add grinder, slicer, vacuum packager to Xmas list.

Backcountry

 

[larrysogla]

Back in 1999 when we were successfully guided by Frank Morasci of Mustang Guide Service, we were taken by Frank to a butcher close by the ranch(Sweetwater) where we shot the 2 pigs. The butcher charged us $50 per pig to slice, cut up & wrap in butcher paper the meat. We had chops, roasts, ribs. When we felt like having a sausage, we went out & bought Farmer John or Oscar Mayer.
We already spent $350 per pig for the guide plus $100 per person for the tips to the guide. So it came out to a total of $900 for two 120 lb. pigs.(live weight). Plus $75 for the motel & $60 for the breakfast & dinners(twice) for the 2 of us, plus $100 total for the butcher, plus $70 for the rental car & $40 for the gas. $1,245 for 2 pigs & took home about 100 lbs. of butchered meat. The truth is we couldn't afford anymore expenses after that, hence Farmer John & Oscar Mayer. One day I might splurge & try all these luscious sausages you guys are talking about. Anyways, really glad you guys enjoy the culmination of a succesful hunt.
God Bless. larrysogla.

 

[scr83jp]

My Italian family sausage recipe goes back many centuries:To 5# coarse ground pork: add 2 TBS crushed hot red pepper flakes ,1.5 TBS Fennel seeds & 1 TBS salt mix thoroughly for hot sausage; for medium use 1 TBS red pepper flakes and 1 TBS Black pepper and for mild use all black pepper all stuffed in casings(originally they used cleaned pig intestines).Our family used the same recipe increasing the amt of crushed red pepper and salt to make pepperoni which they dried in the attics of their New York homes in the very hot summers then hung it from the floor joices in the basement for the winter,no animals or bugs would go anywhere near it as it reeked of very hot peppers but it was excellent pepperoni.You can use any game meat.I gave some to a friend who wanted to make it with venison.