Outrageous processing fee!!

[Urban_Hunter]

Well I took mine to shackle island today too after making two trips to flowers. At 10:30 I was the 22nd truck in line but they didn't open til noon apparently. Left and ate, came back at noon and there was over 50 trucks. They're so slow unloading 1 at a time I figured it's over 5 minutes per truck at 55 trucks we were looking at close to 5 hours of wait time.

I quit going to shackle island because flowers vacuum seals. I'm hoping in the last few years shackle island has started, but I didn't even ask as I had no other option.

I used to process my own… but dang it takes FOREVER to package everything and clean up. I'll gladly pay $100 and get my weekend back

 

[Urban_Hunter]

Has anyone priced vaccuum seal bags lately plus the cost of labor is more.

I don't think they vacuum seal

 

[ScLowCountry]

125 here in SC. I remember when I it was 40 bucks 18-20 years ago.

 

[DaveTN]

Left and ate, came back at noon and there was over 50 trucks. They're so slow unloading 1 at a time I figured it's over 5 minutes per truck at 55 trucks we were looking at close to 5 hours of wait time.

Good grief. It sounds like they could charge whatever they wanted.

 

[ScLowCountry]

Same here. I spend way too much time, amazes me how some say they can do a deer from field to freezer in .. minutes. I have hours into every deer, and I just don't seem to get any faster.

I can quarter a deer and have it in a cooler in 10 minutes. Then 20 mins to go get ice and bag up the guys. Deboning and trimming takes an hour and a half. Grinding ect is an hour. And packaging is 30 mins. Then 30 min cleanup.

So four hours from tailgate to freezer, if you tally it all up.

 

[Urban_Hunter]

Good grief. It sounds like they could charge whatever they wanted.

Man it got really warm today… we killed at 8am. We had deer around us for over an hour so hung out. Gutted and drove the 45 mins out there put us at 10:30. It would have been 4-5pm at best…. That's 9 hours in the heat…

 

[TNLynn]

Has anyone priced vaccuum seal bags lately plus the cost of labor is more.

I think last I ordered were less than $.20 per quart and maybe a little more for gallon. Free shipping and best I remember no tax.

 

[nso123]

I have not personally, but the friend who told me that they were under new ownership and now taking deer to process said that he has heard that they are clean and do good work. Just hearsay I know, but I'm taking a chance on them being good, and that they are the closest around for this area.

Well, I suppose I will find out. I just dropped one off.

 

[JeepKuntry]

Most are $100-$125 around here.

 

[archer19]

I got blasted for $120 on my last one…..
Sons is in fridge now…….
Backstraps gonna be vac sealed along with the football roasts…..
Rest is gonna be canned for soups and fajitas
Gonna pressure can some in a finished venison stew also.

 

[WilcoKen]

What most people don't understand is even if inflation go's to normal.prices don't come back to normal prices they stay inflated.

Workin man be damned.

 

[WilcoKen]

What I've started doing is pulling backstraps and tenderloins (very easy), cut out a neck roast, pull the front shoulders and make jerky from those. The 2 back hams I take to processor in a box for a standard cut (steaks/burger). It's $30. I age it all in a dry cooler for 3-5 days at about 34° before I cut jerky, butterfly backstraps and take hams to processor. Once I buy a quality grinder I will do it all myself.

 

[Chiflyguy]

That sounds like fun!

Other than the PBR stuff. I quit drinking that swill when I was old enough to have a job. Is that required?

Optional
Beer of your choice. Modelo Especial is a good choice.
Led Zeppelin is required.
Just don't play air drums at the end of Stairway to Heaven with knives in your hand.

 

[SSlater]

I wouldn't do it for $150. My time is worth more.

 

[DoubleRidge]

No. You can pay to have sausage made but I don't. I make my own. It costs me about $3/lb to make summer sausage myself at home. Probably cheaper to get it from processor but I like mine better.

Local processor is 3.75/lb. for summer sausage...garlic, jalapeño and cheddar...and it's vacuum sealed...not cheap but good stuff...we skin, quarter, debone, remove silver skin and fat and have pure meat made into summer sausage, snack sticks, etc...time consuming preparing the meat but it makes a better product and you avoid all the extra charges.

 

[Knothead]

Same here. I want to know for certain that the deer I eat is the same deer I harvested and meticulously field dressed and prepped to be clean and tasty.

 

[Kmushrooman]

I butcher my own deer. It is some work but the only way I like it.

 

[agelessssone]

My buddy just got charged $150.00 for a regular cut at Shackle Island Meats.

 

[Ski]

Local processor is 3.75/lb. for summer sausage...garlic, jalapeño and cheddar...and it's vacuum sealed...not cheap but good stuff...we skin, quarter, debone, remove silver skin and fat and have pure meat made into summer sausage, snack sticks, etc...time consuming preparing the meat but it makes a better product and you avoid all the extra charges.

That really isn't a bad price. I could get my cost down a little bit by buying supplies in bulk but I don't want an entire cabinet dedicated to sausage supplies. Probably should though because we make an average of 150lbs/yr.

 

[notgreg]

No. You can pay to have sausage made but I don't. I make my own. It costs me about $3/lb to make summer sausage myself at home. Probably cheaper to get it from processor but I like mine better.

Any summer sausage tips? I'm planning on taking a crack at making some with a late season doe this year.