Price paid for summer sausage processing

Where are you located?

I'm East Central Indiana, we have two or three great places around us (Rhims, Knightstown Locker, Maggie Moo's) just seems like it is getting out of hand, but it sounds like the prices have just gone up.

$4.00/lb Monroe indiana

If my memory is good, I think $5/pound on the meat that you bring in, not how much you pick up. So, bring in 60# of meat, it's $300. But you get much more than 60# back because of the other meat that they add.

Just paid $90 for processing,16lbs summer sausage and loins. Amish guy near Crossplains a couple miles East of cross plains. I wish I had done the peperjack cheese. It did not taste as dry as the plain.

When you add supplies and cost of labor it is not cheap. Often you forget the cost associated with someone manning the shop so you can pick up your deer or be there after hrs to drop off during the heat , electricity, etc. It cost the processor at least one or two deer a day to cover operational expense. You figure starting in the end of Sept till end of late season it adds up. While the shop really isn't turning a profit until end of gun season generally if a large shop with good customer hrs and service.
While doing yourself can be cheaper per lb start up will cost ya.
If you want cheap summer sausage best route is walmart but sure doesn't seem the same. lol
I look at it as helping a local businessman out. My best friend does over 600 to 800 deer a year for over e0 yrs and believe me he doesn't vacation on the milk river with Bill Jordan if you get my point. There is profit but not much.

I bought my equipment piece by piece as I could afford it. I started with Cabelas' 1 hp grinder, then a used stuffer, a meat slicer, dehydrator, etc.

If you are bored enough to read my unsolicited suggestions, here they are in no particular order:
- Look for used equipment. Like everything else, people get into it and then decide it's not their cup of tea
- If you are making more than 20-25 lbs of sausage, a stuffer is a MUST. Stuffing from a grinder will flat wear you out and sticks are nearly impossible.
- Don't buy a grinder until you can afford a good one. Again, shop for used if necessary.
- All it takes to "cook" a batch of summer sausage or salami is a propane burner and an old beer keg with the top cut out. The warm water bath method works every time and anyone who says otherwise does not (in my opinion) know what they are talking about. Thirty minutes in 180 degree water is a good rule of thumb.
- A smoker will produce somewhat more flavorful sausage, but most consumer grade smokers have limited capacity. I usually fill the smoker and the rest goes in the kettle. I smoke all snack sticks.
- Buy a vacuum sealer. This is the only way I have ever been able to prevent freezer burn.

I'm east central too. I've heard of Knightstown locker and rihms, but have not had any thing from them except for a hog from rihms.

I take my deer to an Amish fellow by the name of glicks. 90 Bucks to butcher, grind, and wrap. His summer sausage and meet sticks are 5 bucks a pound. All of his processed meat is 100 percent smoved the true way. And if it's too warm to hang a deer yourself he will hang it too at no extra cost.

I Don't get summer sausage anymore just sticks. It's easier to remember snack sticks.

If you ever get a chance get some meat done here. Everything from bacon to ham, brats, you name it
www.webbsbutcherblock.com/pricing-process-forms/