388 dollars to make ground meat and sausage. Saw the complaints on here after dropping the deer, lesson learned. Looking into processing myself next year.

For that price you could've bought a damn nice grinder.

Holy cow...you dropped a deer or a cow?

DeWrecking Crew said:

---

Holy cow...you dropped a deer or a cow?

---

Went 60/40 on sausage and 50/50 with brisket on the chili but I had no idea it'd be this rough. Buddy had same thing done at Penshorns in Marion for half the price. Thankfully a buddy owns a BBQ place and he told me I'm welcome to his grinder and sausage stuffer as long as I'm the one cleaning it all. Gonna try this next year.

Do you have your receipt? I'd be interested in seeing the break down.

I just picked up some processing from there and thought the price was right.

Had 41 packs of ground venison (100% venison) that came to $1.15/pound.

Dried sausage, 60/40 venison/pork. Had 20 packs, 3 sticks to a pack. Came to $6.75/pack. Pretty cheap when you consider most places you walk into sell a single stick of dried for $4.99 or more.

They're also buying the meat at that price.

Processing is just labor. It shouldn't be anywhere close to what purchasing from the glass case costs.

Yeah, I would be interested to see that as well. I just picked an order up from them about a month ago and for dry smoke sausage (50/50) and diced chili meat, I paid about $180 total. Worked out to a little over $1 per pound.

OP you drop off a skinned and quartered deer? Or a guts in, skin on buck.

Granzin's is a premium meat market and you'll pay for it, but it's worth every penny in my opinion.
They have the best dry sausage and buck sticks I've found. I'll get ground and pan sausage elsewhere due to cost.

I've paid good money for bad meat at a dozen other places that just never gets eaten.

+1 on processing yourself - fairly easy to do and you know what you are getting.

I am surprised by the Granzin's issue - when we did not have time ourselves, we would use them and never had an issue (several years ago).

I hadn't read any previous threads on here about them but can tell you I am done with them.

We've used them off and on for the past 20 years or so if we don't have time to do it ourselves.

3 years ago dad had them make some summer sausage. He gave me a few sticks. When I thawed the first one and tried to slice it, it collapsed. It was completely raw! When we called an spoke with the manager he laughed and said "we knew we had some get out the door without cooking it, just didn't know who it went to" no offer to make it right.

Last year dad had them make some link sausage. It was so salty, the only way I could stand eating it was cooked in stuff like jambalaya, etc...

Several months ago I gave dad 2 Nilgai hind quarters. He had summer sausage and salami made. The price per pound was more than store bought where they provide all the meat. If I pull the labels off, you would swear they are the same thing. I called and asked what the difference is in their recipes and was told "yellow cheese in summer sausage and white cheese in Salami"...

We didn't experience bad service, just didn't believe their product was that good. We process our own, but take smaller amounts to have dry sausage/salami made locally.

When is the owner going to post here?

Isn't that what usually happens

Last time I used Granzins I had Double Nickel taxidermy drop off the rest of an axis that was going on the wall. Just got standard processing done with no extras and I was happy with what I got back, along with what I paid.

rock08 said:

---

Granzin's is a premium meat market and you'll pay for it, but it's worth every penny in my opinion.
They have the best dry sausage and buck sticks I've found. I'll get ground and pan sausage elsewhere due to cost.

I've paid good money for bad meat at a dozen other places that just never gets eaten.

---

No complaints on the product they make, their dried is fantastic, but compared to Penshorns it's almost double what they would charge.

If you live in the area take it to Koepps next time. Super nice guy and he guarantees you get your deer back. His ground meat with added beef talon is great, my kids love it. He normally has it ready in about a week. He is located off Hunter road close to 306.

ccag02 said:

---

His ground meat with added beef talon is great, my kids love it.

---

I assume that's near the wing on a buffalo?

$400 for one deer is way high.

Agree, but we still don't know if the OP dropped off quarters, whole deer skin on, skin on + guts, etc. Some places charge $75 or more (as they should) if you bring in an ungutted deer.

Not saying the OP did this, just might be helpful to know the whole story.

I feel fortunate. The place I use in AL will gut, skin, and process one for $70, for grinding everything but the loins. Caping is $25 extra.

OP, how many pounds of sausage did you get back?

If you brought in a deer that yielded 40# of meat and went 100% smoked sausage or something similar, I can see how you would run close to $400. Granted that would be a big deer but bear with me.

Typically you'll go between $60 - $100 for processing depending on place and if you brought it in dressed, skin on, guts in, etc.

40# x 2 to cut the venison with pork = 80# of sausage x about $4 per pound. That puts you about $400. But that's if you go straight sausage and about as expensive of a ticket as you could manage on a really big deer.

Point being if you brought a large deer in and got everything ground into sausage, that's probably about right. Other than that, price seems high.

Processing on your own adds a whole new element to hunting. It's enjoyable and surprisingly easy