WapitiBob
Veteran member
Go to the right processor, that doesn't happen. My guys have a 10# min for sausage, so there is no mixing.
Butcher problem
- Thread starter Ricochet
- Start date
Yep you got hosed. Not only that your butcher must make some very dry summer sausage. Most butchers I know use a 60/40 game to pork and/or beef mix, and some occasionaly will go 70/30 for summer sausage. If you took in 178 lbs of mixed quarters (fronts and backs) and they were already skinned, which I would assume they were. I would estimate your loss at about 40% without any wound damage or other trimming needed due to dirt or drying. Butchers here in Wisconsin would add at least 30 pounds of pork and/or beef to that, and you would have ended up with more than 100 pounds of sausage.
Bottom line, how is the sausage? I also make my own, and sounds to me like yours may be a little on the dry side.
Bottom line, how is the sausage? I also make my own, and sounds to me like yours may be a little on the dry side.
Team Kabob
Very Active Member
- May 9, 2014
- 793
- 148
Sounds like someone got your good meat. Summer sausage is the only thing I was taking into the processor. But, not this year. Who has a good recipe for summer sausage- Jalapeno and cheese would be great?
Sent from my iPhone using Tapatalk
Sent from my iPhone using Tapatalk
Musket Man
Veteran member
What exactly did you take them? If it was mostly front quarters there would be alot more waste (bones) then if it was whole antelope or hind quarters. If I remember right I got just over 40 pounds of boned out meat from my buck this year and about 65 from a buck and doe last year.
While I have never used this companies summer sausage spices I have used a lot of their spices for things like kielbasa, chirizo and itialian sausage that I make myself and their spices are darn good. I don't use their summer sauage because I have a butcher in the area who in my opinion makes the best summer sausage in the country and it is his smoking tricks I can't figure out. This butcher will ship if anyone is interested, and I have no interest in the business other than being a satisified customer.
http://www.waltonsinc.com/
http://raysmarketsausage.com/
First link is the spice company, second the buther shop.
http://www.waltonsinc.com/
http://raysmarketsausage.com/
First link is the spice company, second the buther shop.
I butcher my own. I've done it for years but get to the point of not having the time. I stated to use a guy that does it at home and he does a great job. I processed and Antelope and a deer this year so far and I have a cow elk to go. If I get one then I plan on using the butcher.
OregonJim
Very Active Member
In regard to processing myself; it comes down to 2 things for me.
#1 is quality. My cuts come out just the way I like them with all the undesirable stuff removed.
#2 is respect for the animals I take. It may sound a little sappy but if you ever watch a large butcher shop process one you will know what I mean. A guy (Butcher) I know talked about how he could process my deer in 15 minutes. A little banter got me to the point I was invited to watch. Sure enough he had the deer cut up in 15 minutes and the "good" scrap pile ground in another 5.
Fact is that it takes me at least 10 times as long but I go out of my way to waste as little as possible.
In spite of that I end up with half as much ground meat because I take the time to make some small steaks and stew.
Finally I wrap for 2 years not 4 months!
#1 is quality. My cuts come out just the way I like them with all the undesirable stuff removed.
#2 is respect for the animals I take. It may sound a little sappy but if you ever watch a large butcher shop process one you will know what I mean. A guy (Butcher) I know talked about how he could process my deer in 15 minutes. A little banter got me to the point I was invited to watch. Sure enough he had the deer cut up in 15 minutes and the "good" scrap pile ground in another 5.
Fact is that it takes me at least 10 times as long but I go out of my way to waste as little as possible.
In spite of that I end up with half as much ground meat because I take the time to make some small steaks and stew.
Finally I wrap for 2 years not 4 months!
Againstthewind
Very Active Member
I might have to come get some lessons from you OregonJim. I am getting better I think. I have had pretty good luck with the guys here, so I don't mind taking stuff to them if I am running out of time. For Antelope they make pretty good sausages out of it. The tailgate of my truck is not the best butcher block either, but that is my best place to do it. My in-laws have pretty good setups for butchering cows, but it is a few hours away. Anyway I agree that it takes a lot longer, but you control the quality and the waste. Plus that is a good point about the wrapping. Most of the time my meat stays in freezer for more than 4 months.
OregonJim
Very Active Member
Any time but I am far from a pro.......Haven't cut one up on my tailgate. We cut up our first elk this season on the dinning room table of the RV (over a few Crown & cokes). Glad the wife wasn't there to see that. Our best quarter was 55 min!
buckbull
Veteran member
- Jun 20, 2011
- 2,166
- 1,353
I'd recommend a vacuum pack sealer. They make a HUGE difference in the quality and longevity of the meat.
Thanks for all the replies. We took 6 antelope in to the butcher. We just took the quarters and back straps in. Dad took a few of the tenderloins home but few got put in the summer sausage. The heavy carcass was left at the dump in Gillette. I regret sending the back strap and tenderloins in mix. The quarters had the leg from the knee down removed. For the life of me I can't see more than 40lbs of bone. Maybe they had it hung the whole time and a lot of it dried out and they had to trim. Anyways we could have bought the equipment to do it our selves. Next time we will do it our selves. Thanks
Topgun 30-06
Banned
It did really surprise me that you took the backstraps and tenders in to have it ground up for sausage.
Againstthewind
Very Active Member
Well, I am sorry for the bad experience. We might have gone to the same place. I might have to pay better attention. Thanks for the heads up.
Crown and coke is my brother's drink. It tends to get stronger as the night wear on. I might not have all of my fingers after a session like that OregonJim, but it sure sounds fun.
Crown and coke is my brother's drink. It tends to get stronger as the night wear on. I might not have all of my fingers after a session like that OregonJim, but it sure sounds fun.
OregonJim
Very Active Member
Great point ....when I do have to bite the bullet (bad pun)......the first thing I do after getting home is is to pull out the v- packer and vacuum pack the butcher paper packages. Its not as good as getting the plastic next to the meat but it at least triples the longevity of the meat. I usually do three or four packs of burger in one pack.
I called the butcher and expressed my concern about the amount of summer sausage my dad was able to pick up. At first the guy was saying we got everything we were supposed to. Then he says the receipt says (pause) hold on let me call you back. Five minutes later he called back and says they have 50lbs more of our meat. He apologized and everything is good. I was completely nice and got good results. I feel that if I would have laid into him I may have not got the guy to look around in the freezer. He said it was a jumbled mess in the freezer. Good sausage but still a little disappointing have to deal with lost meat. Thanks for all the replies and I learned a few lessons this week.
Team Kabob
Very Active Member
- May 9, 2014
- 793
- 148
Topgun 30-06
Banned
Glad you got the extra meat, but I'm guessing that just maybe it wasn't "lost" and one or more people may be shorted because you called them asking questions. That's just a guess and it may be exactly what he stated though!
OregonJim
Very Active Member
Good thing you called. Turned out good in the end. Never hurts to ask if you have a concern, I'm guessing they would rather that than get bad publicity. I had some sticks that I got from my daughters buck this year and thought the bill was quite a bit higher than normal, after asking to double check, turns out we were double charged for grinding and added pork…glad I checked.