I have paid more and less. As everyone is saying, it really depends on the specialty items you get. I had a larger deer processed and got back about 100 lbs. of tamales, lots of summer sausage, brats, links, and spicy breakfast sausage and paid more. However last year I had a smaller deer processed into mainly hamburger and paid a lot less. Over the last couple of years I have taken in 5 different sized deer and had each one processed differently. The cost has ran between $100-$300 depending on size and how I had it processed.

seems high where did you go?

I went to johnny Gs meat market in Manchaca. I think it is a$75 dollar deboning fee and then the sausage is like 3.65 a pound and the jerky is 5 a pound.

I dropped it off there in a pinch, and since I have never taken one of my deer to a processor, I did not know what normal price was.

I guess it was just so high because they seem to charge a lot for their jerky and sausage.

I had everything but the back straps and one ham made into sausage.

The ham was made into jerky and the backstraps cut into steaks.

maybe I should have just done without the sausage...but I sure do like deer sausage.

DANG!!! Mine usually costs me about a case of beer... I have everything setup to process my own. Do all the grinding, stuff sausage, smoke jerky... It takes time, but at least I know what meat I am getting

I had one done about 6 years ago in Missouri and will never have another processor touch a deer of mine again. The cost was about $130 and the meat was horrible.

Do you know of a spot around here that is cheaper and good?

I like my sausage mixed at least 50% pork. Pork Butts are around $1.50/lb.

Now depending on what your making you add processing/spices another
$1.25 for Ring and Breakfast sausage
$1.75 for Summer Sausage
$4.00 for Dried Smoked Sausage
Jerky I don't know but would guess $5.00 or so.

It adds up in a hurry, specially with cleaning, De-boneing. A average doe w/out back straps dresses out to be around 40/lbs of deer meat to make 80/lbs of sausage.

I would say if you had a bunch of sausage made, probably