Hey diesel and welcome aboard. OK, do you think that the processing fee was too high or the amount of finished product was a little "short"? Because I think it takes 15 pounds of meat to make 1 pound of jerky because the water weight is, well, dried out. The cost of summer sausage and breakfast links may have been more because of the added pork and spices. Around here the butcher charges $2 per pound for sausage items. I think that sounds about right what you got. Does anybody else ever question the butcher in your area. There are a few around here that I steer clear from.
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