The jerky typically only comes from the hind quarter and back strap. By the time you trim of all the fat and sinew to get it down to lean meat, you only end up with so much. It's hard to really tell without looking at what you got back, but you will always have some grind meat. The only free option for the grind meat is burger.

If the jerky packs are 2 lbs each, I wouldn't be surprised if your hind quarters ended up half grind half sliced jerky. Depends on who is doing the trimming.

When you add up what you got back and the summer sausage price per lb plus the base fee, is the $115 correct. Slicing jerky shouldn't cost extra if not cooked. Based on what you say it seems high.

Having said all of that, I have only processed 12 or so, but I was taught by a friend that is a processor. Whatever that's worth.