My daughter and I have killed 3 so far this season and I turned the last one (doe) into 10 pounds of jerky and a bunch of steaks. The other two we had processed into sausage and cube steak and burger.

75 pounds of sausage, 25 pounds of burger and 25 pounds of cube steak. The sausage is broken down into summer sausage and smoked link sausage and about half n half spiced medium and mild. He mixes in a proper portion of hog fat so it isn't dry and man it is some of the best tasting sausage i have ever had. Everyone in the family is lovin it and I think I've talked myself into turning one more into sausage this year.

3 & 0 Outdoors owned by Earl Dykes Jr. at 1481 County Road 9, Louisville, Al 36048 in Barbour County 334 619-1101

Is he expensive and how does he package it? Like with freezer paper or vacuum seal it?

Cost for what I listed was 300. the burger meat comes in 1 pound bags that are wire crimped. Summer sausage come just like out of hilshire farms, link sausage and cube steak is freezer paper stamped with what it is.

$300 for all 3 deer I assume? Thats not bad with you getting specality sausage like the smoked link sausage. The place i take mine to in Fairview doesn't do the specialty stuff like kielbasa but they only charge $65 for a whole deer for your normal stuff such as sausage, jerky, steaks, and burger. I would like to get some kielbasa and sausage links and all. Weavers in Falkville is the closest place to me that does that and by the time you get that done you're looking at around $200 and to me thats a little much for getting one processed.

I'll have to look him up. I had a medium size doe and a 160 or so pound buck my grandsons killed a couple of weeks ago and they called Sat and said it was ready. I ask how much and it is $372 for cube steak and smoked small link sausage.

ghost rabbit, i can fix you up with a processor that will smoke weavers.

Winters processing out on Boys Ranch Rd in the neel area is who does all of mine. I will not take anything to weavers anymore.

i do my own now for ground or stew meat, but when I want sausage, I use Wilson's in Seale. Real good guys.