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<blockquote data-quote="TeamTomlyn" data-source="post: 4193197" data-attributes="member: 46099"><p>I used to do my own but got lazy. I bring mine in field dressed and ask for back straps, tenderloin and grind the rest. So it doesn't get much simpler than that. I've been blessed with 2 awesome processors over the past few years. Artic over in Davis runs around $130.00 I have always been pleased with the quality and impressed by what I get back in grind. Brown & Sons out of Holdenville are an amazing family of knife jockeys, but they sink their hooks in ya on the snack sticks, summer sausage and italian sausage lol. If I can keep from adding on a mountain of extras it runs about $100-$120.00 for my usual processing.</p><p></p><p>The one bad run in I had with a butcher shop processor out of harrah. I brought in a 8 month old cornfed butcher pig, but got back was more akin to hog meat.</p></blockquote><p></p>
[QUOTE="TeamTomlyn, post: 4193197, member: 46099"] I used to do my own but got lazy. I bring mine in field dressed and ask for back straps, tenderloin and grind the rest. So it doesn't get much simpler than that. I've been blessed with 2 awesome processors over the past few years. Artic over in Davis runs around $130.00 I have always been pleased with the quality and impressed by what I get back in grind. Brown & Sons out of Holdenville are an amazing family of knife jockeys, but they sink their hooks in ya on the snack sticks, summer sausage and italian sausage lol. If I can keep from adding on a mountain of extras it runs about $100-$120.00 for my usual processing. The one bad run in I had with a butcher shop processor out of harrah. I brought in a 8 month old cornfed butcher pig, but got back was more akin to hog meat. [/QUOTE]
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