Went to sams club last nite. Boneless thighs were up to $2 per lb. I just let em keep em. Food city had thighs on the bone for $.99 so we're going that route tonite. Deboned them, skin in with bones for soup stock, meat definately has much more fat attached since a butcher hasn't had their paws on it. So, for the meat/bone/skin breakdown, here's what we got. bone .55lb skin .62lb meat 1.9lb pack was just over $3, so i'm still around $1.50lb for thighs, but I also have LOTS more fat + skin/bones for stock, whatever that is worth. We're using nepas recipe he posted up a few days ago. 10yo liked that sound of it the best. ========================================================== 5 lb beef chuck ground 4 t kosher salt 1 t cure (if smoking) 2 T dry colemans mustard 1 T paprika 1 t black pepper 1 t mace ground 1 t garlic powder 1 t coriander ground 1/2 t celery seed 2 t liq smoke (opt) if not going in smoker 1 cup water =========================================================== Didn't have any celery seed, so we're just going to have to make due without it. Got meat cut up, soaking up seasoning all nite, going to do a double grind on it, not going to emulsify, just a quick D/grind and into sheep casings.