I've been BARFing since August and my dogs are doing great. Here's what I feed:
60% of their diet is raw chicken backs and necks (I feed twice a day, so this makes up the evening meal). Usually one night per week or so, I skip this and give some other raw meaty bone, usually pork or turkey necks, although they also get beef, and have had moose - I'm trying to score some buffallo.
20% is muscle meat (I use ground beef b/c it's cheap)
20% is veggie mash (I feed it mixed with the hamburger in the am)
One or two days a month I'll feed offal (usually liver or tripe), and one or two days I'll feed fish (raw smelt or canned pink salmon)
Veggie mash I just mix up 3-4 different veggies (I vary them) with some plain yogurt, kelp, cayenne pepper, ginger, and apple cider vinegar.
Veggies I've used include: carrots, turnips, butternut squash, zuchinni, yam, cabbage, wax beans, peas, raddichio, bean sprouts, alphalpha sprouts, japanese eggplant, watercress, spinach, parsley, beets, apples, oranges, canteloupe, and, just today, taro root.
make sure not to use to many of the fruits and sugary things, and brush teeth after feeding them. Also, beets make the pee pink, so don't panic. And taro root, which I just tried today (they LOVED it - I fed it by itself as just a veggie meal) has to be cooked first, as some varieties are toxic raw. I just peeled it, than baked it at 300 for an hour, and it was fine. I'm also going to try Kale and radishes this week.
I also add halibut oil capsules to their food everyday.
Basically, in your mash, you want a veggie for bulk (like turnip or squash), and you want some dark leafy greens in there too (like spinach). Try to stay away from anything too watery, no onions, and I heard tomatoes were bad? (I feed them anyway sometimes in the summer). Avacado is very fatty, so don't feed too much of that.
The key is variety. And remembering your bone/meat/veggie ratio. You can tell by their poop whether or not you've got it right.
Poops should be greyish and firm, and dry to a white chalky, gritty stink free powder.
brown = not enough bone,
loose = not enough bone or not enough veggies,
white and hard = too much bone, not enough meat,
brown and hard = too much veggies, not enough meat or bone
It doesn't take me that long to make their food. Once or twice a week I spend 5 minutes throwing stuff into the food processor to make a mash, then I store it in the fridge. Feeding them takes under five minutes, I just dish it up (I've memorized what the proper amounts look like). Meat is good in the fridge for about five days. Veggies last up to a week (the apple cider vinegar helps preserve them).
You'll need a deep freeze, some extra room in your fridge (I keep the meat in the crisper in case it leaks), tons of ziplocks (or you end up with the mess that's in my freezer right now - don't ask
), and two scales, one for the food (a small kitchen scale) and one for your dog (need to closely monitor their weight, especially if it's a puppy!).
As for costs, depends how much you're paying for the necks & backs. I have a smokin' hot deal, but it's a pain in the arse. Definitely don't go through your regular grocery store, find a butcher or a poultry wholesaler.
If you have any other questions, feel free to pm me!!!
Hope that helps!