Best deer processing

I use a few different places:

Tramonte's in BR for deer sausage
Fortenberry in Carriere, MS for ground meat and pork sausage
Days in Watson for deer burritos and summer sausage

quote:

---

Fortenberry

---

I use these guys too, but during the season they only take so much meat and stop taking it. There sometimes is a line at the place when they open. I bring all my stuff in after the season to avoid that hassle with my longer drive and I am closer than you.

Benoit’s Meat Processing

We’ve been using Benoit’s in Addis for years and absolutely love their smoked sausage

I’m in Metairie and here’s what I’ve found


1. Deer Depot sucked. Although it’s closed now, I must have missed the good ole days because literally everything I got for there including and especially the tamales was terrible. I had trouble giving the tamales away.

2. Chris’ Specialty Meats in Lakeview has great prices on ground. Tell them you want flat frozen 1 lb plastic bags of their beef mix and you’ll have great ground meat for under market value. This is what I do with my quarters.

3. Saia on the NS does fresh sausage. If you have a deer and a hog, they will use both to make you some great hot sausage, jalapeño cheddar, and breakfast links. My buddy gets them from there and I’ve tried it. It’s good but I couldn’t get a deer there last season. Probably going to try this season.

3. Fortenberry is about 45-60 minutes away and I would like to try them but they are always slammed

4. There is a place in Franklinton that I’d like to try. C&C Smokehouse and I’d like to try them for smoked sausage. LINK

5. LeBlanc’s in Morganza has the best burritos I’ve had. Simple and delicious. All you have to do is take the frozen and microwave for 2 minutes then finish in a frying pan with oil. Worth the 2 hour drive if you want burritos and tamales LINK

6. Butcher Block in Belle Chasse will take your deer but they are extremely expensive. Probably the best processor though as they are gourmet.

Others please chime in, these are the best options I’ve found through research and tasting.

vinnies in labadieville is very good

quote:

---

i dont recommend days to be honest with you

---

This is why these threads are necessary every season.

So much depends on WHO they have hired to process and how many deer they get.

The trick is to find people that take pride in their work and they don’t have so many ice chests that
A: your deer doesn’t spoil
B: you get your deer

Vines was so great about a decade ago. Not anymore because of the folks they have working there now.

Service Meats in Covington.

Sorry I didn't mention that before, but above comments are correct about how busy Fortenberrys can be.
We usually bring ours during the off season. My dad and I butcher our deer personally. We debone and take the "silver" off, then wrap it in paper/ziploc and freeze it until we are ready to bring it to Fortenberrys. We sometimes give them wild hog meat to mix in as well.

Fortenberrys is good for ground meat and sausage. If you do the pineapple and brown sugar sausage add extra pineapple. They have been stingy with it last few yrs. Their ground meat with brisket is really good. I also like they take your meat straight to a walk in. It doesn’t sit in ice chests outside for days. Also, they have cash prices and CC prices so you’ll save 4% by paying cash.

Bergerons in Covington has fantastic burritos and ground meat mixed with ribeye fat. Sausage isn’t great there. Expensive though.

Ronnie’s deer boudin in tangipahoa is phenomenal but he shuts down at a certain point bc he’s slammed.

I definitely WOULD NOT recommend service meats in Covington. Me and some buddies dropped of 2 huge does (mule deer) years ago, had sausage and ground meat made, all the meat barely filled a 60qt ice chest. Should’ve had way more meat back.

That’s exactly why I don’t trust bringing my deer to a butcher. I want my deer and only my deer back. I rather do it myself.