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Started By
Message
Best deer processor in Louisiana or MS
Posted on 8/16/22 at 9:41 pm
Posted on 8/16/22 at 9:41 pm
For:
A) ground meat
B) smoked sausage
C) Fresh Sausage or Breakfast
D) boudin
E) burritos
Since so many are good at one or two things.
A) ground meat
B) smoked sausage
C) Fresh Sausage or Breakfast
D) boudin
E) burritos
Since so many are good at one or two things.
16
Posted on 8/16/22 at 9:57 pm to The Levee
Really like Days smokehouse in Watson. Their smoked sausage is extra Smokey which I like. They vacuum seal your ground meat and make it super flat so it’s easy to store. They also make their own tamales/burritos which are excllent.
Their boudin and hog head cheese are meh but I judge all boudin on Billy’s.
Their boudin and hog head cheese are meh but I judge all boudin on Billy’s.
This post was edited on 8/16/22 at 10:00 pm
Posted on 8/16/22 at 10:00 pm to lsufan1971
Damn that’s really cool about the ground.
Posted on 8/16/22 at 10:03 pm to The Levee
Fortenberry’s in cross roads (mississippi) is our go to. Great operation
Posted on 8/16/22 at 10:06 pm to lsufan1971
Days looks very nice and clean
Posted on 8/16/22 at 10:16 pm to The Levee
FitzLee’s in Independence. The okra just opened recently but have a great reputation around the area already
Posted on 8/16/22 at 10:55 pm to dpier16
quote:
Fortenberry’s
I am absolutely NOT a fan of link venison sausage due to everyone doing a rough grind and not following it with a fine grind. Fortenberry’s Sweet Heat flavor is badass.
I process my own meat, but do keep a few gallon ziploc bags of cubed meat for tue Sweet Heat at the end of each season.
Posted on 8/16/22 at 11:44 pm to The Levee
Leblanc's in Morganza
Posted on 8/17/22 at 6:04 am to The Levee
Strick’s in Hattiesburg makes excellent sausage
Posted on 8/17/22 at 6:08 am to The Levee
Vans in Brandon, MS
Best smoked sausage in the Southeast
Best smoked sausage in the Southeast
Posted on 8/17/22 at 6:17 am to 257WBY
For the last few years, i used DD in Bogalusa for smoked sausage. Its ok.
For ground meat, we make our own, with beef brisket. 3:1 deer/brisket. For a few packs, add a lil more brisket for a greasy hamburger ( mark pack).
No more pork in burger meat
For ground meat, we make our own, with beef brisket. 3:1 deer/brisket. For a few packs, add a lil more brisket for a greasy hamburger ( mark pack).
No more pork in burger meat
Posted on 8/17/22 at 6:49 am to EF Hutton
Anyone ever try the place in Franklinton C&C Smokehouse?
I just finished my last pack of ground last night. We eat a lot of venison from Mel Armond’s in Slidell. It’s ok and passable but I hate the packaging and wanna try someone new.
I like to:
Cook tenderloins in butter and herbs fresh
Dry age back straps and fry them
Dry age quarters and have ground meat and sausage made. Maybe some burritos
I had success dry aging a hind quarter last year and cutting steaks out of it. Was great.
I just finished my last pack of ground last night. We eat a lot of venison from Mel Armond’s in Slidell. It’s ok and passable but I hate the packaging and wanna try someone new.
I like to:
Cook tenderloins in butter and herbs fresh
Dry age back straps and fry them
Dry age quarters and have ground meat and sausage made. Maybe some burritos
I had success dry aging a hind quarter last year and cutting steaks out of it. Was great.
Posted on 8/17/22 at 7:08 am to EF Hutton
My boys bought me a grinder and we made a couple of our own batches of venison/brisket. One batch added some ribeye fat I had the butcher save me. Never again will I mix with pork.
Vans and Cutrer’s both make really good sausage, but I don’t think Vans vacuum packs? I know Cutrer’s doesn’t. Both are relatively inexpensive. Love everything I’ve had done at Stacey’s, Tee Wayne’s does a good job on sausage and packaging, and Bergeron’s and Benoits are good as well, but all the ones close in are higher priced then the ones in the smaller more remote places. Haven’t really had a bad experience, all a matter of preference.
Vans and Cutrer’s both make really good sausage, but I don’t think Vans vacuum packs? I know Cutrer’s doesn’t. Both are relatively inexpensive. Love everything I’ve had done at Stacey’s, Tee Wayne’s does a good job on sausage and packaging, and Bergeron’s and Benoits are good as well, but all the ones close in are higher priced then the ones in the smaller more remote places. Haven’t really had a bad experience, all a matter of preference.
Posted on 8/17/22 at 7:20 am to The Levee
Rocky Branch, LA for Pepperjack sausage.
Petoskey’s in East Carroll Parish if I’m on that side of the world.
Petoskey’s in East Carroll Parish if I’m on that side of the world.
Posted on 8/17/22 at 7:50 am to The Levee
Vine Bros in Centreville for smoked
you can also drop off at their store in McComb
Used to use Manino's in Independence for italian, bacon burger and cutting bone in loin steaks
til Alack bought them out
Brad always has something to sample and does a good job on the all of the above...
ol girl makes them at home w/ bacon burger
wraps them and freezes them
waaay cheaper than mickey browns...
you can also drop off at their store in McComb
Used to use Manino's in Independence for italian, bacon burger and cutting bone in loin steaks
til Alack bought them out
Brad always has something to sample and does a good job on the all of the above...
quote:
Maybe some burritos
ol girl makes them at home w/ bacon burger
wraps them and freezes them
waaay cheaper than mickey browns...
This post was edited on 8/17/22 at 8:08 am
Posted on 8/17/22 at 8:00 am to Icansee4miles
quote:
My boys bought me a grinder and we made a couple of our own batches of venison/brisket. One batch added some ribeye fat I had the butcher save me. Never again will I mix with pork.
You made sausage or ground meat?
Posted on 8/17/22 at 8:06 am to 257WBY
quote:
Vans in Brandon, MS
Best smoked sausage in the Southeast
Yep, lived in Madison for 8 years and that is the only place I used. I haven't found anything that even comes close to their smoked sausage.
Posted on 8/17/22 at 8:14 am to The Levee
quote:
Anyone ever try the place in Franklinton C&C Smokehouse?
Their brown sugar and pineapple sausage is the best sausage I've ever had. All their other stuff is good too, but they take forever.
Posted on 8/17/22 at 8:18 am to Icansee4miles
quote:
Never again will I mix with pork.
Same. I used to use pork because that's what everyone did years ago. Switched to ribeye fat 10 years or so ago. And will never go back. Not for hamburger meat anyway.
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