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Started By
Message
1
Posted on 9/25/22 at 7:04 pm to SixthAndBarone
quote:
You’re making 1,000 pounds in a day? Tell us more about this. That’s 12 cases of butts. What meat are you using? Grinder, stiffer, seasoning, etc? You used it in gumbo, so are you smoking it?
Calm down. We all know that you are the best when it comes to moving and shaking your way around a nice, thick sausage.
Posted on 9/25/22 at 7:10 pm to iAmBatman
quote:
moving and shaking your way around a nice, thick sausage
You’d like that, wouldn’t you?
Posted on 9/25/22 at 7:10 pm to BeerMoney
quote:
I mean if we're talking where we live. I live in Prairieville, Louisiana. Home of the fighting spec home builders. We got the Verons, we got the Veillons. Got some joint called the Meatatory making sausage on Airline that I want to try.
No mention of D&J, list is shite
Posted on 9/25/22 at 7:18 pm to Rekrul
I went there today.
Posted on 9/25/22 at 7:22 pm to Trevaylin
Smoked-Verons Supermarket is excellent
Fresh- Ken's Deer Butcher Shop in Raceland. He only sells pork sausage at the Central Market during non deer season though.
Fresh- Ken's Deer Butcher Shop in Raceland. He only sells pork sausage at the Central Market during non deer season though.
Posted on 9/25/22 at 7:25 pm to Rekrul
quote:
No mention of D&J, list is shite
Never been there. Just used the googles. Gonna check it out!
Posted on 9/25/22 at 7:26 pm to Insee
quote:
Conecuh
Don’t sleep on conecuh, that shite is delicious.
Posted on 9/25/22 at 7:28 pm to Trevaylin
Manda sausage for store-bought.
Anytime I’m back in LA, I stuff a huge tennis bag to the brim with cases of the stuff and fly it back home to my deep freeze.
Anytime I’m back in LA, I stuff a huge tennis bag to the brim with cases of the stuff and fly it back home to my deep freeze.
Posted on 9/25/22 at 7:30 pm to Warfox
I live in Baton Rouge and I drive to Kelly’s butcher in Opelousas for my pure pork smoked sausage.
Posted on 9/25/22 at 7:53 pm to Trevaylin
Lejeunes in Eunice. Best smoked sausage.
Posted on 9/25/22 at 7:56 pm to BeerMoney
quote:
we got the Veillons
Lived in P'ville for several years and Veillons was my go to sausage.
Posted on 9/25/22 at 7:59 pm to Trevaylin
Anywhere in Evangeline parish. Everyone else are amateurs. Seriously.
Posted on 9/25/22 at 8:15 pm to White Bear
quote:
Verons
It's too fatty too.
Posted on 9/25/22 at 8:29 pm to SixthAndBarone
quote:
You’re making 1,000 pounds in a day?
Over a weekend, and then we are usually smoking large amounts in 2 big smokers until about Tuesday, 24/7
It’s a lot of work and takes about 5-6 people, but it’s worth it.
Got a big grinder, big tubs for mixing, big electric stuffer. We fill the hanks and link by hand. Let me see if I can find some pics.
And yes, the entire weekend is filled with crude, sophomoric humor about stuffing, packing meat, lubing up tubes…
This post was edited on 9/25/22 at 8:32 pm
Posted on 9/25/22 at 8:33 pm to Trevaylin
Double D Meats and Sausage Bogalusa, La.
Fortenberry's Carriere, Ms.
Fortenberry's Carriere, Ms.
Posted on 9/25/22 at 8:35 pm to SixthAndBarone
quote:
quote:make my own every year. Big group, we usually make between 500-1000 lbs You’re making 1,000 pounds in a day? Tell us more about this. That’s 12 cases of butts. What meat are you using? Grinder, stiffer, seasoning, etc? You used it in gumbo, so are you smoking it?
We do the same. Did a little over 1000 lbs last year. Multiple families get together .
Usually dry half and do smoked or “cook sausage” as we call it with the other half
Posted on 9/25/22 at 8:46 pm to fr33manator
quote:
fr33manator
Awesome. Impressive.
Posted on 9/26/22 at 4:17 pm to CBLSU316
quote:
Don’t sleep on conecuh, that shite is delicious.
Kelly's and Snowden's are good too. All three from that neck of the woods. Capps in the Auburn/Opelika area is good, but not easy to find.
Posted on 9/26/22 at 9:34 pm to BrianKellyRespecter
Rabideaux
Now this thread can enjoy a good night's rest.
Now this thread can enjoy a good night's rest.
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