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Deer Processing at Bergeron's
Posted on 1/3/24 at 11:47 pm
Posted on 1/3/24 at 11:47 pm
Dropping a doe off at Bergeron's in Port Allen. What's the best way to have it done over there? Hear they make good burritos. Any experience with their sausages?
This post was edited on 1/3/24 at 11:49 pm
9
Posted on 1/3/24 at 11:58 pm to CajunSportsman
No one and I mean no one is going to talk about their experiences with their sausages.
Posted on 1/4/24 at 4:44 am to CajunSportsman
I’ve only used their Covington location. That being said, Burritos are very good, ground meat with ribeye fat is awesome, smoked sausage is just ok, boudin is terrible. They also take forever. I’m talking 4 weeks for ground meat only. Still use them though. I like texture of the ground meat bc it’s not too finely ground and the ribeye fat adds alot to it flavor wise.
Posted on 1/4/24 at 4:51 am to CajunSportsman
My brother dropped one off there a few weeks back. I’ll update once he gets his
Posted on 1/4/24 at 5:34 am to magicman534
The question came up at my office yesterday about it taking forever. What am I missing here? Do they freeze then thaw the meat? Four weeks just sounds like spoiled meat to me.
Posted on 1/4/24 at 6:09 am to teambooyah
I dropped off a deer at bergerons covington nov 25. Got it back dec 9. Dropped off another dec 22 and waiting. First deer was only ground meat. 55lbs was $130 and they trimmed out my backstraps. We've eaten some and it came out good. Second deer we are getting sausage and getting them to stuff and wrap some backstraps
Posted on 1/4/24 at 6:13 am to rattlebucket
I had burritos done there several years ago in Covington and they were by far the worst I have ever had. Place is clean and all seems well there but I haven't been back. I do my own processing any way and prefer a variety of the OB burrito recipe I make on my own with my kids.
Posted on 1/4/24 at 7:38 am to CajunSportsman
The one in PA is good. Took a couple deer their last season.
My favorites were the burritos and pineapple sausage. I like that their smoked sausage has a little char on it. Tastes grilled in the air fryer for quick meals….we ate it pretty quick because of this.
I didn’t do ground
My order was done in less than a week
My favorites were the burritos and pineapple sausage. I like that their smoked sausage has a little char on it. Tastes grilled in the air fryer for quick meals….we ate it pretty quick because of this.
I didn’t do ground
My order was done in less than a week
This post was edited on 1/4/24 at 7:39 am
Posted on 1/4/24 at 7:51 am to Da Hammer
quote:
I do my own processing any way and prefer a variety of the OB burrito recipe I make on my own with my kids.
We do the same. The processor I used for years isn’t the same as it used to be. It’s not that hard to process a deer yourself and you know what you have.
We make the burritos, pan sausage, smoked , ground deer , and a little jerky.
I do use some of the Bergeron’s smoked sausage seasoning. I cut it 50/50 with Rebel. It’s great.
This post was edited on 1/4/24 at 7:52 am
Posted on 1/4/24 at 8:07 am to CajunSportsman
Been taking deer there for the past few years to get burritos, definitely recommend. Expensive, but they taste good and are convenient to pop in the oven when you need a meal. Tried sausage last year, didn't like it at all. Boudin is okay, a little dry.
Posted on 1/4/24 at 8:13 am to Da Hammer
Have a link to this OB Deer Burrito recipe or care to share your recipe? I have some ground I'd like to give it a shot at making my own.
Posted on 1/4/24 at 8:15 am to Sparky4240
Posted on 1/4/24 at 8:50 am to Sparky4240
Here’s mine :
6lb deer meat
1/2 lb pork fat
2 onion and 1 BP chopped fine
1/4 cup cilantro
1/4 cup minced garlic
2 tsp chili powder
6 ounces taco seasoning
Nacho cheese
22 burrito tortillas
Grind meat together with fat.
Brown with onions , peppers, and seasonings . Add 1 cup of water and simmer till clear .
Spread 1.5 tbls cheese and 3/4 cup meat to tortilla.
Brown outside to seal.
Freeze in butcher paper or vacuum seal.
6lb deer meat
1/2 lb pork fat
2 onion and 1 BP chopped fine
1/4 cup cilantro
1/4 cup minced garlic
2 tsp chili powder
6 ounces taco seasoning
Nacho cheese
22 burrito tortillas
Grind meat together with fat.
Brown with onions , peppers, and seasonings . Add 1 cup of water and simmer till clear .
Spread 1.5 tbls cheese and 3/4 cup meat to tortilla.
Brown outside to seal.
Freeze in butcher paper or vacuum seal.
Posted on 1/4/24 at 9:03 am to CajunSportsman
quote:
Hear they make good burritos.
No. They are easily the worst burritos from a deer processor that I've ever had. I gave all of mine away and the recipients talked shite about them too. Matter of fact, I think they're the only deer burrito I haven't enjoyed. If you want burritos, go to Day's.
quote:
Any experience with their sausages?
Their smoked jalapeno sausage is excellent. Definitely get some.
This post was edited on 1/4/24 at 9:05 am
Posted on 1/4/24 at 9:14 am to CajunSportsman
Unless their products have drastically improved I would not even eat lunch at their PA spot, let alone have them process a deer for me. Their boudin was awful last time I went.
Posted on 1/4/24 at 9:27 am to CajunSportsman
Covington one is also a donation center for the hungry.
Process yourself. Grind it up, cut the roasts out, cut the straps out.
Spend that high dollar processing $$$ on pork sausage and beef.
Process yourself. Grind it up, cut the roasts out, cut the straps out.
Spend that high dollar processing $$$ on pork sausage and beef.
This post was edited on 1/4/24 at 9:30 am
Posted on 1/4/24 at 12:00 pm to CajunSportsman
Am I the only one using Big O at riverside in plaquemine?
Pro tip, have at least a small amount of your deer ground with bacon.
You'll thank me.
Pro tip, have at least a small amount of your deer ground with bacon.
You'll thank me.
Posted on 1/4/24 at 1:41 pm to X123F45
We use bacon as the fat and other meat for all of our deer sausage. Works fine for the breakfast and green onion.
Posted on 1/18/24 at 4:15 pm to rattlebucket
Dec 22 drop off is ready. Guy said after thanksgiving they run about a month out due to volume. With that said their sausage is expensive. Hope it was worth it. One deer made 60 lbs sausage and 35 lbs ground beef with backstraps trimmed out and stuffed/wrapped $435. Sheesh
Posted on 1/18/24 at 4:26 pm to X123F45
quote:
Pro tip, have at least a small amount of your deer ground with bacon.
been grinding baconburger for years
aside from excellent burgers
ol girl makes burritos with it
best meatloaf ever…
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