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Started By
Message
Best place to get meat processed in Baton Rouge?
Posted on 12/3/16 at 6:49 pm
Posted on 12/3/16 at 6:49 pm
And how would you process the following and where would you process it near Baton Rouge:
150 lb Buck
150 lb Buck
120 lb Black Buck
180 lb Fallow Buck
I'm thinking as many steaks as I can get, smoked sausage and I would like to know if anyone makes some boudin out of the meat. I've never had Black Buck or fallow.
All taken on a ranch in Texas this weekend.
In before "high fence isn't real hunting"
150 lb Buck
150 lb Buck
120 lb Black Buck
180 lb Fallow Buck
I'm thinking as many steaks as I can get, smoked sausage and I would like to know if anyone makes some boudin out of the meat. I've never had Black Buck or fallow.
All taken on a ranch in Texas this weekend.
In before "high fence isn't real hunting"
17
Posted on 12/3/16 at 6:56 pm to joeytiger
Bring it up to Vines. Best meat I've ever had
Posted on 12/3/16 at 6:58 pm to joeytiger
Fri Deer steaks can be dry, I like a roast though...
Posted on 12/3/16 at 7:00 pm to CypressTrout10
Vines is good and reasonably priced.
Posted on 12/3/16 at 7:58 pm to joeytiger
There is no other choice than Indian Mound on Liberty Rd in Central.
Posted on 12/3/16 at 8:04 pm to Deadeyedick
Does Mr Cecil still work there?
Posted on 12/3/16 at 8:30 pm to pdubya76
Heck idk, I just know Mr. Jimmy and Mr, JC
Posted on 12/3/16 at 8:37 pm to joeytiger
Do you have the whole black buck? I split them in half along the spine, marinate it and then smoke on the Cajun microwave. It can be very good. Ribs are ridiculously good. Other than t that it's going to be a little game-y. Slow cook it somehow.
The fallow you won't tell much difference in it and a whitetail.
I take mine to tramontes on Jeff hwy by parkview baptist
The fallow you won't tell much difference in it and a whitetail.
I take mine to tramontes on Jeff hwy by parkview baptist
This post was edited on 12/3/16 at 8:38 pm
Posted on 12/3/16 at 8:41 pm to joeytiger
Tramontes does excellent work.
Posted on 12/3/16 at 8:59 pm to joeytiger
in the city limits of BR, the only place I have ever know to process deer is Tramontes
I've been pleased with the place in Addis...their name slips my mind at the moment.
Vines is an hour away, they are good, but overrated imo. i've brought 50ish deer to them
I've been pleased with the place in Addis...their name slips my mind at the moment.
Vines is an hour away, they are good, but overrated imo. i've brought 50ish deer to them
Posted on 12/3/16 at 9:22 pm to crankbait
Benoits is in Addis.
Vines has always done me a good job. I haven't brought one to them in a few years however.
Vines has always done me a good job. I haven't brought one to them in a few years however.
Posted on 12/3/16 at 9:55 pm to joeytiger
Got my first deer this year done at TWAYNES onot 621 in prairieville. Just smoked sausage and ground meat but got damn it's good.
This post was edited on 12/3/16 at 9:56 pm
Posted on 12/3/16 at 10:19 pm to joeytiger
Tramontes. Good people and good stuff.
This post was edited on 12/3/16 at 10:20 pm
Posted on 12/3/16 at 11:11 pm to joeytiger
man, you are about to drop some cash getting all of that processed.... 
Posted on 12/4/16 at 7:25 am to joeytiger
Vines is good.
I like days smokehouse in Watson, they make some killer sausage and the deer burritos are fantastic. Throw a couole of those frickers in the microwave at work for a quick breakfast or lunch. At home i heat them up on the skillet amd they kick arse.
I like days smokehouse in Watson, they make some killer sausage and the deer burritos are fantastic. Throw a couole of those frickers in the microwave at work for a quick breakfast or lunch. At home i heat them up on the skillet amd they kick arse.
Posted on 12/4/16 at 7:34 am to joeytiger
Baton Rouge- Tramonte's
Port Allen - Bergeron's
Addis - Benoit's
Gonzales - Tee-Wayne's
Bergeron's made my favorite smoked sausage, Tee-Wayne's a close second. I think I like eating fresh sausage in a gravy more than smoked by itself. You have enough to get many different flavors of sausage.
I'm not sure how different Black Buck is than Whitetail. Fallow is very good, I'd probably get a fair amount of stew meat from the fallow, and maybe a few roasts, probably the same with the black buck. I'd get remainder of the deer into ground meat.
I've had deer boudin, (Tee-Wayne's does it, I think someone in Watson does it too) personally I'm not a fan. If you've had turkey bacon before, that's about as close of an analogy as I can give you.
Port Allen - Bergeron's
Addis - Benoit's
Gonzales - Tee-Wayne's
Bergeron's made my favorite smoked sausage, Tee-Wayne's a close second. I think I like eating fresh sausage in a gravy more than smoked by itself. You have enough to get many different flavors of sausage.
I'm not sure how different Black Buck is than Whitetail. Fallow is very good, I'd probably get a fair amount of stew meat from the fallow, and maybe a few roasts, probably the same with the black buck. I'd get remainder of the deer into ground meat.
I've had deer boudin, (Tee-Wayne's does it, I think someone in Watson does it too) personally I'm not a fan. If you've had turkey bacon before, that's about as close of an analogy as I can give you.
Posted on 12/4/16 at 8:15 am to joeytiger
The Francis in St Francisville
Posted on 12/4/16 at 9:34 am to joeytiger
LINK
Cutrer's Meat Market out of Kentwood, LA makes the best deer sausage I've ever had. He attends the downtown Baton Rouge Farmers Market every weekend. You can drop off your meat and pick up the following weekend. Reasonably priced as well!
Cutrer's Meat Market out of Kentwood, LA makes the best deer sausage I've ever had. He attends the downtown Baton Rouge Farmers Market every weekend. You can drop off your meat and pick up the following weekend. Reasonably priced as well!
This post was edited on 12/4/16 at 9:38 am
Posted on 12/4/16 at 9:51 am to DownSouthDave
Agreed with Day's. The burritos are excelllent. The sausage isn't the best I've ever had but it's pretty damn good
Posted on 12/4/16 at 10:04 am to joeytiger
Ronnie's makes venison boudin.
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