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Started By
Message
re: Best place to get meat processed in Baton Rouge?
Posted on 12/4/16 at 10:10 am to joeytiger
Posted on 12/4/16 at 10:10 am to joeytiger
Cut backstrap into steaks
Keep tenderloins whole
Cut 1 dozen or so roast
Use the rest for sausage and ground meat.
With 4 deer for a family of 4 you'll have meat for 2 years.
Smoke half the sausage, keep the other half fresh.
Keep tenderloins whole
Cut 1 dozen or so roast
Use the rest for sausage and ground meat.
With 4 deer for a family of 4 you'll have meat for 2 years.
Smoke half the sausage, keep the other half fresh.
0
Posted on 12/4/16 at 10:28 am to joeytiger
Somebody on here downvotong tramontes. Lol Care to step out of the shadows and elaborate?
Posted on 12/4/16 at 11:39 am to joeytiger
quote:
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!
You'd be lucky to find someone's smoked sausage as good as theirs, but you won't find any better.
I just got some salami made there for the first time from a buck I killed three weeks ago and it is delicious.
Posted on 12/4/16 at 11:53 am to Volt
Leblanc''s meat processing in Morganza hands down the best I've been to ever place listed!
Posted on 12/4/16 at 7:00 pm to Outboard
thanks for the advice everyone. I think I might just spring and buy the equipment and learn to do it myself.
Posted on 12/4/16 at 7:01 pm to joeytiger
Still might bring some of it to Benoits to get some boudin and smoked sausage made though.
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