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Posted on 12/1/15 at 2:17 pm to Lsubourge1
Indian Mound Grocery, they have been processing my deer for the last couple of year. Good price point and they make killer smoked sausge
Posted on 12/1/15 at 2:19 pm to DeepSouthSportsman
quote:
I heard that you don't get your own meat back
Well no shite. They are literally making sausage by the tons over the course of a season. Does anyone, besides the nephew of the owner believe they tag you ice chest, de-bone the meat, tag that, stuff sausage until that small pile is finished, tag that meat, then start the whole process over for the next deer?
Oh wait, I forgot, they tag the sausage, hang it, and finally box it according to your tag and set number of links made?
Or is it more reasonable that they weigh your meat, make sausage by the ton, and give you back your pro rated share? Think about it...
Back straps may be different, but the smoked deer sausage industry in Louisiana is communism at it's finest.
Posted on 12/1/15 at 2:50 pm to Clyde Tipton
quote:
smoked deer sausage industry in Louisiana is communism at it's finest.
The only time I can actually say communism is okay
Posted on 12/1/15 at 2:59 pm to pointdog33
Most of that was in jest, but yeah, I've never expected to get my own meat back.
A few years ago I killed a big sow and took her quarters up to the processor. I got back all my weight in deer sausage.
This was Bellevue Meat Processors in Haughton, LA.
Posted on 12/1/15 at 3:38 pm to Clyde Tipton
quote:
Does anyone, besides the nephew of the owner believe they tag you ice chest, de-bone the meat, tag that, stuff sausage until that small pile is finished, tag that meat, then start the whole process over for the next deer?
What makes you think I'm the nephew of the owner? They're just family. I'm really not going to debate it on an internet forum, but I have firsthand knowledge that this isn't the case there. Anyone is free to believe what he wants, and that's certainly the case with many processing businesses. Whether that's a good thing or a bad thing is neither here nor there, and frankly, it surprises me that more outfits don't mix meat. That being said, unless something has changed in the last two weeks, that's an incorrect statement regarding Whitetail Butcher Shop.
This post was edited on 12/1/15 at 3:42 pm
Posted on 12/1/15 at 3:44 pm to bluemoons
quote:
that's an incorrect statement regarding Whitetail Butcher Shop.
10-4, I was just messing with you. I thought it was common knowledge they all mixed meat. I guess they don't...
quote:
What makes you think I'm the nephew of the owner?
Because I didn't memorize every detail of your post.
Posted on 12/1/15 at 3:47 pm to Clyde Tipton
quote:
Because I didn't memorize every detail of your post.
Well that's just improper e-etiquette. Posted on 12/1/15 at 4:15 pm to bluemoons
How do they keep it separate?
Do they stuff each pile of meat and hang them in clusters per customer to smoke?
It just seems like a lot would have to go into keeping track of it all.
Do they stuff each pile of meat and hang them in clusters per customer to smoke?
It just seems like a lot would have to go into keeping track of it all.
Posted on 12/1/15 at 6:09 pm to Lsubourge1
I dropped off 100#s of deboned venison at "The Boudin Man" in Mandeville yesterday. I'm getting sommer sausage, boudin, and smoked sausage from it. I'm not big on venison sausage at all, but everyone here that I've talked to has asked for smoked sausage. I'm givin smoked sausage for Christmas from this order.
This post was edited on 12/1/15 at 6:59 pm
Posted on 12/1/15 at 6:56 pm to Clyde Tipton
A lot of processors around here frown on or flat out refuse quartered up deer. Whole deer only. They butchery out your deer then move to the next
Posted on 12/1/15 at 8:25 pm to LSUballs
quote:That's how it should be. If I bring in a doe that was cleaned and cooled immediately I don't want to get steaks from a musky old gut shot buck that sat in the truck bed in Simmon's parking lot most of the day
They butchery out your deer then move to the next
Posted on 12/1/15 at 8:45 pm to Lsubourge1
I use Vine's in Centreville for my ground meat. Don't get sausage made usually. Cut my own roasts. WhiteTail was always decent, but I quit using them about two years ago. A buddy's son killed his first deer, brought it to WhiteTail, they processed it and called to notify it was done, and when my buddy went to pick it up, they "didn't have it." No "hey we'll give you your next one free, give you X amount of meat, etc".
Flat out said we don't have your deer. Sorry.
Flat out said we don't have your deer. Sorry.
Posted on 12/1/15 at 9:00 pm to bootlegger
That's classy there for apologizing
Posted on 12/1/15 at 10:07 pm to Lsubourge1
Leroys in Grosse Tete will still do it if the price is right.
We get a hundred lbs or so done every year. Sausage and ground meat.
We get a hundred lbs or so done every year. Sausage and ground meat.
Posted on 12/1/15 at 10:14 pm to Chad504boy
Sausage, bacon burger, and turnaround were always satisfactory, I just couldn't believe they let a customer walk out the door empty handed. It was in their book where they had called to notify the order was ready for pickup....but it just disappeared.
Posted on 12/5/15 at 12:05 am to Lsubourge1
Took 50lbs of meat to cutrers in kentwood last week. Got half burger, the other half smoked sausage and breakfast sausage. $113 and so far I can say the best breakfast sausage Ive ever had. The smoked sausage is good too. They triple wrap the burger and breakfast sausage and flash freeze it. Very well wrapped for freezer. Smoked sausage wrapped fresh in plastic but not frozen and i wish it was vacuum sealed but I can live with it. I have to wrap the smoked sausage to freeze it now but overall they do good stuff.
Also they process only the meat you bring them. They dont mix other peoples deer meat with what you bring them. Good people.
Also they process only the meat you bring them. They dont mix other peoples deer meat with what you bring them. Good people.
Posted on 12/5/15 at 6:57 am to rattlebucket
quote:
Also they process only the meat you bring them. They dont mix other peoples deer meat with what you bring them. Good people.
The Cutrer's are as good as they come. That smoked sausage stays perfectly fresh frozen in those plastic bags for over a year. I'm just about to finish off last season's December batch.
Again, they do a farmers market somewhere in BR 2x/wk. They might pick up, transport, process, and bring back so that you never have to leave BR.
Promise you won't be disappointed
Posted on 12/5/15 at 11:12 am to Lsubourge1
Thanks fellas. Have any of you heard of Catoires in French Settlement?
Very good, he is part of hunters for the hungry, awesome dude, great food
Very good, he is part of hunters for the hungry, awesome dude, great food
Posted on 12/6/15 at 7:53 pm to Lsubourge1
I have been super impressed with LeBlancs in Morganza.
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