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re: Best deer processing
Posted on 11/20/23 at 10:01 pm to 7UnderPar
Posted on 11/20/23 at 10:01 pm to 7UnderPar
quote:
Fortenberry in Carriere, MS for ground meat and pork sausage
Picayune native here. I’d recommend against Fortenberry’s. Went there for decades. Their quality has slipped in the last 5 years.
Strick’s in Hattiesburg. Can’t beat it.
Posted on 11/21/23 at 9:06 am to REB BEER
quote:
Dowlings is my go to
Got some smoked sausage done there last year. It tasted like they added a bunch of the pepper seasoning normally used in breakfast pan sausage. Is that how their smoked sausage normally tastes?
Posted on 11/21/23 at 9:14 am to WhodatTigerPel
Kens Deer Butcher Shop in Raceland. About 35 minutes from Kenner.
Posted on 11/21/23 at 9:20 am to wally
quote:
It tasted like they added a bunch of the pepper seasoning normally used in breakfast pan sausage. Is that how their smoked sausage normally tastes?
I don't find that's how it tastes to me.
But I will say I think they may have changed their smoked sausage recipe since they became more of a meat market than just a deer processing place. I prefer the old style. It seemed to be coarser and had a red color to it. It didn't really go good in red beans or gumbo and was more of something you grill and ate with white bread and mustard.
The new stuff seems more like something you'd buy in the store.
Just my .02
Posted on 11/21/23 at 9:26 am to 257WBY
quote:
Van’s
As good a smoked sausage as I’ve ever had. But when they are full, they will turn you away, even my cousin who has used them for decades.
I’ve used many of the ones listed, Benoits, Bergeron’s, Fortenberry’s, Curtrer’s. Past couple of years, I’ve used Stacey’s in Crystal Springs, and been well pleased. They put your meat in plastic tubs, right into their walk-in cooler. So I’m at least optimistic I get my own back. And they have a very wide variety of products, and all have been very good and well packaged.
Posted on 11/21/23 at 9:35 am to TygerT
quote:
That’s exactly why I don’t trust bringing my deer to a butcher. I want my deer and only my deer back. I rather do it myself.
When I have specialty sausage and burritos made, I always wait until about June or July to bring my frozen/deboned meat. I also ask how fast they can make mine and if there’s anyone ahead of me. If I know they have someone else’s deer there, I won’t bring mine.
Posted on 11/21/23 at 11:24 am to Squirrelmeister
If they’re not seasonal, that’s the way to do it
Posted on 11/21/23 at 11:27 am to Icansee4miles
quote:
Stacey’s in Crystal Springs
Is Staceys in Crystal Springs or Utica?
Posted on 11/21/23 at 1:05 pm to Insurancerebel
You’re right. It’s the Crystal Springs exit off 55, but I think their address is Utica. Those piney woods all start to look the same after awhile.
The contract out their tamales to a local that specializes in them, and everyone I’ve shared them with has asked for more. And Stacey offered to hold a batch for me in her personal freezer last year when I got caught up and couldn’t get there for a couple of weeks.
Good people.
The contract out their tamales to a local that specializes in them, and everyone I’ve shared them with has asked for more. And Stacey offered to hold a batch for me in her personal freezer last year when I got caught up and couldn’t get there for a couple of weeks.
Good people.
Posted on 11/21/23 at 3:15 pm to Icansee4miles
Her ex husband Dwight has a processing place on 18 at Raymond. His is the original, they split up and she took his recipes or so the rumor. I like Dwight's better, but both are good.
Posted on 11/21/23 at 3:50 pm to WhodatTigerPel
Petoskey’s between Epps and Transylvania LA.
Posted on 11/21/23 at 5:42 pm to 4LSU2
FIRST watch where they process and if they actually separate your meat from others I have seen ice chests with no ice and smelly in line to be processed with mine ( I left) also seen one big table with six butchers and meat being passe around with no separation (i left) and tables not being cleaned in between batches - do your own
Posted on 11/21/23 at 6:03 pm to Insurancerebel
Wow, love some tamales, but damn just looked at Stacie’s FB page and $9/dozen !!! Guess I need to figure it myself, brother in law has a good recipe looks like we will give it a try
$2.79/ for deer burger
$2.79/ for deer burger
Posted on 11/22/23 at 1:49 am to WhodatTigerPel
Might be a little far, but I know a few people that use C&C SmokeHouse in Franklinton that seem to like them.
Posted on 11/22/23 at 5:04 am to gizmothepug
quote:
Kens Deer Butcher Shop in Raceland. About 35 minutes from Kenner.
This was my favorite place until I moved out of state. I used them for years and they always gave me a great product.
Posted on 11/22/23 at 9:42 am to TygerT
I worked for a processor in college, much smaller than most of the ones mentioned in here.
Deboning an entire deer is a 5 minute deal for a processor, so you’re either losing a good bit of meat, or those leaves and sticks that are stuck to the bloody bone fragmented shoulder jelly are going in with any silver skin, tendons, adrenal glands. If you don’t want anything in your finished meat, you should take care of that before you drop it off.
I don’t know any place that advertises that they go big batches between customers, but I’m sure there are some. Even if they make an effort to keep the customers’ deer separated unless they are keeping the tailings out of the grinder/stuffer for themselves, there’s always going to be some cross contamination between batches or customers. Some use it as samples for people to try before ordering, another processor used to call this “x blend” and would smoke it and either give it away or keep it for himself (smoked jalapeño cheddar pineapple breakfast sausage was pretty damn good)
In reality it’s rarely a big deal, but could be the difference between your batch being some of the best you’ve ever had, and never using a processor again. If any of this is alarming you might want to try bringing it outside of the seasonal rush, being more involved in the deboning process cleaning process, or doing it all yourself.
Deboning an entire deer is a 5 minute deal for a processor, so you’re either losing a good bit of meat, or those leaves and sticks that are stuck to the bloody bone fragmented shoulder jelly are going in with any silver skin, tendons, adrenal glands. If you don’t want anything in your finished meat, you should take care of that before you drop it off.
I don’t know any place that advertises that they go big batches between customers, but I’m sure there are some. Even if they make an effort to keep the customers’ deer separated unless they are keeping the tailings out of the grinder/stuffer for themselves, there’s always going to be some cross contamination between batches or customers. Some use it as samples for people to try before ordering, another processor used to call this “x blend” and would smoke it and either give it away or keep it for himself (smoked jalapeño cheddar pineapple breakfast sausage was pretty damn good)
In reality it’s rarely a big deal, but could be the difference between your batch being some of the best you’ve ever had, and never using a processor again. If any of this is alarming you might want to try bringing it outside of the seasonal rush, being more involved in the deboning process cleaning process, or doing it all yourself.
Posted on 11/22/23 at 10:21 am to gizmothepug
quote:
C&C SmokeHouse in Franklinton
I'm trying them this year
Posted on 11/22/23 at 5:57 pm to Red Stick Rambler
This is Bennny Vine. Just an FYI - We are working to improve our deer processing ops. Also have my dad back helping / directing operations. Hope we can get another shot.
Posted on 11/22/23 at 6:59 pm to bmvine
Glad to hear y’all are working to improve, just get back to what made y’all so good in the first place
Posted on 11/22/23 at 7:18 pm to bmvine
quote:
This is Bennny Vine. Just an FYI - We are working to improve our deer processing ops. Also have my dad back helping / directing operations. Hope we can get another shot.
It’s hard to imagine how difficult this operation can be. I appreciate you guys trying.
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