St. Tammany Deer Processor

Bergerons on 190 does a good job with ground meat. Sausage is OK. Burritos are good but not as good as Mickey browns.

Ronnie’s boudin in Hammond makes fantastic deer boudin

Buy a LEM #12 grinder with tenderizer attachment. Pays for itself real quick.

I tenderize the backstraps, tenderloins, and most of the ham sections i can slice. Debone the shoulders and add the leftover ham pieces to small to slice get grinded. The tenderizer attachment makes great tenderized cubed steaks out of the hams.

Cut and jerky the entire deer.

Second Double D !

You spend all that money on processing, burritos, burger, sausage, etc. and you're not even getting your own meat back. Its a mixture of 4 or 5 other deer processed with yours.

Day’s Smokehouse in Walker

Allen Cortez was a good man and did a fine job with deer meat.

Bucky's in Mandeville 985-246-0196

Crescent City Meat in River Ridge

I use Circle C for sausage/ground meat. Bergeron’s is good but to call them a little high is a huge understatement. Their prices are absurd. I do get 20-30lbs of jerky sticks made from them every year.

I make burritos myself with fresh sausage from Circle C.

I’ve also gotten sausage made by Allen Cortez. Solid dude. I just didn’t personally care for the seasoning he put in his sausage.