The Meatatory in Ascension Parish

Looks like the homemade sausages I get from a place up the street here in Chicago, Paulina Meat Market.

Guy used to be part owner of Gilla but sold his share to do this. He sells some of his stuff out of his house right now through Facebook while getting the shop up and running. He's doing all sorts of different charcuterie meats: proscuitto, soppresseta, salami, spicy coppa, pastrami, duck pastrami. Also does jams, sauces, pickles, and more. I appreciate the different takes on sausages he's doing. I'm sure if something doesn't work or sell he won't keep doing it but will push the edge like his mac and cheese sausage.

Laboratory? Crematory?

The name is basically Meat Labatory in one. I was looking for a fun unique name and this is what me and my wife came up with. We hope to be open before the start of football season. Like mentioned above we will do tons of in-house sausages, jerky, bacon, charcuterie meats. We will also carry a few lines of wagyu beef along with specialty cuts. Free range chicken and Compart Duroc pork products. We will look to also start a dry aging program along with a charcuterie night once we open.

I very much appreciate that. Looking forward too serving the community and pushing some boundaries on some interesting concepts.

We look to be open sometime in August. Right now I use a Rectec BFG. My new smoker is made by Cookshack. I also will be investing in either a Boathouse smoker or pit from Primitive pits. I will eventually hold a smoking class or some sausage making classes once we get more established. Man kinda like the post above with beer, I like to push boundaries, if the concept works great. If it doesn't back to the drawing board. I have a bunch of ideas in my notebook. I get inspired over different cuisines and how to make it into sausage. A few ideas coming up Cuban sandwich sausage, and a bacon pancake sausage.

I will make a in house boudin. Liver I do around a pound to pound and a half per 5 pounds of meat, rice to meat I'd say is 40/60 blend. I typically like mine with some backend heat. Pretty liberal on the black pepper and red pepper for sure.

I also do a New Orleans BBQ shrimp boudin and crawfish boil crawfish boudin.

Don’t buy a spinalis steak. All other steaks will be ruined for your going forward. It’s beyond delicious.

Iverstine was hesitant to cut me spinalis steaks. I understand but was bummed. Pretty cool this place does them.

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Anyone on the FBD board check this place out yet?

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Dude makes good meat. I've had burgers, sausage, picanha steak, Denver cut, etc...

And every week he's adding more stuff. The brisket mac and cheese looks damn good.