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Started By
Message
Tramontes Deer Processing
Posted on 10/24/16 at 2:04 pm
Posted on 10/24/16 at 2:04 pm
Taking a deer over there today to get processed, any reccomendations on what to get made or avoid?
This post was edited on 10/24/16 at 2:05 pm
6
Posted on 10/24/16 at 2:17 pm to huntfish26
Head to the bank first to take out 2nd mortgage.
Posted on 10/24/16 at 3:49 pm to huntfish26
That's what I've heard from friends who take their deer there. I've had some of their sausage and didn't really care for it. I don't live in BR so I really can't help with any other suggestions.
Posted on 10/24/16 at 4:15 pm to REB BEER
Go to Bergeron's n Port Allen. They are high as well, but make some of the best stuff in LA. My wife wouldnt eat ground venison until they started processing our deer. Their pepperjack & breakfast sausages are excellent as well.
Posted on 10/24/16 at 4:38 pm to huntfish26
Took a deer to Tramonte's a few years ago and haven't been back. I heard people raving about the jalapeno and cheddar sausage, so I ordered some and didn't care for it. Their smoked sausage was just ok to me. I did like how they packaged the ground meat though.
Posted on 10/24/16 at 4:39 pm to huntfish26
i think t-wayne's in gonzales processes deer.
T-waynes Deer Processing
T-waynes Deer Processing
This post was edited on 10/24/16 at 4:43 pm
Posted on 10/24/16 at 5:13 pm to huntfish26
EJW took a whole deer there five or so years ago as he was craving venison sausage and he heard rave about it from there. His bill was damn near $500 the next week when he picked it up and he cursed it every time he ate some of that sausage. 
Posted on 10/24/16 at 5:39 pm to 4LSU2
I don't know why people that deer hunt don't process their own. It's pretty easy, you can make whatever you want and it's certainly cheaper.
One deer processed at Tramonte's is more than a good electric 1/2 hp grinder and a 10 lb stainless steel stuffer that will do many deer and whatever else you can think of. Freezer paper and masking tape is cheap.
One deer processed at Tramonte's is more than a good electric 1/2 hp grinder and a 10 lb stainless steel stuffer that will do many deer and whatever else you can think of. Freezer paper and masking tape is cheap.
Posted on 10/24/16 at 5:53 pm to Martini
Most do.
I do. I understand why they don't though.
Takes up a nice part of a weekend. Last year, I deboned the meat when I was cleaning the deer. Then put the meat in the freezer. At the end of the season, took it all out and had a weekend of making sausage.
Some people want to eat it now, and are still hunting and watching football on the weekend.
I do. I understand why they don't though.
Takes up a nice part of a weekend. Last year, I deboned the meat when I was cleaning the deer. Then put the meat in the freezer. At the end of the season, took it all out and had a weekend of making sausage.
Some people want to eat it now, and are still hunting and watching football on the weekend.
This post was edited on 10/24/16 at 5:54 pm
Posted on 10/24/16 at 6:16 pm to huntfish26
Love the smoked green onion sausage. I think it's about $3.99 a pound for them to make it.
Posted on 10/24/16 at 6:19 pm to Martini
Do you have to put anything in the meat to "cure" the sausage before smoking it?
Posted on 10/24/16 at 6:51 pm to lsu1987
No, not at all. I buy my seasoning mostly from Oak Grove Smokehouse on old Jefferson Highway and the casings too. He's very good and reasonably cheap plus will give you a ton of good advice.
My deer sausage has deer, pork and beef which I like because the beef gives it a rich flavor.
I have a stainless grinder 3/4 hp and stainless 12 lb stuffer I bought both from Ducotes for I think about $350 total a few years ago.
I just enjoy doing it.
My deer sausage has deer, pork and beef which I like because the beef gives it a rich flavor.
I have a stainless grinder 3/4 hp and stainless 12 lb stuffer I bought both from Ducotes for I think about $350 total a few years ago.
I just enjoy doing it.
Posted on 10/24/16 at 7:06 pm to lsu1987
quote:
Do you have to put anything in the meat to "cure" the sausage before smoking it?
Replace some of the salt with pink salt / curing salt.
Posted on 10/24/16 at 7:15 pm to Jambo
quote:
curing salt
That's what I use.
Posted on 10/24/16 at 7:23 pm to BRgetthenet
quote:
That's what I use.
Posted on 10/24/16 at 7:32 pm to bossflossjr
Just picked a deer up from here. Looking forward to trying the final product.
Posted on 10/24/16 at 7:34 pm to Martini
Cool. Just for shits and giggles I was looking at grinders just now on Amazon. They said it came with sausage tubes. Would I need both a grinder and stuffer?
Posted on 10/24/16 at 7:48 pm to lsu1987
Ya' kind of will want both.
These work awesome.
Ya can find them pretty cheap.
These work awesome.
Ya can find them pretty cheap.
Posted on 10/24/16 at 8:02 pm to BRgetthenet
Yeah I do believe you need both. My grinder will work but it's not great at stuffing. I aLao have the grinder and stuffing attachment for the KitchenAid mixer. It works for grinding a few burgers but not really set up for a whole deer.
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