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Message
re: Best deer processor in Louisiana or MS
Posted on 8/17/22 at 8:23 am to The Levee
Posted on 8/17/22 at 8:23 am to The Levee
I use Carl Bateman (The Skinning Shed) in Bude, MS. Great dude and his product is really good. I've seen him and his crew and they don't waste a thing when you drop off an animal. He does good taxidermy for a very fair price too.
1
Posted on 8/17/22 at 8:23 am to Dissident Aggressor
quote:
you can also drop off at their store in McComb
There is a Vine's location in McComb?
Posted on 8/17/22 at 8:32 am to CypressTrout10
When i do use a processor, for smoked sausage, All of what i drop off has :
been trimmed of all sinew, silver lining, trash,
been deboned
not been exposed to ice water
And i don't bring it during peak times, like week after the big thanksgiving hunts. Too busy and shortcuts are likely to occur.
been trimmed of all sinew, silver lining, trash,
been deboned
not been exposed to ice water
And i don't bring it during peak times, like week after the big thanksgiving hunts. Too busy and shortcuts are likely to occur.
Posted on 8/17/22 at 8:36 am to Success
quote:
Mickey browns in Houma
Agreed for burritos
Posted on 8/17/22 at 9:00 am to CypressTrout10
affirmative
you can drop off there but have to pick up in centreville
you can drop off there but have to pick up in centreville
Posted on 8/17/22 at 9:38 am to The Levee
BB's in Greenwood if you are the Delta
Dwights in Raymond for the west of Jackson folks
Buckshop's one in flora and one in Canton.
Use to be a place outside of Canton in the sticks called Deans, his was hard to beat.
Van's screwed me a time or two. Lost my deer once, how do you lose a deer? Another time I took a 250lb buck in and got about 20lbs back??? Pretty confident they are just piling all the deer together.
Dwights in Raymond for the west of Jackson folks
Buckshop's one in flora and one in Canton.
Use to be a place outside of Canton in the sticks called Deans, his was hard to beat.
Van's screwed me a time or two. Lost my deer once, how do you lose a deer? Another time I took a 250lb buck in and got about 20lbs back??? Pretty confident they are just piling all the deer together.
Posted on 8/17/22 at 9:44 am to The Levee
Kartchner’s in Krotz Springs for smoked sausage. Get the Steen’s syrup recipe. Great tasting sausage.
Posted on 8/17/22 at 9:56 am to The Levee
quote:
Anyone ever try the place in Franklinton C&C Smokehouse?
My parents live down the street (Hwy 16) from C&C as they do have very good sausage. Because of the building's somewhat small size, they tend to fill up quick and quit taking in deer before the season is over. That building sat vacant for years as the previous tenant also offered deer processing.
Posted on 8/17/22 at 10:31 am to The Levee
The Flora Butcher, just north of Madison MS, mixes wagyu in his ground meat. It is by far the best ground meat I have found. Its a little higher than most ground but worth it. We prefer it to even ground beef, and its cheaper than any ground beef you can buy. Everyone I have let try it can't believe its deer. I personally think his sausage price is too high to justify it over other local places but we just usually take our first deer to him and get all ground to last us a while
Posted on 8/17/22 at 10:36 am to Insurancerebel
quote:
Dwights in Raymond
Always get sausage done there
quote:
The Flora Butcher, just north of Madison MS, mixes wagyu
Had some of their sausage with the wagyu....dang good.
Posted on 8/17/22 at 10:46 am to speckledawg
Strategy:
Older buck or doe is going to best place to grind up for ground meat and sausage
younger deer/doe: im doing primal cuts and dry aging to send deboned meat for specialty stuff like boudin/burritos/ specialty sausage
Older buck or doe is going to best place to grind up for ground meat and sausage
younger deer/doe: im doing primal cuts and dry aging to send deboned meat for specialty stuff like boudin/burritos/ specialty sausage
Posted on 8/17/22 at 10:59 am to The Levee
B) has to be Stacey’s in Utica, hands down
Posted on 8/17/22 at 11:12 am to REB BEER
About 10 years ago I started buying one brisket to mix with one whole deboned deer to make all my ground meat. It’s excellent and I’ll never use pork for ground meat again.
Posted on 8/17/22 at 11:13 am to EF Hutton
quote:Switched to brisket last year. But I dont like ground venison too much, I go about 1 part brisket to 1.5 deer. Makes great burgers.
For ground meat, we make our own, with beef brisket. 3:1 deer/brisket. For a few packs, add a lil more brisket for a greasy hamburger ( mark pack).
No more pork in burger meat
Posted on 8/17/22 at 11:17 am to Jack Daniel
quote:That is what I did last year. It made it so much better. I used to use it because I had it and felt needed to, now I look forward to meals with it.
About 10 years ago I started buying one brisket to mix with one whole deboned deer to make all my ground meat. It’s excellent and I’ll never use pork for ground meat again.
Posted on 8/17/22 at 11:19 am to tigerfoot
It’s a game changer. I don’t want a hamburger, spaghetti or tacos to taste like sausage.
Posted on 8/17/22 at 7:34 pm to bayouteche
quote:
Rocky Branch, LA
For steak, grind meat and hogs.
Posted on 8/17/22 at 7:38 pm to CypressTrout10
quote:
There is a Vine's location in McComb?
It’s been open a couple years. It’s on 98 a little east of I-55 just past the tractor supply.
Posted on 8/17/22 at 7:53 pm to pdubya76
quote:
It’s been open a couple years. It’s on 98 a little east of I-55 just past the tractor supply.
They used to have the best ribeyes and fillets , been disappointed with the quality lately but they are still very proud of em
Posted on 8/17/22 at 8:10 pm to The Levee
Best ground meat I’ve had is from Mickey browns or Bergerons in Covington. Best burritos are Mickey browns. Best boudin is Ronnie’s. All just my opinion. I was a fan of fortenberrys for a long time but I’m fading on them.
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