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Started By
Message
Best place to get deer sausage made in the Carencro/Lafayette area?
Posted on 11/21/17 at 7:29 am
Posted on 11/21/17 at 7:29 am
I normally process myself but I'm short on time right now. Where is the best place to drop some hindquarters and shoulders? I want to get 60/40 smoked sausage made and maybe some summer sausage if they have that option.
3
Posted on 11/21/17 at 7:38 am to celltech1981
Posted on 11/21/17 at 7:40 am to celltech1981
My favorite place to get some smoked made in that area is best stop. I do 50/50 or 60/40, regular seasoning, extra onion & garlic powder, add bacon ends, sometimes jalapeños and it’s awesome. I don’t believe they do summer sausage though.
Posted on 11/21/17 at 7:45 am to Cypressknee
There's a crap load of specialty meat places around here that'll probably do it.
Posted on 11/21/17 at 7:55 am to celltech1981
Matt Courville and Best Stop are 2 solid options
Posted on 11/21/17 at 8:00 am to PillageUrVillage
Thanks, I actually live off of the same exit he is located on. I'll give him a call
Posted on 11/21/17 at 8:03 am to PillageUrVillage
quote:
There's a crap load
that's my problem...so many to choose from. Just curious on who has used what.
Posted on 11/21/17 at 8:20 am to celltech1981
I've never had anything processed by MC, but a lot of my buddies use him. I've heard nothing but good reviews.
Posted on 11/21/17 at 8:24 am to PillageUrVillage
I haven’t either but have used damn near everyone else in the area over the years. Was kind of curious as to how it was there.
Posted on 11/21/17 at 8:31 am to PillageUrVillage
he already sent me a price list.
Posted on 11/21/17 at 8:32 am to celltech1981
That website name 
Posted on 11/21/17 at 10:29 am to celltech1981
That's what people pay for having meat they already own processed?
SMH. WTF is wrong people? Glad to know you usually do it yourself.
I really appreciate having a family that i was able to learn the old ways from.
SMH. WTF is wrong people? Glad to know you usually do it yourself.
I really appreciate having a family that i was able to learn the old ways from.
Posted on 11/21/17 at 10:46 am to D500MAG
quote:
Glad to know you usually do it yourself.
Posted on 11/21/17 at 10:46 am to D500MAG
quote:
Glad to know you usually do it yourself.
I usually cut in to steaks/roasts and grind the rest. I don't have time now plus will give the sausage out at christmas.
Posted on 11/28/17 at 6:37 am to PillageUrVillage
quote:
Matt Courville
Great recommendation. I dropped a boned deer off (minus the backstraps and tenderloins, boned because that's how I clean them, less ice chest space needed) on black friday and picked up on monday. I had half fresh sausage and half smoked made. Ended up having 47 lbs vacuum sealed and the total cost was $171. I ate some of the fresh sausage last night and it is delicious. I wish I had gotten some of the other flavors made but oh well, I plan on killing another doe or two anyways.
Posted on 11/28/17 at 8:12 am to celltech1981
I have used Lagneauxs for years and they do a great job. Just got an elk back from them a few weeks ago
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