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Started By
Message
Deer processing- Northshore
Posted on 12/20/20 at 9:49 am
Posted on 12/20/20 at 9:49 am
Anyone have a spot that they recommend? Thanks fellas
7
Posted on 12/20/20 at 9:54 am to Chuckiee
Service meats lee rd is where I have two now. They provide you with your meat. But they do take a while. Cash only.
Posted on 12/20/20 at 10:01 am to rattlebucket
I have had bad luck with them, when the old man had it still it was all we used.
I bring mine to Cutrers, granted it is a little far but cant beat the price and it is taste good.
$140 for two deer, made 2 types of sausage and 10lbs of bacon burger with.
I bring mine to Cutrers, granted it is a little far but cant beat the price and it is taste good.
$140 for two deer, made 2 types of sausage and 10lbs of bacon burger with.
This post was edited on 12/20/20 at 10:04 am
Posted on 12/20/20 at 10:13 am to GREENHEAD22
Gootness, dropped 56# they deboned, 50/50 vacuum packed, 70# finished for $370.00!!!
Posted on 12/20/20 at 1:41 pm to KemoSabe65
Where?
That my price was without the sausage vacumed packed, the burgers is wrapped in butcher paper.
That my price was without the sausage vacumed packed, the burgers is wrapped in butcher paper.
Posted on 12/20/20 at 1:50 pm to Chuckiee
I had a bad experience with service meat as well. Plus I don’t like how they need your ice chest. My buddy used Bergerons on 190 on Covington and had a great experience but they a little pricey. I use fortenberrys in Carriere. Dropped off 120# deboned meat. Got 40# sausage, half pineapple brown sugar, half Cajun (50/50 only used 20# deer). Rest ground meat mixed with brisket and paid 280$. Also they take your meat straight to the cooler and don’t keep your ice chest.
Posted on 12/20/20 at 2:58 pm to magicman534
Second Fortenberry's, always at a good price and quick return.
Ive used double d some lately, mainly for pineapple brown sugar sausage and they seem to have gotten their stuff together. I like their sausage better than Fortenberry's
Ive used double d some lately, mainly for pineapple brown sugar sausage and they seem to have gotten their stuff together. I like their sausage better than Fortenberry's
Posted on 12/20/20 at 3:10 pm to blackwell09
I’ve tried them all over the years..C&C Smokehouse just outside of Franklinton has the best sausage. I get 60/40 country smoke.
50/50 is a little too “juicy” for me.
Cutrers is second
Double D is last
Fortenberrys isn’t bad
White tailed butcher shop is decent
50/50 is a little too “juicy” for me.
Cutrers is second
Double D is last
Fortenberrys isn’t bad
White tailed butcher shop is decent
This post was edited on 12/20/20 at 3:27 pm
Posted on 12/20/20 at 4:06 pm to WPsportsman
Bergerons on hwy 190 next to Lowe’s/Walmart.
Posted on 12/20/20 at 4:24 pm to LSUisBetterthanU
I will say the deer burritos at bergerons are very good. Probably better than Mickey browns as far as flavor. However, they use 10# of meat for 45-50 burritos at 3$ each whereas Mickey browns takes 10# to make about 88 burritos and they are 1.50$ Each. Same price but half the burritos at Bergerons. They are packed full of meat though so it’s probably as wash as far as burritos are concerned.
This post was edited on 12/21/20 at 6:28 am
Posted on 12/20/20 at 4:47 pm to Chuckiee
I had a client take his deer to Saia and I saw the results. Looked good
Posted on 12/20/20 at 4:53 pm to The Levee
Saias is insanely expensive.
Posted on 12/20/20 at 4:54 pm to WPsportsman
Not familiar with C&C, going to have to try them, how are their prices?
Posted on 12/20/20 at 7:16 pm to Chuckiee
Armonds in slidell is where i typically bring mine. Not a fan of his smoked sausage, but his green onion hot sausage is dynamite. Also, bacon burger ground meat is the best I’ve had. I recently got the burritos (pricey) but I haven’t tried them yet. He also makes good tamales. I’ll be dropping a deer off over there tomorrow.
Posted on 12/21/20 at 9:18 am to KemoSabe65
I need to start processing in your neck of the woods with those prices
Posted on 12/21/20 at 9:45 am to GREENHEAD22
It's local to LC but i'm not going to list name since they are my client and it would be easy to peg me to this post. Billedeaux's did the last and it was very good but Laura has shut most of our places down, some probably for good.
Posted on 12/21/20 at 1:56 pm to Theotherpikecounty
quote:
I need to start processing in your neck of the woods with those prices
No shite! Back yard butcher shop may not be a bad retirement gig.
ETA: I have had stuff from Fortenberry’s in Carriere and it was pretty damn good. Especially the pineapple and jalapeño smoked sausage.
This post was edited on 12/21/20 at 1:58 pm
Posted on 12/21/20 at 2:19 pm to GREENHEAD22
They make really good sausage, but their price is a little steep depending on what you get done from what I've been told
Posted on 12/21/20 at 3:52 pm to blackwell09
If I remember right regular smoked Sausage is 3.25 lb finished product. They will make all the fancy stuff too but I stick to the regular
Make sure to bring deboned meat they charge to debone and I think it’s something like 100 if you bring the whole deer and they skin it. Think it’s around 50 just to debone it.
Nice people father son business..they been doing it a long long time. If you ever been to the Washington parish fair and seen the Guys in mile branch settlement with big black pots cooking cracklings over wood fire that’s the same people.
Big guys in overalls with Coon peckers in ther hats
Make sure to bring deboned meat they charge to debone and I think it’s something like 100 if you bring the whole deer and they skin it. Think it’s around 50 just to debone it.
Nice people father son business..they been doing it a long long time. If you ever been to the Washington parish fair and seen the Guys in mile branch settlement with big black pots cooking cracklings over wood fire that’s the same people.
Big guys in overalls with Coon peckers in ther hats
This post was edited on 12/21/20 at 4:34 pm
Posted on 12/21/20 at 4:51 pm to Chuckiee
Never go wrong with Cutrer's outside of Kentwood.
Been using them for years. I get them to make the smoked sausage leaner at 75/25 at it's top notch.
Over the years, I've had a lot of people that I've worked with, friends, family, etc. try some of the smoked sausage I had them make and many of them asked where/how they can get some.
I'll eat the smoked sausage everyday for weeks on end, sometimes twice a day.
Been using them for years. I get them to make the smoked sausage leaner at 75/25 at it's top notch.
Over the years, I've had a lot of people that I've worked with, friends, family, etc. try some of the smoked sausage I had them make and many of them asked where/how they can get some.
I'll eat the smoked sausage everyday for weeks on end, sometimes twice a day.
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