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re: Deer Processing BR
Posted on 1/24/23 at 6:14 pm to Ol boy
Posted on 1/24/23 at 6:14 pm to Ol boy
quote:
I had some last year and the year before that from two different podnuhs that had it made there and it tasted like shite.
They used to be my go to.... but I haven’t had any sausage from them in 3 years.
1
Posted on 1/24/23 at 6:47 pm to Red Stick Rambler
They put sage in their sausage, so most La. baws aren’t very fond of the taste - me included.
Posted on 1/24/23 at 7:00 pm to Ol boy
Mr Donnie is involved but nothing like before may be some of the changes . His son is running it and trying to grow the business. We’ve been going there since the 80’s but make our own sausage/burritos now. We still go for lunch/dinner every so often. Good memories of going with my dad.
This post was edited on 1/24/23 at 7:40 pm
Posted on 1/24/23 at 7:35 pm to pdubya76
Fitz-Lees in independence is phenomenal
Posted on 1/24/23 at 8:18 pm to Ol boy
quote:
And I used to get mine made there years ago and thought they were top 2% of all deer sausage made. Not sure what changed but something did.
You think it’s hard to find help in Baton Rouge, try Centerville Mississippi. Covid made Vines infinitely worse
Posted on 1/24/23 at 8:45 pm to The Levee
quote:
Covid made Vines infinitely worse
But their smoked pork chop is still as fine of a piece of a pig you can eat.
Posted on 1/24/23 at 9:17 pm to SquirrelBones
I’ve had good luck with Benoits, Bergeron’s (pricey), Cutrer’s (cheap, but lazy sausage packaging as mentioned above), Romero’s (tamales), but mostly Tee Wayne’s since he bought the place (he was a former co-worker, RIP)
Last year, since I’m back and forth to central MS a lot, I started taking mine to Stacie’s in Utica, and couldn’t be happier. Great people and a really wide range of products (tamales, snack sticks, any flavor sausage you can name). And they do their burger where it stacks flat, and use Waygu fat to cut, not pork. And I’ve been in the back several times, the place is spotless.
Last year, since I’m back and forth to central MS a lot, I started taking mine to Stacie’s in Utica, and couldn’t be happier. Great people and a really wide range of products (tamales, snack sticks, any flavor sausage you can name). And they do their burger where it stacks flat, and use Waygu fat to cut, not pork. And I’ve been in the back several times, the place is spotless.
Posted on 1/24/23 at 9:45 pm to Icansee4miles
I process my own sausage and I’m extremely partial to mine, but I’ll say that the garlic sausage at Stacie’s may be hands down the best I’ve ever had. Their bell pepper is a close second.
Posted on 1/25/23 at 8:50 am to livnthehighlife
Now if I could find a good spot in Lake Charles…buddy shooting end of the season culls offered to drop one off for me
Posted on 1/25/23 at 3:32 pm to SquirrelBones
quote:
They are also a little on the pricey side
LMFAO I brought 2 deer (buck and doe) 2 years ago and got a mix bag of maple, jalo cheese, smoked and raw and my bill was over $700- Insanity.
Posted on 1/26/23 at 9:29 am to Icansee4miles
quote:
Now if I could find a good spot in Lake Charles…buddy shooting end of the season culls offered to drop one off for me
Rabideauxs in Iowa is very good. Is Hackett still open?
Posted on 1/26/23 at 1:09 pm to SquirrelBones
How is Leblanc’s in Morganza these days?
Posted on 1/26/23 at 4:24 pm to Zap Rowsdower
quote:They are still producing a large variety of delicious products!
How is Leblanc’s in Morganza these days?
Posted on 1/26/23 at 4:39 pm to SquirrelBones
I've used Benoit's, Bergeron's, Tee Wayne's, and Days
For smoked, go with Bergeron's or Day's
For fresh, go with Tee Waynes or Benoit's
For burrito's, go Day's
Think I'm gonna try Chop Shop for my next one
For smoked, go with Bergeron's or Day's
For fresh, go with Tee Waynes or Benoit's
For burrito's, go Day's
Think I'm gonna try Chop Shop for my next one
Posted on 1/26/23 at 7:37 pm to The Levee
I didn’t find Hackett in my Search. I think he’s going to take it to Hebert’s by his house. I’ve had their everyday stuff and the smoked sausage is pretty good. Do love me some Rabideaux’s sausage, not sure he’ll go that far after driving in 11 hours from S Texas. Beggars can’t be choosers.
Posted on 1/26/23 at 10:39 pm to Icansee4miles
Iowa is like ten minutes east of Lake Charles lol
Posted on 1/26/23 at 11:06 pm to The Levee
Oh, I know, I’ve driven the I-10 stretch between BR and Houston WAY too often over the past three decades. He was a little grumpy because he ended his season without filling his trophy tag on a very high dollar ranch lease he’s in. I was just happy for the free venison and didn’t want to push my luck. 
Posted on 1/27/23 at 4:59 pm to SquirrelBones
Ive never had a problem with Bruce at service meats at barkers corner. He is fair and you get your meat for sure.
Had 45lbs of deer meat made 50/50 ground beef $100
Just picked up another 45lbs of deer meat this week—> half ground beef the other half smoked sausage/cajun/jalp cheese $200
I deboned it so saved a bit
Eta: Op looking for BR places. Whoops. Saw some folks posting northshore to Kentwood and ran with it
Had 45lbs of deer meat made 50/50 ground beef $100
Just picked up another 45lbs of deer meat this week—> half ground beef the other half smoked sausage/cajun/jalp cheese $200
I deboned it so saved a bit
Eta: Op looking for BR places. Whoops. Saw some folks posting northshore to Kentwood and ran with it
This post was edited on 1/27/23 at 5:01 pm
Posted on 1/20/24 at 4:47 pm to Bstacy
Iverstine’s on Perkins in Baton Rouge?
Are they expensive or in line with mist other places?
Are they expensive or in line with mist other places?
Posted on 1/20/24 at 4:55 pm to Cash
One of my hunting buddies used them. He said it was pricey, but a really good product. Which is what I would have predicted.
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