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Started By
Message
Deer Processing
Posted on 1/4/26 at 11:13 am
Posted on 1/4/26 at 11:13 am
I know it gets brought up every year but I wanted to get some up to date recommendations for wild game processing. My guy passed away and have been searching for a good quality place that I can trust. Live in the Ponchatoula area but willing to drive if it’s worth it.
Thank you and hope everyone is doing well this season!
Thank you and hope everyone is doing well this season!
8
Posted on 1/4/26 at 11:17 am to lsu002100
quote:maybe call Ronnie’s at the airport rd exit in Hammond. No personal experience but there’s a big sign on the building that says deer processing. If they still do it i bet a deer boudin would be good
Live in the Ponchatoula area
Posted on 1/4/26 at 5:54 pm to cgrand
I had some smoked deer boudin made there last year. It’s very good. Not a fan of them leaving the meat in an ice chest until they are ready for it but that’s how they operate. The guy who received the ice chest of meat and handled pick up is a bit odd as well.
Posted on 1/5/26 at 7:53 am to lsu002100
Circle C in Loranger is very fair on price, turnaround time is quick, and the sausage is good stuff.
Posted on 1/5/26 at 1:14 pm to lsu002100
Fitz Lee Specialty Meats & Wildgame Processing - Independence, LA
Hess Express Meat Process - Albany, LA
(985) 981-1159
Hess Express Meat Process - Albany, LA
(985) 981-1159
Posted on 1/5/26 at 1:48 pm to redneck
quote:
Circle C in Loranger
Really liked their sausage
Posted on 1/5/26 at 8:39 pm to lsu002100
Benoits in Addis. Best smoked sausage. Stays awesome for year or more.
I’ve tried them all…
I’ve tried them all…
Posted on 1/6/26 at 7:22 am to lsu002100
Alack's in Loranger is who I have used for years now. They make great sausage and are very friendly to deal with. If you hunt close by, you can bring the whole deer there and for an extra $35 they will take care of the entire process from skinning, gutting, cleaning, deboning to making the sausage or ground meat or whatever you pick..
Posted on 1/6/26 at 8:35 am to jpggpj
quote:
Alack's in Loranger is who I have used for years now. They make great sausage
What is your favorite there? Ever had their tamales? How do they package their ground meat?
Posted on 1/6/26 at 9:19 am to Cash
quote:
What is your favorite there? Ever had their tamales? How do they package their ground meat?
I'm not a huge fan of tamales but my son did get some and gave me a pack. They really were good but I just don't care enough for them to get them made. They package the ground meat in 1.5lb-2lb vacuum sealed bags. The bags are square and flat when you get them which makes them super easy to stack on a freezer. Sausage is vacuum sealed as well and they do a great job with their seasoning. They have a ton of different sausage recipes (smoked and fresh) and I have not had a bad one yet.
This post was edited on 1/6/26 at 9:21 am
Posted on 1/7/26 at 8:28 am to lsu002100
JJ's deer processing in Denham Springs does an excellent job. Tons of options 225-614-3758 highly recommend this guy
Posted on 1/7/26 at 7:00 pm to lsu002100
Buddy of mine killed his 3rd deer 2 days before Xmas. Called me and said I could have the shoulders and hams. I used to use Days in Watson so I brought it there. I hadn’t had a deer processed in 3 years. I had tamales and smoked sausage made out of it. It was $439 for 12 dozen tamales and 59 lbs of sausage. If I started back hunting I would learn to do that shite myself.
Posted on 1/7/26 at 9:41 pm to lsu002100
I’ve brought deer to Bergeron’s in Covington on 190 and it’s pretty good.
Posted on 1/7/26 at 10:26 pm to lsufan1971
I’ve always used Days. It isn’t cheap but how does it stack up to some of these other processors price wis, any idea?
Posted on 1/8/26 at 9:29 am to secondandshort
I find Days noticeably more expensive. Probably 25% more than JJs and others. I second JJs if you are looking for a variety of things. The deer bologna there is amazing along with the egg rolls and snack sticks.
Posted on 1/8/26 at 11:23 am to lsufan1971
quote:No shite it was expensive
12 Dozen tamales 59 lbs of sausage
$450 for all that doesn’t seem bad
A doe where you just get ground meat and back straps will be $120 at a cheaper place. With all you got you can’t expect low prices
This post was edited on 1/8/26 at 11:27 am
Posted on 1/8/26 at 11:50 am to secondandshort
quote:
I’ve always used Days. It isn’t cheap but how does it stack up to some of these other processors price wis, any idea?
It’s the best smoked venison sausage I’ve ever had. If you like Smokey it’s good. Their vacuum sealing keeps it good for at least a year as well.
Posted on 1/9/26 at 10:28 am to cgrand
maybe call Ronnie’s at the airport rd exit in Hammond. No personal experience but there’s a big sign on the building that says deer processing. If they still do it i bet a deer boudin would be good
—-
the seasoned ground meat is really good.
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the seasoned ground meat is really good.
Posted on 1/9/26 at 10:44 am to lsufan1971
That is like 6 bucks a pound for sausage, better than the store still. My wife only eats deer sausage she prefers 50/50, I like 60/40.
Posted on 1/9/26 at 10:53 am to Out da box
Benoit's is my go to as well. Super nice and easy to work with. Very reasonable pricing.
On the ground I get either the ribeye fat mixed in or I bring briskets to mix in. Very accommodating to do a custom grind like that.
Their smoke sausage is the best to cook with and most versatile. Their Italian is great. A little spicy for the kids but mix it with ground and it makes great meatballs.
Bergeron's is too fine. Vine's has it's own unique flavor that's good to eat but doesn't really fit with cooking in other dishes. Plus their standard is 60/40 game to pork and they charge more for 50/50.
On the ground I get either the ribeye fat mixed in or I bring briskets to mix in. Very accommodating to do a custom grind like that.
Their smoke sausage is the best to cook with and most versatile. Their Italian is great. A little spicy for the kids but mix it with ground and it makes great meatballs.
Bergeron's is too fine. Vine's has it's own unique flavor that's good to eat but doesn't really fit with cooking in other dishes. Plus their standard is 60/40 game to pork and they charge more for 50/50.
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