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Don't know if any of you guys use Paul at Full Rut deer processing but he is out of business...which sucks cause he did a fantastic job over the years I've used him. So the question is , who vacuum packs and makes awesome smoked sausage? Something local if at all possible.
Not local, but the place I get mine done makes the best sausage, hands down. It's not even a debate. http://www.bassboatcentral.com/smileys/Laugh.gif
I was using Jason with the Gut Shack, but he stoped doing smoke sausage, hopefully he will start back, his was the best.Last season i used Drop-Tine and they did very well with smoke sausage.
Gut Shack- 225-505-1706
Drop - Tine-225-931-0028
<table width="90%" cellspacing=0 cellpadding=0 align=center><tr><td>Quote, originally posted by Chad »</td></tr><tr><td class="quote">Not local, but the place I get mine done makes the best sausage, hands down. It's not even a debate. http://www.bassboatcentral.com/smileys/Laugh.gif </td></tr></table>
I'll back Chad up on that!! http://xs-s.com/zf/images/smile/emthup.gif
<table width="90%" cellspacing=0 cellpadding=0 align=center><tr><td>Quote, originally posted by Alan S »</td></tr><tr><td class="quote">
I'll back Chad up on that!! http://xs-s.com/zf/images/smile/emthup.gif </td></tr></table>these kids just don't understand Alan. http://www.bassboatcentral.com/smileys/Laugh.gif
Is this the place that is across the state line? http://xs-s.com/zf/images/smile/emthup.gif
Well who is the man?
There's a place in Washington that does badass jalepeno smoked , I tried some over the weekend, anyone live around there know the place?
<table width="90%" cellspacing=0 cellpadding=0 align=center><tr><td>Quote, originally posted by badasscat »</td></tr><tr><td class="quote">There's a place in Washington that does badass jalepeno smoked , I tried some over the weekend, anyone live around there know the place?</td></tr></table>
Drop Tine does jalapeno or pepperjack cheese, its pretty good, ride up to Watson and i will give ya a pack to try.
Got a guy down the road from me that makes some AWSOME sausage! Im only about 30minutes from your home town if you wanna try him! http://www.bassboatcentral.com/smileys/thumbsup2.gif
Does Droptine vacuum seal John? You are a standup guy I gotta say
He didn't last year, but said he might invest in one, but i seal everything myself.If i were u i would go buy one and do it yourself as well, you will be glad you did.
<table width="90%" cellspacing=0 cellpadding=0 align=center><tr><td>Quote, originally posted by Chad »</td></tr><tr><td class="quote">these kids just don't understand Alan. http://www.bassboatcentral.com/smileys/Laugh.gif </td></tr></table>
It's one of those things you had to be there or you wouldn't believe it.
I'm a believer. http://www.bassboatcentral.com/smileys/Laugh.gif
Bourgeois smokehouse next door to my mini storage. Smokes and vacuum packs. I'll give you a pack of mine if you to try it first.
Vine brothers in centerville ms,
<table width="90%" cellspacing=0 cellpadding=0 align=center><tr><td>Quote, originally posted by Alan S »</td></tr><tr><td class="quote">
It's one of those things you had to be there or you wouldn't believe it.
I'm a believer. http://www.bassboatcentral.com/smileys/Laugh.gif </td></tr></table>
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BEST sausage is Fortenberrys! Right across state line from bogalusa! But all them places to high on price ! I bought a 1 HP grinder and 2 electric smoke houses and make my own!
Doug what do you mix with your venison? I use swift 50-50, order it from the butcher shop. I also make my own sausage just because I dont trust other people with the meat I bring in. Ive watched them process it and believe me there is alot of junk they throw in. And with the number of deer these guys process there is no way you can guarantee that you get your venison in your sausage.
S&D in Utica, MS makes the best jalapeño cheddar smoked sausage made. I'll put it against any other. I wish I could claim it for my own, but I just pay them like everyone else. http://www.bassboatcentral.com/smileys/Laugh.gif Vacuum packed, and weighed AFTER they smoke it. Oh yeah, and the rest of the sausage they have is better than any others of the same flavor I've ever seen. I get three whole deer made into jalapeño cheddar every year. Backstraps and everything. It just ain't worth keeping any part of the deer after you eat this stuff http://www.bassboatcentral.com/smileys/Laugh.gif
i had one place took to long so i went to pic up my meat or atleast what they said was mine. 3-4 weeks later they called me and said my sausage was ready http://www.bassboatcentral.com/smileys/roll.gif
I use 60/40 deer to boston butt and the local butcher saves me some beef and pork fat trimmings and i use that as well to get the proper amount of fat in it for what i am making.