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Deer processing.

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Where is it you like to get your deer processed ?

I've been using whitetail butcher in independence now for a while and have been very happy with them !
Tamales
Burrito's
Sausage

What is your input on where you get your deer processed?
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I like Bergron's on 415 near Port Allen.
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My kitchen
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   Capt Bob
Im with Mike on this one ! But them Im really old fashion on how my meat is treated!! I bleed and gut my deer in the woods, I don't wait till later to bleed and gut and let them cool as much as possible! I don't mind a little blood on me when I pack them out of the woods!I don't submerge my meat in ice water in a cooler! Ice yes but no water!I wish I still had a cool room as I had on the west coast! where I could hang my meat for a week or so before I butcher and pack it, but I don't have on anymore so I cut and wrap when I return home from the hunt !! I always eat the heart and liver in the hunting camp! but then as I said Im old fashion ! LOL
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I try to never cut and package deer me until it has been in the ice chest for at least three days. Getting the blood out and icing the meat for a few days seems to really help with the tenderness and the taste.
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I tried something different, that I will do again this year. I gutted, skinned, and quartered a buck I killed. I iced it, then brought it to Bergerons. I had them cut it for me into roasts, and any small parts of meat that weren't usable they ground up and put in plastic bags. I took these things back to my kitchen and did a lot of different things, like burger, tamales, breakfast sausage, etc. Worked real good, Getting the meat off the bone without destroying it is hard for me. Once it was de-boned, it was great. Those of you that want to do-it-yourself, might want to try it.
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   troutguru
I process deer into fresh sausage . You can contact these two tamales makers Mickey Browns or D&S Tamales . My contact is (985) 859-6431 Craig's Deer Shop , Thibodaux .
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LeBlancs processing in Morganza makes all different types of sausages, burritos,and tamales. All vacuumed sealed for a reasonable price. His contact information is on his website leblancsprocessing.com
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   Proud Pop
I second Leblanc's in Morganza. I have been impressed with everything he has ever made for me. My favorites have been the Bacon Burger and the Jalapeno Sausage. I remember driving 22 hours straight from Wisconsin with 5 deer on the trailer. Go see Tim at Leblanc's, Well worth the drive!
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these guys do a great job and have a fast turnaround. they do all types of sausage and Tamales that are awesome. No corn meal fillers.
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