B&O
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I buy pork sausage from rouses and use deer meat to make stews, sauce picaunts and roast. Not that I don't like deer sausage but why use half you deer meat mixed with pork? I would rather eat a deer roast than a beef roast so I don't get sausage made anymore. My $.02 which I'm sure a lot of you will think I'm crazy.
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Give Kelly's Country Meat Block in Opelousas a try, damn good
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Nimbus you can tell B&O how much sausage you plan on making and they will sell you their seasoning
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Leger in Port Barre makes the best I have tasted but he makes you debone your meat before you bring it to him.
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We make our own now but use to get it all done at holliers. Their the best I found and they do each order separate so you know your getting your meat and not somebody else's.
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Most folks charge to debone. Since it takes less than 5 mins per quarter to debone I do it myself. |
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Here is mine
20 lbs pork 13 lbs deer 2 oz paprika 6 oz salt 1 oz red pepper 1/2 oz black pepper 1 1/4 oz curing salt 2 cups water. Mix curing slat in this 30 oz sliced jalapeño Curing slat only need if you are smoking it. I use hickory to smoke mine. |
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