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Deer Processors - Best Boudin?

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    #31
    I found zummos to taste exactly like the zummos from the store and it costs that much to have it made and you supply the meat. I'd just go to the store and buy it and use my deer meat for something else.

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      #32
      Originally posted by Greenheadless View Post
      I plan on trying Arnold’s on my next sausage order. I almost did this last time.

      I have tried Cernochs once. Only once.

      Once again, this is all subjective to my tastes/value acceptance.
      Arnolds sausage is also top notch.

      I do boudain and sausage at Arnold’s, then mix it up between Bellville and praeseks for burger, tamales, stuffed backstrap, etc.

      I don’t like my ground in tubes…

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        #33
        Originally posted by Beargrasstx View Post
        Bellville meat market

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          #34
          Originally posted by captainsling View Post
          Arnold’s in Hempstead. They have a pepperjack boudin that is awesome! I switched to them over Bellville 2 years ago!
          Looks like I need to check them out.

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            #35
            Originally posted by outlook8 View Post
            Arnolds sausage is also top notch.

            I do boudain and sausage at Arnold’s, then mix it up between Bellville and praeseks for burger, tamales, stuffed backstrap, etc.

            I don’t like my ground in tubes…
            This is exactly what I do to. Just add that I have Prasek’s turn all my ducks into tamales. Love Arnold’s boudin and sausage

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              #36
              Originally posted by Sackett View Post
              Lone Star Smokehouse in Manvel. Best Boudin I’ve had. Their sausage isn’t worth much, but I will be bringing 2 deer to them this year for all boudin!

              LoneStar Smokehouse
              (281) 489-6328
              https://goo.gl/maps/QmSwrTqVNUiL7W26A

              Next time I go to Fresno I need to remember to take some venison down there and give it a try.


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                #37
                Originally posted by outlook8 View Post
                Arnolds sausage is also top notch.

                I do boudain and sausage at Arnold’s, then mix it up between Bellville and praeseks for burger, tamales, stuffed backstrap, etc.

                I don’t like my ground in tubes…
                Killians right down the road does their burger in 1-2 lb vacuum seal bags for easy stacking

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                  #38
                  Doesn’t the taxidermist guy on here in the Tomball do sausage? Does he do boudin also?

                  I hear his stuff is pretty good as well.

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                    #39
                    Cajun Blake has a boudin recipe,, have you considered giving that a try. know it's a DIY but if it's anything like his chili it's gotta be good.

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