Southeast Alabama Meat Processing

Venison BOLOGNA!!! A convenient way to have you deer processed for a quick meal. Make a quick sandwich for lunch or fry up a slice for breakfast!

We have been super busy the last few weeks hauling logs to the sawmill. We have hauled about 80 of these bad boys so far and have about 20 more to go. I can’t wait to show yall the project all of this rough cut is going into.

Do you or someone you know need a blessing for the holidays?? Our church (Union Baptist Church) does a Boston butt cooking every year for those in need of a blessing. No strings attached just shoot us a message and I’ll br glad to get your name on the list. They will come off of the smoker later this afternoon.

One of our favorite parts about this time of year is summer sausage!! Fun fact of the day. Summer sausage was traditionally a fermented sausage. The fermentation process produced latic acid which lowered the ph. of the meat. That along with smoking to reduce water activity and the addition of cure to prevent bacterial growth during this process is what made summer sausage shelf stable not requiring refrigeration. The low ph and low water activity provided an eviorment not favorable for bacterial growth and the “summer sausage” would be good all the way until next summer. We no longer ferment summer sausage as it must be done in precise conditions but we do still acid adjust our summer sausage using citric acid. It gives us a controlled way of producing the same effect!! So our product still has that tangy bite that good summer sausage has always had!!