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Newspaper Archive of
The Ponchatoula Times
Ponchatoula , Louisiana
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January 23, 1986     The Ponchatoula Times
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January 23, 1986
 

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SPORTS Pugh is ready Mike Pugh gets ready to grab for the roundball as Craig Periiioux (30) prepares to back him up in Friday's 65-51 Wave loss to Bogalusa. (Times Photo by Anna McMahon) Sparnecht's venison sausage a perfect end to La. deer season Staff Report "I can't sell it. Money can't buy it. It is a priceless substance." " Rod Sparnecht, owner of Whitey's Meat Center at 159 East Pine, was not speaking of rare gems, moon rocks or water from the Fountain of Youth. He is Sausage maker speaking of his specialty, venison sausage, and there's not a deer hunter in Tangipahoa Parish who would dream Rod Sparnecht of Whitey's Meat of disagreeing with him Center, 159 East Pine, takes a rack of "'If it is done right, a lot of people his famed venison sausage out of the believe deer sausage is the Rolls Royce smoker built behind his main street of sausage," said Sparnecht, He can not even guess at the number of deer he and his brother-in-law assistant Steve Boudreaux have dressed for local hunters during the deer hunting season which closed Saturday. The second generation Ponchatoula butcher has helped numerous success- ful hunters insure that their hunting prize is not ruined for human consumption through some of the mistakes often made by do-it-yourself hunters who wind up butchering their meat in the worst sense. Under Sparnecht's skilled hands freezer-ready steaks and roasts come out wrapped for cooking. What remains of the deer is turned into what is probably the most succulent taste treat ever enjoyed by a hunter's family - venison sausage. Sparnecht gets downright cagey. when questioned closely regarding his recipe for the big links, but he is persuaded to let loose some information: "The ideal ratio is 50-50, venison and pork. This is probably the most important part and this is where most amateurs make their biggest mistake, by trying to put too much venison in their mixture. The pork is absolutely neces- sary." Sparnecht smokes his completed links of sausage in a smoker built behind his butcher shop three years ago by Boudreaux which has become seasoned to perfection. The smoking process requires the sausage to be "cured" and Sparnecht grows intentionally hazy when responding to questions regarding his secret cure. He does not respond at all when asked what )articular herbs and spices he uses with :he pork and venison mixture, except to say that all of the products he uses are butcher shop. (Times Photo) iv]y sausage has earned a reputation that has brought more and more business each year. I believe my venison sausage is the best. But I don't want to give out too many of my secrets regarding my special spices and cures. And even when I say I only use pecan smoke, for instance, I may be just keeping some of my secrets secret, But the real test is the taste. Ah, the taste! The very smell of it wafts on a favorable breeze up and down the first block of East Pine. But the heartbreaking news is that while the showcases at Whitey's Meat Center hold trays of delicious Ponchatoula- prepared and Ponchatoula-smoked bratwurst, andoille, hot sausage, pork sausage and a variety of links depending on the season., there is not a single link of deer sausage put up for sale. Sparnecht is not allowed to sell the sausage in his retail establishment and even if he could, it would be hard finding the hunter who was willing to part with his custom-smoked links at any price. So the only ones lucky enough to taste what may well be the top taste treat in all Tangipahoa Parish are local deer hunters, their families, and dinner guests. Like Sparnecht says, while lifting out a rack of venison sausage smoked for over eight hours in his downtown Ponchatoula smoker: "I can't sell it. Money can't buy it. It is a priceless substance" He didn't have to say that? natural, chemical-free, food products. Early in the interview he opened the special compartment door next to the main smoking chamber where 250 pounds of links can be hung and smoked at the same time and revealed what wood he uses, pecan. "Pecan smoke is all I ever use. As ' soon as I found out how good it was l used almost nothing but pecan." Spar- necht, however, does not let all his secrets out and it pays the interviewer to notice little words like "almost" that he drops into his statements, for later in the interview the butcher with a prankster's twinkle in his eye when pressed tar more Information on his secret preparation: CHEVROLET Highway 51 South of Hammond  345-1285 THE PONCHATOULA TIMES, JANUARY 23, 1986,-PAGE Free Throw Contest open to boys and gi00:ls 11-14 Staff Report Boys and girls age I I to 14 are invited to compete in the Ponchatoula Knights of Columbus Free Throw Contest Saturday, January 25 at 2 p.m. There is no entry or admission fee. The contest takes place in the St. Josoph Gymnasium and'Lnners receive trophies, ribbons and"-the chance to move up to the distribt competition, and beyond. Basketballs will be made available for the competition For further information contact John DeLaune at 386-9008. Paige Allen scores The Greenie Girls' Paige Allen (32) pops it up on the rebound during Friday's triumph on the home court (50-41) over Bogalusa. (Times Photo by Anna McMahon) St. Joseph Cheerleaders St. Joseph cheerleaders for the current season struck a professional pose for The Times. They are (front row, left to right) Jill Braun, Tasha Duvic, Jan Braun, Christy Hatfield, (second row) Avril McKean, Sandy Schanzbach, Tammy Bordelon, (top) Lynette Pinion. (Times Photo by Terry Ann McMahon) O'Bannon plugs main A hard-working Superintendent of Streets Doug O'Bannon was on-the- job Friday when the old water main on South Kathleen in Millville broke, depriving some homes of water while city crews completed a speedy repair, restoring water service in about one hour's time. (Times Photo) Gift Subscriptions Only $I I for 52 weeks See Coupon Page Two NOVAS St. Joseph Boys Abel leaps! A m St. Joseph's Jay Adams hooks one in t". Joseph's Melissa Abel, leaps,, J-classtaturdal- but the local team fell 43-34 in shoozsforthelocaiteamssoleoaTh , Sunday's invitational tournament to in a 15-2 loss to St. Peter's in t, {e Holy Ghost. second game of Sunday s tourna ,mC  ,' (Times Photo byT.A. McMahon) play at St. Joseph's. The girls t eoalcm bowed to Sacred Heart in the P/lex ' game of the invitational, 19-13. d a (Times Photo by Anna McMah!, ot! |lroorn 'ampb 'onth tq epin, ! DIXIE YOUTH BASEBALL !i;nnin!lnMrean urch ,, ommt: Soldi bnkinc. gtentiol Jallbear lmrad The hoir. andra ines pl ptist I i The F i The', onch oncha nlisted "Afle i $60 for three} AGES 5 - 14 iThe omm -- t  12!,. k DEADLINE - March 7 Gue REGISTRATION NOW UNDERWAY Applications available at Western Auto Family rates (830 for one child, 845 for two, CAVALIERS 4 cylinder CELEBRITIES C-10 Pickups .. S-10 PICKUPS EL CAMINOS Jr., wl I'ilv', 7 Sour a bra ith ceretln Col afflicti misse, exper healtl- Pat inspe( day O'Bav "W ic00l !C11 He horse Po mere and f throu pursu Fe Lions Ponc i' reco9 contr toul  ineli i out f iCUlTe, lth , ,