Southeast Alabama Meat Processing

Southeast Alabama Meat Processing Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Southeast Alabama Meat Processing, Butcher Shop, 135 sandbed Road, Newton, AL.
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Propane refill station coming soon!!! As promised we have some exciting new things coming up. Any guesses on what the n...
03/26/2026

Propane refill station coming soon!!! As promised we have some exciting new things coming up. Any guesses on what the new paint scheme for the propane tanks going to be??

Getting the beginning of the year kicked off on an exciting note. Our newest crew member has made her arrival and is do...
02/16/2026

Getting the beginning of the year kicked off on an exciting note. Our newest crew member has made her arrival and is doing great!! We have a lot of changes in store for this year and we couldnt think of a better start!! Stay tuned for a few more big announcements this week!!

Can’t buy pine that looks like this from the big box stores! Huge thanks to Parrish tree service for cutting them down f...
01/19/2026

Can’t buy pine that looks like this from the big box stores! Huge thanks to Parrish tree service for cutting them down for me and my father in law over at Andalusia Gardens for helping me saw them up. These are going to be absolutely beautiful siding in the new building. Yall be sure to give both of them a call for your tree cutting services and flower and landscape supply needs!!

Some SWEET HEAT smoked sausage in the works!!!
12/20/2025

Some SWEET HEAT smoked sausage in the works!!!

Sweet,salty, smokey… we think it checks all of the boxes!!!
12/18/2025

Sweet,salty, smokey… we think it checks all of the boxes!!!

Venison BOLOGNA!!! A convenient way to have you deer processed for a quick meal. Make a quick sandwich for lunch or fry ...
12/16/2025

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...
12/15/2025

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.

Boneless Deer Ham!!!!! We will just let this one speak for itself!!!! A mix of venison and pork seasoned with our brown...
12/13/2025

Boneless Deer Ham!!!!! We will just let this one speak for itself!!!! A mix of venison and pork seasoned with our brown sugar ham cure. Stuffed into a casing and hardwood smoked until fully cooked. We started this project about year or so ago with pork and it was good but needed adjusting. I think we have have done it!! It will be deli sliced and packed by the lb. Make a cold cut sandwich or fry up for breakfast. It may be our new favorite creation. ** We can not sell the ones made with venison. They are strictly offered as a processing option on your deer. We do however plan to make some out of pork that will be available retail.

Fresh out of the smokehouse!!
12/13/2025

Fresh out of the smokehouse!!

Do you or someone you know need a blessing for the holidays?? Our church (Union Baptist Church) does a Boston butt cooki...
12/05/2025

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 traditiona...
12/05/2025

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!!

Address

135 Sandbed Road
Newton, AL
36352

Telephone

+13344498034

Website

http://www.alabamameats.com/

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