Lafayette Deer Processor???

[mcjaredsandwich]

**** man I was just askin thats gotta be a big ice chest. never been deer hunting. You cut it up before you put it in there? Or whole?

[Montauk17]

Originally Posted by mcjaredsandwich

**** man I was just askin thats gotta be a big ice chest. never been deer hunting. You cut it up before you put it in there? Or whole?

120 quart ice chest will do it. Quarter it while it's still on the skinning rack and put it in the ice chest. Some people cut the backstrap and tenderloins and throw the rib cage away. I usually keep the ribs unless it got busted up from the shot.

[T-Bone]

Originally Posted by mcjaredsandwich

**** man I was just askin thats gotta be a big ice chest. never been deer hunting. You cut it up before you put it in there? Or whole?

Just Yankin ya chain. It's all outta love. After you skin the deer, quarter it up and fill with ice. I prefer the ice machines with the square hollow ice cubes because it melts faster and will produce a nice ice slush. Now of course that ice ain't no good for the summer months of fishing cause it melts to darn fast. I injected a deer neck with creole garlic and browned that up real good and let it go and it all fell off the bone. Good stuff. After tenderloin and backstrap, the neck is my next favorite and makes an awesome gravy.