Lafayette Deer Processor???

[Montauk17]

Originally Posted by mcjaredsandwich

What do yall ice deer down in?

A ice chest....?

[Dink]

Originally Posted by Montauk17

A ice chest....?

Ha-ha

[T-Bone]

Originally Posted by Montauk17

A ice chest....?

What is this "ice chest" you speak of oh wise one? LOL Use an ice chest (preferably one with a drain plug). Drain the bloody slush daily and add more ice.

[biggun]

Dink

There is no better than Billeauds in Broussard. This is T-Coons (Restaurant) brother. Billy does 100's of deer and hogs a yr.

He will do it any way you want . He does it all. Debone, cut, wrap (Vacuum Pk) labels, Sausage. He is NOT THAT EXPENSIVE.

[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.

[Dink]

Fit 2 quartered in a 148qt. Just giving you a hard time jared.

[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.

[mcjaredsandwich]

Those are some big ice chests! Looks like Ill have to get one before I try to make a trip this december. Better yet I should read up on all the stuff I gotta do. Total noob hunter here.

[T-Bone]

Just dropped off 10 lbs of deboned deer meat at Lagneaux's. Joey suggested 60 Deer, 25 chicken thigh and 15 ribeye. Can't wait to give it a try.

[Dink]

Originally Posted by T-Bone

Just dropped off 10 lbs of deboned deer meat at Lagneaux's. Joey suggested 60 Deer, 25 chicken thigh and 15 ribeye. Can't wait to give it a try.

On ridge?

[T-Bone]

Originally Posted by Dink

On ridge?

yep

[Dink]

Lagneaux's did a great job!! brought in a quartered deer and got this back. Total price: $245

[Montauk17]

One deer cost you that much? I have brought him several over the years and he never charged more than 125.

[Dink]

Sausage and ground meat were mixed with the Ribeye. That ain't cheap!!

[Montauk17]

True dat....I usually mix the sausage with 20% ribeye and the ground meat with 40% pork. You will be eating good for a while.....let me know when supper is ready I got the coors light.

[T-Bone]

I picked up my fresh sausage from Lagneaux's last week. 60% deer, 25% chicken thighs, 15% ribeye fat. I had them season it medium. They offer mild, medium, med. hot, and hot. I put some on my pit last night with woodie breast stuffed with cream cheese and mesquite seasoning. I didn't have any bacon so I used my tenderizing hammer and pounded out the duck breast, put cream cheese and seasoning and toothpicked it. Man that was so tender and good. We enjoyed the sausage and it was juicy and not dry. I think next time I will have them add green onions and jalapenos. Very nice folks over there and a very nice operation they have setup. I brought them 10 lbs. deboned and I got back 16 lbs. fresh sausage for $44.33 The price list goes like this:

Vacuum Pack 1.35 lb. includes deboning, if it is deboned already 1.05 lb.
Fresh sausage .75 lb
Smoke sausage 1.25 lb
Green onions .25 lb
Pork 2.59 lb
Chicken 2.69 lb
Brisket 3.29 lb
Ribeye Fat 4.89 lb
Jalapeno .30 lb