Lafayette Deer Processor???

[Gerald]

I was reading a post on how long people left the deer meat in the ice chest.

Most only left it in 3 or 4 days, but there were quite a few that said they left it in the ice chest for 7 to 10 days and drained the water each day.

I try to process the meat in couple of days..... but sometimes it take me 4 or 5 days to get it all cut up and wrapped. I now have a meat grinder so that may take me another day to finish.

How long the meat stays good...... depends a lot on if you did not keep the meat well iced down. If the all the ice melted or you did not "mix up" the meat so that all the meat had ice next to it.... this will shorting how long the meat will stay good.

Once bacteria starts growing..... and you put the meat in the freezer, you can not keep the meat more than a couple of months, if that long.

[slabulator]

I bring all my deer to Guidroz 235-5757 1301 E. Simcoe in lafayette I have gone there for years and I think they make the best sausage and everybody I give them to also agrees!

[cabwiz2]

Originally Posted by ElectricChicken

Have you tried Babineaux' s Slaughter House? I have had my deer done there for the last 7 years and have not found better. Vacuum packed if you want( which i recommend), great sausage and burger patties. Will pack it like you want.
Go to Breaux Bridge exit from lafayette. Take a left and go about 3 miles. Signs on the left, road on the right.

What Jordan said about keeping the deer. I ice and drain mine at least 3 days before processing.

X2
Very good sausage. And I like the way they make the patties. Also if you get any extra shrimp have them make shrimp and chicken sausage.

[bluewing]

still haven't found or tasted a better place than lege's in port barre. Has to be deboned thou.

[CajunSaint]

Larry's in Kaplan did mine. Chicken and deer excellent !!!!
Gotta be deboned thou...

[Dink]

Fella at Lagneauxs said ALWAYS put water and ice. Put enough water to cover all meat. You don't want any exposed to the air. Then add ice, lots of ice

[CajunSaint]

Originally Posted by Dink

Fella at Lagneauxs said ALWAYS put water and ice. Put enough water to cover all meat. You don't want any exposed to the air. Then add ice, lots of ice

Was the meat bagged? I never heard of leaving it in water?

[Dink]

Between cleaning and getting to processor.

[CajunSaint]

Originally Posted by Dink

Between cleaning and getting to processor.

Thanks!

Did they say how long u can keep it like that??

[Dink]

4 days is good....up to 7 if your careful

[CajunSaint]

Originally Posted by Dink

4 days is good....up to 7 if your careful

Cool! Try some with the chicken and deer if they do it, you won't be disapointed!

[Dink]

Went with 50/50 Ribeye. Both sausage and ground meat

[Dink]

Add jalapenios and green onion

[BIG RED 1983]

You won't be upset with the ribeye makes awsome sausage

[Dink]

My wallet won't be happy

[specktator]

Originally Posted by bluewing

still haven't found or tasted a better place than lege's in port barre. Has to be deboned thou.

You are right. Their sausage is awesome. But I ain't deboning nuttin. Used to bring all my deer to him before he quit deboning it himself. Said he didn't have anywhere to put all the bones. Pfffttt!

[Montauk17]

Originally Posted by Dink

Went with 50/50 Ribeye. Both sausage and ground meat

Damn that's gunna be expensive....I usually do 80/20

[T-Bone]

Dink let us know how that deer and ribeye sausage turns out. Anyone else eaten it before? I just deboned a hind quarter and have about 10 lbs. of meat, I wanna have some sausage made and I usually have it mixed with chicken thighs but may go to ribeye route. What's the price per pound doing 50/50?

[ElectricChicken]

60 deer and 40 pork is the best combo I have come up with.

[mcjaredsandwich]

What do yall ice deer down in?