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.

deer
 

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!

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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.

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

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

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?

Between cleaning and getting to processor.

Thanks!

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

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!

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

Add jalapenios and green onion

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

My wallet won't be happy

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!

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

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?

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

What do yall ice deer down in?