SaltyCajun.com

SaltyCajun.com (http://www.saltycajun.com/forum/index.php)
-   Hunting Discussion (http://www.saltycajun.com/forum/forumdisplay.php?f=6)
-   -   Lafayette Deer Processor??? (http://www.saltycajun.com/forum/showthread.php?t=25708)

Montauk17 12-05-2011 07:20 PM

Quote:

Originally Posted by mcjaredsandwich (Post 359260)
What do yall ice deer down in?

A ice chest....?

Dink 12-05-2011 08:33 PM

Quote:

Originally Posted by Montauk17 (Post 359262)
A ice chest....?

Ha-ha

T-Bone 12-05-2011 11:08 PM

Quote:

Originally Posted by Montauk17 (Post 359262)
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 12-06-2011 06:06 AM

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 12-06-2011 08:10 AM

**** 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 12-06-2011 10:06 AM

Quote:

Originally Posted by mcjaredsandwich (Post 359468)
**** 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 12-06-2011 10:35 AM

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

T-Bone 12-06-2011 12:51 PM

Quote:

Originally Posted by mcjaredsandwich (Post 359468)
**** 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.:D 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 12-06-2011 12:55 PM

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 12-08-2011 03:09 PM

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 12-08-2011 03:16 PM

Quote:

Originally Posted by T-Bone (Post 360647)
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 12-08-2011 03:47 PM

Quote:

Originally Posted by Dink (Post 360648)
On ridge?

yep

Dink 12-19-2011 08:08 PM

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

Montauk17 12-19-2011 08:17 PM

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

Dink 12-19-2011 08:19 PM

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

Montauk17 12-19-2011 08:22 PM

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. :D

T-Bone 12-20-2011 08:45 AM

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


All times are GMT -5. The time now is 02:48 AM.

Powered by vBulletin®
Copyright ©2000 - [ARG:3 UNDEFINED], Jelsoft Enterprises Ltd.
vB.Sponsors
All content, images, designs, and logos are Copyright © 2009-2012,
Salty Cajun, LLC
No unathorized use is permitted