Lafayette Deer Processor???
 

I'm out of time and way to busy to cut up the deer in the cooler, and if I don't get it done soon, it will spoil.............I tried the fella on the Breaux Bridge highway awhile back. Sausage was good, but prices were high high high!!! Plus, he doesnt take thgem on the bone.............Suggestions pls??? Before I loose the whole thing!!!!

cut it against the grain and bring it to me.

Best stop and mikes country store

Thanks Ryan......



Out of curiousity. How long do yall keep yours iced in water before processing??

no more than 4 days

NO WATER.... straight up ice, drain water and keep adding ice for me. Mix some salt in with the ice to help pull blood out.

thanks for the tip, never heard of using salt

i put 2 tablespoons of vinegar in water about 1 hr before i drain it. It helps draw the blood out easier.

This is what i've been told to do by my 80 year old grandfather. Im sure he has killed more deer than all of us put together on this website. He know's his stuff.

No problem....I usually bring it to the processor a day or two after I kill one. They usually bleed them out for up to a week or so before they process the meat.

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.

Kurt/Kirt Martin Slaughter House will do it.

Lagneaux's on ridge road. Their meat market is legit. Don't get sausage made with pork get it made with rib eye. [SIZE=4][/SIZE]

Tim,
Bring it to me i will process it for you.
I will make sausage, cut steaks , roast and chops.
May take me a while to process it .
Process as in eat it and (process) it

Who do you bring it to?

I got two that I use.....one a lil country store on 167 just past southside honda. The other one is langeauxs off fieldspan rd by judice middle school.

Romero's on Hwy 93 in Scott just past Best Stop.

We could go on all day,lafayette area prolly has over 100 that processes deer.

x 1,000,000,000,00,000,000,000,000,00

NEVER keep your meat in water. Keep drain plug open and make sure you put ice UNDER the meat, too, and not just on top.

Try putting your ribeye rack in water for a week and then eating it -- it won't be worth a damn!

I brought a bunch of axis to that guy on Breaux Bridge highway still on the bone and he took it no problem. Wasn't too expensive either. Were u talking about Southern Deer Processors?

we normally layer the meat.

Cut hams and shoulders and all other meat and place stacked on top of each other by layers of ice.

It goes like this in the cooler...

TOP OF COOLER
Ice
Backstrap
Ice
Neck meat and other Misc Meat (tenderloins,etc)
Ice
Back hams
Ice
Shoulders
Ice
Bottom of ice chest with drain plug opened.

Tim, its not hard to do, give me a call and i will walk you through it.

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!

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.

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?

A ice chest....?

Ha-ha

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.

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.

**** 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.

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

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.

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.

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.