- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Deer Processing
Posted on 10/18/17 at 9:17 am
Posted on 10/18/17 at 9:17 am
I have been of the mind set for some time that if you kill an animal, then you should process it. Killed a buck over the weekend and due to time constraints just decided to bring it to a butcher to get it done. Steaks, roasts, loins, straps, and ground meat from the scraps. All vacuum seals and ready in 3 days. Best $50 ever.
Anyone else go this route?
Anyone else go this route?
11
Posted on 10/18/17 at 9:23 am to cole_cole_world
I've done my own in the past, but like you time is hard to come by. It's just easier and worth it to use a processor, imo.
Posted on 10/18/17 at 9:23 am to cole_cole_world
It's all I do. I could make the time to do it, but I would have to buy some equipment, etc.
Just not worth it IMO when you can spot someone a little cash and I can use my time doing other things. So long as the animal doesn't go to waste, no harm no foul.
Just not worth it IMO when you can spot someone a little cash and I can use my time doing other things. So long as the animal doesn't go to waste, no harm no foul.
Posted on 10/18/17 at 9:23 am to cole_cole_world
I do, but I also like to soak the meat in ice water for 4 or 5 days.
Posted on 10/18/17 at 9:27 am to cole_cole_world
Can I ask where you got this done for $50?
Someone told me Adrien's on W. Congress is very reasonable.
Someone told me Adrien's on W. Congress is very reasonable.
Posted on 10/18/17 at 9:28 am to REB BEER
Billeaud's Meat and Grocery in Broussard
Posted on 10/18/17 at 9:33 am to cole_cole_world
Ive gone that way myself. Its just easier
Posted on 10/18/17 at 9:34 am to cole_cole_world
quote:
Best $50 ever
$50? Where the heck did you bring it? The processors I usually bring mine to charge by the pound, and that includes the pork that they mix with it.
Posted on 10/18/17 at 9:36 am to lowhound
I assume you are referring to making sausage. I didn't make sausage. Most places charge by the pound for sausage.
Posted on 10/18/17 at 9:42 am to LSUlefty
Would you soak beef in ice water?
Posted on 10/18/17 at 10:14 am to cole_cole_world
$50 is dirt cheap, it's not rare for guys to spend $200 by getting a fare amount of sausage made.
the issue with processors is that almost all of them rarely give you your deer back. I can't tell you the amount of people I know that shot a huge buck or small doe and got back steaks and roasts that clearly weren't from their animal. The main issue there is you simply don't know what kind of care the other person did in harvesting it. It could have been a gut shot deer that they took 3 days to drop off.
the issue with processors is that almost all of them rarely give you your deer back. I can't tell you the amount of people I know that shot a huge buck or small doe and got back steaks and roasts that clearly weren't from their animal. The main issue there is you simply don't know what kind of care the other person did in harvesting it. It could have been a gut shot deer that they took 3 days to drop off.
Posted on 10/18/17 at 10:16 am to cole_cole_world
One more quick question...you brought them quarters or deboned meat?
Posted on 10/18/17 at 10:16 am to cbiscuit
quote:
Would you soak beef in ice water?
It's not supposed to be water, just ice. I don't feel like finding a link but it's a proven method in hot areas where hanging is not possible. Ice in a cooler with the water drained regularly or angled to drain on its own.
I've done it 3-4 times, and it works great. Not something I prefer to do, but given the circumstances forced.
Posted on 10/18/17 at 10:58 am to baldona
quote:
the issue with processors is that almost all of them rarely give you your deer back. I can't tell you the amount of people I know that shot a huge buck or small doe and got back steaks and roasts that clearly weren't from their animal. The main issue there is you simply don't know what kind of care the other person did in harvesting it. It could have been a gut shot deer that they took 3 days to drop off.
I have long suspected this, but never heard of any proof.
I like lagneauxs (beware the hot sausage!) but yea $50?
keep dreaming. I think the doe I shot last season was near $300, but I got almost all sausage.
Posted on 10/18/17 at 11:23 am to CptRusty
Pretty sure Vine's tags your meat. Whenever you walk in theres always tags hanging from the sausage etc
Posted on 10/18/17 at 11:35 am to CypressTrout10
Dowling's in Simsboro does the same. Whatever you bring in is what you're walking out with.
Posted on 10/18/17 at 11:58 am to cbiscuit
quote:
Would you soak beef in ice water?
You don't soak your deer meet for a few days?
Posted on 10/18/17 at 12:03 pm to cole_cole_world
I process them myself. It's satisfying and I don't want the chance of getting back someone else's meat. Letting someone else cut up your deer is for city folk
Posted on 10/18/17 at 12:04 pm to LSUlefty
quote:Used to. It's all we knew. But I do it as little as possible now. You lose a lot of flavor by "bleeding" the meat.
You don't soak your deer meet for a few days?
Posted on 10/18/17 at 12:08 pm to mylsuhat
What I did earlier this year is throw the backstraps and tenderloins in ziplocks immediately. I laid them flat (no meat to meat contact) and then submerged the bags to get the air out. Then I put that in the cold water to cool the meat. Can't do that with the quarters but the meat that I like to eat rare/med-rare, this is the only way to go
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News