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Message
re: 2019 Deer meat processing
Posted on 12/22/19 at 11:53 am to mtcheral
Posted on 12/22/19 at 11:53 am to mtcheral
I had 6 lbs of leftover deer frozen from last year. My son wanted some burritos. That 6lbs of meat was $72 worth of burritos at Days. They are good but I’m gonna make my own when we do sausage.
1
Posted on 12/22/19 at 5:49 pm to pdubya76
quote:
I had 6 lbs of leftover deer frozen from last year. My son wanted some burritos. That 6lbs of meat was $72 worth of burritos at Days. They are good but I’m gonna make my own when we do sausage.
I haven't had a butcher made burrito in a while, but isn't it a tortilla rolled up with cooked deer meat, some spices, and cheese? And then vacuum packed? That's what I plan to do this year IF I happen to shoot one.
Posted on 12/23/19 at 1:58 pm to Deadeyedick
Anyone have a picture of these burritos??
Posted on 12/23/19 at 6:38 pm to dcw7g
Ronnie’s at Airport Rd exit in Hammond does fantastic boudin. Link sausage was fine, but boudin is where it’s at.
Posted on 1/2/20 at 1:16 pm to CountMeIn
We just made a batch of deer burritos and they turned out as good as I could have hoped for. It was easy and only took about an hour for 2 dozen.
Ingredients:
Deer meat/pork fat
Nacho cheese sauce
Taco seasoning
Onions/bell pepper/minced garlic/ diced jalapeño peppers
Large tortillas
Process:
I ground 6 lbs of cubed deer with about a 1 lb of pork fat from some shoulder I smoked yesterday.
Heat nacho cheese sauce in crock pot on low until warm.
Cook meat in stock pot until brown . Add 2 whole chopped onions, BP, 3 tbl minced garlic, and 1/4 cup chopped fresh cilantro.
Cook till onions clear and drain.
Add 1 oz of taco seasoning per pound of meat. I used the little 6 oz El Paso cylinder and a 1/4 cup of dark chili powder.
Add a 1/4 cup of diced jalapeños if you like.
Spoon 2 tablespoons of cheese onto tortilla And evenly spread.
Place about 3/4 cup of meat mixture in center of tortilla and roll up. Place burritos on griddle seam side down to seal. Allow to cool then store in freezer....vacuum seal, freezer paper etc.
Ingredients:
Deer meat/pork fat
Nacho cheese sauce
Taco seasoning
Onions/bell pepper/minced garlic/ diced jalapeño peppers
Large tortillas
Process:
I ground 6 lbs of cubed deer with about a 1 lb of pork fat from some shoulder I smoked yesterday.
Heat nacho cheese sauce in crock pot on low until warm.
Cook meat in stock pot until brown . Add 2 whole chopped onions, BP, 3 tbl minced garlic, and 1/4 cup chopped fresh cilantro.
Cook till onions clear and drain.
Add 1 oz of taco seasoning per pound of meat. I used the little 6 oz El Paso cylinder and a 1/4 cup of dark chili powder.
Add a 1/4 cup of diced jalapeños if you like.
Spoon 2 tablespoons of cheese onto tortilla And evenly spread.
Place about 3/4 cup of meat mixture in center of tortilla and roll up. Place burritos on griddle seam side down to seal. Allow to cool then store in freezer....vacuum seal, freezer paper etc.
Posted on 1/21/20 at 1:09 pm to pdubya76
quote:
We just made a batch of deer burritos and they turned out as good as I could have hoped for. It was easy and only took about an hour for 2 dozen.
Ingredients:
Deer meat/pork fat
Nacho cheese sauce
Taco seasoning
Onions/bell pepper/minced garlic/ diced jalapeño peppers
Large tortillas
Process:
I ground 6 lbs of cubed deer with about a 1 lb of pork fat from some shoulder I smoked yesterday.
Heat nacho cheese sauce in crock pot on low until warm.
Cook meat in stock pot until brown . Add 2 whole chopped onions, BP, 3 tbl minced garlic, and 1/4 cup chopped fresh cilantro.
Cook till onions clear and drain.
Add 1 oz of taco seasoning per pound of meat. I used the little 6 oz El Paso cylinder and a 1/4 cup of dark chili powder.
Add a 1/4 cup of diced jalapeños if you like.
Spoon 2 tablespoons of cheese onto tortilla And evenly spread.
Place about 3/4 cup of meat mixture in center of tortilla and roll up. Place burritos on griddle seam side down to seal. Allow to cool then store in freezer....vacuum seal, freezer paper etc.
:ChineseBandits:
This post was edited on 1/21/20 at 1:10 pm
Posted on 1/21/20 at 1:21 pm to pdubya76
Thanks, Anything has to be better than the prices of the places i've seen posted here for processing much less Burritos. Its hwy robbery. No way in hell any place mentioned here would get my business. They taking yall to the wood shed. I dropped a whole deer only skint and 60 lbs of pork, over here at Unruhs in Deridder. Got back hamburger 50/50, sausage pepper jack mixed 60/40, pan sausage, meat sticks, and stew meat. $147.
Posted on 1/21/20 at 1:34 pm to Boat Motor Bandit
quote:
I dropped a whole deer only skint and 60 lbs of pork, over here at Unruhs in Deridder.
My brother just called me excited like a dog with two peckers because Unruh's charged him next to nothing to grind his deer with beef fat.
Posted on 1/21/20 at 1:44 pm to Carson123987
Anyone have experience at Iverstine's on Perkins?
Thinking about dropping off one there this afternoon
Thinking about dropping off one there this afternoon
Posted on 1/21/20 at 1:46 pm to Loup
Yea Unruh's is by far the best meat processor in Louisiana. Not only in price but work quality is spectacular. they will show you on a scale every ounce of meat you bring in and take out. You can drop off anything from a handful of squirrels to a 1800lb steer and they treat it all the same.
Posted on 1/21/20 at 1:48 pm to Boat Motor Bandit
quote:
Yea Unruh's is by far the best meat processor in Louisiana.
It's the Menonites that run it, right? We used to go fish at a catfish farm up there when I was a kid. I remember all the Menonite kids would be lined up waving at cars in their weird clothes.
Posted on 1/21/20 at 4:17 pm to Loup
Their ice cream is legit goodness.
Posted on 1/21/20 at 4:38 pm to Tigerpaw123
Coons does have a good pineapple jalapeno sausage. You are right about him being cranky.
However, Diamond J in Brookhaven MS makes the absolute best pineapple jalapeno. I get them to add pepper jack. Easily the best smoked sausage I've ever had. Pricey but worth it. The only downside, it can be a long wait for your sausage once you get into the last half of the season and they get a bunch of orders.
However, Diamond J in Brookhaven MS makes the absolute best pineapple jalapeno. I get them to add pepper jack. Easily the best smoked sausage I've ever had. Pricey but worth it. The only downside, it can be a long wait for your sausage once you get into the last half of the season and they get a bunch of orders.
Posted on 1/22/20 at 8:59 am to DirtyMikeandtheBoys
dropped my 2 deer off at Iverstine's, great service from start to finish. Picking up the goods this week. Not sure what the damage will be on pocketbook, but like most have already mentioned, worth it in time saved alone.
Posted on 1/22/20 at 9:09 am to Bstacy
I use Cutrers in Kentwood. Quick, good price and good sausage.
How is coons on price?
How is coons on price?
This post was edited on 1/22/20 at 9:16 am
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