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Post by 10point on Oct 4, 2021 13:37:58 GMT -5
Does anyone know if Geneos in Lafayette takes deer after hours and/or on Mondays? I am thinking about going out tonight but with the temps will not go unless I have a plan. I noramlly butcher my own but would be giving to land owner if I connect while it's warm. I know Geneo's is closed on Monday but I think they might be on call for taking deer.
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Post by greghopper on Oct 4, 2021 15:05:56 GMT -5
I would call them…. If they are taking Deer someone will answer or there will be a recording saying what to do.
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Post by 10point on Oct 4, 2021 15:20:10 GMT -5
I would call them…. If they are taking Deer someone will answer or there will be a recording saying what to do. Did that before posting and voice mail was full. Shop is closed on Mondays. I did find an old text on my phone and just got a reply that they do have a drop off cooler. |
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Post by mgderf on Oct 4, 2021 17:20:53 GMT -5
Sent you a pm
Yes, you can drop off.
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Post by esshup on Oct 4, 2021 21:56:58 GMT -5
Cool. You can cool down a deer and keep it cool for 24+ hours if you put it in a blue tarp, (just so it doesn't get a mess all over the place) turn it so it's legs are up and fill it's body cavity with ice, then close up the tarp. Once it's checked in, you can quarter it and put it in game bags on top of ice in coolers, but leave the drain open. That's what we did out West with Mulies and Antelope if we couldn't get them back to town to butcher them. Kept for a week that way, even in 90°F daytime temps. (coolers and ice - keep the cooler in the shade out of the sun)
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Post by INhuntin on Oct 11, 2021 17:26:23 GMT -5
My plan for taking deer while it still hot outside is having a small freezer full of gallon jugs of ice.
If I get a deer I pull it into the garage, lay it on a plastic tarp & put the gallon jugs of ice inside the deer & around the out side where the large chunks of meat are, Neck, front & rear quarters, then pull the tarp over it & put old moving blankets over that making a cooler on the floor.
If you are going to process it your self skin it first so the meat is sitting against the jugs. The skin comes off easier if you do it before you age it.
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