Originally posted by Aggiehunter08
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Wife & I disagree deer in ice chest ...opinions?
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Originally posted by Huntindad View Postok folks...I concede...I'll dump the ice in morning and clean it before leaving
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Originally posted by glen View PostHeck. She will never know- Just go and never mention it. But it will be fine. The temp itself keeps bacteria from growing.
Not true, it slows the growth. Remember Blue Bell and listeria. Guess what, ice cream factories are kept pretty cold too,
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I'd vote new ice in case any bacteria got lose in there.
This is another case for the meat doesn't touch the ice method.
I've used the bleed out with drain open method for the last ~30 years.
This year in camp I went with the meat doesn't touch the deer option after helping a guy quarter up a buck and put the meat in new garbage bags.
I asked why?
A. he worked for a processor in high school and preferred the meat that hadn't been bled out.
I gave it a shot the next day on the one I put on ice.
The remaining ice in the cooler after dropping meat off was nice and clean.
Maybe that's the cheap answer- use your ice that's left over & bag the meat to make sure no cootie cross contamination from previous deer.Last edited by DaveC; 12-01-2022, 10:25 PM.
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Originally posted by DaveC View PostI'd vote new ice in case any bacteria got lose in there.
This is another case for the meat doesn't touch the ice method.
I've used the bleed out with drain open method for the last ~30 years.
This year in camp I went with the meat doesn't touch the deer option after helping a guy quarter up a buck and put the meat in new garbage bags.
I asked why?
A. he worked for a processor in high school and preferred the meat that hadn't been bled out.
I gave it a shot the next day on the one I put on ice.
The remaining ice in the cooler after dropping meat off was nice and clean.
Maybe that's the cheap answer- use your ice that's left over & bag the meat to make sure no cootie cross contamination from previous deer.
How exactly does that work - the meat will bleed out into the bags they’re in until it is completely cooled. Do you drain the “meat bags” periodically?
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Originally posted by bigchiefj View PostAny germs that are in there will grow way slower on ice. There might be E. Coli from a deers' digestive system.
The only risk would be spreading contamination on your hands or using it for food that wasn't going to be cooked before eating.
I would put another deer in it, but not my beers.
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