Good job Scott, start the great ice/no ice debate! I’ve put meat in cooler, load it with ice to the top and open drain. Meat doesn’t soak in water, add ice as nessary. I wouldn’t mind a walk in cooler at camp, just saying!
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Deer meat. Soak and drain or Keep it dry and cool
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Originally posted by blatallic View PostI've let the meat sit in an ice chest for 3-5 days. Drain and add ice as needed. The more blood I drain, the lesser game taste it will have.
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Originally posted by Mike D View PostI’m betting it’s pretty safe to say the majority of an animal shot through the lungs/heart with a bow/rifle are pretty much bled out by the time they are hanging and gutted.
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Originally posted by blatallic View PostI've let the meat sit in an ice chest for 3-5 days. Drain and add ice as needed. The more blood I drain, the lesser game taste it will have.
This works great
My deer meat taste better than elk meat bc of his process
The meat question at hand is like asking how should I kill a deer?....there’s plenty of methods to do both
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Team Keep-It-Dry here! Once the hide comes off, I break it apart into primary cuts (quarters, straps, ribs, neck) and plastic-bag everything. I use two-gallon ziplocks or even trash bags in a pinch, then it goes in the garage fridge if I’m at the ranch, cooler with ice packed around if I’m out somewhere else. Get it cooled down, but it’s gotta stay dry!
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Originally posted by xman59 View Postwhen people dislike deer meat it is because the blood has been left in it,,, when cattle are killed and processed they are usually shot in the head, throats cut and blood drained,, that does not happen with wild game,,, ice water draws the blood out, so keep it changed every couple days for 4-7 days,,, it also has parasites and crap beef do not,, so above 40 is really not all that safe..bacteria and all things nasty grow faster in warmer temps than they could ever do in near freezing water,,, why is aged beef tender? because it has started to rot!!!! simple fact, the bacteria is growing and breaking down the meat,,,,
but what do I know I am just an old guy raised by a hog and dairy farmer who killed and processed animals almost daily for half his life,,,
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Originally posted by mjhaverkamp View PostDry and cool is the best way, if you cannot do that then in a cooler with ice with the drain plug open, if you are making sausage I am not sure if it even matters.
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Originally posted by jnd1959 View PostWait. I'm confused. Y'all don't rip it open and eat it where it lays? Evidently my brother and I were taught wrong.
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Originally posted by xman59 View Postwhen people dislike deer meat it is because the blood has been left in it,,, when cattle are killed and processed they are usually shot in the head, throats cut and blood drained,, that does not happen with wild game,,, ice water draws the blood out, so keep it changed every couple days for 4-7 days,,, it also has parasites and crap beef do not,, so above 40 is really not all that safe..bacteria and all things nasty grow faster in warmer temps than they could ever do in near freezing water,,, why is aged beef tender? because it has started to rot!!!! simple fact, the bacteria is growing and breaking down the meat,,,,
but what do I know I am just an old guy raised by a hog and dairy farmer who killed and processed animals almost daily for half his life,,,
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Originally posted by Sika View PostI cannot stand water damaged meat. I hate the color and texture of meat that's been soaking in water for days.
Ours hangs in a cooler for 7 days before it gets processed and vaccum sealed.
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