Usually a week or so for me. I drain once a day and add ice keeping the meat covered, drains clear after a week.
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Originally posted by Shortya View PostSkinned quarters go straight on the ice (and covered with ice) for me. I used to put in trash bags to keep "dry," until I was scolded by the owner of a very well know meat processing plant in Dallas that bags is the worst thing you can do for the meat. Harbors bacteria and doesn't allow air flow for proper aging. I must say my venison is much better tasting and the Mrs. no longer tastes the "gamey" taste she once did now that I have quit bagging the meat.Last edited by Lone_Wolf; 11-25-2020, 03:39 PM.
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Originally posted by Fishndude View PostTrash bags here. I’m not keen on the color ice/water turns deer meat. It may be fine but the color oooks me out.Last edited by critter69; 11-25-2020, 03:52 PM.
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Originally posted by Fishndude View PostTrash bags here. I’m not keen on the color ice/water turns deer meat. It may be fine but the color oooks me out.
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I typically ice it and drain the water daily for 7-10 days. I’ve done less, and I’ve gone as long as 2 weeks. Everybody that “doesn’t eat venison” that has tried any I’ve cooked has loved it and changed their mentality about eating wild game. IMO, the worst thing you can do is gut a deer, hang it in a walk-in, then drop it off at a processor. Once again, that’s just my opinion.
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Originally posted by hooligan View PostThis. I’ve never had an issue. Don’t know how bacteria would grow if you cook it quick regardless of if it’s in a trash bag or directly on ice
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Would y’all let ice melt over a high dollar steak?? Two 20lb bags of ice at the bottom of the cooler with the meat stacked on top. Put a rock under the end and open the drain. Moisture and heat are where bacteria grow, keep the meat dry and cool!!
If you need more ice, pull the meat out and put it on the bottom, rinse and repeat!Last edited by cwbrown; 11-25-2020, 09:37 PM.
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