I have wondered what is everyones take on storing meat after a kill. Some people swear by putting it in bags then on ice, some prefer the meat down in the ice. So is it stored in bag or not? Any explinations or opinions are welcome. Good luck 2morrow.
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I don't use a bag, just ice enough to keep it really cold. -
In a cooler & I use frozen bottles to keep it cold until I get back to my apartment to start the butcheringComment
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I leave in on the bone and in the cooler for at least a week. keep the ice drained off and meat dry if possible.Comment
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In the Skillett!!!!!!!!!!!!!! Really I chill it in a bag, in the fridge for about 3 or 4 days then cut up. JMOComment
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I put it in the cooler, cover it with loose ice and drain the water off everyday. I keep it a minimum of 3 days this way but most times 4-6 days. This removes the blood and the wild taste.Comment
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Quarter the deer put in cooler and fill with ice.... Allow ice to melt, drain and refill... I will do that a few times till the icy water clears up (not so bloody) then process at the house or take to processor.... I was always taught to allow the meat to sit in the icy water-drain and repeat as this process cleans the meat for a less gamey taste.... Works well for hogs as well, I have skipped the draining process on deer a few time but I won't skip that process on the hogs....Comment
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No bag. Leave bone in and throw it one ice. I use a 140qt igloo, pull the drain plug and raise the end of the cooler so the water/blood drains out. Add ice as it melts for a week or so.Comment
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On ICE!!Comment
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Same here soaking in ice water for 3 to 4 days. Drain the bloody water off and add more ice.Comment
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In a cooler.....covered with ice.....drain daily......no bag......five to seven days.Comment
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walk-in cooler for about 5 days. skin on.Comment
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