do you ice deer?

[brrdnk]

I usually keep mine on ice for 4 to 7 days. Making sure to keep the water drained off and good fresh ice on it. Yes it makes the meat taste better.

[TxAg]

used to. now i just toss it in the deep freeze over night and take the frozen quarters home with me or to the processor.

[CamoQuest]

I am not saying this is wrong but as long as I keep ice on them and keep it closed while draining, I have never had any meat spoil sitting on top of or touching each other. I've had two full deer in a 120 quart cooler keeping it fresh with ice.

x2. Depending on the size of the deer or how many, we have a cooler for the quarters and a cooler for the stuff we'll turn into sausage or burger. The meat touches, but we've never had it spoil. We move the pieces around some and keep draining the water off and add more ice.

[Shooter]

I keep mine on ice for 7 to 10 days with the drain plug open.

Never had meat spoil from having the pieces touching each other.

[Miki]

FYI I had fire ants get in a cooler I had the drain open on one time. NO BS
Chocolate cover ants arnt that bad.That was BS

[Cam-Mac]

I've tried both ways, and the "iced" deer was better, imo. If I can connect on one this year I'll do it again...

[Hoyt Man]

I ice my deer a minimum of 5 days

[hoythunter28]

I agree with all above posts sure do like to ice it a few days.

[1FREAK]

bout a week also ,just drain it and having a ice machine helps also.....

[Patton]

Ice it, hang it in the cooler, anything to allow the enzymes to break down the meat a little and release some yummy flavors

[Burntorange Bowhunter]

Ice works...but an old fridge is much better. Plus it keeps your beer cold....and your food for the trip....and ice for other stuff.

[Uncle Saggy]

Hanging meat is the best way. Most people that ice deer for days end up letting it sit in too much water. Thats what I have seen. Last year I seen a guy that adds slat to his WTH ?? Salt drys things out and makes it tuff?? An old frig works great just turn it way down.

That is called "brining", ought to look it up

[slacker]

I have always put the deer/hog in the ice chest and fill it with ice and water. I drain the water off everyday and top up off with fresh ice and water. i do this until the water stops turning red, usually 5-7 days.

[jooger17]

Yup, as said above, keep the drain open, the opposite end slightly elevated and plenty of ice on it. I age mine for 7-10 days in ice. Every 3 days or so, I'll re-pack the ice under the meat to keep it from just sitting on the bottom of the cooler then cover again with ice.

^^^ This but you also gotta be sure the meat or ie don't plug the drain too

[HeyMikey]

I agree with most of the icing opinions, but usually start processing (do it myself) at 3-4 days.