How long, deer meat on ice?

[Webster 577]

I put some in a chest today. Guess I have longer than I thought by the sound of it

[txdukklr]

7 is my target

10 was the longest

[popup_menace]

I make it a habit to not only put ice but fill the cooler with water and change out the water/ fill the ice every day at least once. I do this for about a week before processing because it helps make the meat taste better. I would not let the meat stay in a cooler for more than 10 days though to be on the safe side; especially because of the fact the weather here is so hot and cold

[aggie2000tx]

I have left meat in ice chest for up to two weeks without issue

[tkuehn5410]

18 days is my personal record...not proud that it took so long to process, but we would drain ice and add ice as needed.

[lsmith]

I usually go about 10 days

[Black Ice]

I personally go 5 to 7 days. For those that go two weeks that's to long for me. The way I look at it is, would you take some hamburger from the grocery store and leave it in the fridge for two weeks before cooking it. I know I don't it goes in the freezer or gets cooked with a few days.

[Dirtymike]

I usally do ice for a week to 10days, then into the meat lug in the coldest part of my fridge for up to another week. Draining blood as needed. Usally starts to freeze and get icy. Tenderest backstraps I have had and not gamey or white.

[Dirtymike]

I personally go 5 to 7 days. For those that go two weeks that's to long for me. The way I look at it is, would you take some hamburger from the grocery store and leave it in the fridge for two weeks before cooking it. I know I don't it goes in the freezer or gets cooked with a few days.

dry age meat is awesome. Not ground meat, this is whole muscle meat. Totally different ballgame.

[Fiddlefish]

I tried a new (to me) method with my last two deer - large max cold cooler with frozen water bottles and a rack to keep the meat out of any melted ice or water on the bottom. The rack was a wire rack that you can find at the container store. The height is adjustable, and it fit perfect in the cooler.

This worked fantastic, allowing the meat to age, yet keeping it from getting soggy or waterlogged. It aged for a week, and I boned it out between days 7-10. I highly recommend this method. Aim for around 38 degrees, which is easy to achieve as long as you rotate out frozen water bottles every 24-36 hrs. Here's a pic.

SO, 10 days for me.

[lesson 101]

About a week is the longest for me.

[Larry L]

About a week or so, no problems

[Swampa]

7 is my target

10 was the longest

X2

[DapperDan]

Guess im gonna have to get my nephew to shoot me another deer during youth season so i can try aging one for comparison. I usually whack em, hang em over night its cold, and process the next day.

[always_ruttin17]

You can always freeze the meat but 7 to 10 days on Ice is fine


---
I am here: http://maps.google.com/maps?ll=30.173815,-95.458154