Keeping you deer on ice time frame question....

[SB09]

I routinely go 7. Have gone 10 before with no problem. Like you said though, it has to be taken care of religiously. If anything was skipped, things may get questionable.

[TXHUNT3R]

7-8 is fine, I would make sure there is no standing water in there though from now till you process.

[Sr_Egor]

I iced one for 7 days last season. I don't think I'd push it much past that.
Like you said, drain open, covered with ice.

[WCB]

They age swinging beef in coolers for 10-14 days. Your good.

Like everyone else said...

[rubydog]

You do have to worry about freezer burn.

Oops... I misspoke. Mine is the older Yeti Sherpa 145. That unit would never freezer burn a deer. I assume they lost that quality to get the now famous "Grizzly Bear Proof" certification.
Question: Who heads up that certification committee? A self appointed panel of grizzly bears? Just wondering....

LOL....The Yeti is for carrying in the bed of my truck for show....I would never soil it with deer blood.....

Thanks guys....beer, college football and deer processing tomorrow it is..

Good Lord Smart... Everyone knows that if a grizzly can't penetrate the dang thang neither can a little bit of deer blood. The protective molecules in the plastic are impervious to saturation by such a weak liquid.
Research man, research...

[oktx]

Should you really have sharp objects near you while you are watching that game?

[Dirtymike]

I would gauge it on how long you would leave raw hamburger meat in the fridge. Whatever works for you.

Its not even close to the same ball park. Hamburger meat has already been in storage for who knows how long while being processed. Hamburger meat is already processed. When you grind it that is what really starts the timer. Also they dont waste ANYTHING at a commercial meat market.

gone 14 on ice and a few more days to dry in the meat tub in the fridge and was tender steak!

[Johnny Dangerr]

Put a thick towel on top of the ice. It keeps it a bit colder.
You are good.

[Smart]

Should you really have sharp objects near you while you are watching that game?

We are starting after that one..

[systemnt]

Oops... I misspoke. Mine is the older Yeti Sherpa 145. That unit would never freezer burn a deer. I assume they lost that quality to get the now famous "Grizzly Bear Proof" certification.
Question: Who heads up that certification committee? A self appointed panel of grizzly bears? Just wondering....
:

Smoky say's : "Only you can open a Yeti..because I dang sure can't..them things be locked down tighter than a cat in a room of rocking chairs.. oh...and dont play with matches fool. "

[JSAPP]

As long as it was iced correctly when you quartered it(ice between each piece of meat), it will be fine.

[popup_menace]

I've gone 10 days. Just make sure you keep draining the water and have plenty of ice.

[dbaio1]

Smart,
I rarely go less than 7 days. 10-14 days is generally the range for me. I am very particular about my meat and have never had any problems. I always throw the straps and tenders in a bag after a few days in the ice. But the whole 1/4s will do fine on ice when the water is drained well beyond the 7/8 days your looking at. Have done it many times.

I take it step further after processing and age my roast and steak cuts in a 34-36 degree fridge for another 14 days or so. Draining the blood out of the plastic bags daily.

[rladner]

ok next question (only slightly hijacking the thread ). What is the best way to keep ice on the meat with no water? Do you keep the meat in a plastic bag? up on some sort of rack? or just lay it in the ice chest and cover with ice and leave the drain plug slightly open?

[BigThicketBoy]

I keep mine on ice for about five days. I drain the water off every day and add ice.