How Long Is Venison Good On Ice?

[BowVista]

I always like to leave my deer in a cooler over ice for a few days after I've quartered it out. I generally will only leave it 2 or 3 days, with good fresh ice, just to kind of let it bleed out. I've never really been sure on my time though.

How long is too long to leave it that way?

[rocky]

We leave ours on ice for 4 days.

[Smart]

We do up to 5 days...

[rdwhunter]

I always leave it on ice and drain it but have never left it more than 4 days. I bet it might be okay a little longer but all the blood should be out by then.

[Mike Javi Cooper]

I have when traveling kept game on ice for 3-4 days, however I would rather get it cut up and frozen sooner.

But then I don't like aged beef either.

[River Bottom Hunter]

2 weeks

[mharris1]

I usually go 5 days, but Ive left it a week with no problems.

[Devin]

I've done 8 days before. I know a few that do 10 days to 2 weeks.

Just keep the water drained or pack the meat in plastic.

[SWAMPUS]

Most backed up meat prossers will tell ya 3 weeks with fresh ice every day- I salt brine all my wild game for 1 full week myself and add ice and drain and re salt every day--really helps to age the meat and gets all the blood out--specially for bigger hogs. Tenderizes also.

[BigL]

I usually leave mine under ice for 3-4 days but have left it up to a week with no issues. I drain the water and put fresh ice on it daily.

[Eric4x4]

I usally keep on ice 3-4 days till water drains clear but as far as how long i am not sure that is a good queistion hope we find out.

[tracker]

I did it for a week and a half one time changing the ice out everyday. i'll probably do that again this year.

[bowtechhunter]

Rocky told me 4 days but I have gone as long as 6 days and I can say the venison has been a lot tastier since I took his advice.

[ken]

I've gone up to a week and the meat was great. In cooler climates, deer are left to hang for weeks to age the meat. Ice and a cooler is just the warm climate way of aging meat.

[TXJon]

I go up to two weeks with no problem. 4 days minimum, but the meat is much more tender and flavorful at 10 days or so. I keep mine cold and DRY.