I shot a doe with my bow on December 16th and quartered it into a cooler the next morning after letting it hang in the near freezing temps that night. The temperature never really climbed enough to cause much ice to melt over the next couple weeks so I just let the deer age until New Year's Day before butchering it and packing it away to the freezer. Normally I let mine go about 6 or 7 days but this one went much longer due to not having to drain water or add ice and I have to admit it's probably some of the best venison I've had.
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Deer in a cooler
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Originally posted by TB80 View PostFollow-up question, when you are putting it on ice after quartering it, are you putting the meat directly on the ice, or putting it in some type of game bag or ziploc bag?
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Skinned quarters go straight on the ice (and covered with ice) for me. I used to put in trash bags to keep "dry," until I was scolded by the owner of a very well know meat processing plant in Dallas that bags is the worst thing you can do for the meat. Harbors bacteria and doesn't allow air flow for proper aging. I must say my venison is much better tasting and the Mrs. no longer tastes the "gamey" taste she once did now that I have quit bagging the meat.
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