Originally posted by Snowflake Killa
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Originally posted by MetalMan2004 View PostI guess my question is how does everyone seem to have such easy access to a walk-in cooler??? Or are the walk-in folks mostly using a processor?
I’ve done the ice in the cooler with the drain open thing just because I don’t have an option at the house and I’m not giving my deer to a processor.
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Find and old french door refrigerator and take the shelves out and hang your deer in it to age it.Originally posted by MetalMan2004 View PostI guess my question is how does everyone seem to have such easy access to a walk-in cooler??? Or are the walk-in folks mostly using a processor?
I’ve done the ice in the cooler with the drain open thing just because I don’t have an option at the house and I’m not giving my deer to a processor.
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If I can I bag mine up in cheesecloth and hang in a cooler for two weeks!!! The biggest key to good venison is getting the animal cleaned and cooled off as quickly as possible. I cringed and will never take deer to a processor just because all the deer I see riding back in the bed of a truck or even worse the rack that inserts in your trailer hitch every weekend during deer season. Seeing this makes you understand why many people say venison taste nasty and I would agree when eating one that wasn't treated correctly.Last edited by Hardware; 10-11-2018, 08:32 AM.
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I’ve been icing the meat down for several years and the quality of meat is great. I don’t let it soak in the water, I keep it well drained.
I process all of my own meat and it is definitely never grey. The meat stays in great condition and eats very well.
To each their own. Find what works for you. If I had a walk in cooler I’d let it hang for a week.
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Originally posted by BigThicketBoy View PostFind and old french door refrigerator and take the shelves out and hang your deer in it to age it.
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Before I knew better, the guys on my first lease taught me to put it in a cooler with ice, water, and vinegar. The outside of the meat was always gray and kinda slimy. Several years ago I started doing like many above have said, and only use ice in a cooler and keep the plug open.
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Interesting thread..
Dry is always best but that's not possible in most cases.. Not many ranches/leases have walk ins. Storing in Ice Chests on ice has been done for more years than some on here have been alive with good results. I'm not a fan of soaking deer meat in ice water. Keep the plug pulled and get it processed ASAP. Deer meat should be red not pinky/white.
If your soaking your deer in water you run a risk of sliming your DEER meat.. Once it gets that slime on it you've waited to long. That's bacteria.. Do do that.
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