A friend of mine and I slaughtered a calf the other day. We were only able to hang the meat in the cooler for about a week then had to package it/freeze it. It is now extremely bloody and is to strong of a taste for my wife. How do I fix this?
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Soak it in water, brine, buttermilk... -
I have never had meat that was hung in a cooler that long be any good. A chef at a ranch I used to work at used to dry age deer and it was terrible.Comment
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We hang all our deer for at least 7 days before proccessing it. Salt water will work too. It will draw the blood out.Comment
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I'm sory. I know better but i just can't help myself. EAT MORE CHIKEN!!Comment
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When it defrost it will bleed out. My 2 cents.Last edited by shiner78; 03-22-2013, 07:44 PM.Comment
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