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Old 10-20-2010, 03:59 PM   #1
jay07ag
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Question Soaking deer meat in a cooler?

Ive always heard conflicting stories from people about soaking deer meat (or any wild game meat for that matter) in a cooler for a few days. Some say it takes the game out, some say its bad for the meat to sit in water for a long time......any meat experts out there know the actual answer?
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Old 10-20-2010, 04:09 PM   #2
bobbyoshay
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no meat expert here but we always have our deer on ice for a couple of days after we quarter them. we drain the water/blood mixture a couple times a day and the meat has always tasted great
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Old 10-20-2010, 04:11 PM   #3
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We do the same as bobbyoshay
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Old 10-20-2010, 04:12 PM   #4
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Old 10-20-2010, 04:14 PM   #5
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Ice, let melt a little, re-ice for a few days. It helps flush some of the blood out of the meat.
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Old 10-20-2010, 04:14 PM   #6
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Old 10-20-2010, 04:16 PM   #7
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I knew a couple of old timers that did that. They soaked the meat with ice and bancon soda filled with water and let sit over night. Drained off the water the next day and did it one more time. They tenderised they meat and soak in butter milk the night before cooking. Tasted just like beef.
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Old 10-20-2010, 04:16 PM   #8
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Does that tenderize the meat like hanging one in a walk in cooler would?
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Old 10-20-2010, 04:25 PM   #9
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I've done it several times & it makes the meat taste a lot better. Ice it down for 4-5 days. Drain it in the morning, pack it back down & then drain & pack before you go to bed. The blood will get strained out which will take away a lot of the game taste. The meat will turn a gray color which is a little disturbing but once you cook it & taste it's well worth it....

If memory serves I had to drain one deer in the La Fiesta parking lot during lunch a few years ago. I shot the deer on Sunday, drained it Sunday night but didn't drain again & pack until lunch the next day. It looked as though someone had been murdered, there was a distinct blood trail from my pick up to the storm drain at least 20-30 feet away. Brought me a lot of happiness. I sat by the window during lunch & really enjoyed how confused customers were when walking in the lot.....

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Old 10-20-2010, 04:27 PM   #10
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Soaking the meat is very similar to aging beef, it allows the blood to be soaked/drained off and also allows the enzymes to begin to break down the meat. I have even soaked meat that was cubed up for grinding and soaked it, that will definitely take the game taste out. I have kept meat in a cooler, using the ice/drain/ice routine for almost a week. The secret, IMO, is to let the cold water stay as long as possible before draining, it will leach out more blood that way.
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