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#5431662 - 11/19/14 02:53 PM deer on ice
rhinomills Offline
Light Foot

Registered: 02/24/10
Posts: 22
How long is it ok to keep a deer on ice before getting it processed?

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#5431665 - 11/19/14 02:55 PM Re: deer on ice [Re: rhinomills]
landsurveyor Offline
Extreme Tracker

Registered: 02/16/11
Posts: 4643
Loc: Annetta TX
I personally do a week. Keep it out of the water and keep drain plug open. Fresh ice daily
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#5431685 - 11/19/14 03:10 PM Re: deer on ice [Re: rhinomills]
vanguard Offline
Veteran Tracker

Registered: 01/11/10
Posts: 3300
id say 2 days
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#5431765 - 11/19/14 03:46 PM Re: deer on ice [Re: rhinomills]
dogcatcher Offline
THF Celebrity

Registered: 07/17/06
Posts: 81351
Loc: Abilene or on the road...
We are close so it is usually only a day, but have stretched it to 2 days. Others will go up to a week.
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#5431773 - 11/19/14 03:50 PM Re: deer on ice [Re: rhinomills]
Triplesnake Offline
Tracker

Registered: 01/03/05
Posts: 650
We usually get them in done in a couple of days, but have stretched it over a week before too. Like landsurveyor said, keep it drained and the ice fresh.

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#5431877 - 11/19/14 04:41 PM Re: deer on ice [Re: rhinomills]
Gangly Offline
Bird Dog

Registered: 10/14/13
Posts: 315
Once quartered and deboned, I'll stick the meet in an ice chest full of ice/water/salt brine solution to let the meat bleed out. I drain the water once a day and replace any ice that has melted. I do this for a minimum of 1 week prior to packaging and freezing. The meat has always come out great, tender, and with very little "gamey taste" as my wife calls it.


Edited by Gangly (11/19/14 04:42 PM)

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#5432025 - 11/19/14 06:24 PM Re: deer on ice [Re: rhinomills]
Justin T Offline
THF Trophy Hunter

Registered: 09/23/09
Posts: 5976
Loc: Austin
I usually go about a week. Have gone nearly 2 weeks before. Make sure the deer is in contact with ice. Get down in there and move the quarters around if you need to. The meat should looks whitish/washed out.
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#5432079 - 11/19/14 06:47 PM Re: deer on ice [Re: Justin T]
rockinrdranch Offline
Woodsman

Registered: 01/02/13
Posts: 167
Rotate meat, rotate ice, drain as needed. I leave them from 4 to 7 days. I have been doing it this way for 35 years. Nice flavor and helps tenderness. One side note, if outdoor temps get above 70. I put the cooler in my outdoor storage shed. It has a widow unit. I set the AC on 65 , just to help the process.

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#5432101 - 11/19/14 06:55 PM Re: deer on ice [Re: landsurveyor]
BOBO the Clown Offline
decoy

Registered: 04/19/07
Posts: 42137
Loc: Metroplex
Originally Posted By: landsurveyor
I personally do a week. Keep it out of the water and keep drain plug open. Fresh ice daily


Like wise

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#5432528 - 11/19/14 10:04 PM Re: deer on ice [Re: rhinomills]
Nate C. Offline
Tracker

Registered: 11/27/08
Posts: 872
Loc: Black Cat Ridge, Texas
I have done it from 4-7 days on many occasions and never regretted it yet. The key is to frequently drain off the bloody meltwater, and keep adding ice.
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Every Texas gun owner should be a member of the Texas State Rifle Association.


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#5432689 - 11/20/14 05:08 AM Re: deer on ice [Re: rhinomills]
billybob Offline
Extreme Tracker

Registered: 02/28/10
Posts: 3615
Loc: Southlake, TX, Billy Bob Ranch...
I get it to a processor as soon as possible....it's usually pretty warm out when I get one....and the processor will take a couple of weeks to get to it. Meanwhile it is hanging and being chilled.
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#5432837 - 11/20/14 07:37 AM Re: deer on ice [Re: rhinomills]
vanguard Offline
Veteran Tracker

Registered: 01/11/10
Posts: 3300
sorry guys putting it on ice for days does nothing but keep it cold. doesnt even remove blood. walk in cooler is the only way to age it, the refrigerator removes humidity by nature its the only way to age it. ice water will not penetrate meat and if it did youd have water soaked meat, not good.
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#5432849 - 11/20/14 07:42 AM Re: deer on ice [Re: vanguard]
colt45 Offline
THF Trophy Hunter

Registered: 08/19/06
Posts: 6524
Loc: bastrop county
Originally Posted By: vanguard
sorry guys putting it on ice for days does nothing but keep it cold. doesnt even remove blood. walk in cooler is the only way to age it, the refrigerator removes humidity by nature its the only way to age it. ice water will not penetrate meat and if it did youd have water soaked meat, not good.
to each his own duel
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#5432882 - 11/20/14 08:03 AM Re: deer on ice [Re: rhinomills]
vanguard Offline
Veteran Tracker

Registered: 01/11/10
Posts: 3300
copied and pasted.


“Dry aging is nothing more than the dehydration of excessive amounts of internal muscular moisture, (capillary blood and water). Without this moisture, these highly developed muscle systems lose their strength and eventually break down. Additionally, by removing the capillary blood, you rid the meat of the aggressive, so-called “gamey” flavor, often associated with wild game meats.

Capillary blood is found in muscles and it is basically the broken down bi-product of what that animal has consumed. The body filters all the nutrients from the food and discards most of the heavy waste. However, there is still the remaining residue from that food source within the capillary blood. So, when you harvest that big old buck, that’s been feeding on sage and bitterbrush for the past six years, that bi-product is very evident in the flavor of that meat.

Many folks want to soak meat in some ungodly concoction so the good stuff goes in and the bad goes out. Well, that simply doesn’t work. Yes, if you add enough of what I call, “culinary band-aides” you can mask just about any tainted flavor. But then you’ll never really experience the fabulous potential of properly handled wild game meat. I refer to this as the, “teriyaki, habenero, honey, sake/soy glaze syndrome”, where basically everything you cook tastes the same. Plus, when you soak a piece of meat, you are actually helping the fiber structure stay intact, so that big old buck will be as tough as ever and all your dinner guests will just keep thinking that all venison is tough! Both your guests and the meat deserve better.
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#5432897 - 11/20/14 08:11 AM Re: deer on ice [Re: rhinomills]
vanguard Offline
Veteran Tracker

Registered: 01/11/10
Posts: 3300
the only way to age meat is in a walk in cooler or hanging outside in 33 to 40 dg weather. ice chests are a waste of time you aint doing nothing to remove moisture
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