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mixing meat in the ice chest? #6608041 12/30/16 03:33 PM
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lubbockdave Online Content OP
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any problems putting hog and deer in the same ice chest once they are skinned and quartered?

Re: mixing meat in the ice chest? [Re: lubbockdave] #6608044 12/30/16 03:34 PM
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Erny Offline
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I have not had any. What kind of problems are you thinking or anticipating.

Re: mixing meat in the ice chest? [Re: lubbockdave] #6608046 12/30/16 03:37 PM
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Nope. Its all gonna be eaten anyway.


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Re: mixing meat in the ice chest? [Re: Erny] #6608090 12/30/16 04:07 PM
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lubbockdave Online Content OP
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Originally Posted By: Erny
I have not had any. What kind of problems are you thinking or anticipating.



not really anticipating any, just wasn't sure about pork and venison cooling in the same small box. I usuall have a little ice/blood pool near the drain hole so a small amount of meat will be soaking in pig/deer blood mix.

Re: mixing meat in the ice chest? [Re: lubbockdave] #6608111 12/30/16 04:20 PM
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It's perfectly fine unless one of them hasn't gotten their cootie shots yet.


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Re: mixing meat in the ice chest? [Re: lubbockdave] #6608145 12/30/16 04:45 PM
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I don't see a problem with it, although I never mix any meat together until I'm processing it for hamburger or such. It's just something I don't do, that's all.


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Re: mixing meat in the ice chest? [Re: lubbockdave] #6608213 12/30/16 05:26 PM
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I've done it without any complaints but I'm pretty anal about making sure the meat is as clean as possible before it goes into the ice chest

Re: mixing meat in the ice chest? [Re: lubbockdave] #6609242 12/31/16 02:27 PM
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I wouldn't


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Re: mixing meat in the ice chest? [Re: lubbockdave] #6609582 12/31/16 06:20 PM
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Just make sure you cook the venison above 150 degrees if you do it in case there is contamination from Trichinosis from the pork.

Re: mixing meat in the ice chest? [Re: Herbie Hancock] #6609600 12/31/16 06:42 PM
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Originally Posted By: Herbie Hancock
It's perfectly fine unless one of them hasn't gotten their cootie shots yet.

cheers

Re: mixing meat in the ice chest? [Re: lubbockdave] #6614012 01/03/17 03:37 PM
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Personally I'd keep venison backstrap & tenderloins separate (since we grill those medium-rare).

Rest is going to be grinded together raw anyway (pork & venison // sausage) and/or cooked well ....

Re: mixing meat in the ice chest? [Re: lubbockdave] #6614018 01/03/17 03:39 PM
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Should be fine, we do it all the time.


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Re: mixing meat in the ice chest? [Re: lubbockdave] #6614021 01/03/17 03:41 PM
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Throw some beer cans in there to separate them.

Re: mixing meat in the ice chest? [Re: lubbockdave] #6614026 01/03/17 03:42 PM
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I do it all the time. Just make sure the meat is clean and wash off any 'poo' or body juices

Re: mixing meat in the ice chest? [Re: DPirates80] #6617899 01/05/17 05:29 PM
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Originally Posted By: DPirates80
Throw some beer cans in there to separate them.


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Re: mixing meat in the ice chest? [Re: lubbockdave] #6619281 01/06/17 03:48 PM
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deer and hog get mixed when you make sausage too.


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Re: mixing meat in the ice chest? [Re: lubbockdave] #6623191 01/09/17 02:54 AM
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This was pointed out in one of the posts. The question comes down more to how you cook the meat vs mixing it in a cooler. It is fine to mix it in a cooler, if you are going to cook it to a temp of 150+ F. If not, such as rare steaks on the grill, this is not a good idea. There are many articles online that explain why in great detail, but the short answer is heat of 150 kills anything harmful in the meat. Some articles say 135f is hot enough, some say 160f is needed, but they all say not to eat under cooked pork (also bear and raccoon).

Re: mixing meat in the ice chest? [Re: lubbockdave] #6624986 01/10/17 03:20 AM
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No

Re: mixing meat in the ice chest? [Re: Brother Phil] #6625667 01/10/17 03:42 PM
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Originally Posted By: Brother Phil
This was pointed out in one of the posts. The question comes down more to how you cook the meat vs mixing it in a cooler. It is fine to mix it in a cooler, if you are going to cook it to a temp of 150+ F. If not, such as rare steaks on the grill, this is not a good idea. There are many articles online that explain why in great detail, but the short answer is heat of 150 kills anything harmful in the meat. Some articles say 135f is hot enough, some say 160f is needed, but they all say not to eat under cooked pork (also bear and raccoon).


There's only about 10 Trichinosis cases a year in the united states, so it's a pretty slim chance you'd get anything from eating slightly raw pork. I do it all the time because i can't stand dried out overdone meat. Not saying it's the smartest idea, but it sure tastes good. I'll take my chances

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