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Feb 12th, 2024
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 Re: Meat prep question
[Re: redseal]
#1703593
09/28/10 02:02 AM
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Joined: Oct 2009
Posts: 119
Chris Burton
Woodsman
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Woodsman
Joined: Oct 2009
Posts: 119 |
As an ex-processor we always tried to wash and hang the deer. When they came into my place we did our best to keep them off the floor. We were always cleaning. They would go into one cooler with the hide on then go to another one that was for skinned deer only. The deer usually hung wnywhere between 7-10 days. The cooler system will work fine for you
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Re: Meat prep question
[Re: Chris Burton]
#1703710
09/28/10 02:30 AM
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Joined: Oct 2005
Posts: 5,403
PKnTX
THF Trophy Hunter
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THF Trophy Hunter
Joined: Oct 2005
Posts: 5,403 |
Skinned, quartered, covered with ice in a large chest
not wrapped in anything with trimmings on top.
Leave the drain plug open so meat does not
sit in water. Add ice as necessary.
Leave in there 3 to 5 days.
I'm sure a few more days would be fine but
we are not that patient.
Just one more of the many ways that work just fine.
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Re: Meat prep question
[Re: PKnTX]
#1727144
10/07/10 12:56 AM
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Joined: Jun 2009
Posts: 193
CTW
Woodsman
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Woodsman
Joined: Jun 2009
Posts: 193 |
Any opinions on putting a hog and deer in the same cooler with the ice?
Last edited by CTW; 10/07/10 12:56 AM.
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