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How do you handle your meat? #8730929 11/10/22 04:53 AM
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Where I live it's not cold enough to hang our kill.
Have always processed our own deer, soak in iced water with salt and vinegar.
Changed water after a day but continued to soak in just ice and water for 2 more days.
Works for me. Not looking to get bashed, just looking to see how everyone else does it.

Re: How do you handle your meat? [Re: vabeagler] #8730937 11/10/22 05:06 AM
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Similarly here
I break mine down ASAP into shoulders and shanks
quarters and shanks
Backstraps
Neck roast
Everything in XXL freezer bags and on ice ASAP

I haven't opened a deer in a long time

Vinegar and salt water is good for rinsing your meat
chunks down to knock down any bacteria from stray
hair or fluids or any unwanted cooties.
Good for rinsing your knives and tools and hands
after the fact also. I try to keep a couple of milk
jugs of the mixture handy

Re: How do you handle your meat? [Re: vabeagler] #8730943 11/10/22 05:22 AM
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No soaking, in anything. Ever. Yes, because we are in a warmer climate, break the animal down, put in ziplocks and get it on ice to cool down. Arrange the ziplocks on top of a large bed of ice so that the blood will drain out of the open bags. Leave the drain plug on the cooler open so your meat won't be swimming. Age for a week. If I kill a deer late season, and the weather cooperates, I'll let it hang for a few days.

Last edited by unclebubba; 11/10/22 05:25 AM.
Re: How do you handle your meat? [Re: vabeagler] #8731077 11/10/22 01:52 PM
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If it’s cold I’ll hang it overnight before breaking it down. If not I’ll quarter and put on ice with drain open, no bags meat on ice. I rinse and freeze milk jugs 3 liter bottles etc and bust them with a hatchet over the meat.


It's hell eatin em live
Re: How do you handle your meat? [Re: vabeagler] #8731097 11/10/22 02:03 PM
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https://texashuntingforum.com/forum/ubbthreads.php/topics/8731087#Post8731087

He's certainly not the only knowledge base here but listen to what skinnerback says. The man can handle some meat, so I've heard. peep

Re: How do you handle your meat? [Re: garyrapp55] #8731153 11/10/22 02:54 PM
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Originally Posted by garyrapp55
https://texashuntingforum.com/forum/ubbthreads.php/topics/8731087#Post8731087

He's certainly not the only knowledge base here but listen to what skinnerback says. The man can handle some meat, so I've heard. peep

I read the link. Question for Skinnerback. When he ages on ice, does he put his meat directly on ice, or does he use protection? Like a ziplock?

Re: How do you handle your meat? [Re: unclebubba] #8731173 11/10/22 03:12 PM
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Originally Posted by unclebubba
Originally Posted by garyrapp55
https://texashuntingforum.com/forum/ubbthreads.php/topics/8731087#Post8731087

He's certainly not the only knowledge base here but listen to what skinnerback says. The man can handle some meat, so I've heard. peep

I read the link. Question for Skinnerback. When he ages on ice, does he put his meat directly on ice, or does he use protection? Like a ziplock?


Even in a bag the outter edge will still be dis-color and you will probably trim.


I normally do my pronghorns 5-7 days think I did last one for 10. Keep drain plug out and add ice.


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Re: How do you handle your meat? [Re: vabeagler] #8731178 11/10/22 03:18 PM
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Originally Posted by vabeagler
Where I live it's not cold enough to hang our kill.
Have always processed our own deer, soak in iced water with salt and vinegar.
Changed water after a day but continued to soak in just ice and water for 2 more days.
Works for me. Not looking to get bashed, just looking to see how everyone else does it.


To each their own but I would never soak venison in any kind a bath liquid. Take care of the animal in the field and while aging it, no need to soak it.

Re: How do you handle your meat? [Re: vabeagler] #8731187 11/10/22 03:35 PM
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No bags. Big layer of ice under the meat, then more ice on top. Keep the plug open or drain enough times a day that the water never reaches the meat. Age 5-10 days like this then process. Cooler is in the house so it melts very slowly.


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Re: How do you handle your meat? [Re: vabeagler] #8731193 11/10/22 03:44 PM
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I do not believe Skinner uses protection.

Re: How do you handle your meat? [Re: Hudbone] #8731197 11/10/22 03:50 PM
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Originally Posted by Hudbone
I do not believe Skinner uses protection.

And I hope he only handles his own meat


It's hell eatin em live
Re: How do you handle your meat? [Re: vabeagler] #8731198 11/10/22 03:51 PM
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After I kill I hang in cold storage asap, when traveling I have a 800 quart cooler I layer the bottom with bags of ice and then bag my meat in large plastic bags always OPEN, layer meat and ice until it's full in the case of a bull elk. Seal, don't open until i get home where my processor is just back up and put the meat straight in his walk in. I like to age my meat at least 2 weeks. That's the long way of saying i like to keep my meat dry.
I think everyone has their preference, so no big deal one way or the other up


ElkOne
Re: How do you handle your meat? [Re: vabeagler] #8731217 11/10/22 04:04 PM
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Debone, put meat over and under ice. Drain regularly. Replace ice as needed for about 3 days. No bags. We want the meat deblooded, particularly on stinky boars and bucks. Deblooding effectively destinks.


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Re: How do you handle your meat? [Re: vabeagler] #8731247 11/10/22 04:39 PM
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If I am staying for a few days and its cold enough (below 40) then I will let it hang. Once I'm ready to head home, I will quarter it up and put about 4 inches of ice on the bottom of my 150 quart ice chest then place the hindquarters in. Then I put more ice and place front shoulders and tenderloins. Then more ice and finally the backstraps. I always keep the plug open for constant draining. The next day, I will cut up and package the backstraps, tenderloins and shoulders. The following day I'll cut up and package both hind quarters. I won't leave the meat on ice more than 3 days BUT the meat will NOT be in water only ice with constant draining outside. I also tilt the ice chest down towards the drain plug. My deer meat is ALWAYS made into either whole backstrap on the BBQ pit as well as the tenderloins on the pit. The rest of the meat is made into jerky or cut up for carne guisada. All of it is vacuumed sealed.

Re: How do you handle your meat? [Re: vabeagler] #8731250 11/10/22 04:43 PM
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Gray looking meat sucks. Believe me.

Re: How do you handle your meat? [Re: 603Country] #8731280 11/10/22 05:17 PM
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Originally Posted by 603Country
Debone, put meat over and under ice. Drain regularly. Replace ice as needed for about 3 days. No bags. We want the meat deblooded, particularly on stinky boars and bucks. Deblooding effectively destinks.


To clarify in case others don’t know, make sure you reach final destination before deboning, unless you are classified as cold storage facility at your deer lease.


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Re: How do you handle your meat? [Re: vabeagler] #8731308 11/10/22 05:47 PM
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yes, clean it up, legally cut up what you can, chill with the earliest of possibilities and attempt to keep it dry. If using an ice chest, place either newspaper or a case box on top of the ice and under the lid. Helps as add'l insulation and makes for a cheap yeti. Keep drain loose for obvious reasons.

Re: How do you handle your meat? [Re: redchevy] #8731472 11/10/22 09:09 PM
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Originally Posted by redchevy
Originally Posted by Hudbone
I do not believe Skinner uses protection.

And I hope he only handles his own meat

I'm pretty sure he handles most of the meat where he hunts. Just the other day he stated he likes to be elbow deep in guts. Protection, not every time.

Re: How do you handle your meat? [Re: vabeagler] #8731485 11/10/22 09:22 PM
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Very very gently,

Re: How do you handle your meat? [Re: BDB] #8731506 11/10/22 09:50 PM
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Originally Posted by BDB
Originally Posted by vabeagler
Where I live it's not cold enough to hang our kill.
Have always processed our own deer, soak in iced water with salt and vinegar.
Changed water after a day but continued to soak in just ice and water for 2 more days.
Works for me. Not looking to get bashed, just looking to see how everyone else does it.


To each their own but I would never soak venison in any kind a bath liquid. Take care of the animal in the field and while aging it, no need to soak it.

Re: How do you handle your meat? [Re: vabeagler] #8731594 11/11/22 12:06 AM
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Pop


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Re: How do you handle your meat? [Re: vabeagler] #8731610 11/11/22 12:36 AM
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We keep frozen jugs in a freezer for use year round. Any moisture in the cooler is condensation or from the meat. Most of it is from being sprayed off with water after cleaning. We'll drain it once the next day, but after that there's isn't enough to drain. Back when I used bag ice I had a couple cut down milk crates in the bottom to keep the meat out of the water.

Vinegar and salt ice water will have bacteria growing.

Re: How do you handle your meat? [Re: vabeagler] #8732761 11/12/22 03:51 PM
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Quarter and remove loins/straps. I used a 150qt roto cooler with 2.5" PVC and a wire rack on the bottom to keep the meat out of water. Fill the bottom of the cooler with ice, about 40lbs then stack in meat and top with ice and leave the plug open. If it's below 40°, I'll gut, skin and hang over night.
[Linked Image]
[Linked Image]


Originally Posted by unclebubba
Just to make sure that it is done thoroughly, I go both ways.

Re: How do you handle your meat? [Re: TexFlip] #8732770 11/12/22 04:09 PM
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Originally Posted by TexFlip
Quarter and remove loins/straps. I used a 150qt roto cooler with 2.5" PVC and a wire rack on the bottom to keep the meat out of water. Fill the bottom of the cooler with ice, about 40lbs then stack in meat and top with ice and leave the plug open. If it's below 40°, I'll gut, skin and hang over night.
[Linked Image]


Simple & effective set up. Looks nice enough for $25 hamburgers. bolt

Re: How do you handle your meat? [Re: Hudbone] #8732783 11/12/22 04:32 PM
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Originally Posted by Hudbone
Originally Posted by TexFlip
Quarter and remove loins/straps. I used a 150qt roto cooler with 2.5" PVC and a wire rack on the bottom to keep the meat out of water. Fill the bottom of the cooler with ice, about 40lbs then stack in meat and top with ice and leave the plug open. If it's below 40°, I'll gut, skin and hang over night.
[Linked Image]


Simple & effective set up. Looks nice enough for $25 hamburgers. bolt

That deer burger is probably a little more than that. hammer


Originally Posted by unclebubba
Just to make sure that it is done thoroughly, I go both ways.

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