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Old September 5, 2011, 04:06 AM   #26
Desertfox
Senior Member
 
Join Date: January 26, 2006
Location: Arkansas-Oklahoma Line
Posts: 336
I agree with Lt. Long and Gunrunner. I do as some of you and get the meat in the cooler asap. I debone the meat the same day and get the meat in the cooler. I ice it down for 3 to 5 days and drain the water off daily. This period works wonders for removing the blood from the meat. If you keep the hair out of your cooler, you will improve the meat taste alot. If you try this method of soaking the meat in ice water for 3 to 5 days and draining it off, you will never want to eat venison any other way.
I use no saws in processing and of course, don't split the bladder open, while field dressing.
Anyone else tried the "butt out"? I am proud to use it. Works great.
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