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Old November 8, 2011, 09:04 PM   #6
sc outdoorsman
Senior Member
 
Join Date: November 23, 2009
Location: Western SC
Posts: 208
If it doesn't go into a walk in cooler we put the meat directly on ice to bleed out for a few days before processing. Drain the water and add ice daily. The meat will get a little white on the outside but that's ok. Some people I know add a little non-iodized rock salt to the ice to help the ice last longer.
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