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Old July 21, 2011, 03:37 PM   #12
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Join Date: March 7, 2009
Posts: 433
hogdogs That's a great idea you have. For game I usually dress and cut it small enough to fit into a large cooler and Ice it down until I get home. When I get home I drain the ice, ice the meat down let the ice melt all the way and drain it and repeat the process for 3 days, then I rub morton's tender quick, 1 tablespoon per pound of meat. Then I keep it chilled in the cooler, fridge or freezer until I'm ready to use it. Ive tried all kinds of ways to preserve meat and its one of the best ways Ive discovered other them smoking it. I use the salt cure regularly to keep meat preserved for reenactments, just wrap the meat in wax paper and its ready to go in my haversack. Only thing I have to do to cook the meat is rinse the meat and throw it on the grill or pan.
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