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Thread: Ice ?

  1. #11
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    There is a difference between getting the meat wet and submersing it in ice and water.

    If it just gets wet and not allowed to dry then mold will quickly start to grow
    If you don't care where you are, you are not lost....

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  3. #12
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    I agree with Alabama. Anytime I can let the meat bleed the better it is. We do the same thing with our deer.

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    Alabama
    Keep it clean,dry and cool is the recipe for reason.
    Brining can be done before consuming,
    Leave your meat hanging wet for days in camp and
    You have dog food.

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    I put my game in the closest creek ASAP. That cold mountain water cools them down really nice and washes everything out. Ive heard that water accelerates bacteria growth but ive never had an issue with it

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    Wet ice for celebratory beverages, dry ice for meat.
    Live to hunt, hunt to live.

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  8. #16
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    Quote Originally Posted by 480/277 View Post
    Alabama
    Keep it clean,dry and cool is the recipe for reason.
    Brining can be done before consuming,
    Leave your meat hanging wet for days in camp and
    You have dog food.
    To clarify I'm not talking about hanging meat, I'm talking about an ice/water mixture in a closed cooler. Deboned.

  9. #17
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    Quote Originally Posted by Alabama View Post
    To clarify I'm not talking about hanging meat, I'm talking about an ice/water mixture in a closed cooler. Deboned.
    I got that.
    I still believe that Keep it cool/dry/clean and then brining is the best way to handle meat.

  10. #18
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    Quote Originally Posted by Alabama View Post
    I don't understand why guys say "don't let the meat get wet." I intentionally leave mine in an ice/water mixture for at least a week. It draws all the blood out. I let the water drain out every other day and add ice. It seems to tone down the gaminess of a rutted up mule deer as well.
    Pretty much everyone in south la does the same thing.


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  11. #19
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    I do the same down here in FL - pour ice on top of meat, keep ice topped off and cooler drained 2x daily for 7-10 days, butcher. Never had a problem with the meat this way. Would leave spigot open if I could but have to keep cooler in house - drag outside and drain before and after work.

    I can see just wet meat molding - swimming wet means no mold. Also talking about lots of ice and not stagnant water.

    Gotta do what you gotta do. When we lived up north, they hung in a shed as long as the temps were right.

  12. #20
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    Here is a video we put together a while ago. I think we have an updated version too.
    www.eastmans.com
    blog.eastmans.com
    www.wingmen.us

 

 
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