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Re: Who cuts their own deer?
[Re: WildlifeBiologist]
#2857848
07/22/19 10:57 AM
07/22/19 10:57 AM
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Joined: Aug 2007
Posts: 1,702 Oregon, Land of Umpqua
Alagator
8 point
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8 point
Joined: Aug 2007
Posts: 1,702
Oregon, Land of Umpqua
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Been processing my own venison and aging it in coolers for over 30 years. Wet aging venison in coolers works fine when done right. - Step 1 is a quick and clean kill shot. A "light's out" shot prevents adrenaline from being released into the bloodstream. Adrenaline gives meat a strong gamey flavor.
- Step 2 - gut it and cool the meat ASAP. I much prefer a skinning rack. Less chance of dirt and other contaminants on the meat. Best to hang the deer, gut, rinse with clean water, and debone all in one spot.
- Step 3 - layer deboned meat in coolers. It is fine for meat to be completely surrounded in ice. Keep the cooler constantly draining so blood doesn't pool in the bottom. Start with about 4" of ice in the bottom, then add a layer of meat, and so on. Top it off with ice. A 48 quart cooler will easily hold 1-2 deer deboned. If in doubt, use an extra cooler and be overly generous with ice.
- Step 4 - tilt the cooler and keep the drain plug open at all times. Melting ice will help rinse the meat and flush blood out the drain hole. Check it daily to make sure the drain is not obstructed. Top the cooler off as needed to keep a good layer of ice on top.
- Step 5 - let it age. At least 7-10 days for best results.
That process has worked for me for 35 years now. I will reiterate about tilting the cooler--just prop it up on a brick. As the ice melts, the meat and ice will shift and might block the drain, so do what the Biologist said and check them once or twice a day. I put mine out in the yard so the drainage doesn't cause a mess, and I put a strap around them so the critters can't pop the lid and make off with the goods.
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