Okey, do you soak your deer venison in ice

[nathan]

I do the ice regimen on my hog meat , putting in ice and draining everyday and putting new batch until the water gets pinkish. The meat taste good bec the smell is gone. Do you guys also soak your venison meat in ice as well and change daily?

 

[rem1]

i just hang mine for a day or 2 and skin it and let it hang for 1 or 2 more days and then cut it never heard of soaking it

 

[rem1]

im in michigan and the weather is colder up hear under 50 daytime and 30 night time now

 

[caribou]

I do not let water get on my meat.

I eat it MANY ways...

Sliced, raw steaming Liver and Kidneys, with some cut , twitching ,inner tenderloin with coffee, Mmmmmmmmmm, and satisfying at -30F

Right up to aged Fermented, refrozen and smotherd in seal oil....

Most Meat is better fresh, just like fruit and vegtables.

 

[janobles14]

gotta go with caribou on this one...i dont age my venison at all. its straight to the processor!

 

[357sigRog]

Let it hang for a couple of days to cool out, cut it up in small cubes (like beef tips) and can it in ball jars. I love it that way, good for stew and chili. It is very tender.

 

[uk roe hunter]

I hang mine in the cool garage in its skin for a week. I used to have a coke fridge and you could hang an animal in that for 3 weeks and it would be fine. If it is a yearling animal taken before the rut then it wants to be hung far less and is best really fresh, an older buck taken in the rut wants plenty of hanging. it is also important to gralloch straight away and bleed as much as you can.

uk

 

[alsaqr]

It is often very warm here in OK in deer season. When the
temperature is 80 degrees one does not have a lot of time to get the deer cut up or to a processor. When a deer is killed in hot weather it is mandatory to get the animal cooled as quickly as possible.

A hog will spoil much more quickly in hot weather than a deer.

 

[Harve Curry]

Hot here in the SW, sometimes even 80 degrees in December. I've had good luck cooling meat with ice water or just water. I've always processed my own meat and keep it on ice water while cutting and packaging it up.

 

[nathan]

Since Im in HOuston and SE Texas, it feels like summer in the 80 degree range most days in Nov and Dec .

 

[EShell]

Seeing me try to get blood out of shotgun-shot birds by soaking, my grandmother always admonished that "water will make meat tough".

I will ice venison quarters down to quickly pull the heat out of it, especially in early archery season here, where it is often over 80o and sometimes over 90o, but I don't let it soak.

 

[Liberty1776]

depends... in warm weather, yep. Recently got 3 legs from a friend that went Caribou hunting - when I got them I detected a slight sour note, so soaked them in ice water 2 days. The meat is tender and delicious. On another note, I hung my last 3 deer (together) for darn near 3 weeks in controlled temp. also tender and delicious. different strokes for different folks. my Granpa loved aged, aged steak. My sister-in-law can't tolerate it for one bite...

 

[langenc]

Dont tell the sister-in-law and I wonder what she'd say?

 

[nathan]

I guess I just have to go the ice regimen if I get venison , that way I can leech out the gamey blood . I have always had great results when I iced hog meat up for days. They come out tender and delicious .

 

[a-sheepdog]

I ice my venison and take it to the processor as soon as I can. Hogs on the other hand, yes, I will ice them for several days in a row and it seems to help. I was never taught to do that to deer so I never have.

 

[isitdeadyet]

I ice mine when needed during early seasons if I want to keep hunting. The routine now in MO with tele check, hurry home and hack em up, no water or ice needed. Only time water touches meat is final wash up of leg quarters to remove hair.

 

[isitdeadyet]

Caribu, I love my meat really rare never had raw liver or kidney. Am I missing out on something, willing to try anything when it comes to food. Do you snack on it right out of the gut pile, or take it back to properly plate it?

 

[bps3040]

Okey, do you soak your deer venison in ice

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I do the ice regimen on my hog meat , putting in ice and draining everyday and putting new batch until the water gets pinkish. The meat taste good bec the smell is gone. Do you guys also soak your venison meat in ice as well and change daily?

Yes. I do. I was taught to hang it for a week as a kid. Cannot do that here in Texas. I add ice everyday and drain it a couple times a day. I don't consider that soaking it. It mainly sits in ice. My friends wife thought deer was always gamey tasting....then she tried mine. Now her husband does it my way and she will eat it alll the time. Works great.

 

[nathan]

Ice really do wonders. It leaches out the capillary blood and relaxes the meat fibers . It comes out tender in the end.

 

[Texas Colt]

Another vote for soaking. I learned it from my friend who taught me how to process my own meat. Three days on ice, draining the water and adding more ice each day.