You really don't want the meat to stay wet as in "iced and in a cooler". You need to let the outer layer of tissue dry. This will keep the bacteria from growing as fast. Wet meat will spoil faster.


I skin & quarter mine and put them in the fridge in a big tupperware container. Drain the blood often, and occassionally wipe clean with a clean cloth dampened with a water/vinegar solution.


Edited by - cyclone on 01/15/2002 13:12:21