ORIGINAL: 2 Lunger
ORIGINAL: davidmil
WEll hell, do what you want then. I can go online and find a ton of places to say avoid water and now someone wants to say they have dry water. Do what you want, it's your meat.
I've been laughing non-stop for over 30 sec. Are you getting grumpy now that your sick Dave??
IAhunter, sure they dry off. I don't think you have to tell us that common sense. It's what is going on with the meat while it's wet is what we are trying to tell you. Wet meat is a petri dish for bacteria. Plain and simple.
Just as David re-stated his stand on the issue, I'll re-state mine for clarification. I've never shot a deer and not immediately put it into refrigerated-type temps, so we are actually all stating the same mantra- If you properly cool your carcass into refrigerated type temps immediately after harvest, then rinsing is not an issue. If you don't cool your carcass, then wetting it down should be avoided.
(fwiw- Your Petri-dish analogy brings up aninteresting point.Laboratory microbiology culture dishes are made with blood products which promotes the growth of bacteria better than any other water based product.)
Bottom line is anyextended storage of meatabove walk-in cooler temps is begging for spoilage.