BLoody Meat..and how to prepare southern deer for the freezer
Ok guys,
My wife is turned off about the bloody meat. When I thaw out the meat..it usually has a lot of blood in it..I live in Florida so I don't hang my deer outdoors
BUT can I do my meat like I use to do my squirrels up north?
I use to shoot 2 or 3 squirrels as a kid after dinner..My dad taught me to skin the squirrel and gut it and then soak it in salt water for about 3 hours...then my mom would remove the squirrel and cut in pieces and freeze..it was never bloody.
Why couldn't I put cut up the deer and put the deer in ice cold SALT water for about 4-5 hours.in my big cooler?.and then freeze. I wouldn't want to overnight becasue I beleive it would remove alot of the flavor?
Any comments or suggestions?
Thanks,
C7