meat processing
 

For those of you that quarter the meat and put itin the fridge for a few days. Do you put it in the fridge covered or uncovered. If covered, How?

Thanks,

Vinny

RE: meat processing
 

Trash bags...double wrapped.

RE: meat processing
 

I debone and put into bags

RE: meat processing
 

I debone and place it in large stainless steel pots with lids. Works for me.

RE: meat processing
 

thanks! I have them in garbage bags right now, it should sufffice for a few days.

RE: meat processing
 

I just keep mine in a cooler.....unwrapped.

Jeff

RE: meat processing
 

most trash bags, if not all - aren't food grade plastic. stainless pots w/ lids is what i do.

RE: meat processing
 

I put the quarters into trash bags. Most of the outside gets trimmed off so I'm not worried about sterile conditions. I've left a deer in the fridge for a few days and it's fine.

RE: meat processing
 

Put it in a cooler with ice, water, and salt. It will keep for up to a week while I'm processing it myself. Just keep draining the water and put new water, ice, and salt in it every day or two.

RE: meat processing
 

I hang, skin, and debone. When I debone I cut into chunks small enough to fit into gallon size freezer grade ziplock bags and then let them sit in the cooler until I can get to them making sure it stays below 45 degrees in the cooler using ice as needed.

Then when I have time I wash and clean in the sink each piece, and either trim fat and seperate into muscle groups thencut steaks, or cut into golfball/baseball sized chunks and either grind/mix/grind again or bring to the the butcher in town for him to make me sausage.

RE: meat processing
 

I do the same...works great and gets alot of the blood and gamey taste out

RE: meat processing
 

ditto on the trash bags for maybe a day atmost, otherwise I try to get it cut up ASAP

RE: meat processing
 

[quote][I do the same...works great and gets alot of the blood and gamey taste out /quote]

Ya i also second MichaelHunsucker

RE: meat processing
 

trash bags, double wrapped-----Break the meat down, such as hind quarter ( top round, bottom round, eye) once the meat is seperated I cut them into chunks. I find that keeping the meat into chunks that are the desired size for a meal will keep the moisture in. In the past, when I was slicing the meat into stakes before freezing, I found that the meat dried out. I have also gone to using a vacuum sealer. You'll have a tough( no pun intended ) time trying to tell if the meat was from a deer this year or last using the sealer. Nothing like processing your own deer, especially when your wife will seal it!!!!!!!!!!

RE: meat processing
 

Talking about keeping deer fresh in the freezer, I cut mine up and put the steaks, burger, roasts, stew meat, and jerky meat in plastic freezer bags, ( quart and gallon size bags), double rap in butcher paper, not freezer paper, and freeze. It'll keep for years.

RE: meat processing
 

We have an 8x10 walk in that is made from a refrigerated box that was on the back of a 1 ton truck that they used to take frozen pizzas and sandwiches around to stores. A hole was cut in the front and a 110 air conditioner put in the hole. We hang the deer whole unwrapped. Some of the bucks we'll hang as much as a week. Does and younger deer are butchered in a day or two. At that time they are quartered and boned out. Hind quarters sliced into steaks and tendorized. Front quarters and other trimmings ground up and the backstrap, well no explaining there.

We had 11 deer in there recently.