HuntingNet.com Forums - Davidmil Just got the ol' buckmaster noggin concerned...

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GMMAT

11-30-2008 09:11 PM

RE: Davidmil Just got the ol' buckmaster noggin concerned...

I don't rinse mine out. I quarter them up, first....THEN I rinse the quarters (and backstraps/TL's) off.....right as I'm putting them in the cooler, on ice.

buckmaster

11-30-2008 09:12 PM

RE: Davidmil Just got the ol' buckmaster noggin concerned...

Quote:

for bologna

Oh my... Rob's deer bologna...... such sweet tender pieces of heavenlyness:)

Man how Id love to have some of that right now....

Rob/PA Bowyer

11-30-2008 09:13 PM

RE: Davidmil Just got the ol' buckmaster noggin concerned...

Quote:

ORIGINAL: davidmil

Excerpt from an article on venison care. Same thing is taught in hunter safety etc etc etc

Quote:

The meat should be kept clean and dry throughout field dressing, cold storage and aging processes. Soiling and excessive moisture increase the likelihood of spoilage.

Exactly David and the utmost care should be taken when processing the animal so water is not a necessity.

TEmbry

11-30-2008 09:17 PM

RE: Davidmil Just got the ol' buckmaster noggin concerned...

Quote:

ORIGINAL: GMMAT

I don't rinse mine out. I quarter them up, first....THEN I rinse the quarters (and backstraps/TL's) off.....right as I'm putting them in the cooler, on ice.

I should edit mine as this is EXACTLY what I do. But I wipe mine down to wipe off excess water and put in a plastic bag to go on ice...I sometimes leave on ice for a few days, and dont want the meat touching the pooled water from melted ice.

On my next deer, I plan on skipping the quartering process and simply deboning off the carcass...may take a little longer but it will skip a major step of prep work at the house.

IAhuntr

11-30-2008 09:21 PM

RE: Davidmil Just got the ol' buckmaster noggin concerned...

Quote:

ORIGINAL: davidmil

Excerpt from an article on venison care. Same thing is taught in hunter safety etc etc etc

Quote:

The meat should be kept clean and dry throughout field dressing, cold storage and aging processes. Soiling and excessive moisture increase the likelihood of spoilage.

ANother[*]

Quote:

[*]Wipe out excess blood in gutted cavity with a paper towel or clean cloth and clean water. Use as little water as possible, because damp meat spoils faster than dry meat. [*]

Rinsing the carcass really isn't excess moisture. After rinsing and skinning, the inner body cavity of the carcass is dry to the touch within an hour or two just like the outer surface of the carcass. No different than if you don't rinse. I'd interpret excess moisture to be soaking the carcass by submerging it in water for an extended period like some folks do.

davidmil

11-30-2008 09:32 PM

RE: Davidmil Just got the ol' buckmaster noggin concerned...

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.

_Dan	11-30-2008 09:40 PM

RE: Davidmil Just got the ol' buckmaster noggin concerned...

Is dry water like dry ice?

IAhuntr

11-30-2008 09:40 PM

RE: Davidmil Just got the ol' buckmaster noggin concerned...

Quote:

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.

Well hell, I will Dave!;)
Seeing how you don't rinse your carcasses, how is ityou can tell me how quickly they do or don'tdry off?

MOTOWNHONKEY

11-30-2008 09:48 PM

RE: Davidmil Just got the ol' buckmaster noggin concerned...

Water never touches mine. The meat comes off the deer and onto fresh wax paper. Then it goes into the vaccume seal bags and in the freezer. I rinse and clean it up good (remove excess silver skin, fat etc.) before cooking.

Schultzy

11-30-2008 10:06 PM

RE: Davidmil Just got the ol' buckmaster noggin concerned...

David Is correct Aaron!!

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