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RE: Davidmil Just got the ol' buckmaster noggin concerned...
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. 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. |
RE: Davidmil Just got the ol' buckmaster noggin concerned...
Doesnt it die after you freeze it and then cook it though?
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RE: Davidmil Just got the ol' buckmaster noggin concerned...
ORIGINAL: MOTOWNHONKEY 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. |
RE: Davidmil Just got the ol' buckmaster noggin concerned...
As long as you immediately freeze it I would say it doesn't make a difference. I know mine doesn't touch water until minutes before cooking.
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RE: Davidmil Just got the ol' buckmaster noggin concerned...
I had to drag all 4 of my deer thru a creek that was a foot deep in some instances and the carcass was submerged for the 2 or 3 seconds it took to get it across. Other than that I don't water it down but rather let the dried blood preserve the meat.
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RE: Davidmil Just got the ol' buckmaster noggin concerned...
You guys want me to tell you what they do with beef at an abbatoir? My grandpa ran one for 40 years.....up until the mid 80's.
I never saw a sideof beef that didn't get rinsed before it went into the cooler to hang/age. What kinda bacteria grows in those cool temps? Why are operating rooms so cold? If we could run faster than the speed of light.....and we ran around the block.....could we bump into ourselves, leaving?:D |
RE: Davidmil Just got the ol' buckmaster noggin concerned...
ORIGINAL: GMMAT You guys want me to tell you what they do with beef at an abbatoir? My grandpa ran one for 40 years.....up until the mid 80's. I never saw a sideof beef that didn't get rinsed before it went into the cooler to hang/age. What kinda bacteria grows in those cool temps? Why are operating rooms so cold? If we could run faster than the speed of light.....and we ran around the block.....could we bump into ourselves, leaving?:D |
RE: Davidmil Just got the ol' buckmaster noggin concerned...
I tenderize mine before gutting!
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RE: Davidmil Just got the ol' buckmaster noggin concerned...
Mine gets rinsed as it's hanging, then quartered/deboned, then straight in the cooler on ice for a couple of days.
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RE: Davidmil Just got the ol' buckmaster noggin concerned...
Here is the bottom line guys .....NEVER wash your deer in temps above 40 degrees!!!!
If you have temps that willl stay 39 or below, there is NO HARM in rinsing your deer off ..... |
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