St.Barnard

I have always taken my deer to processor, but now that I'm on a lease with hogs, want to do the processing myself. When I hear you guys say ice it in a cooler, draining it off and re-icing for few days, do you mean with the meat actually against the ice? I thought I read that you aren't supposed to let your meat contact the ice. Does this matter?

JeffS

I just open the bags of ice and pour it over the meat. As the ice melts the blood will drain out of the meat and take away the wild taste.

tnhoundsman

i usually just leave mine in the cooler for as long as it takes for the ice to melt. in warm months i'll only leave it for a few hours and is usually sufficiant to get the job done.

Georgetownboys

Before you start cuttin. . . soak them a few days. I use a BIG ice chest and leave the plug open then I just keep the meat covered in ice and let the blood drain away. Turn the meat now and again etc. Some folks use a bit of salt to help things along.
Then back strap and tenderloins into steaks, hams, maybe BBQ and the rest I grind for breakfast sausage or just ground meat for Tacos, Chili etc. I mix the ground Pork and Deer quite a bit too.