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Hunting & Fishing
cold shorting meat
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<blockquote data-quote="swampratt" data-source="post: 2904236" data-attributes="member: 15054"><p>I have soaked a lot of deer meat in ice chests and Hog .. here is a tip for new guys doing this.</p><p>Drain the bloody water daily or 2x daily add fresh ice. Rotate the meat.</p><p>You can over pack the ice chest and the meat on the bottom can go rancid.. single layer is really best.. get more ice chests.</p><p></p><p>Friend had a pregnant hog that had to be cut open to get the piglets out.. mother died of course.. she was a big one.</p><p>A friend and I butchered it and it went into ice chests with ice.</p><p>They did not rotate the meat and it was packed in too tight.. all their meat was lost.. I took home a small roast section and a large brisket..</p><p>I cooked it all the day after and it was excellent.. Put a rub on it and let set overnight in the fridge and into the upright smoker the next day.</p></blockquote><p></p>
[QUOTE="swampratt, post: 2904236, member: 15054"] I have soaked a lot of deer meat in ice chests and Hog .. here is a tip for new guys doing this. Drain the bloody water daily or 2x daily add fresh ice. Rotate the meat. You can over pack the ice chest and the meat on the bottom can go rancid.. single layer is really best.. get more ice chests. Friend had a pregnant hog that had to be cut open to get the piglets out.. mother died of course.. she was a big one. A friend and I butchered it and it went into ice chests with ice. They did not rotate the meat and it was packed in too tight.. all their meat was lost.. I took home a small roast section and a large brisket.. I cooked it all the day after and it was excellent.. Put a rub on it and let set overnight in the fridge and into the upright smoker the next day. [/QUOTE]
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