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Message: <blockquote data-quote="swampratt" data-source="post: 2904273" data-attributes="member: 15054">I have the tracks in there..Angle iron welded to the sides.. good idea about the steel plate..currently use a big aluminum pan,, that i put water in.To run  block for me.The water on the meat does not hurt a thing.But you must drain it at least daily for best results.. 2 days if it is single layer  will not hurt.. others will chime in.I like everyday.Now the meat will soak up the water and then out comes the blood from the meat.. the more you soak and rinse the less red the meat is and the more it will taste like store bought.The blood is what makes it have most of the  gamy taste.Think about what you do to a chicken or turkey  salt water brine for a day.Only the last 2 years have I experimented with hanging meat and curing meat in different ways.like many here I would always cool them quick and ice chest soak.I do a lot of canning of meat in mason jars now also.Takes a little while but so easy to reach into the cabinet and pull out a mason jar full of meat and know you can eat it right now.That is also a way to turn the toughest meat tender.. I mean the stuff not fit for even the grinder.  meat on the ankles with all the sinew  will become tender.</blockquote>