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Message: <blockquote data-quote="makeithappen" data-source="post: 4365184" data-attributes="member: 24464"><p>I keep mine quartered in a cooler on / in ice for 5 days, draining the water once a day. When i debone, the meat goes into plastic bins that fit in the cooler for another day or two. Then I grind / package. Sure, the very outer layer of the meat loses color, but not being deboned keeps it to just the exterior of the meat, which is generally trimmed off when removing membrane, silver, etc.</p></blockquote><p></p>