Ran across this article on a local Facebook page today. The title says it all, "Hunters, stop soaking your meat in ice water". I've always been taught let your meat soak for at least 5 days and to constantly change the ice water. Read the article and give me your take on the authors opinion. I'm in the south so no way I could let my meat sit out that long I feel like. https://m.facebook.com/notes/bourge...your-deer-meat-in-ice-water/1075958399180245/
Ice water great if you want washed out water logged meat... Cold and dry is the ticket, crack the drain and keep the ice soild. Sent from my SM-G950U1 using Tapatalk
I have a buddy that does the ice water sham and you can tell, not a fan. My grandpa was a butcher and one hell of a sausage maker and he had one simple trick. Freeze the meat for a minimum of thirty days, wrapped in butcher paper of course, and then slowly thaw it in the fridge or walk-in cooler in a pan with a rack in the bottom to keep it up out of the blood. Then grind and do what you will. Reserve the blood and pour it where you plan on planting tomatoes in the spring. Thank me later.
I've also soaked my round steaks and back strap cuts in Buttermilk overnight, my great aunts old trick. That works like a charm. I've fed more chicken fried steaks to people that were dumbfounded they were eating/enjoying venison. Of course, you cover something in enough breading and pepper gravy its gonna taste great. I do a Sauerbratan but you need to cut the vinegar with water and throw in the celery, carrots and onions for the three day marinade. I've fed that to my PETA loving cousin and watched her gobble it up before telling her that it was venison. Ever see someone so mad that they still clean their plate and ask for seconds? I have.
