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Hunting
How To Hunt Big Game
Getting Meat Home
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<blockquote data-quote="Orange Dust" data-source="post: 1606220" data-attributes="member: 92702"><p>Using this method for all game draws most of the blood out of the meat, which is responsible for much of the gaminess. It also tenderizes it some. Adding salt to the first cooling enhances it even more. About 1/2 cup per ice chest. The salt will draw the blood out better, cool the meat quicker, and flushes away as you drain and add ice. Pretty easy to keep meat at least a week this way. I age this way, even at home I don't process big game meat before the third day. Wet aging is very good for game.</p></blockquote><p></p>
[QUOTE="Orange Dust, post: 1606220, member: 92702"] Using this method for all game draws most of the blood out of the meat, which is responsible for much of the gaminess. It also tenderizes it some. Adding salt to the first cooling enhances it even more. About 1/2 cup per ice chest. The salt will draw the blood out better, cool the meat quicker, and flushes away as you drain and add ice. Pretty easy to keep meat at least a week this way. I age this way, even at home I don't process big game meat before the third day. Wet aging is very good for game. [/QUOTE]
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