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Whitetail POI...... What’s your intended Target?
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<blockquote data-quote="StumpGrinder" data-source="post: 2103430" data-attributes="member: 114832"><p>I use one of those big ice chests from Wal-Mart. Our deer here are the Virginia strain so not as big as the Kansas and Northern strains. I can get 2 good does or 3 yearlings in it. I skin, gut and quarter them, cover with ice water and let soak for 1 week. I freez 2 litter bottles and gallon jugs for the ice and rotate as necessary. When the water looks more like blood that water I drain and refill. An old rutty buck would have to soak 2 weeks. What I have discovered is the wild or gamey taste is in the blood. The more of it you get out the better the meat. Soaking just seems to do this better than hanging, plus I don't have to worry about bugs or warm snaps ruining my venison.</p></blockquote><p></p>
[QUOTE="StumpGrinder, post: 2103430, member: 114832"] I use one of those big ice chests from Wal-Mart. Our deer here are the Virginia strain so not as big as the Kansas and Northern strains. I can get 2 good does or 3 yearlings in it. I skin, gut and quarter them, cover with ice water and let soak for 1 week. I freez 2 litter bottles and gallon jugs for the ice and rotate as necessary. When the water looks more like blood that water I drain and refill. An old rutty buck would have to soak 2 weeks. What I have discovered is the wild or gamey taste is in the blood. The more of it you get out the better the meat. Soaking just seems to do this better than hanging, plus I don't have to worry about bugs or warm snaps ruining my venison. [/QUOTE]
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