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Post kill meat prep

Exhumis said:
My hunting partner and I do an ice and apple cider vinegar soak for about 4 days. Just keep draining and refilling with ice and acv as the ice melts. Makes meat nice and tender and helps exsanguinate.
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Yay for vocabulary!

Although, I'm personally not a fan of vinegar near my meat, unless it's red wine vinegar as I'm cooking it. Just personal preference I guess. I also don't soak my squirrels in buttermilk. I'm dubious of the ability of a liquid to permeate a muscle that is mainly liquid.
 
Nutterbuster said:
Yay for vocabulary!

Although, I'm personally not a fan of vinegar near my meat, unless it's red wine vinegar as I'm cooking it. Just personal preference I guess. I also don't soak my squirrels in buttermilk. I'm dubious of the ability of a liquid to permeate a muscle that is mainly liquid.
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Lol yeah I hadn't heard of it either, he's a Georgia boy and I suspect it's a passed down tradition but it "seems" to subjectively make the meat taste better. I've tried with and without and my and his kids prefer with, so with it is! I honestly can't taste the vinegar, bear in mind it's not straight acv.
 
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