Steely Ty
Member
What do you do after you kill like elk or deer to either dry age or purge the meatwithout access to a fridge. I read an article on real tree about quartering up your deer and put it into a cooler with ice, leave the lid open and drain open to dry age and purge the meat of blood. I tried this on a deer I got Sunday morning. I did two days of ice in a cooler and some of my meat was coming out brown. I assume this is like a frost burn or something on the meat.
Without a fridge to put the meat in, are there any other methods to suggest or just butcher down the animal fully as soon as you harvest it and it is what it is?
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Without a fridge to put the meat in, are there any other methods to suggest or just butcher down the animal fully as soon as you harvest it and it is what it is?
Sent from my iPhone using Tapatalk