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Aging venison/Meat spoilage
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<blockquote data-quote="FLTENNHUNTER1" data-source="post: 5272811" data-attributes="member: 5033"><p>I pack mine in coolers for 7 days. If packed in ice properly with as much air removed from the bags as possible (air is an insulator) the meat will stay at 32 degrees. What I mean by packed in ice properly is the bags completely surrounded in ice. As the ice melts you have to lift the bags up to keep ice under them, then add more ice on top. After a couple days the ice literally (and the meat) is encased in one solid block of ice cubes. I half to smash the ice to be able to get the bags out.</p></blockquote><p></p>
[QUOTE="FLTENNHUNTER1, post: 5272811, member: 5033"] I pack mine in coolers for 7 days. If packed in ice properly with as much air removed from the bags as possible (air is an insulator) the meat will stay at 32 degrees. What I mean by packed in ice properly is the bags completely surrounded in ice. As the ice melts you have to lift the bags up to keep ice under them, then add more ice on top. After a couple days the ice literally (and the meat) is encased in one solid block of ice cubes. I half to smash the ice to be able to get the bags out. [/QUOTE]
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Aging venison/Meat spoilage
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