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DIY deer cooler ideas
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<blockquote data-quote="Grill-n-man" data-source="post: 4782474" data-attributes="member: 12966"><p>I use a decent size cooler with a drain plug. fill the bottom with a good layer of ice. then sprinkle salt and vinegar over the ice. Next lay out meat sections over ice, try not to stack the meat. Next sprinkle salt and vinegar over the meat. Next put a layer of ice over the meat, not alot but good enough to cover it. Next sprinkle a little more salt and vinegar then fill the cooler with ice. Open the drain plug and prop up the end opposite the drain plug so as the ice melts the water can drain. The salt will draw the blood out of the meat and as the ice melts it will drain to the bottom of the cooler and out the drain plug. The vinegar is acidic and will tenderize the meat. Been using apple vinegar for the last few years and like the slight apple taste it leaves. One modification I'll be trying on the next one is something I saw on youtube, going to make a rack for the meat to sit on in the cooler out of grill grating. As I'm doing now the meat doesnt sit in any water at all only on ice but the grating will allow for air flow under the meat and better and faster blood removal. During early parts of the season you will have to probably add some ice to the cooler but how much depends on long you leave it in the cooler I usually leave mine in there fro at least 4 or 5 days</p></blockquote><p></p>
[QUOTE="Grill-n-man, post: 4782474, member: 12966"] I use a decent size cooler with a drain plug. fill the bottom with a good layer of ice. then sprinkle salt and vinegar over the ice. Next lay out meat sections over ice, try not to stack the meat. Next sprinkle salt and vinegar over the meat. Next put a layer of ice over the meat, not alot but good enough to cover it. Next sprinkle a little more salt and vinegar then fill the cooler with ice. Open the drain plug and prop up the end opposite the drain plug so as the ice melts the water can drain. The salt will draw the blood out of the meat and as the ice melts it will drain to the bottom of the cooler and out the drain plug. The vinegar is acidic and will tenderize the meat. Been using apple vinegar for the last few years and like the slight apple taste it leaves. One modification I'll be trying on the next one is something I saw on youtube, going to make a rack for the meat to sit on in the cooler out of grill grating. As I'm doing now the meat doesnt sit in any water at all only on ice but the grating will allow for air flow under the meat and better and faster blood removal. During early parts of the season you will have to probably add some ice to the cooler but how much depends on long you leave it in the cooler I usually leave mine in there fro at least 4 or 5 days [/QUOTE]
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