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<blockquote data-quote="Grill-n-man" data-source="post: 4786381" data-attributes="member: 12966"><p>DoeSlayer1 As long as you keep the meat iced down and the water draining the meat is perfectly fine. Ive been doing this since one of my dad's friends showed me roughly 0ver 30 years ago and he was doing the same before he showed me and is still doing it to this day. The meat is supposed to change colors while in the cooler on ice. The animal is dead so no blood nor oxygen is getting to it, the salt is drawing out the blood, the vinegar is breaking down the muscle fibers (tenderizing), and its cold in there. Blck and green are the the colors you dont want to see. I completely understand being hesitant and in regards to bad meat is never a bad idea to think on it but the more you do the more you will understand. Its kinda like potted meat when you open the can, aint no way does it look like you an eat it or should but its fine and wont hurt you.</p></blockquote><p></p>
[QUOTE="Grill-n-man, post: 4786381, member: 12966"] DoeSlayer1 As long as you keep the meat iced down and the water draining the meat is perfectly fine. Ive been doing this since one of my dad's friends showed me roughly 0ver 30 years ago and he was doing the same before he showed me and is still doing it to this day. The meat is supposed to change colors while in the cooler on ice. The animal is dead so no blood nor oxygen is getting to it, the salt is drawing out the blood, the vinegar is breaking down the muscle fibers (tenderizing), and its cold in there. Blck and green are the the colors you dont want to see. I completely understand being hesitant and in regards to bad meat is never a bad idea to think on it but the more you do the more you will understand. Its kinda like potted meat when you open the can, aint no way does it look like you an eat it or should but its fine and wont hurt you. [/QUOTE]
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