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DIY deer cooler ideas
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<blockquote data-quote="WTM" data-source="post: 4786446" data-attributes="member: 6230"><p>clean unscented trash bags, cooler and ice. i debone everything except for the front legs. 1" layer of ice in bottom of cooler, open a trash bag and place deboned cuts spreading them out within the bag not touching. fold the bag over a let out the air. place another bag next to it and repeat. place another 1" or 2 layer of ice over that and continue. when you get to the last bags cover with ice all the way to the top. open drain plug to drain. once a day add ice to top if needed. in winter you wont have to add ice. 5-7 days is about perfect.</p><p></p><p>the bags act like a skin to protect the meat from the ice and water. it keeps from getting dark spots on the meat and helps hold the enzymes in the meat. there is very little trim loss with this method.</p><p></p><p>contrary to popular belief that is not blood in the meat, its myoglobin which contains enzymes to break down and tenderize the meat. suck that out of the meat and you end up with a gray flavorless piece of meat. its the same liquid that comes out of a medium rare steak.</p></blockquote><p></p>
[QUOTE="WTM, post: 4786446, member: 6230"] clean unscented trash bags, cooler and ice. i debone everything except for the front legs. 1” layer of ice in bottom of cooler, open a trash bag and place deboned cuts spreading them out within the bag not touching. fold the bag over a let out the air. place another bag next to it and repeat. place another 1” or 2 layer of ice over that and continue. when you get to the last bags cover with ice all the way to the top. open drain plug to drain. once a day add ice to top if needed. in winter you wont have to add ice. 5-7 days is about perfect. the bags act like a skin to protect the meat from the ice and water. it keeps from getting dark spots on the meat and helps hold the enzymes in the meat. there is very little trim loss with this method. contrary to popular belief that is not blood in the meat, its myoglobin which contains enzymes to break down and tenderize the meat. suck that out of the meat and you end up with a gray flavorless piece of meat. its the same liquid that comes out of a medium rare steak. [/QUOTE]
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