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Encouragement for those considering processing your own.
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<blockquote data-quote="Roadracer6" data-source="post: 5723546" data-attributes="member: 19618"><p>I have one of those big white coolers you see on boats etc. I like to cut all the meat off and lay a couple shelving units on the bottom to keep the meat out of the blood and liquids. I then take a handful of frozen jugs (milk/OJ/whatever) and place on top of the meat. Close the top and its good for days. I keep about 15-20 in deep freeze so I can swap them as they melt (key here is all water is in jugs and not in meat...with drain hole sealed.. keeping even cooler). I'll do this for 7-14 days. Works amazing.</p></blockquote><p></p>
[QUOTE="Roadracer6, post: 5723546, member: 19618"] I have one of those big white coolers you see on boats etc. I like to cut all the meat off and lay a couple shelving units on the bottom to keep the meat out of the blood and liquids. I then take a handful of frozen jugs (milk/OJ/whatever) and place on top of the meat. Close the top and its good for days. I keep about 15-20 in deep freeze so I can swap them as they melt (key here is all water is in jugs and not in meat...with drain hole sealed.. keeping even cooler). I'll do this for 7-14 days. Works amazing. [/QUOTE]
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Encouragement for those considering processing your own.
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