Final Processing of Deer?

[plinker22]

Guys, I have processed my own deer for two years now. Weather permitting, I let them hang a couple of days, then de-bone and process. In warmer weather, I de-bone as quickly as possible and put in a cooler, covered in ice. I drain the water off the ice a few times and keep putting ice on top. Most of the blood leaves the deer during this process.

With my daughters doe, I de-boned that evening (Sunday) and placed the meat in several plastic bags, placing the bags in the cooler with ice. This method does not allow any of the blood to escape.

What do I do now? How do I get the blood away from the meat? Do I even worry about it? I would like to do my final processing tonight. Thanks!

 

[FULLDRAWXX75]

Don't worry about it, cut and wrap.

I have been processing my own deer for over 30 yrs now. In the warmer weather of the early seasons (bow & mzldr) up here in NY.

I will skin out & quarter them up and place on lipped cookie sheets and place in a spare refrig I have on hand for that very reason. I sent the temp at around 34-36 degs and leave it for 5-7 days covered in large plastic bags to prevent drying.

I debone and vacuum seal. I have never soaked or leeched the blood out of the meat. If it is that blood shot, I throw it out.

You don't buy steaks from the butcher that have been soaked or lay in water for days.

FDXX75