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Meat science

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Pappy:
I just put in an ice chest and pour off the bloody water each day and add more ice. It leaches out the blood and makes for some very clear meat.
The first day the water is dark and bloody the 2nd day not as much and by the 3rd or 4th day the water is almost clear. I think it also takes out the wild taste, some like that, I don't. ;)
 Pappy

JEB:
We skin, quarter and then put the meat in one or two of those grey restaurant tubs/ with lid on in the frig for 5 days before we cut up. Been doing it that way for years with no issues. On average we cut up 10 deer a year.

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