For the hunters that age their venison on ice for several days, add some vinegar to the ice water to kill any bacteria on the meat as a safety precaution. It will not taint the meat as it will not be noticeable when cooked. FYI
Probably a good idea, but I've never done it. All the ground I cook, I cook well past the point of killing any bacteria. I freeze the large muscles whole. When ready to use, I thaw and then slice into steaks, thereby minimizing any contamination. Any bacteria on the outer surface is quickly killed by the cooking process.Anybody try this?
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