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<blockquote data-quote="dennishoddy" data-source="post: 1346248" data-attributes="member: 5412"><p>Use an ice chest with a drain in it.</p><p>On day one when you cut it up, mix all the meat with ice.</p><p>Others may do it differently, but I put the ice chest on a box or something and slightly tilt it toward the open drain. Catch the water in a bucket and pour it out every so often. It will be blood red.</p><p>After about three days of adding ice, mixing it, the water in the drain will start to become clear. Your done. Slice it up or grind it<img src="/images/smilies/wink2.gif" class="smilie" loading="lazy" alt=":wink2:" title="Wink2 :wink2:" data-shortname=":wink2:" /></p><p></p><p>Just another thing I do. If I have to get in a hurry and not have time to drain it in an ice chest, go ahead and freeze it, but when you thaw it out, do it a couple of days in advance and let it set in the fridge...the blood will drain this way too.</p></blockquote><p></p>
[QUOTE="dennishoddy, post: 1346248, member: 5412"] Use an ice chest with a drain in it. On day one when you cut it up, mix all the meat with ice. Others may do it differently, but I put the ice chest on a box or something and slightly tilt it toward the open drain. Catch the water in a bucket and pour it out every so often. It will be blood red. After about three days of adding ice, mixing it, the water in the drain will start to become clear. Your done. Slice it up or grind it:wink2: Just another thing I do. If I have to get in a hurry and not have time to drain it in an ice chest, go ahead and freeze it, but when you thaw it out, do it a couple of days in advance and let it set in the fridge...the blood will drain this way too. [/QUOTE]
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