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Hobbies & Interests
Hunting & Fishing
Venison Chili Recipe
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<blockquote data-quote="MrChris" data-source="post: 3698286" data-attributes="member: 44616"><p>I am with you. I will never soak my meat. Too many nasty things happen to the meat doing this. I like my red meat to be red. Im not into gray meat. I also would not take the risk of bacteria and wet meat.</p><p>If I don't have access to a walk in to hang for 10-14 days, I do it in coolers, but make every effort I can to not get the meat wet. I have a couple of cases of water bottles that I freeze solid before my hunt and then place in good coolers. The bottles stay frozen much longer than bags of ice, and the coolers stay dry at all times. I will quarter my kill as soon as humanly possible after killing it and it ages in a cooler full of bottles for 7-14 days. I use a thermometer with a probe to monitor the temp in the cooler. </p><p>I have never tasted "gamey" venison using this method and my meat keeps that brilliant red color.</p></blockquote><p></p>
[QUOTE="MrChris, post: 3698286, member: 44616"] I am with you. I will never soak my meat. Too many nasty things happen to the meat doing this. I like my red meat to be red. Im not into gray meat. I also would not take the risk of bacteria and wet meat. If I don't have access to a walk in to hang for 10-14 days, I do it in coolers, but make every effort I can to not get the meat wet. I have a couple of cases of water bottles that I freeze solid before my hunt and then place in good coolers. The bottles stay frozen much longer than bags of ice, and the coolers stay dry at all times. I will quarter my kill as soon as humanly possible after killing it and it ages in a cooler full of bottles for 7-14 days. I use a thermometer with a probe to monitor the temp in the cooler. I have never tasted "gamey" venison using this method and my meat keeps that brilliant red color. [/QUOTE]
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