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Hi, I have a question concerning the transportation and storage of wild game meat.
<br>I quarter and store my game in an ice chest, draining the water as the ice melts. I have been told both sides of the story, one is to keep the water drained and the other is not to drain the water (said this will help age the meat). I've read that water will help bacteria growth. I've also read that the meat needs to be dry and allowing air to circulate around it for it to age properly.
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<br>Does anyone know the proper way? What is your reason behind it? Also how long can it be left in an ice chest?
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to properly age meat it must be dry. wet meat will not age, only absorb water and spoil. meat will keep upwards of a week in a cooler on ice but will not age when wet. thanks Raghorn

Keep it clean, dry, and cold. I will wash off dirt but prefer not to let it sit and soak in water, no matter how cold. I don't know if soaking in watter will spoil the meat, but it does take the flavor out of it.

If you want to age venison it must be cold (less than 40 F) and dry. Use plenty of water to clean the carcase and trim away any blood shot meat.
<br>In an ice chest dry ice is best of course if available. If not then your meathod of draining off melt water as accumulated is best. You can keep meat in good condition a week or ten days that way.
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<br>BCR

Thanks for the help guys.
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<br>I sometimes will soak my deer steaks in water and leave in the refrigerator for a couple of days, changing out the water when it gets bloody. This helps remove some of the wild taste. I don't see what the difference from this method, to leaving in in the ice water in an ice chest. Just a thought. I would appreciate any replies.
<br>Cary

I generally avoid water on meat, but I swear by sherry for a nice marinade/soak once the meat is ready to cook. It tenderizes and adds terrific flavor to any red meat.
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<br>Tony

Thanks for the tim troberto, I'll try it next time.
<br>Cary

caryo sorry I over looked this thread for a few days. If you want really mild steaks try soaking them in milk overnight.
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<br>BCR

Boggy,
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<br>Amen to that!
<br>I have an old book by Sam Fadala written in the 70's (does that qualify for old???) in which he describes his "universal marinade" that is milk based. I have used it a grillion times and swear by it.
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<br>Milk does amazing things to "strong" tasting meats.

Sheesh Westman did you jog a memory button. That book is at least older than yesterday's bread isn't it. I remember Fadala's marinade and used it and called it good. Somewhere in all the shuffleing I lost the directions. How 'bout posting it here please?
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<br>BCR