Folks:

For those of you who use a cooler and ice to wet age meat, I have a couple of questions.

1. I know the water drains through the plug, but doo you keep the meat off the bottom of the cooler with a grate or something?
2. Do you put the ice directly on the meat, or is there something like freezer paper between the meat and ice? (I've seen that done both ways).

Thanks

RM

"An archer sees how far he can be from a target and still hit it, a bowhunter sees how close he can get before he shoots." It is certainly easy to use that same line of thinking with firearms. -- Unknown