well,to this I say ,bullshit!! blood always leave a animal faster when its warmer. I never soak or ice down a deer. all you do then is bleach the blood out and ask for bacteria to grow.
Bacteria growth happens at temps above 40 degrees. The only way to "ask for bacteria to grow" is to let all the ice melt and the temp inside the cooler reach 40 or above. Meat naturally has a lot of water in its composition. If it was a problem on its own, hanging a deer would not work.
603country IS correct as well as RJY.
All meat hung in a COOLER is NOT frozen. It’s aged above freezing.
I stumbled onto this in the 80s. My family & friends have been aging venison in ice & water or
coolers ever since and none have gotten sick.
I also was able to demonstrate this to 2 diff deer leases and they changed from freezing to
aging.
srw - 603country said “try it”. I ask have you ever tried it?
Jerry
