I think the ice helps. As it melts, cold water helps leach out blood.
We open the drain, let some bloody water out, add ice. Meat can stay like that for days, if you watch the ice.
We drive back from NM, spend the night on the road, drain off some water, add ice along the way. Meat is perfect when we get it to the processsor..
DF
I agree Dirtfarmer. Quite often we have to treat our deer like that, even into November as daytime temps can and sometimes get into the 80's. You're right about another thing......you cajun folks have the food cookin' deal down pat. I believe it's in your DNA. I still tell my 3 Louisiana buds that hunt with me in the TX Panhandle for whitetail that the only reason they're invited back is because of their food selection and culinary skills.
