I was told by a butcher a long time ago that the reason for leaving deer meat in an ice chest or hanging it for 3 to 4 days is to wait for rigamortis to be over before it is cut up. And also to age the meat a little to let the stuuf that binds the meat together(i think he said protiens) break down so the meat will be a little more tender. As for the fact of bleeding the deer out I found that most of the cut areas and the bullet hole area to become white but not all of the meat. I also have a buddy that puts a few tablespoons full of vinegar into the chest every time he drains it. He says it is what is in itallian dressing that gets the wild taste out. I have tried it and didnt notice that much of a difference.
|