Quote:
Originally Posted by longsidelandry
I usually bleed my deer until the water stays clear. I just finished bleeding some meat for 2.5 weeks. I drain the water and add ice everyday until just clear water comes out. If I'm going to make sausage with some, I'll let it soak for about a week then cut it up and let it soak some more to really get the blood out of the interior pieces.
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Dang! Of the over 100 deer killed b/w my dad and I cannot say I have tried these bleeding tactics once. Do they really make a difference in taste?