to all you deer hunters....

[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.

[specktator]

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.

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?

[longsidelandry]

Originally Posted by specktator

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?

I'm not sure because we have always bled ours this way. It sure does look alot better when the blood is out of the meat though.

[Bluechip]

Originally Posted by longsidelandry

I'm not sure because we have always bled ours this way. It sure does look alot better when the blood is out of the meat though.

I have never bled my deer either. If it is cold enough and we are at the camp, I will leave it hanging in the tree for a few days and pull the white skin stuff that gets hard on the meat off everyday. If it is warm I ice the meat down for a day or so....Usually until I have time to mess with it.

If you had a butcher cut a few steaks for you and when he set them up on the counter they were white from no blood, would you eat them?

[specktator]

Originally Posted by Bluechip

I have never bled my deer either. If it is cold enough and we are at the camp, I will leave it hanging in the tree for a few days and pull the white skin stuff that gets hard on the meat off everyday. If it is warm I ice the meat down for a day or so....Usually until I have time to mess with it.

If you had a butcher cut a few steaks for you and when he set them up on the counter they were white from no blood, would you eat them?

Yeh that's always been how we have done it.

[BIGJ]

When we kill a deer all we do is gut it. We leave the hide on and let it
hang in the cooler for about 2 weeks.
Then we take it out skin it and either cut it up or debone it.
If you leave the hide on, the meat will stay pretty and not turn dark.