Butchering question

[Matthew Bolton]

I plan on butchering my own deer this year for the first time. The first deer I intend on simply quartering for smoking. Instead of hanging the deer I've heard you can soak them in salt water. How long do you do that for and what type of salt/water ratio am I looking for? Thanks guys.

[jrbb00]

I just keep ice one them for three days or so.  Drain off water in the evening and keep adding ice. Been doing this for many years because in December around here it is still hot.  But I am not smoking the quarters I'm cutting up for the year.  My question to you is are you looking for a brine to soak in before smoking so that the quarter is cured like a ham or just wanting it aged. Mine only works like aging

[Matthew Bolton]

Yeah the aging is what I was going for. I don't trust leaving meat out to hang in Tennessee.

[Hoyt]

I used the ice method also when I lived in Fl. and would be camped in a tent for the season. Never heard of the salt water technique. Although I do know a guy from down there that knows what he's talking about (made a good living jigging frogs in Everglades for many yrs..so I'd say, savvy to the ways) and swore by using grapefruit juice on rank boar hogs along with the ice.

[Bent Rig]

... soaking them in a salt water brine will take away any gaminess from the meat . So if you want your meat to taste like venison I would try the ice method .

[Matthew Bolton]

Sounds like ice is the way to go. Thanks guys

[reddogge]

For smoking usually people do soak the meat in saltwater brine solution. Maybe google smoked meat preparation. I always soaked fish in a brine before smoking.

[KOOK68]

Ice only for me. I've iced them for over 7 days with no problem.