Do any of you process a deer the next day?

[LBR]

Meat in ice water? NEVER!!! it loses all its flavor...

I honestly don't understand this--maybe it has something to do with the water?  I.E., hard water, more chlorine in it, etc.?

I've been eating venison for over 40 years (since I had teeth).  My dad always butchered his own deer (and often his own pen-raised hogs) and part of the process was soaking the meat.  Converted a lot of folks to venison, and we (my brother and me) have no problem drawing a crowd when we have a venison cooking.  We've used it for everything from stews to burgers, grilled, fried, well done and barely seared.  

We had excellent water growing up, from a well.  Later on, we had to hook on to city water but we live far enough out that it was still good--no chemical taste to it.  Now we are back on a well, and the water doesn't get any better.

Just trying to make the connection.  Not doubting those who have had a bad experience with soaking, but for us it works and works well.

Chad

[Slasher]

I brine fish and fowl... but that is too in fuse flavors and moisture before smoking... not cooking... that is 4-24 hours...

Maybe a poorly gunshot deer...

But a bowkilled deer is already bled in the killing process...

No need to make a textured meat product out of a hard earned deer in my opinion...

But that is just my opinion...

[Altiman94]

I don't generally make a point to age any meat.  I rarely shoot one in the really cold weather months so it's either processed same day or the morning after.  I haven't noticed a huge flavor difference one I started to marinate the steaks in Italian dressing at the suggestion of another forum member / work friend.

[RedShaft]

I soak my steaks in milk the night before prior to cooking. Draws all the blood out and they are great tasting. Just a tip to pass along.

[LBR]

That's why we soak--gets more of the blood out.  We change the water often and there is an obvious difference in the color.  Doesn't hurt the flavor at all.

[CRS]

I have had zero issues with soaking meat in ice water or in the fridge.  Just change the water every day.

I agree with Slasher on paying someone to do it for me.  No thanks.

I can do it better and save $$.  As I get older, I have come to enjoy the processing, sausage making, smoking and preparation almost as much as hunting.

[Blaino]

Slasher-That looks like it'd be worth the drive to GA!!!!