Thread: Cutting Food Costs

Originally Posted by SloppyJ

There is something very primal about it that's so satisfying.

For everyone that's processing deer, I started using the trick and it's made a huge difference in the taste of my deer. So much so that my wife will eat any and all deer meat now. Go get a big ass igloo 150qt cooler and some cookie racks or some PVC and fittings. Lay down about 50lbs of ice in the bottom and then use your cookie racks or construct a rack out of PVC that you can lay your quarters and backstraps on. The key is to keep the meat suspended above the ice and don't let it come in contact with the ice.

Prop something under one end opposite of the drain plug of the cooler and drain it every day. Depending on your climate you might have to add a little bit of ice. Anyway, keep your deer in there for a minimum of 7 days and then bone it and process it. Aging it this way is the only way that I will do it now.

Of course, if you're in a climate where the temps are cold enough you can just hang it to age somewhere but I don't have that luxury so I came up with this idea. Try it and let me know what you think. It's not a huge hassle and it buys you some extra time before you have to cut up and grind/wrap/bag everything.

I’ll have to try that! Thanks for the tip


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Originally Posted by Enigma

Why don’t you hunter just buy the meat they make in the store?

Mostly because You don’t know how clean the manufacturing plant where they make the meat is.




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Originally Posted by thewannabeskibum

Mostly because You don’t know how clean the manufacturing plant where they make the meat is.




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I think he's just trolling

Originally Posted by SloppyJ

I think he's just trolling

Oh yeah I know I wasn’t being sarcastic, sorry sarcasm doesn’t translate a lot of times lol


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