Deer meat on ice in ice chest question

Over 2 weeks

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Apparently you aren't supposed to be soaking the meat in ice water. I read this the other day and he made a good point.

Good advice, appreciate it.

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will keep on ice for 5 days easily....I know people who soak deer meat in ice water for that long in order to draw blood out and reduce the gaminess....

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Just a horrible practice

Very good points. I used to do that because I was taught that way.


You would not put a filet mignon in ice water for three days, so why a backstrap?

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I saw that too. Just wish I had a place to hang a deer

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Exactly. Hell it's forecast to be in the 70's this weekend. Would be nice to have options, but I know for us the ice chest is it.

I do the whole deer in ice water thing just not on my back straps and tenderlion.. I soak the quarters for two to three days then debone and soak the deboned meat a day or two.. I do drain the meat every day and add more ice and a little fresh water so it's not soaking in bloody water. Not saying it's the best way just what I've always done.
I think the best way would be to hang it in a dry cooler for a week then debone it but I don't have acess to do a dry hang. To answer your question yes you should be good up to a week

Several things in the article make little sense to me.

Bacteria will not flourish or grow in ice water, it would be more likely to grow on the carcass that is hung out in 65-70 degree weather assuming the deer was cleaned in the same manner in both cases.

Cutting a vein or artery may aid a small amount in the drainage of the remaining blood but not very much since the heart is not pumping and you're relaying solely on gravity plus it seems to me there is a reasonable chance the deer actually bled to death meaning it probably lost much if not most of its blood already.

Just my thoughts on the article.

I'm saying that a great deal of blood has already come out of the animal as it expires and additional while gutting, skinning etc. that hanging the carcass to drain blood probably does little goood. I am not saying you wouldn't drain any blood, just not sure it presents a reason to hang the carcass as opposed to icing it down for temporary storage.