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Packing your game in water before freezing really helps pull out the blood when thawed
Posted on 8/29/18 at 3:28 pm
Posted on 8/29/18 at 3:28 pm
Thawing out some doves from the last couple years to grill on Saturday. They have been sitting in blocks of ice in ziploc bags in the freezer. When the ice thaws it really pulls the blood out of the meat, which cuts down on soaking time before cooking.
Alot of people do this for fish but it works well for red meat also (or any meat really).
Alot of people do this for fish but it works well for red meat also (or any meat really).
This post was edited on 8/29/18 at 3:45 pm
10
Posted on 8/29/18 at 3:29 pm to weagle99
Add a touch of salt to the water and even more will come out.
Posted on 8/29/18 at 3:29 pm to weagle99
You done did it now 
Posted on 8/29/18 at 3:34 pm to weagle99
quote:
Packing your game in water
Imagine having internet access and still thinking this is a good idea.
This post was edited on 8/29/18 at 3:39 pm
Posted on 8/29/18 at 3:39 pm to Buster180
I don’t understand? I have never had any problems doing this with doves, ducks, or quail. 
Posted on 8/29/18 at 3:43 pm to weagle99
Some will flip out at this idea, but I also soak doves/ducks/geese in salt water before cooking or freezing. It tastes better to me, regardless of what anyone says.
Posted on 8/29/18 at 3:46 pm to speckledawg
quote:
Some will flip out at this idea,
Why would that be the case? I never thought this topic was even remotely controversial
This post was edited on 8/29/18 at 3:47 pm
Posted on 8/29/18 at 3:48 pm to weagle99
quote:
When the ice thaws ot really pulls the blood out of the meat
I hope you're trolling.
In the event you're not, let me educate you - it's not blood you're pulling out. Its myoglobin and water. It's what gives red meat its color.
It doesn't "cut down on soaking time". If your meat is prepped and packaged appropriately to begin with, you don't need to soak it.
ETA: If you want to brine fowl in a salt/sugar bath before cooking, that's your prerogative. I've got no issues there. I don't think it helps per se, but I also don't think it hurts. It can/will alter taste and texture but I can't say it's always or ever a desirable change.
This post was edited on 8/29/18 at 3:50 pm
Posted on 8/29/18 at 3:48 pm to speckledawg
quote:
It tastes better to me
then you don't like the taste of wild game/ or meat for that matter...
I bet you put A1 steak sauce all over your ribeye too
This post was edited on 8/29/18 at 3:49 pm
Posted on 8/29/18 at 3:50 pm to The Last Coco
I’m not trolling at all, just doing what I read about other places. This is the first time I have ever heard this.
I don’t have a vacuum sealer so this is how I avoid freezer burn.
I was trying to be helpful. Guess everyone can now downvote and laugh
I don’t have a vacuum sealer so this is how I avoid freezer burn.
I was trying to be helpful. Guess everyone can now downvote and laugh
This post was edited on 8/29/18 at 3:52 pm
Posted on 8/29/18 at 3:51 pm to DirtyMikeandtheBoys
I knew this reply would come. It's still good, but I prefer it after a little soak. Some just have a little strong of a taste and are better to me afterwards. I know plenty of folks that agree, but I'm sure there's no way to have two opinions on such a matter of fact science as taste preference.
That's just ridiculous
quote:
I bet you put A1 steak sauce all over your ribeye too
That's just ridiculous
This post was edited on 8/29/18 at 3:53 pm
Posted on 8/29/18 at 3:53 pm to speckledawg
You knew it'd come because it's true. It's not bad, it's just your preference. You don't like to taste of meat so you dilute it by pulling out it's inherent flavor and replacing it with supplementary seasoning.
Posted on 8/29/18 at 3:54 pm to DirtyMikeandtheBoys
I do, in fact, like the taste of meat. I just think some can be overly gamey and taste better if a little milder.
Posted on 8/29/18 at 3:55 pm to weagle99
Best way to package red meat IMHO is to tightly wrap in saran wrap and then wrap in butcher paper, wax side in. It'll last years this way.
Lean white fish frozen in water doesn't bother me, fish like bass, sacaulait, bream, and thin catfish. It just takes way longer to thaw vs vacuum sealed.
Salmon, tuna, grouper, halibut, snapper, etc... need to be vac sealed or they will suffer in texture. Birds benefit greatly from this as well.
Lean white fish frozen in water doesn't bother me, fish like bass, sacaulait, bream, and thin catfish. It just takes way longer to thaw vs vacuum sealed.
Salmon, tuna, grouper, halibut, snapper, etc... need to be vac sealed or they will suffer in texture. Birds benefit greatly from this as well.
Posted on 8/29/18 at 3:56 pm to weagle99
Also, boil your crawfish in plain water then sprinkle with seasoning after.
Posted on 8/29/18 at 3:58 pm to The Last Coco
Okay good to know. 
Posted on 8/29/18 at 4:06 pm to weagle99
quote:
Guess everyone can now downvote and laugh
No, I'm in. I freeze them all in water.
I think venison flavor benefits by soaking in apple juice. It does cut the gamey edge and adds a complimentary splash of sweetness. Especially with a cayenne based rub and kosher salt.
Posted on 8/29/18 at 4:10 pm to weagle99
quote:
Okay good to know.
I'm all about educating people.
I don't think you'll get sick or hurt yourself freezing it in water, I just hate for people to not like their game as much because of the way they are handling and prepping it.
All that being said, sometimes you can only do so much. I've done everything correct on gadwalls before and had them come out just awful. And I've had some TOUGH deer meat in a pot roast from an older, bigger deer.
But overall, since I've gone to vac-sealing everything except red meat and using th plastic wrap/butcher paper method on red meat, the overall quality of my game and fish when thawed from frozen has dramatically increased.
Posted on 8/29/18 at 4:12 pm to Crazy Hoss
I do not do it with venison.
Posted on 8/29/18 at 4:22 pm to The Last Coco
quote:
using th plastic wrap/butcher paper method on red meat
What’s the benefit to this over vac sealing?
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