Soaking Meat

i never do.

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know of several people who soak deer meat in ice chest for 2-3 days to get the gamey taste (flavor) out of deer meat. Is this something that only us Louisianians do,

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Don't know anyone in the NW who does such a thing.

I've never understood people saying deer tastes gamey. Tastes great to me.

I used to do this because I was taught to do it that way. Now I don't do it and there is no difference.

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I'll keep my plug out the chest and keep it full of ice for a few days unless I have time to deal with it right away. But its never soaking in water.

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Do you still have blood run off or is it just the ice melting?

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Soaking Meat

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I like to soak mine in cider.
























say it quickly.... I like to soak my meat in cider

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I'll keep my plug out the chest and keep it full of ice for a few days

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I do this with deer as well, because I don't have much else to with it at the time.


Yes, you'll still have some red run out, but the meat isn't soaking at least.


I do soak some birds in salt water (not always) and got blasted for that here.

I only keep it on ice when I don't have access to a walk-in cooler. I don't find much difference either way. It still tastes like deer meat to me.

When there's a walk-in around, I'll just hang them gutted with the skin on up to 2 weeks.

not necessarily a soak, as much as a flush/wash... but

I pull the plug on my ice chest and run cold well water on my deer meat and let it overflow/flush for a few hours. I feel it helps any hair overflow out the top and help flush some of the bloody shot up portions of the meat.

after I stop the water, I just put on ice. Its usually at a processor in a day or two.

We clean ours and have them at the processor the same day. We don't quarter our deer or anything. Just bring the cleaned carcass and they handle the rest.