12-27-2019, 04:21 AM
I have always deboned my meat off the deer as quickly as possible and put it in a 48 qt. cooler and cover it up with cold water and add 1 to 2 cups of white vinegar to the water. I let it set in the cool, usually in the camper toped truck bed with the lid on the cooler open over night. Next morning drain water, wash the meat and cut into portions I want or grind into burger place in freezer bags and freeze. The vinegar pulls the blood out and loosens up the meat. Been doing this about 40 years.