I try to keep water out of the cavity of a carcass - assuming the damp environment provides a breeding ground for bacteria. Yet, I read that several of you routinely wash the cavity out with water while it hangs. Do you just let it set or dry it out? Any problems?
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I try to keep water out of the cavity of a carcass - assuming the damp environment provides a breeding ground for bacteria. Yet
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It's too hot to hang deer where I live, so we normally quarter them and put them straight into coolers after a rinse with the hose. This method really freaked me out when I moved down here from a cooler climate, but it gives good results. If you add some salt or garlic salt to the water and keep adding ice as it melts, it will pull most of the blood out of the meat. The end result is similar to veal.
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I just spray down the inside with a hose, and hang it from a gambrel. It's not so much for me about cleaning it, as it is cooling the meat down to stop any bacterial growth. Then I hang it in the garage and shut the door to keep it cool. I live in MI so usually the temp. isn't a problem.
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