Bambi's momma has met an untimely demise! So much for the obituary.
Somewhere I picked up a deer soak recipe:
1 cup salt, 1/2 cup baking soda, 1 small bottle apple cider vinegar mixed with ice/water over the quarters in a cooler.
I don't generally soak venison and haven't used it, but this time I'm saving some bloody cuts (liver and heart) and thought I'd give it a try. For those of you who do, how long do you soak?
I soak mine for 5 to 7 days in a cooler with ice and salt. Every day I replenish the ice but not the salt. In my experience it is not necessary to keep the meat covered in ice as long as there is ice in the cooler. I open the drain and let all the old water and blood drain each day. I'm not entirely sure this is neccessary but it sure makes some nice tasting meat.
Is that recipe supposed to be a brine to draw out the blood and help tenderize the meat.
Oh and FYI if you put a six pack in a cooler with ice and salt(1/2 cup) the beer will be around 32 degrees in about 20 min.
Iced in cooler allowed to drain for 5-7 days.
Tim,
I think I got the soak components form an old fishing buddy who said it removed "gamey" taste. I never thought properly handled venison tasted anything but good. I'm soaking this time mainly to get the blood out of the heart and liver. I'll have to give the old boy credit, he used to get his frozen deer hams thin-sliced like minute steaks. He's fed me these fried up in bacon grease with onions and bell peppers and it's mighty tasty. Of course, he smothers his in about a pound of mustard, so I guess he only deserves half credit!