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Micky Duck
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keeping blood off meat
Oct 15th, 2018 at 5:34pm
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We have a 2nd fridge that sits unused untill we kill a sheep of I actually manage to get a deer Grin.
getting it home and cut up is fine but how to keep it in fridge for a week to age/tenderise without blood being an issue has bugged me for some time...seen some great arrangements with cuphooks fitted to bottom of ply but have another method....grab 2 x 20ltr buckets ,drill 8-9 holes in the bottom of one bucket and sit it inside the other,it leaves a gap about 1"/25mm in bottom bucket for blood to gather into..... its the blood that turns meat fastest and this way it will be simple to remove it. Im reluctant to waste anymeat so blood shot shoulders get turned into mince...doing the same with bucket should help to drain excess away.
  
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gonehuntin
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Re: keeping blood off meat
Reply #1 - Oct 17th, 2018 at 6:23am
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are you putting legs etc in the buckets or boning out first?  boned out would block the holes wouldnt it?

Ive never worried about aging as we cant tell any difference, cut up the next day or mayby a couple days in the chiller if im busy.  stress at death and the way the meats cooked/prepared has the greatest influence on tenderness imo. 

and the yucky gunshot meat is dog/fly tucker not mince  Grin

  
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Micky Duck
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Re: keeping blood off meat
Reply #2 - Oct 17th, 2018 at 5:54pm
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boned out it goes in bucket.....will try the mince too if it looks bloody. as the blood drains to bottom anyway it SHOULD find its way out.
  
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