The aging thread got me wondering who else brines their deer?
I just got turned onto it by a guy this year. I have to say I am AMAZED at how the meat turned out. Tender, flavorful, fantastic.
Bone the deer out and place the meat in either a cooler or 5 gallon buckets.
Put a hose in the bottom of the bucket, and turn it on, let the water run for a couple minutes, filling from the bottom, until the water runs mostly clear. It gets ALOT of the blood out.
Dump out some of the water, leave just enough to keep the meat covered, and put some salt, and apple cider vinegar in the mix. Then, place in either a fridge/cooler, and if the meat is IN a cooler, put some ice in the water.
Change the water once a day, and let i sit in this mixture for 2 or 3 days, then remove from water, and let dry in fridge for a few hours.
Anyone do anything like this? How do you do it?