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The whole quarter should not be wasted. Proper cleaning, trimming and hanging should leave most of the meat not just edible, but of excellent quality.
It doesn't matter how good the mounts are. With damage like that it needs to be shot to at least confirm it is still sighted in.
Quote from: billythekidrock on November 16, 2014, 10:11:50 AMThe whole quarter should not be wasted. Proper cleaning, trimming and hanging should leave most of the meat not just edible, but of excellent quality.Yeah that. Bean you don't want you meat wet. You want it cool clean and DRY! When cooling (in fridge) let air. I keep mine in the game bags in smaller portions so it airs. Off the bone. If it's cool you can hang to air it ( below 55) . You don't want to keep applying water and vinager. I wipe the hair off and remove and meat that touched the stomach bile. In most cases it's very little like just rib meat. Getting the meat wet more that a quick wipe down will speed up the decomp and could be the smell you speak of. Let it air and cut out the bullet damaged meat and clean the work area lots. Cool, clean and dry!!! Vinegar is to keep flys off!
I agree but to get it wet every day is what worried me. And he probably doesn't have a cooler w fan. Sounds like the fridge was the cooler and air flow is limited compared to a walkin.
As long as you dry it afterward you are fine getting it wet. Spray with a hose if you like, it won't hurt. We use about 1/3 vinegar to 2/3 water and wipe/scrub the whole animal with a wet rag. Sometimes two or three times if needed. If too wet, we will towel dry and place in the cooler with a fan.
Quote from: DIYARCHERYJUNKIE on November 18, 2014, 06:43:18 AMI agree but to get it wet every day is what worried me. And he probably doesn't have a cooler w fan. Sounds like the fridge was the cooler and air flow is limited compared to a walkin. Nope, I don't have a cooler and fan. Most of it was in my well-insulated Coleman cooler with a ton of chipped ice. I drained the water from the bottom of the cooler several times a day so that it was mostly just ice with little water. For the most part meat was touching ice, not other chunks of meat. The most notorious quarter was cut into the composite roasts, rinsed, trimmed, then rinsed again and kept in the refrigerator while we deliberated. Quote from: billythekidrock on November 18, 2014, 05:48:04 AMAs long as you dry it afterward you are fine getting it wet. Spray with a hose if you like, it won't hurt. We use about 1/3 vinegar to 2/3 water and wipe/scrub the whole animal with a wet rag. Sometimes two or three times if needed. If too wet, we will towel dry and place in the cooler with a fan.I appreciate this detail for future reference, but nobody answered my question earlier about the vinegar so I skipped this step. I've done lots of rinsing with water and a ton of trimming. Anything that was green or smelly was either trimmed or thrown out. Some roasts and cuts got trimmed twice. So there's been lots of rinsing going around but everything has been kept cold. I probably should have gone through more paper towels as I didn't do as much drying off as I could have. Roasts and steaks have been vacuum sealed and frozen, and today I'll grind. I also noted on the potentially affected roasts to cook them thoroughly. We'll keep these in house and not give it out to friends, just to be on the safe side. What's the purpose of the vinegar, anyway? Just to remove the smell or to actually clean it more than rinsing with water will?
So 50/50 with water and vinegar, rub it down, let it sit for a few minutes, then rinse it off and cut and wrap?