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Author Topic: Soak in salt water overnight??  (Read 5772 times)

Offline Big Papa

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Soak in salt water overnight??
« on: October 11, 2004, 09:04:37 AM »
Thanks to Big Cal   and John your advice was golden saw quite a few missed quite a few(fast little guys)  but I did get one  and my buddy insisted that I soak it in salt water overnight to draw out the blood  any one here of this?  Than I will have my wife take it out the fridge today and freeze it I am not cooking it till Sat night.Thanks again guys great site
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Offline Ks_Sniper

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Soak in salt water overnight??
« Reply #1 on: October 11, 2004, 03:28:04 PM »
I have heard of this, though haven't tried it yet. From what I understand, it's for those pieces of meat where the bullet fragments, or shot have made the blood congeal. Normally, this will give your meat a stronger flavor and I heard you shouldn't do it if you aren't going to cook it up soon.

Maybe the others here have some other advice, since I've only heard of others doing it and haven't done it myself.
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Offline Big58cal

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Soak in salt water overnight??
« Reply #2 on: October 11, 2004, 10:38:08 PM »
Sounds like your buddy is "old school", so to speak.  I grew up in the middle of nowhere, where people were still practicing the "old ways" of doing things.  It was always common practice to soak any kind of meat in salt water either right after you killed it, or before you cooked it (most of the time after you killed it).  Didn't matter if it was squirrel, rabbit, quail, dove, frogs, turtle, duck, muskrat, fish, coon, deer.................  It didn't matter!  You always soaked it in salt water.  Since going to college and finding out more about biology and bacteria, the main reason why people added salt to stuff is that it slowed/stopped bacteria growth.

Once I left home and got out in the "real world", I got used to not adding a whole lot of salt to anything that I ate or cooked.  After several years of not doing this, I started getting on my mother about soaking everything in salt water because when I would go home and she would cook the stuff (didn't matter what it was), it was too salty for me.  Add to this that I've got high blood pressure now, I DON'T NEED A LOT OF SALT!!!!!!

For about 10 years now, anything that I kill, I soak it out in regular water, no salt or anything, just water.  I'll soak the stuff for a few days, changing the water daily, and then freeze it, or cook it.  Everything tastes the same, or actually better because it doesn't have all of the salt in it.

Any blood-shot areas of the meat, cut them open and either cut the meat off or use your thumb and rake the blood out of the area when you're cleaning the meat up (getting fat, membranes, and hair off it).  You shouldn't have any problems if you just get the blood-shot areas off or cleaned out.

If you want to soak the meat in something, soak it in some milk for a few hours/overnight before cooking it.  Something about the milk gives the critter a really good taste when it's cooked! :D
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Offline John Andrews

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Soak in salt water overnight??
« Reply #3 on: October 12, 2004, 10:02:02 PM »
Yep, we were raised to always soak the meat in salt water to get the blood out. I can see what BC is saying, and it really makes good sense. :!:
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