There's some good info here. I always wondered...or thought I shouldn't...if meat could be submerged in water for a period or did it ruin it. Glad to see that several people here do that.
I shot my first Axis deer years ago and the guide cut it up and put it in my cooler. Later that day I drove 4 hours home and went to bed. The next day I got up and opened the cooler. The meat was under water and ice. The meat was gray and dense (not just from being cold). I gave most of it away and only kept 1 backstrap to try it. It was so tough and flavorless. I have had Axis since then that was delicious. So, since that experience, I always had thought that you weren't supposed to let meat soak in water. Obviously, it was something else that made the meat taste that way.
I shot my first Axis deer years ago and the guide cut it up and put it in my cooler. Later that day I drove 4 hours home and went to bed. The next day I got up and opened the cooler. The meat was under water and ice. The meat was gray and dense (not just from being cold). I gave most of it away and only kept 1 backstrap to try it. It was so tough and flavorless. I have had Axis since then that was delicious. So, since that experience, I always had thought that you weren't supposed to let meat soak in water. Obviously, it was something else that made the meat taste that way.
