Seasoning & Additives: 201 Deer and Wild Game Rinse

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    Seasoning and Additives

    Seasoning & Additives: 201 Deer and Wild Game Rinse

    Attend this entry level class from Meatgistics University by watching the video, reading the article and post any questions you have!

    Safety Plate
    Safety Plate

    Why Use Deer & Wild Game Rinse?

    You might be way out in the field or you might want to take your big old buck for someone else to see before you begin processing it. While this isn’t always going to cause issues you are giving harmful bacteria more time to grow during this stage. In the field it can be difficult to control your environment, one thing that you can do to slow the growth of bacteria and mold is to lower the pH of the carcass. Acidic environments make it harder for most bacteria to survive or at least slows their rate of growth

    How it Works

    Aside from Citric Acid which is used to achieve a lower pH, it also has Sodium benzoate which is bacteriostatic and fungistatic, so it is a chemical agent that helps stop the growth of bacteria and fungus. It also has Sodium Bisulfite which actually can help prevent oxidation, so your meat will not brown as quickly.

    Inexpensive Cost

    Deer & Wild Game Rinse is inexpensive, you mix 8 oz to a gallon of water, so you will have a gallon of spray for around $3.50. If you premix a batch of this in a squirt bottle you can give yourself an extra level of protection by spraying the carcass everywhere, paying special attention to the area around the wound. For a 32 oz bottle like this one, you would need to mix in 2 oz of the Deer and Wild Game Rinse to get the correct concentration.

    Differences With & Without Rinse

    I know people who think they can look at a piece of meat and tell whether it is spoiling or not. While there might occasionally be some visual cues, very often there aren’t any. I sprayed one of these pieces of meat with the deer and wild game and the other I sprayed nothing on. Then I used a vacuum bag and sealed them but did not pull a vacuum on them.
    At this point, these have been sitting out at room temperature for 2 weeks in a sealed bag. And as you can see they aren’t showing any extreme signs of having spoiled, no major discoloring or mold growth. One thing you can see on the meat we did not spray is some white slimy stuff growing on it. The meat we did spray with deer and wild game rinse does not look slimy and doesn’t appear to be growing any mold on it.

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  • @jonathon I wanted to try your hot dog seasoning,I watched the video on that snd he recommended adding a few other things,what are they for? And can I buy a smaller amount of the clear casings?

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Recent Posts

  • D

    Hey y’all checking in from Greensboro, NC. I have been making kielbasa and summer sausage for about 24 years and smoking of course. Just built a curing chamber and am always looking for new things to make! Canning ,pickling, curing, smoking, you name it!

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  • T

    Thanks for all the help. I am very pleased with the products. I had a source I used for years that went out of business. Glad I have found you guys wish I had found you a long time ago.

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  • @Tim-Salois Yes, brining and pickling are used in the same way even though they do not mean the same thing even though they have slightly different actual definitions.

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  • S

    @lamurscrappy thanks for all the help. I will let you know how the next batch turns out.

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  • @scottwaltner i personally think we found your problem. After the ice bath you need to hang them at room temp for at least an hour. That helps to bloom the product and help set the casing as well. I think thats your issue.

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