VickieB
Loving the herd life
I never thought about putting vinegar in the water... How much do you use? Have you ever noticed a change in taste? I'm wondering, with the acidic nature of vinegar, if it helps to tenderize the meat even more.
QUESTION ABOUT PROCESSING
- Thread starter GLENMAR
- Start date
alsea1
True BYH Addict
I just put around a teaspoon or so to a large mixing bowl of water. I'm not sure about how much water as I have not measured it. Not too much. I'm not sure if it helps tenderize or not. I just know that the vinegar halts bacterial action.
We don't note change in taste.
Years ago we used a vinegar rub and some baking soda to stop an elk carcass from souring. I would not have thought it possible but we didn't lose by maybe 10 or so pounds of that elk.
We don't note change in taste.
Years ago we used a vinegar rub and some baking soda to stop an elk carcass from souring. I would not have thought it possible but we didn't lose by maybe 10 or so pounds of that elk.
Hens and Roos
Herd Master
So how many days can one soak processed rabbits in water in the fridge?
alsea1
True BYH Addict
I usually go two days or so at the most.
happy acres
Loving the herd life
I only go 24 hours, max. Then I freeze them, or else cook them.
Hens and Roos
Herd Master
Good to know, thanks
alsea1
True BYH Addict
I don't think you want to soak them for too long. I think they would just get water logged.
I have had good success with just a good rinse and then cook.
The two day time thing only goes if I get too many things going and don't get back to them right away.
I wonder how it would go to just rinse and then let them hang in a meat cooler for a couple days prior to freezing or cooking.
I have had good success with just a good rinse and then cook.
The two day time thing only goes if I get too many things going and don't get back to them right away.
I wonder how it would go to just rinse and then let them hang in a meat cooler for a couple days prior to freezing or cooking.
