Been asked to post this so always willing to accommodate here goes. Deer, Hog and Turkey I have done this on. My wife is not a fan of wild game taste. I process most my own meat, if I want sausage I brine it at home and then take to the processor.
Butcher the animal, place in ice chest, add salt water to cover, Ice it and depending on your cooler keep it as cold and add ice while letting the liquid flow around the meat..I keep quite a few frozen plastic bottle and this helps preserve the ice longer.
Salt brine is 1 cup salt, Sea or Kosher preferred, per gallon of water, after 24 hrs dump the water save the ice and repeat and leave in brine for 2-4 more days in this step you can half the salt if you want to. Take out, wash off trim, clean and vacuum seal.
This will take out smells and tastes of wild animals but not add salt to the meat. You can for flavor after the first draining add 1 cup or more pineapple/apple/lemon or whatever flavor you would like to add or nothing. Good luck Frank
Butcher the animal, place in ice chest, add salt water to cover, Ice it and depending on your cooler keep it as cold and add ice while letting the liquid flow around the meat..I keep quite a few frozen plastic bottle and this helps preserve the ice longer.
Salt brine is 1 cup salt, Sea or Kosher preferred, per gallon of water, after 24 hrs dump the water save the ice and repeat and leave in brine for 2-4 more days in this step you can half the salt if you want to. Take out, wash off trim, clean and vacuum seal.
This will take out smells and tastes of wild animals but not add salt to the meat. You can for flavor after the first draining add 1 cup or more pineapple/apple/lemon or whatever flavor you would like to add or nothing. Good luck Frank