posted 15 years ago
Some friends found a deer (right after an unhappy automobile accident) and brined it in five gallon buckets without refrigeration. They made some chili out of it really soon after they brined it, and I had some of that--the meat was flavorful but tough, a little muskier than I like. That was late October.
This NYE they brought some of the same deer (still brined, still no refrigeration) to a party I went to, and I tried it again, and it was meltingly tender and not at all musky. I don't know how much of that is the brining and how much is just that they cooked it differently, but it was pretty excellent--I'm persuaded to look into brining meat for preservation. Especially if I find any fresh deer.