Sqwertz wrote in rec.food.cooking:

> On Tue, 21 Apr 2015 17:50:43 -0500, cshenk wrote:
>
> > Well I recall you and I talking of grinding meat several times. I
> > know you trim as needed. I partly freeze then with a very sharp
> > knife may cut off the outer layer (any contamination will be there).
> >
> > Other times we use the mild bleach rinse method (from you? Can't
> > recall). The bleach was like 1 small cap in a sink full of water.
> > About the same as you'd use to clear water if you need to for a
> > canteen when out in the bush and filling from a stream. (hubbie did
> > 18 months in Vietnam)
>
> Are you bleaching moose, armadillo, beef, or eeechk?

Obviously you do not grind meat or deal with wild caught.

>
> > I get a fair amount of freezerburned meat for free of freecycle for
> > feeding the dogs.
>
> Hmm <chewing fingernails and eating popcorn>

Enjoy the popcorn. My dogs are having venison tonight. Couple of
****ed hubbies who just wrapped it in foil then thought it would 'keep
for a few months'.


> > Dogs can't taste that unless it's really really bad,

> I've posted some drunken diatribes over the last 20 years but I feel
> humbled by that one.
>
> -sw

Feel even more humbled then to know it was not a drunken rant. It's
true. I scored 7 lbs venison and 5lbs of beef loin. All past human
taste levels but the dogs are totally happy! They just were not
wrapped right for our taste levels and left in for over 4 months in the
freezer.

Carol

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