thanks for the clues, yes that makes total sense... i'm gonna rig up some way to let em drain out for a full 24 hours i think

i don't want them to get too dessicated on the outside, but i want them to settle out, and maybe string them on a skewer in a closed container, it might just do the trick, maybe even 2 days to be sure

the meat is edible, it's just annoying as shit how wet it is... the other thing it is probably young and thus lean, in europe... all meat is lean, because most of it is waste from the dairy industry, and not raised as meat