Keeping game from spoiling is an important hunting skill


Hunting season is fast approaching. In fact, dove and Canada goose seasons are already in, and I hope hunters can thin those resident geese out a little. Whitetail deer archery season opens this weekend.

I never seem to find the opportunity to get out like I once did, but when I was younger this was a very important time for me. I remember my father had two rules. The first was to never take bad shots and risk wounding game. The second was to make sure no meat was wasted.

When I was in high school I recall many of my fellow students pontificating about hunting and processing game. I remember guys talking about their grandfather always waiting at least three days before skinning and cutting up a deer. That’s fine if daytime temperatures are 40 but not if they are 70 or higher.

Bacteria cause meat spoilage and they multiply in a warm moist environment much faster than a cool dry one. Basically, we need to cool meat out fast. That means field dressing as soon as possible. Removing the hide in timely fashion is important too.

I’ve viewed countless photographs of bucks hanging by the horns with the hide on. I’ve even queried a few hunters and most told me it helps them bleed out completely. Take my word for it; it isn’t a good practice.

Game needs the body heat removed as quickly as possible. If a cooler isn’t available, try quartering the animal and icing it down in a cooler. When I have to do this I also add enough water to make the mixture slushy. This ensures uniform contact and even cooling.

I also add about a pint of vinegar to help marinate and tenderize the carcass. Leave the lid open to allow airflow. I never pack meat in the freezer until all body heat is removed. Ventilation during the cooling process helps remove volatile compounds that can lead to off-flavor.

Cooling the meat from body temperature to freezing too quickly can make it tough. Conversely, overloading a freezer with warm meat isn’t good either. It’s best to chill freshly killed meat as quickly as possible but not freeze it immediately.

Some folks prefer to age their meat in a refrigerator and if you have space that’s fine. I’m usually short on refrigerator space. Aging meat properly yields a superior product, but it takes experience and skill. When aging, one should trim off excess fat as it may become rancid and ruin flavor. This is true for most wild game but from what I have heard is not as critical for beef.

Probably the most important part of handling meat comes before you even get your prize home. In the case of deer and other large mammals the dressing process is critical. Deer have scent glands on their hind legs. They should be removed as soon as possible, preferably with a different knife than is used for the rest of the job. I always carry two knives.

I’ve always enjoyed caring for the meat even more than making the kill. Maybe I’m just weird that way, but it’s how I was raised.

Vacuum packaging is a great innovation to lengthen storage  time and maintain quality

Vacuum packaging is a great innovation to lengthen storage time and maintain quality

 

Ted Manzer teaches agriculture at Northeastern High School (tmanzer@ecpps.k12.nc.us).

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About tedmanzer

I grew up in Old Town Maine and got a B.S. at the University of Maine in Plant Sciences/ minor in Botany. From there I moved to West Virginia and earned a M.S. in Agronomy at WVU. I also met my wife there. She grew up in rural WV as the daughter of tenant farmers who raised cattle and hogs. Their lifestyle at times was one of subsistence and I learned a lot from them. I've always been a foraging buff, but combining my formal botanical knowledge with their practical 'Foxfire-type' background opened up my eyes a little more. I now teach agriculture to high school students at Northeastern High School in Elizabeth City, NC. My wife teaches with me and we make a great team. I also write a weekly nature/foraging column for the local paper (dailyadvance.com) and frequently publish articles in several other newspapers in northeastern North Carolina. I also have written several Christian nature/adventure novels that I plan to publish eventually. One is a five book family saga I call the 'Forgotten Virtues' series. In the first book, Never Alone, a young boy comes of age after his father dies in a plane crash, and he has to make it alone. Never Alone is now available in paperback, Kindle and Nook. The second book, Strange Courage, takes Carl from his High School graduation to his recovery from a nasty divorce. The third book, Second Chances, takes Carl from his ex-wife's death and the custody of his son to his heroic death at age 59. The fourth book, Promises Kept, depicts how his grandchildren react and adjust to his death. In the final book, Grandfather's Way, his youngest and most timid granddaughter emerges from the shadow of her overachieving family and accomplishes more in four months than most do in a lifetime. I use many foraging references with a lot of the plants I profile in these articles in those books.
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