How to Safely Handle Meat After Killing Game?

Handling and Field-Dressing

Field-dressing involves removing the internal organs and entrails, which helps to slow bacterial growth and reduce the risk of contamination. Start by making a small incision in the skin along the belly, then cut a second incision from the anus to the neck. Carefully remove the entrails, being sure to cut through any connective tissue to avoid puncturing the digestive tract.

Cooling and Storing

Once the animal is field-dressed, it’s essential to cool the meat as quickly as possible. This can be done by placing the carcass in a shaded area with a breeze or by using ice packs to cool it down. It’s recommended to use a minimum of 2-3 ice packs for every 10 pounds of meat, and to replace them every 2-3 hours. The goal is to keep the meat below 40°F (4°C) within 24 hours of killing the animal.

Transportation and Storage

When transporting the cooled meat, it’s crucial to keep it in a sealed container to prevent contamination and spoilage. Use a sturdy, leak-proof cooler with ice packs to maintain the cool temperature, and consider using a meat bag or wrap to prevent moisture from accumulating. Once you reach your storage location, store the meat in a refrigerator set below 40°F (4°C), and use it within 3-5 days. If you don’t have access to refrigeration, you can store the meat in a sealed container in a shaded area, but it’s essential to consume it within 24 hours.