While hunting can be a lot of fun, you must make several safety considerations every time you head out into the woods. Before celebrating a kill, follow the proper procedures to make it a clean kill. Read on to learn a few tips for dressing and handling wild game.
Temperature Control
Bacteria is the single greatest buzzkill in the hunting world. Foodborne illness is a genuine concern if you can’t keep your meat at the proper temperature after a kill. Once you complete a kill, your first consideration should be temperature—namely, getting your meat out of the range of 40 to 140 degrees Fahrenheit.
Remember, freezing meat does not kill bacteria. All it does is prevent the bacteria from growing and spreading around the meat. That’s why you need to handle frozen meat the same as fresh meat, and as soon as the meat thaws, cook it!
To Skin or Not To Skin
A big decision in the field is whether to skin the animal. Removing the hide has benefits, and keeping the hide on also has advantages—it’s a matter of choosing which is best for you.
When you skin an animal, you maintain the hide’s quality for taxidermy. You will also have more luck chilling the carcass, as the hide can trap body heat inside the animal.
However, leaving the hide on protects the meat from contamination during transportation. Additionally, the hide can prevent the meat from freezing too much if you’re outside in extreme cold.
Required Tools
When you go out hunting, you should bring a few things to perform proper field dressing. One essential tool is a high-quality fillet knife—this is your bread and butter after a kill. Also, don’t forget to take disposable gloves, clean cloths, and resealable plastic bags.
Now that you know these tips for dressing and handling wild game, be sure to process everything safely after a kill. You don’t want any bacteria coming home with you in your fresh meat! Once you get home, bring your meat to your vacuum sealer, and save anything you want.