Things that spoil meat
- Poor shot / arrow placement
- Improper field-dressing or careless butchering
- Dragging a dressed carcass
- Hanging or aging the carcass for too long
- High temperatures during aging
Why prevent meat spoilage?
- To reduce the risk of illness
- Properly dressed & aged meat tastes better
Keep it CLEAN - Prevent bacterial contamination
- Water, mud, soil and leaves carry bacteria
- Butcher animal in cleanest area possible
- Keep carcass covered when transporting
- Prevent bacterial-related spoilage:
- Wash your hands
- Always use clean equipment and knives
- Avoid contact between clothes & carcass
- Clothes can carry bacteria
- Wash clothes when you get home
- Wear disposable gloves
- Wash equipment that cuts into intestines
- Before you butcher the carcass, clean off hair, dirt and other debris
Keep it COOL - Prevent bacterial growth
- Spoilage results from bacterial growth
- Spoilage and disease are affected by TIME & TEMPERATURE
- Field dress & skin the animal as soon as possible - fur may protect the
carcass, but can also prevent proper cooling!
* notes: The warmer the temperature, the faster the spoilage
Keep it SAFE
- Protect meat from intestinal contents; they contain bacteria & parasites
- Wash knives frequently
- Trim contaminated meat
- Cook well
- Label meat packages with the date to:
- Select specific cuts for cooking
- Freeze for up to 12 months for best quality
- When in the kitchen or campsite:
- Clean hands, cooking utensils and surfaces
- Separate raw meat from ready-to-eat foods
- Cook to recommended temperatures to kill bacteria, viruses and parasites
- Refrigerate promptly to slow bacterial growth
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