| Things that spoil meat |
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Poor shot / arrow placement |
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Improper field-dressing or careless butchering |
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Dragging a dressed carcass |
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Hanging or aging the carcass for too long |
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High temperatures during aging |
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| Why prevent meat spoilage? |
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To reduce the risk of illness |
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Properly dressed & aged meat tastes better |
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| Keep it CLEAN - Prevent bacterial contamination |
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Water, mud, soil and leaves carry bacteria |
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- Butcher animal in cleanest area possible |
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- Keep carcass covered when transporting |
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Prevent bacterial-related spoilage: |
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- Wash your hands |
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- Always use clean equipment and knives |
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- Avoid contact between clothes & carcass |
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Clothes can carry bacteria |
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Wash clothes when you get home |
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- Wear disposable gloves |
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- Wash equipment that cuts into intestines |
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Before you butcher the carcass, clean off 6 hair, dirt and other debris |
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| Keep it COOL - Prevent bacterial growth |
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Spoilage results from bacterial growth |
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Spoilage and disease are affected by TIME & TEMPERATURE |
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Field dress & skin the animal as soon as possible - fur may protect the carcass, but can also prevent proper cooling! |
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* notes: The warmer the temperature, the faster the spoilage |
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| Keep it SAFE |
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Protect meat from intestinal contents; they contain bacteria & parasites |
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- Wash knives frequently |
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- Trim contaminated meat |
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- Cook well |
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Label meat packages with the date to: |
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- Select specifi c cuts for cooking |
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- Freeze for up to 12 months for best quality |
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When in the kitchen or campsite: |
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- Clean hands, cooking utensils and surfaces |
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- Separate raw meat from ready-to-eat foods |
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- Cook to recommended temperatures to kill bacteria, viruses and parasites |
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- Refrigerate promptly to slow bacterial growth |
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