Nothing beats the taste of freshly caught venison. Most hunters and their families will agree that there is absolutely nothing like the taste of fresh deer meat whether it is ground, cut into steaks, or made into jerky. One successful deer hunt can feed your family for a long time. Learning the ins and outs of hunting for deer is crucial for any given wilderness survival situation.
The thrill of hunting in itself is great, but learning how to prepare what you’ve caught is even better. Time is of the essence when preparing meat, given the fact that many food-borne illnesses can occur if the meat is not properly handled so knowing how to field dress your catch is critical.
Processing and storing dear meet might seem like a time consuming process., especially if you are doing it for the first time. However, the process gets much easier and faster with each experience. It’s a great idea to go hunting and hang out with someone who has field dressed a deer before so you can watch and learn. When SHTF, and your family will rely on you to supply them with food and deer is the hunted meat of choice. Knowing how to prepare the meat as well as catch could be the very thing that keeps you and your family alive.
The following article breaks down the process of dressing and processing deer meat:
So You Killed a Deer, What’s Next?
A few things to make sure you have in order to field dress a deer: a small, sharp knife, a hatchet, rope or nylon cord, a whetstone, and disposable gloves.
First, place the deer on its back, prop up its front legs, and its hind legs should be spread apart. You may need to use rocks or sticks to keep the deer carcass in place.
Next, you want to cut out and tie off the bung. Cut around the anus, then tie it off with the rope or rubber bands in order to prevent feces from coming in contact with the carcass.
Now, from the breastbone to the genitals cut along the mid line. As you cut, lift the skin and muscle of this area together. Be careful not to puncture the paunch and intestines because bacteria in those areas can contaminate your meat.
Notice any strange odors or discharge – if the organs smell rotten or there is a green-colored discharge, dark blood, or blood clots in any muscle, unfortunately, you will need to throw the carcass away. The meat is no good and should not be consumed.
If the meat looks good and exhibits no odor, you should next separate the diaphragm from the rib cage. Sever the windpipe and gullet at the base of the throat. Now you are ready to pull out the major organs and entrails. You are now ready to cut the edible meat away. Place this meat in the storage bags and place in your ice-filled cooler.
To insure that you prevent food-borne illness when field dressing a deer, be sure to dress the carcass and get it on ice immediately. Get rid of any meat that is dirty, bloodshot, or has come in contact with hair or feces. This is one reason I prefer hunting deer with a bow, rather than a rifle. Firstly, after 20 or so years in the game, rifle hunting just doesn’t do it for me. I need a challenge! And second of all, larger rifle cartridges can get stuck in odd places, and foul up the meat. Next up, if possible, hang the carcass so that air can circulate as you field dress the deer. You should use paper towels to wipe out the body cavity. You may also wish to wash the cavity out with water; if you do so, dry it as soon as possible in order to prevent spoiling. The sooner you can get the carcass cooled to 35 – 40 degrees, the better. This prevents bacterial growth.
You may forgo the processing facility and process your meat yourself in your own kitchen. If so, start by thoroughly sterilizing all the equipment you plan to use from your knives and utensils to your tabletop meat grinder. Raw meat should be separated and placed on trays with a lip; store them in the refrigerator until you are ready to process that particular cut. It is imperative that meats do not touch while being stored.
Once you have finished processing the meat, you should freeze the meat. It is recommended that you freeze the meat in one-pound portions. In order to make sure that your meat does not become subject to “freezer burn,” use freezer wrap, vacuum-sealed bags, heavy-duty aluminum foil or freezer storage bags to store the processed meat. Before sealing the meat, make sure that there is no air in the packaging. Then, label the packages putting the specific date and contents on the outside. To freeze, space the packages in the freezer so that air is able to circulate around the packages.
For More Hunting Tips Visit: www.bioprepper.com
These are great tips to try out on your next hunting trip. Also, we all may have our weapon of choice when hunting our game, but trying out using a bow will increase your survival skills. Knowing how to use a variety of weapons for hunting and protection will leave your options open. Happy Hunting!
Until next time…
Take care and God bless
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