Jonesboro, AR – (JonesboroRightNow.com) – Oct. 24, 2024 – With approximately 300,000 licensed hunters to deer hunt, it is important for a hunter to have a plan and take necessary steps to ensure the animal is processed properly and meat quality stays high.
In preparation for the hunt, one thing that should be on a hunter’s radar are the rules and regulations that have been set in place to deter the spread of chronic wasting disease (CWD). Check www.agfc.com for the rules regarding transport of the deer carcass or any parts of the animal.
Some method to begin the cooling process should be used immediately after the take of the animal, as heat is a detriment to meat quality. Field dressing and removing the entrails immediately after killing the animal expedites the cooling process. This also lightens the load of the carcass, allowing for easier movement out of the woods.
Once the deer is back at camp, continued care of the carcass will ensure the quality of the meat. Continuing the cooling process is very important. Hanging a deer carcass is a reliable method, and this will work as long as the environment is cool, dry, shaded and provides good air flow. This also makes the skinning process a little easier.
Another option is to skin the deer immediately and place the meat in a cooler. Be sure to have an ample supply of ice in the cooler beforehand. Spreading out the meat and allowing it to cool before placing it in a cooler is important as well. Warm meat can retain heat in a cooler and cause spoilage. A layer of ice in the bottom of the cooler with the cooled meat above the ice, and then a layer of ice in a tub or bag above the meat will maintain the quality.
Due to the CWD regulations, I have become a fan of the “gutless method” of taking care of an animal after the kill. With this method, the deer are either quartered or deboned in the field and most remains are left at the kill site. I have found it to be a very efficient way to handle an animal and is one of the best practices to thwart the spread of CWD. There are numerous YouTube videos that detail this method. A sharp knife, a small piece of plastic, latex gloves, a set of game bags, and a good backpack are equipment I use to utilize this method. Once the animal is broken down and back at camp, the cooling and storage processes of the meat are the same.
Hunters should have a plan of processing before entering the stand and taking a shot. Part of this plan should include reviewing the deer tagging and transportation requirements for your hunting area at www.agfc.com. Once proper tagging and checking are complete, proper processing to cool and store the venison will ensure many wonderful meals for family and friends. Be safe and good luck in the stand.
