Field Dressing of Game

Avoiding Bacterial Growth

Three factors contribute to bacteria growth: heat, moisture, and dirt.

Heat is the greatest threat to game meat.

• To cool the meat and fight spoilage:
  • Use available shade.
  • Remove the hide as quickly as possible.
  • Get the meat away from internal organs. Meat that spoils the quickest will be around the hip joint in the ham (rear leg).
• The warmer the weather, the more urgent this becomes. In weather warmer than 60°, cool the meat as quickly as possible.
  • In certain Game Management Units in Alaska, the front quarters, hind quarters, and ribs must remain naturally attached to the bone until transported from the field or processed for human consumption.
  • If necessary, place the meat in cool water for 30-45 minutes to reduce the heat. A nearby creek, river, or lake will do the job. Be sure to dry the meat immediately after removing it from the water.

Moisture also encourages the growth of bacteria. Don’t use excessive amounts of water to wash the cavity. Allow it to dry.

Dirt can introduce bacteria.

• Cover with cheesecloth, which also protects from insects.
• If you have to drag the game to camp, keep dirt out of the chest cavity.

Boning, Bagging, and Hanging Meat

Some hunters bone the meat; that is, remove all edible meat from the bones.

• Boning reduces the weight to be packed.
• Boned meat placed together in a game bag are harder to keep cool and dry. In some management units in Alaska it is illegal to bone the meat because of a history of wasted meat.
• After the meat is removed from the animal, place it in cotton meat bags.
  • Good meat bags allow air to circulate to the meat but are tough enough to hold heavy loads.
  • The meat bags also help keep the meat clean.
• Back at camp, hang the bagged meat off the ground to help keep the meat clean and cool.

Treating the Meat With Citric Acid

You can purchase food grade citric acid powder at most pharmacies or feed stores. When mixed with water and applied to game, citric acid slows bacteria growth and seals the meat with a layer of acidity that deters flies from laying eggs on the meat.

• Once the meat is hung, remove the bags.
• Mix the citric acid powder with water. Use two ounces of citric acid per quart of water.
• Spray the meat with the citric acid mixture until the mixture begins to run off the meat. Don’t worry about the citric acid mixture getting the meat too wet. The mixture dries quickly.
  

A clean kill improves the flavor of game meat. A wounded animal that has to be chased down yields strong-flavored meat because waste products, produced by stress, accumulate in the flesh.