Field Care Basics
Everything from shot selection to the way you handle game after it’s harvested can have a significant impact on the quality of the meat.
The growth of bacteria is the cause of spoiled meat. Three factors contribute to bacteria growth.
- Heat: Heat is the number-one concern. Bacteria grow rapidly in a carcass, especially if it’s allowed to stay warm. Meat begins to spoil above 40° Fahrenheit. The higher the temperature—and the longer the meat is exposed—the greater the chance of spoilage. This is particularly true with large game.
- Moisture: Moisture also encourages the growth of bacteria.
- Dirt: Dirt can introduce bacteria.