freshare.net
By Katie Reim, Oklahoma State University
01-07-2010The orange and the camouflage clothing have emerged from the closet and this can mean only one thing – hunting season is officially here.
While hunters practice safety precautions out in the field, it is important to also remember certain safety practices when cleaning and preserving game.
Good food safety practices with wild game and fish begins out in the field, said Barbara Brown, Oklahoma State University Cooperative Extension food specialist.
“After the game is properly dressed, it’s important to keep the carcass cool during transport until it reaches the locker plant,” Brown said. “Keep the carcass out of the direct sunlight and make sure there’s adequate air circulation.”
A carcass can be processed at home, but it is important not to cross-contaminate during processing.
Brown suggests washing the knife, hands and cutting board often with warm, soapy water. It is also important to wear rubber gloves.
For aging meat, hold carcasses or cuts at temperatures of 34 degrees to 37 degrees Fahrenheit for 10 to 14 days. This allows enzymes in meat to break down some complex proteins and often makes meat more tender and flavorful.
“Immediately after death, all meat decreases in tenderness,” Brown said. “To help make the meat more tender beef is aged, but with wild game aging may not be necessary.”
Brown said aging meat is not recommended for carcasses with little or no fat covering since it may dry out during aging.
If this is the case, leave the hide on and maintain proper temperature. If there is not proper cooler space, spoilage or dehydration may result.
When storing meat in the refrigerator it should be used within two to three days. Raw and cooked meat should be kept separate to prevent cross-contamination.
“The best advice to give when freezing meat is to set the freezer temperature at negative 10 degrees Fahrenheit at least 24 hours ahead of freezing large quantities of fresh food,” Brown said. “Spread packages around freezer until frozen, then you can stack. For the best quality, keep temperatures at 0 degrees Fahrenheit.”
Canning meat is another form of preservation and it is important to remember not to can meat unless using a pressure canner and a recipe from a reliable source.
“Improperly canned meat can kill,” she said. “Low acid foods, such as meat and most mixtures of food, should never be canned in the water-bath method. Pressure and adequate time are necessary to produce safe canned meat.”
“Wild Game Food Safety: Venison” is a DVD with additional information on this topic and can be found by contacting your local Cooperative Extension office.