Timber to Table Tips

[Ghost]

With bow season in full swing and gun season a month away I thought it would be a good time for a refresher in field care.

Most people that don't enjoy eating deer meat have had a bad experience with "strong meat".

Proper care of your deer after the harvest can result in some awesome meals.

TIP #1 Recover and field dress your deer as quickly as you can. (I understand there are cases where it best to let a deer have some time prior to taking up the trail).

Please add your Timber to Table Tips....

 

[muddy]

Tip 2 Don't drive around with your deer in the back of the truck/car and show it off to everybody. get it hung quickly so it can cool off properly. If it's too warm for hanging then get it to the locker fast.

 

[Auggie]

Thanks for the helpful hints. I'm surprised you didn't bring this up earlier

If your proud of it then all of your friends will see it sooner or later.

 

[Ghost]

TIP #3 Skin the deer as soon as it has been hung. I like to see steam roll off the meat when I'm skinning. The hide is an excellent insulator and traps body heat. You want the meat to be cooled as quickly as possible.

 

[Coach]

TIP #4
Do Not, wash the body cavity and body down with water or anything. I've seen many guys spray the cavity out for several minutes. I was told by a butcher that this speeds bacterial growth and really does no good.

TIP #5 when butchering, DO NOT cut through bones. De-bone and quarter by seperating joints with a knife. I've noticed that this is where alot of the gamey taste is avoided. I guarantee you will see a difference.

 

[chevy2]

Hey Coach, I always wash the body cavity out. It never fails when I shoot one I have to drag it through a crick up a hillside and through the mud. Always end up with leaves and dirt on the hind quarters. I'd think getting rid of as much old blood and any intestine material that is left in the body cavity would help from tainting the meat. I don't know about the bacteria but if it's cold enough out I wouldn't think it would be a problem. Just my opinion, that and 50 cents will get you a cup of coffe.

 

[pamkayl]

One way I have found to keep yourself clean while field dressing your deer is to go to your local vet supply or farm store and buy a package of cattle OB sleeves. These sleeves go all the way to your shoulder. (This is a cheaper route than buying the ones they offer in the hunting section at the stores) I also use rubber bands to hold the plastic sleeves up and I put latex gloves over my hands. The latex gloves are tighter and help me grip the knife better than with the sleeves alone. Maybe guys don't mind having blood up to their elbows but I do.

 

[iowaelkhntr]

Always prepare to harvest a deer everytime you take a stand and bring along a few small freezer bags for the inner tenderloins(Filet Mignon) and heart. The inner loins are easiest to detach from the body cavity as soon as the entrails are properly removed. To do this run your finger behind the loin and use a knife to detach at the top and bottom. It makes for pan fresh venison as soon as the deer is hung up.

 

[scout]

TIP # 6 Use a fan to move air over the it. It will cool to a lower temp and quicker.