Important Tips For Processing Big Game
These you should know before processing your next animal.
The speed whith which game should be processed must increase the bigger the animal is.
Keep tools sharp like glass.
Record these, have them at hand and you will turn out with great meat.
- Guts out first. Do this by opening the sternum visceral cavity, carfully, slowly, over the stomach, then the hip structure split at groin bone suture. Separate hind legs permanently, split and break the pelvis (should do this with moose asap, hard though it may be). Slice out the butt hole, the wind pipe at the neck base, remove liver, heart, lungs (carfully) and spleen. Guts out, retain kidneys. Move paunch away from carcas. Small intestine and stomach lining are kept for the more adventurous types; don't get gut stuff on meat. You should pick and render all cavity fat or discard to a clean location so the task of consumption may be taken by caron and coyotes.
- organs cooled separately from one another, on a branch or other cool, dry place
- hide off ; THE KEY - under the most ideal, cool, temperatures - not to mention less than ideal - ALWAYS bone out femur, split the front from the back, from the bone for moose and elk BEFORE leaving to cool; you should also do this for deer or AT LEAST flap down the outside round. Get shoulders off the ribs.
- NEVER EVER, wash meat with water (unless you will immediately freeze or cook it). DO NOT hose the cavity - this is nuts and I see it too often; this WILL spread bacteria everywhere and leave them to thrive it in a very damp environment.
- cut away gut mess meats or dirt before hanging (if there is any).
