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.

Record these, have them at hand and you will turn out with great meat.

 - Guts out first. Do this by splitting the sternum first, then carfully, slowly, over the stomach, then the hip structure split. Separate hind legs permanently. 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.

- 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 for moose and elk asap before leaving to cool; you should also do this for deer.

- NEVER EVER, wash meat with water. Do NOT hose the cavity; this WILL spread bacteria.

- cut away gut mess meats or dirt before hanging (if there is any).