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Tag: Hunting

After the Hunt

Hunting season is in full swing for a variety of wild game species. Take time to safely handle and preserve wild game to safely provide wholesome and nourishing food for family and friends.

Key factors in keeping field dressed wild game safe are temperature control and preventing cross contamination. Meat is susceptible to foodborne pathogen contamination such as E. coli or Salmonella. This can come from the surroundings, from the gastrointestinal tract, or other handling and transport.

Start with proper equipment when going out hunting. Suggested equipment includes:

  • Sharp knives
  • Small hatchet
  • Several feet of rope or nylon cord
  • Rubber bands
  • Clean towels or paper towels
  • Resealable bags
  • Large cooler with lots of ice
  • Disposable plastic gloves
  • Fresh water

Field dress as soon as possible and chill the carcass quickly with ice or snow. Learn more information at www.rrc.k-state.edu/preservation/canning.html in the Canning Low Acid Foods section.

After the Hunt

Hunting season is in full swing and many have had successful results. Keep that success going by handling the animal safely from the field to the freezer. Always abide by hunting regulations.

Observe large animals for any disease. Watch for any unusual actions such as stumbling, tremors, excessive salivation, and other traits. Be cautious for signs of Chronic Wasting Disease.

Field dress animals as soon as possible and cool the animal quickly. Improper temperature is the meat’s worst enemy. Be prepared with tools and equipment to transport it safely.

For more information on handling wild game, see the resources at www.ksre.k-state.edu/foodsafety/topics/animal.html#game

 

After the Hunt: Preserving Wild Game

Hunting season has begun! Wild game provides wholesome, nourishing food, but food safety is key for preserving the meat.

To retain the quality of the meat, it is important to handle and preserve the meat safely and efficiently. The most popular methods to preserve the meat are freezing, dehydrating, or canning.

Pressure canning is the only method to can meat. Be sure you canner is in good working order and remember to adjust the processing pressure for you altitude of residence.

Dehydrating meat into jerky makes a quick snack that is easy to store and is portable. The ideal dehydrating temperature is 140°F. But the meat must be heated, either before or after dehydrating, to 160°F.

Learn more at www.ksre.k-state.edu/foodsafety/topics/animal.html#wild