This article appeared in the Moscow-Pullman Daily News in September 2018.
As hunting season approaches, you might be thinking of all the meals you will enjoy using your harvested game meat. Although many of you are veterans of processing wild game, it is always a good idea to review safe food handling practices. While most people freeze the meat, there are many other ways meat can be preserved for the year ahead. Below are some tips and tricks for getting the most out of your wild game.
Tips While in the Field
For smaller game animals, remove the viscera immediately to start the cooling process and make the meat easier to handle. Leave the skin on if you will be immediately transporting it back to camp, home, or a cold storage locker, as this will keep the meat clean until you can finish skinning and dressing. If you are unable to transport the animal intact, you can remove the skin and quarter it in the field. Keep the meat clean by hanging it off the ground or placing clean game bags or canvas under it. Be sure to place the meat in game bags before carrying out.
If you are unable to carry out the animal right away, and temperatures will not drop below freezing overnight, skinning will be necessary to prevent spoilage. To keep a skinned animal overnight, create air space between it and the ground by placing rocks or poles underneath, allowing for air circulation and cooling of the meat. Plan to get all meat into cold storage as soon as possible. Although game bags can help keep meat clean, they will also hold in heat and increase the rate of spoilage. Make sure meat has cooled thoroughly before enclosing in bags or wraps.
Freezing Game Meat
Be sure to use the right type of packaging materials when freezing. First, wrap the meat in plastic. This will keep air out of the package and preserve the meat better. A second wrapping in freezer paper will further protect the meat. Use freezer tape to close the package, as other tape will not adhere once the package is frozen. Meat may also be vacuum packed. Be sure to freeze vacuumed packed meat as quickly as possible to prevent the growth of Clostridium botulinum (the organism that produces the toxin that causes botulism). Label packages with the cut and type of meat, and freezing date, using permanent marker. For best quality, use frozen meat within 6-9 months.
Canning
Canning is another great way to preserve wild game. Since canned meat can support the growth of Clostridium botulinum, the meat will need to be canned using a pressure canner. Begin with good quality chilled meat that has been trimmed of excess fat and large bones. Meat will need to be cut into strips, cubes, or chunks prior to canning. Your local extension office can provide you with recipes and processes for canning game meats safely.
Drying
Many types of game meat make terrific jerky. For safe jerky, you will need to ensure the meat reaches a temperature high enough to kill microorganisms. This can be done by drying the meat first, then finishing the meat in the oven until it reaches 170°F for bear meat, and 160°F for other game meat. Cut meat into slices no thicker than ¼ inch. Place strips in the dehydrator in single layers on the drying racks. When the meat has been dried sufficiently, finish it in the oven. The meat should crack but not break when bent, and not have any moist spots. Your local extension office has detailed recipes for making game jerky.
For more information on processing and preserving game, refer to the following Extension publications: Big Game from Hunt to Home (PNW517), Making Jerky at Home Safely (PNW632), and Canning Meat, Poultry, and Game (PNW361). Your local Extension office can provide you with these publications, or you can download them for free at https://pubs.wsu.edu/. By following these tips, you can get the most out of your game, and enjoy it throughout the year.