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Most of us don't have a facility that we can wash down completely before and after each job but we do the best we can.
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We butcher our deer in camp on folding 2 1/2' x 6' camp tables and cover them with trash bags slit up the sides and use duct tape to secure the corners to the underside of the table. To clean up, remove the trash bags and replace with a fresh one, wipe down with 10% bleach/water, water and then wipe dry ......
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Do you guys bleed out your animal?
I was always told by my dad to slit the animals throat to bleed it out as soon as it is killed. I think he said it delays the decay process and make the meat taste better.
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If you shoot a deer in the chest with an expanding bullet from a decent caliber deer rifle, he will "bleed out" before you get to him .... his chest cavity will be full of blood and his blood pressure will be zero. Cutting his throat will not drain any more blood out of him unless you hang him upside down and do it, as there is no pressure in the circulatory system to push the blood out- the heart is stopped, either because you physically wrecked it with the bullet and it's energy, or more likely, because his blood pressure dropped to the point the heart had nothing to pump, because the enough blood ran out of the system due to wrecked arteries and lungs .....
I do cut the throat, though, and all the way to the spine, right up under the chin: you have to cut the windpipe, esophagus and the veins and arteries running alongside them, so that when you go to eviscerate the animal, you are not trying to pull his head down through his neck.
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Can anyone recommend any books that deal with field processing deer and hog? I don't mind taking it somewhere to process but I'd like to know what to do to preserve the meat in the field.
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Read this thread. It's more concise than a book. And it's free.
