If your party hunt deer for a week, what do you do with the earliest kills?

Question

The sun is hot and meat spoils. How is a deer preserved until returning from a hunt? If a deer is killed one day, does part of the dressing out take place the next day? (What is dressing a deer?)

Answer 1

here is a link with the basic info on cleaning a deer

http://www.learn-taxidermy.com/field_dressing_deer.htm

Now care for the deer is the most important thing . I Field dress / gut an animal immidiately soon as I get to my deer thats what I do

Then get it hung and skin it , they are easy to skin if you do it while they are still warm here is an old pic of me with a deer and how you hang one to skin it
http://i17.tinypic.com/624jjes.jpg
Be careful not to get the tarasal gland on your hands , make your cuts on the skin and the skin will pull off the deer when its warm.
Then cut up the meat or quarter the deer , If a refrigerator is not handy take several large coolers and put the meat in them with ice leave the ice in bags and open the drain plug on the cooler you dont want the meat to get wet , or atleast dont soak it in the cooler water.

You will probably need hands on training at this from an experienced hunter , I take pride in my care for deer meat and can field dress , skin and quarter up an average size deer within 1 hour of it hitting the ground. The first one you do is the toughest it takes a while but eating a great deer roast or steaks makes it worth it

In hot weather the faster you clean and skin a deer the faster it cools and the better the meat will be
Good Hunting

Answer 2

well hopefully you are hunting in mild temperatures in the 50's or below. If youare then the key is cleaning out the deer's carcass extremely well. You need to field dress the deer by cutting around the anus and genitals, then making a shallow cut up the abdomen all the way to the throat. Cut the throat and then pull all the organs out through the stomach area. After getting the deer back to camp you will need to wash the carcass to remove any remaining organs or excess blood. You will then need to check the deer in with your conservation. When you get back to camp find a shaded area and hang the deer from its back legs. Make sure the artories in the throat are sliced through and let the deer hang. If the temps are in the 60's or above then you really should get it to a local meat locker for processing or storage. But at the milder to cooler temps it is okay to let the deer hang and bleed out. It actually makes the meat more flavorful to age just a bit.

Answer 3

We put the Quartered meat in a large Marine Cooler with Ice for up to 7 days. During down time we butcher the meat, vacuum seal & put in a small freezer that we haul on a hitch carrier. When no electric is avaible, we fire up the genarator. Once the freezer has a couple deer in it, we only have to power it a few hours a day to keep everything nice & frozen.

OR we can the meat in my pressure canner. This is done by filling a quart jar w/meat, adding 1 teaspoon of canning salt & cooking over the smokers burner for 90 min.

Answer 4

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Answer 5

Well first off depending on where you hunt it should be cold enough to hang the deer and let it age after you gut it out (dress it)otherwise pack it with ice or get it refrigerated or processed ASAP. You "dress" the deer as soon as you are sure it is dead and be very careful not to puncture the urinary bladder or intestines in the process. We rinse the body cavity out with vinegar once the internal organs are removed.

Answer 6

They invented this thing called "refrigeration". It works great. Not to mention the fact that most deer hunting occurs in the winter and if you gut the deer, it is usually cool enough to last for days.

Answer 7

Usually after the field dressing is done and the deer is hung to bleed out I pack mine with bags of blocked ice and held in place by using string. I also cover my kill with a simple wild game cover bag purchased at wal mart. It helps keep bugs and dirt out of the carcass. I bow hun and bow season is in sept a still fairly warm period of the season and these methods have seved very well for over 20 years

Answer 8

Eat 'em.