to protect the meat once the game has been field dressed what shouldnt you do?

Question

A. wash the body cavity with water

B. cover the body with cheese cloth

C. hang the animal or place it in the shade

D. rub the exposed meat with black pepper

Answer 1

A. Do not wash the body cavity with water:-

* Use as little water as possible, because damp meat spoils faster than dry meat.
* Dry with paper towels or clean rags. Prop the cavity open with sharpened sticks and hang the carcass in the shade until the cavity surface is thoroughly dry. Be sure there is good air circulation.

Answer 2

Don't use water, if you get grass or something in the cavity wipe it out with a damp cloth. Prop the cavity open with sticks or a spreader and hang in the shade to dry. If you quarter the animal with the hide attached ie you take of the legs at the hips and shoulder put those in cheese cloth bags to hang and dry. If it is over 70 degrees outside dry out the cavity with small towels and get to cooler place. Temperature determines what you should do. To hot get everything dressed and butchered sooner. If its cool or cold you have more time. Another key thing is aging the meat. The easiest way I know to do this is once you have it butchered put the meat in your fridge stored at 36 degrees for a week or two. I give a lot of the meat away so I don't just have an entire deer in my fridge. You can do it in a cooler too but it's a lot of ice and a lot of plastic bags. I age all my deer meat for about a week and a half before packing up for the freezer.

Answer 3

D. At least I have never heard of anyone ever doing that to care for the game meat.

Answer 4

A. Not a good idea.
B & C are essential.
D. Only needed in summertime and there are lots of flies about.

Answer 5

B

Answer 6

*D*