09/19/2024
With temperatures typically very warm during the first few weeks of archery season, it's important to properly care for your harvested deer to prevent spoilage.
๐นBefore hunting, gather processing equipment including knives, saws, latex gloves, game bags, gambrel, ice, coolers, butcher paper, etc.
๐นIn the field, it all begins with proper shot placement, a quick recovery, and gutting and washing out the cavity to remove dirt and debris as soon as possible.
๐นCool down the deer with bags of ice, especially in the chest cavity, along the back, and in-between the hind quarters. Keep the deer out of direct sunlight.
๐นIf not taking the deer directly to a processor, skin, quarter, and debone the meat (to aid in cooling) and lay inside a cooler on bags of ice to reduce spoilage. Bacteria grows in temperatures over 40 degrees.
Find more tips on field dressing your deer at https://mdc.mo.gov/hunting-trapping/species/deer/deer-hunting-getting-started/field-dressing-your-deer
