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WARM TEMPS MAKE VENISON HANDLING KEY
Friday, November 20th, 2009 -- 10:12 am
Posted by Riley Hebert-News Director
You just have to wonder if area deer know what they’re in for.
Saturday is the start of Wisconsin’s traditional 9-day gun-deer season.
State officials are warning hunters that mild weather could cause some problems preserving venison. When the temperature is over 40-degrees, bacteria capable of causing food-borne illness can grow quickly.
The key: keep it clean and cold.
* Field dress the carcass immediately.
* Wash the body cavity with cold, clean water if possible. Carry a clean towel to wipe your hands and prevent cross contamination.
* Spread the rib cage to cool the carcass more quickly. If the air temperature is over 40-degrees, it’s a good idea to pack the carcass with clean ice. Refrigerate the carcass, if possible.
* Use food quality plastics bags or bucket to store cut meats. Do not use dark colored garbage bags, because they may contain toxic resins and are not intended * Do not leave venison or other wild game in a car trunk where warmer temperatures * Use a cooler filled with ice or dry ice to store cut meat.
* Register and process venison as soon as it is harvested. Venison will spoil if it hangs without refrigeration in warm weather.
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