Thread: Advice on handling meat after the kill

My go to is multiple of 40 degrees - hang it for two days at 20 degrees C or eight days at 5 degrees C etc skin on.

Get it into a chiller and that multiple slightly changes - my chiller is an old coke fridge and I'll hang venison for up to three weeks, skin-on at 2 degrees C. Vensison has never tasted better

Found some "official" info from MPI on wild meat prep when I was looking into how to do this. Obviously taking the ultra-careful approach some interesting advice.

https://www.mpi.govt.nz/dmsdocument/1059/direct

Originally Posted by OneStep

Found some "official" info from MPI on wild meat prep when I was looking into how to do this. Obviously taking the ultra-careful approach some interesting advice.

https://www.mpi.govt.nz/dmsdocument/1059/direct

I disagree with the MPI gutting method, reaching up and cutting the windpipe inside the animal is a mistake if you want a really clean job. Better to open the neck, release the WP, tie it off and free it

Hi , as a lot of others have said keep your meat as clean and dry as you can , i use pillow cases (not the good ones) and bone straight into them if i can .if its raining either quarter and get in your pack or carry out whole . DONT put in plastic bags while warm as will make your meat go off real fast i wont bag it till its going in the freezer. if your going to hang it whole open up the joints as that's where it will go off fastest . try not to poke/stab the meat as you are cutting it as bacteria love moist holes. keep you knife clean as you can don't poke it into the ground/trees etc. hanging wise depends on the day sometimes might be 2-3days others might be 2weeks . if you think its past it give it to the mother in law.