Thread: Processing game to avoid food poisoning

Big fan of the gutless method for deer/pigs, take off each limb and hang by cord from adjacent tree or freshy cut fern fronds in the shade/in cool breeze to cool, then back steaks/tenderloins (get fingers under the back bone to separate gut from meat - always cut away from yourself)/off cuts/heart/liver into a game bag. Then skin out legs, cool, then bone out and into meat bag. It's surprising how cool you can keep venison in the height of summer. Hung one animal for a couple of days at the top of a bush ridge under fern fronds in a light wind. Find the cool guts adjacent to animal. Photo below of a meat bag hung low over a stream in shadow. Chilly bin in the vehicle has big blocks of ice/ice bottles/then foam, closed lid/foam over the top/towel. Always keep meat away from water/keep it cool/elevated from liquid.