Post by Decatur on Sept 12, 2006 8:18:55 GMT -5
Savor the deer hunt—keep the venison safe
October 22, 2004
Lou Ann Jopp
Regional Extension Educator, Food Science
320-203-6058
Email: joppx001@umn.edu
Successful deer hunters will want to continue the thrill of the hunt to the dinner table by keeping venison from becoming contaminated, starting with the field dressing. For starters, you need to keep the carcass clean and quickly cool it to 35-40 ° F. to prevent bacterial growth. Here’s a checklist of basic food safety guidelines:
Field dressing / transporting
Dress the carcass as soon as possible.
Remove any visible dirt, feces, hair and bloodshot areas.
Clean your knife frequently between cuts to avoid contaminating the meat.
Wipe out the cavity with ind ividual paper towels and prop the cavity open with a clean stick to aid in air circulation.
If you wash the cavity with water, dry the area quickly to prevent spoilage.
After cleaning the cavity, you can add ice or snow sealed in plastic storage bags and pack them in the cavity.
Keep the carcass out of direct sunlight. Don’t tie the carcass across the hood or roof of a car or put it in the trunk while it is still warm.
If the carcass is skinned in warm weather and flies are a problem, keep surfaces clean, sprinkle with ground pepper and cover with cheesecloth.
Care in the kitchen
For immediate use, store the meat in the refrigerator and use within two to three days.
Keep raw meat separated from other foods to prevent cross-contamination.
Spices and marinades may be used to cover up the “gamey” fla vor, which is mainly due to the fat they contain. Marina des also tenderize and enhance the fla vor of venison. The marinade should include a high acid liquid like lemon or tomato juice, vinegar or wine to soften the muscle fibers. Always marinade in the refrigerator.
Deer exercise more than domestic animals, so venison may be drier and less tender. Moist heat methods such as braising (simmering in a small amount of liquid in a covered pot) may result in a better product. Chops and steaks may be pan fried or broiled.
Cook game meat to an internal temperature of at least 160 ° F. to reduce the risk of foodborne illness. Use a calibrated meat thermometer to ensure proper cooking.
The USDA recommends the meat for jerky be heated to 160 ° F. before dehydrating in order to destroy possible foodborne pathogens.
Freeze game properly
Cut and package meat into meal-size portions.
To prevent “freezer burn” use moisture/vapor-proof wrap specifically designed for freezing. Do not use garbage bags!
Press air out of the packages prior to sealing.
Avoid overloading the freezer. Freeze no more than 4 pounds per cubic foot of freezer space within a 24-hour period. Freeze at 0 ° F. or below.
For best quality, store ground venison no more than three-five months; roasts and steaks six-12 months.
Thaw all frozen meats in the refrigerator or microwave and use immediately. Nev er thaw at room tempe rature.
Canning game meat
Low acid foods, such as meat, must be canned by using a pressure canner to produce a safe product. See www.extension.umn.edu/distribution/nutrition/DJ0516.html for recommendations on amount of pressure and processing times.
October 22, 2004
Lou Ann Jopp
Regional Extension Educator, Food Science
320-203-6058
Email: joppx001@umn.edu
Successful deer hunters will want to continue the thrill of the hunt to the dinner table by keeping venison from becoming contaminated, starting with the field dressing. For starters, you need to keep the carcass clean and quickly cool it to 35-40 ° F. to prevent bacterial growth. Here’s a checklist of basic food safety guidelines:
Field dressing / transporting
Dress the carcass as soon as possible.
Remove any visible dirt, feces, hair and bloodshot areas.
Clean your knife frequently between cuts to avoid contaminating the meat.
Wipe out the cavity with ind ividual paper towels and prop the cavity open with a clean stick to aid in air circulation.
If you wash the cavity with water, dry the area quickly to prevent spoilage.
After cleaning the cavity, you can add ice or snow sealed in plastic storage bags and pack them in the cavity.
Keep the carcass out of direct sunlight. Don’t tie the carcass across the hood or roof of a car or put it in the trunk while it is still warm.
If the carcass is skinned in warm weather and flies are a problem, keep surfaces clean, sprinkle with ground pepper and cover with cheesecloth.
Care in the kitchen
For immediate use, store the meat in the refrigerator and use within two to three days.
Keep raw meat separated from other foods to prevent cross-contamination.
Spices and marinades may be used to cover up the “gamey” fla vor, which is mainly due to the fat they contain. Marina des also tenderize and enhance the fla vor of venison. The marinade should include a high acid liquid like lemon or tomato juice, vinegar or wine to soften the muscle fibers. Always marinade in the refrigerator.
Deer exercise more than domestic animals, so venison may be drier and less tender. Moist heat methods such as braising (simmering in a small amount of liquid in a covered pot) may result in a better product. Chops and steaks may be pan fried or broiled.
Cook game meat to an internal temperature of at least 160 ° F. to reduce the risk of foodborne illness. Use a calibrated meat thermometer to ensure proper cooking.
The USDA recommends the meat for jerky be heated to 160 ° F. before dehydrating in order to destroy possible foodborne pathogens.
Freeze game properly
Cut and package meat into meal-size portions.
To prevent “freezer burn” use moisture/vapor-proof wrap specifically designed for freezing. Do not use garbage bags!
Press air out of the packages prior to sealing.
Avoid overloading the freezer. Freeze no more than 4 pounds per cubic foot of freezer space within a 24-hour period. Freeze at 0 ° F. or below.
For best quality, store ground venison no more than three-five months; roasts and steaks six-12 months.
Thaw all frozen meats in the refrigerator or microwave and use immediately. Nev er thaw at room tempe rature.
Canning game meat
Low acid foods, such as meat, must be canned by using a pressure canner to produce a safe product. See www.extension.umn.edu/distribution/nutrition/DJ0516.html for recommendations on amount of pressure and processing times.
