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Proper Handling
ity is washed out if the deer is shot in abdominal area.
Also, it is not necessary to remove scent glands from the hind legs of bucks. Wyoming research has shown venison flavor is not affected by the intact glands.
An important thing to remember is to start cooling the carcass as soon as possible by removing the intestines immediately. A good way is to prop the carcass on its back and tie the hind legs apart to make room for the abdominal cavity.
The best time to skin the animal is 8o*n after •the' kill in order to further coal the meat. The warmer the weather; the sooner the aldming shouldba. * - • - • •
Skinning is not critical if the temperature is near freezing, but in a temperature warmer than about 60 degrees Fahrenheit, it should be skinned soon. The carcass should be taken to a cooler if the night temperature does not drop below 40 degrees.
A good tip is to carry a small meat saw capable of cutting through bone. Hatchets or axes can split pelvic and breast bones.
In the interest of cleanliness, it is a good idea to carry a plastic sheet to do the skinning on. Use game bags to carry the butchered sections.
Although many people believe otherwise, proper aging should take no more than a week under the right conditions. A cool place where the temperature is between about 32 and 38 degrees Fahrenheit is best. Aging takes less time in warmer places.
Also, the age of the animal has a bearing on how long it will take the meat to become tender. The younger the animal, the less time.
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