Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 7 · column 6 of 7 · from the scan, no model involved
well your roasts will be received. From the time the shot is fired, the successful hunter is in a race with time and temperature.
Small game should be eviscerated and cooled as quickly as possible, and a wise hunter will have an ice chest available in warm climates. Deer-sized game is often fielddressed in the woods and expediently moved to a convenient location for further processing.
Large game taken in remote locations, such as elk or moose, is usually skinned on the spot to hasten cooking and then packed out in quarters.
During any of these processes, care should be taken to keep the carcass as clean as possible. Avoid meat contamination from the viscera itself or from foreign materials such as hair, dirt, mud, etc. Such contamination damages meat quality and can be a factor in the so-called “gamey” taste.
Only when the carcass is cooling (prefarably at 35F to 40F) can the successful hunter take a breather and anticipate the savory game dinners that are the direct result of good field care of game meat.
Aaron Pass has written hundreds of articles about hunting, fishing and camping for newspapers and magazines.
93.4%