Wild fish and game is a common, much anticipated
course to many a North Dakota meal. But if you’ve ever tried a piece of freezer
burned fish, or taken a bite of a sour piece of jerky you may hesitate the next
time it’s offered your way.
This is why proper care of wild game, and food safety
recommendations, are an important component to not only enjoying a meal, but
also introducing the next generation of hunters and anglers to the tasty end
products of a day in the field or on a lake.
With fall fishing still an option, pheasant and
waterfowl seasons in full swing, and deer gun season just around the corner, I
thought I’d share some of the variety of information on the North Dakota Game
and Fish Department website at gf.nd.gov, that might help get that fish or fowl
from the field to the kitchen in the best shape possible. How you season and
cook it is up to you.
Things that spoil meat
-
·Poor shot or arrow placement.
●Improper
field-dressing or careless butchering.
●Dragging a
dressed carcass.
●Hanging or
aging the carcass for too long.
●High
temperatures during aging.
Why prevent meat spoilage?
●To reduce the
risk of illness
●Properly
dressed and aged meat tastes better
Keep it CLEAN – Prevent bacterial
contamination
●Water, mud,
soil and leaves carry bacteria.
○Butcher the
animal in the cleanest area possible.
○Keep the
carcass covered when transporting.
●Prevent
bacterial-related spoilage:
○Wash your hands
with warm water.
○Always use
clean equipment and knives.
○Avoid contact
between clothes and carcass
○Wear disposable
gloves
●Wash equipment
that cuts into intestines or abscesses before continuing to butcher.
●Before you
butcher the carcass, clean off hair, dirt and other debris
Keep it COOL – Prevent bacterial growth
●Spoilage
results from bacterial growth.
●Spoilage and
disease are affected by time and temperature.
●Field dress and
skin the animal as soon as possible – fur may protect the carcass, but can also
prevent proper cooling.
●The warmer the
temperature, the faster the bacterial growth.
Keep it SAFE
●Protect meat
from intestinal contents; they contain bacteria and parasites.
●Wash knives
frequently.
○Trim
contaminated meat.
○Cook well.
●Label meat packages
with the date to:
○Select specific
cuts for cooking.
○Freeze for up
to 12 months for best quality.
●When in the
kitchen or campsite:
○Clean hands,
cooking utensils and surfaces.
○Separate raw
meat from ready-to-eat foods.
Cook All Meat
●Thoroughly cook
game meat and fish to the recommended temperature of 165°F.
●Never eat raw
or undercooked meat.
●CAUTION:
Freezing, microwaving or smoking MAY NOT KILL all bacteria, viruses or
parasites
This is just a quick overview of some key points and
reminders, but no means is it meant to be comprehensive. The bottom line is,
taking care in the processing means a better product on the dinner table.
