Every body has there one two cents .Nobody ever died from leaving the hide on game if the temp was right that is what matters .I have been butcher for 25 years as longas things are cleaned up properly and cooled the hide will hold the moisture in .in shopps thy skin beef asap then rap the halfs in damp cotton to prevent drying .hogs get the hide left on till cutting as long as it is cleaned properly. Donot be afraid to wash the inside of the animal with water we us a high presure wash in the shop to wash the inside and the outside if needed water does not hurt thr meat .In slightly warmer weather a fan blowing on the inside of the animal will realy help cool it and keep the flys of .
Hanging game with Hide on???
- Thread starter 350 Mag
- Start date
i skin mine comepletely out as soon as i kill it, i carry a couple pullys and rope just for the job, i do this to ad in cooling the meat then game bag it and transport to the locker right away,, i have always thought that leaving the hide on would leave the meat sour from the heat in the body, thats my way, never been any reason too change , i only deer hunt ,,,wade
I've skinned a few frozen deer in my unheated Moose Jaw garage. It sucks.
I'm among those that don't buy into the "need" to hang game for any lenght of time, if the meat is to be frozen in the end anyways.
The moose I have been involved with, all lost their hides as soon as they got back to camp, the meat was washed and blotted dry, and given a quick wrap of cheescloth for the night.
The next day, when the surface was dry to the touch, the cheescloth was removed, the meat inspected and trimmed, and the torch applied to take off an assorted hairs that may have stuck when skinning, and it got well wrapped in yards of cheescloth to seal out any acces to bugs etc, and the meat pol would get draped with enough tarpage to keep the whiskey-jacks out and the sun off without blocking air circulation.
Our cutter always complimented the condition that we brought the quarters in to him in, as he had to trim and discard far less of our meat to get get good cuts.
He said he cut meat, not cleaned up the swamp remnants that some were too lazy to clean off. He would quite happilly turn away someones stuff that he did not think fit to hang in his cooler, too.
Cheers
Trev
I'm among those that don't buy into the "need" to hang game for any lenght of time, if the meat is to be frozen in the end anyways.
The moose I have been involved with, all lost their hides as soon as they got back to camp, the meat was washed and blotted dry, and given a quick wrap of cheescloth for the night.
The next day, when the surface was dry to the touch, the cheescloth was removed, the meat inspected and trimmed, and the torch applied to take off an assorted hairs that may have stuck when skinning, and it got well wrapped in yards of cheescloth to seal out any acces to bugs etc, and the meat pol would get draped with enough tarpage to keep the whiskey-jacks out and the sun off without blocking air circulation.
Our cutter always complimented the condition that we brought the quarters in to him in, as he had to trim and discard far less of our meat to get get good cuts.
He said he cut meat, not cleaned up the swamp remnants that some were too lazy to clean off. He would quite happilly turn away someones stuff that he did not think fit to hang in his cooler, too.
Cheers
Trev
- Location
- Lakes District BC
- Location
- Lakes District BC
Well actually, the game would have to be skinned prior to being shot with a .270 to ensure proper penetration.
.
DOH!
hang with hide on!
I wondered about this for a long time and found a good book on butchering and it said to leave the hide on to keep the meat from drying out, so you don't get that crust on the meat which you have to cut off, which makes sense I guess. But if there is a lot of fat on the aniaml this should also keep it from drying out I would think.
I wondered about this for a long time and found a good book on butchering and it said to leave the hide on to keep the meat from drying out, so you don't get that crust on the meat which you have to cut off, which makes sense I guess. But if there is a lot of fat on the aniaml this should also keep it from drying out I would think.
Field Care of Big Game
By ADF&G Staff
Basics of field care and keeping the meat cool, clean, and dry are emphasized. Meat can quickly spoil unless it is removed from the carcass and allowed to quickly cool - cooling the meat retards spoilage and results in great table fare.
Meat must also be kept clean, and leaves, grass, soil, hair and body fluids must be removed from the meat. This means taking your time during field dressing to pick off foreign matter. Heavy-duty game bags that protect the meat are essential to the field dressing process.
Once the meat is cool and clean, it must also be kept dry. Keeping meat dry on a float trip requires keeping the meat lightly covered in the raft and then hung each night so that it can remain dry. When hunting from a base camp, erect a tarp over the meat bags to protect it from rain or snow.
Insects are often a problem, particularly in the early caribou and moose seasons. According to Field Care, the best way to deal with pesky flies is to spray the meat with a citric acid solution. Food grade citric acid is readily available at pharmacies and feed stores. A protective film is formed on the meat when citric acid is mixed with water and sprayed on the meat. Apparently flies don't like to lay their eggs on the acidic surface. Another excellent tip is to soak the meat bags in the citric acid solution and let them dry before the hunting trip. Even though the solution has dried it remains effective.
By ADF&G Staff
Basics of field care and keeping the meat cool, clean, and dry are emphasized. Meat can quickly spoil unless it is removed from the carcass and allowed to quickly cool - cooling the meat retards spoilage and results in great table fare.
Meat must also be kept clean, and leaves, grass, soil, hair and body fluids must be removed from the meat. This means taking your time during field dressing to pick off foreign matter. Heavy-duty game bags that protect the meat are essential to the field dressing process.
Once the meat is cool and clean, it must also be kept dry. Keeping meat dry on a float trip requires keeping the meat lightly covered in the raft and then hung each night so that it can remain dry. When hunting from a base camp, erect a tarp over the meat bags to protect it from rain or snow.
Insects are often a problem, particularly in the early caribou and moose seasons. According to Field Care, the best way to deal with pesky flies is to spray the meat with a citric acid solution. Food grade citric acid is readily available at pharmacies and feed stores. A protective film is formed on the meat when citric acid is mixed with water and sprayed on the meat. Apparently flies don't like to lay their eggs on the acidic surface. Another excellent tip is to soak the meat bags in the citric acid solution and let them dry before the hunting trip. Even though the solution has dried it remains effective.
