Caring Quickly and Safely for Venison After the Hunt
Posted: December 10, 2012
I am guessing that many of the readers of this column have taken to the woods in search of a trophy deer. With the high number of licensed hunters in the state, it is obvious that many people rely on game meat to sustain them through the winter, especially in rural areas. With increasing food costs, game meat becomes even more attractive as an inexpensive source of protein.
Although warmer temperatures may be more comfortable for the hunters, colder temperatures help keep game meat safer to use. Game animals, especially deer, are known to carry E. coli and game birds can carry Salmonella. Since cleaning, dressing, and butchering are often done in the field, airborne contaminants, weather, temperature, and other factors can affect game meat safety.
Bacteria grow most rapidly in the range of temperatures between 40 degrees F and 140 degrees F. They can double in number is as little as 20 minutes. A deer shot at 7 a.m. and left in the back of a truck until 5 p.m. has had plenty of time for bacteria to multiply. Spoilage bacteria will make themselves known in a variety of ways. Meat may develop an uncharacteristic odor or color, or it may become slimy or sticky. Temperatures below 40 degrees will slow the growth of bacteria, but will not kill it.
As you are getting ready to go hunting, I want to stress three things about caring for and preserving game meat: (1) wash your hands often; (2) be sure to heat jerky to 160 degrees F. before beginning the dehydrating process; and (3) can venison in a pressure canner.
Whether you are gutting a deer or cutting up a pheasant, there are lots of bacteria present on the meat, cutting surfaces, and your hands. Good hand washing procedures include using hot water, soap, and scrubbing for 20 seconds before rinsing your hands and drying them on paper towels. This is easy to do in your basement or back yard; but in the field, you can use plastic gloves to minimize the transfer of bacteria. If you’re using gloves, remember that you have to change them often – just as often as you would wash your hands.
A favorite at our house is deer jerky. Foodborne illnesses caused by Salmonella and E. coli have raised questions about the safety of traditional drying methods for making both beef and venison jerky. The USDA’s current recommendation for making jerky safely is to heat the meat to 160 degrees F. before the dehydrating process. This step assures that any bacteria present will be destroyed by wet heat. Most commercial dehydrating instructions do not include this step, and dehydrator temperatures, particularly in older models, may not reach 160 degrees.
The Penn State publication “Proper Processing of Wild Game and Fish” gives details for a variety of methods to make tasty, safe jerky.
If you have never tasted home canned venison, you don’t know what a taste treat you are missing. The best part is that home canned venison is also a great convenience food. The meat is tender, ready to heat and eat, and versatile in recipes from venison stroganoff to stews. The main thing to remember about home canned venison is that it must be canned using a pressure canner. Meat is a low-acid food and can only be preserved safely by using a pressure canner. Here are just a few hints before you start to can for the season:
- If you have a dial gauge pressure canner, it needs to be tested annually for accuracy. This service is done free of charge at the Extension Office. Call 445-8911 Ext 7 for an appointment before there is a deer hanging in your back yard.
- Use only quality canning equipment, such as standard glass jars and two-piece flat lids with screw bands. You may want to consider wide mouth jars for canning meat – much easier to use.
- Use only a pressure canner for processing the meat. A boiling water bath canner will not guarantee a safe product.
- Be sure to vent the canner for 10 minutes before beginning to build pressure in the canner.
- Make the proper adjustment in your processing time for your altitude.
- Allow the canner to cool naturally. The cool-down time is actually part of the processing time.
If you would like more information on processing game meat, making sausage or jerky, or recipes using your game meat, contact Cooperative Extension at 445-8911 and request “Proper Processing of Wild Game and Fish.” This 18-page booklet describes the preparation of venison, birds, fish, and other game after it is brought in from the field. Sections include the importance of temperature in controlling spoilage, butchering and cutting, differences between aging, curing and smoking, canning game, and recipes for jerky and sausages. Information on proper field dressing is also available.