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Harnesses are available from cata logs and sporting goods stores. Al ways puii a deer head first, and tie the front legs up around the neck to pre vent them from catching on brush. A better way to move a carcass is to roll it on a one-wheeled game carrier. If the deer is small enough and you can carry it whole, be sure you have cov ered it generously with orange flag ging. This should also be done if you drag or wheel it, for safety's sake. TO SKIN OR NOT TO SKIN Skinning a deer immediately isn't required if the air temperature is cool (50 degrees or less). It's better to put off skinning until you're ready to process the animal, since the carcass dries and much of the outer layer will be lost. During bitter cold weather in the North the carcass may freeze solidly if the animal is left overnight, requiring the deer to be thawed before being skinned. During hot weather, the carcass should be skinned immediately, preferably as soon as it's field-dressed. To skin, hang the carcass by its hindquarters and begin the cut inside the knee, working toward the tail. Angle the blade so you don't slice into the flesh. Sever the tail where it joins the body. Do the same with the other quarter, and pull down as you work. Make a slit at each front knee toward the brisker. and continue pulling down as you go. Work down to the throat and cut the skin free under the chin. If you hang the skinned carcass |
outside where it's accessible to flies, don't wrap it in cheesecloth, since flies will lay eggs through it. Put the cooled carcass in a quality deer bag that can be washed and used many times over. Don't make the mistake of hanging the deer by the head and tying the bag off under the throat. Flies will work into the carcass via the nostrils and mouth. Enclose the complete carcass in the bag. AGING YOUR MEAT Aging is done to help tenderize meat, but it is difficult to do outside. Com mercial processors age meat in a room where temperature and humid ity are carefully controlled, and obvi ously you cannot do that in your garage or basement or from a nearby tree in your yard. Ideally, a tempera ture window of 35 to 40 degrees works best, and aging time can vary from three days to a week. A deer can age longer in cold temperatures; and only for a day or two in warmer weather (45 to 55 degrees). In hot weather (60 degrees and higher), it should not be aged at all but pro cessed immediately. If you hang the carcass where dogs and cats are about, be sure the deer is at least three feet off the ground. PROPER PROCESSING When delivering the deer to a proces sor, be sure to indicate what kind of cuts you want and how many you want in a package. Be aware that roasts will be the gamiest cuts from a gamy deer because roasts don't allow marinades to penetrate thoroughly. Most processors will cut plenty of roasts because they reduce cutting time. Specify that you want stew meat or ground meat if you don't want roasts. If you cut up your own meat, wrap it tightly in plastic wrap and then wrap it in heavy freezer paper. By doing so, meat will last at least two years in the freezer. Elimi nate air when you wrap, since air is the culprit of "freezer burning." Label the meat clearly and date it. CAPING THE HEAD Leave the caping to a taxidermist (never trust the meat processor). Stop the incision well below the brisket. Carefully skin up to the throat, pulling the hide off like a sock. Cut the head off under the chin and quickly get the head and cape to a taxidermist. Freeze it if you must delay this by a day or two, or the hair will slip. If you're experienced enough to cape the entire head, or have a friend who is, apply a gener ous amount of salt to the skinned side. One deer cape will take at least three pounds of salt. Roll up the salted cape tightly and put it in several plastic bags, since the salt will draw moisture from the cape. MISTAKES TO AVOID Don't waste your time cutting the throat to "bleed" the carcass. Once
the heart stops beating , blood will not flow.
—Jim Zumbo |