How-To

How to Keep Your Game From Spoiling

Prepared game meat stew next to a double barrel shotgun

Harvesting game on a hunting trip is challenging enough, but the hard work has only just begun. Now you need to look after the meat for the rest of the excursion and prevent it from going bad. Perhaps you are an experienced hunter. Have you taught the next generation to properly care for their harvest too?

How can you handle this task without cutting things short? Apply these strategies to keep your game from spoiling and preserve its quality.

Father and son sitting in a pickup truck after hunting in forest. Dad showing boy mechanism of a shotgun rifle

Avoid Taking Risky Shots

Keeping your game fresh is a process that begins before you take the shot. You must consider where the animal might fall, whenever identifying a potential target. For example, if you shoot a deer and it falls into a deep ravine, you may not reach the carcass in time. You may be lucky to find it before another predator does.

You will save lots of precious time by avoiding those risky shots and saving your bullets for a more opportune moment. If the animal is standing in an easily accessible area, feel free to shoot. If it’s hundreds of yards away and surrounded by rough terrain, consider letting it go and looking for a better target.

Shot placement is another important factor to consider. The goal is to kill the animal as quickly as possible. Heart and lung shots are most effective for deer, elk, and other big game. An inaccurate shot might still cause a lethal wound, but it could run for miles before dying. If the animal dies on the spot, you can start the field dressing process immediately.

Master the Art of Field Dressing

Start field dressing once you secure the animal. Spoiling begins as soon as the animal’s heart stops beating. You should always bring these tools on your hunting trips to speed up the process:

  • Field knife: A field knife with a drop-point blade will help you cut through the carcass without making a mess, saving time.
  • Wet wipes: Some blood will get onto your hands, clothes, and the outside of the carcass. If left alone, the blood will quickly dry and start to smell. Clean the blood off as best you can before it dries.
  • Rubber gloves: Disposable rubber gloves will also help you keep the mess under control and spend less time dressing the animal.

Although speed is important when field dressing a fallen animal, precision is the top priority. That means you must study your prey’s anatomy and learn where to make the right incisions without tearing up the fresh meat. Mastering the art of field dressing will keep the carcass intact and help it stay fresh longer.

Prepared elk meat with peppercorn

Watch the Weather Forecast

Your hunting trip’s weather conditions will significantly impact how long the meat stays fresh. If temperatures are cool and clouds are blocking the sun, you could have a maximum of 24 hours before it becomes inedible. If temperatures are above 80 degrees and the sun is beating down on you, the time gets cut in half to about 12 hours at most.

Understanding weather conditions gives you a better chance of keeping your meat fresh. However, you still need to hurry no matter what. The weather might work in your favor but don’t expect it to save you if you slack off and fail to take proper care of the carcass.

Build a Walk-in Freezer Hunting Trailer

Refrigeration is the only surefire way to keep meat fresh for more than 24 hours. Small freezers are available, but most aren’t large enough for big game. If you have the budget and take your hunting trips seriously, you should consider building a custom trailer with a freezer.

Lamb chops from a wild ram

A hunting trailer is especially valuable when you have a successful hunt on the first day of the trip and must store your meat for a few days. You can even set up a butchering area along with the freezer to prepare certain cuts of meat during your leisure time.

Use a Meat-Preserving Spray

Game or meat-preserving spray is an amazing resource for long hunting trips or warm-weather hunts. The main ingredient is citric acid, which slows down bacteria growth and forms a dark crust on the outside of the carcass. This prevents flies from laying eggs on the meat.

Citric acid also improves the meat’s water-holding capacity, making it more tender. That’s why people often use it in their barbeque marinades. Use game spray immediately after finishing field dressing to reap the benefits.

Invest in Quality Game Bags

Every hunter needs a set of high-quality game bags. The nylon, polyester, and cotton blend accomplishes several things, especially providing thorough ventilation and keeping the meat cool. The moisture-wicking fabrics will also offset some of the air’s humidity and keep the meat dry. The bags also keep out bugs and bacteria.

Prepared game mean with rosemary

Game bags will make the carcass easier to carry back to your campsite. You can stuff everything into a lightweight bag instead of dragging it through the woods or hauling it on your back. If you’re hunting in a group, you can evenly split the meat into multiple bags and have everyone carry a share of the load.

Keep Your Hard-Earned Game Fresh

Animals rarely fall into your lap on a hunting trip. It can take days to see any hint of activity. When you finally kill an animal, you must dress the carcass and get it back to your freezer as soon as possible. These tips will help you execute that task quickly and precisely, allowing you to keep your hard-earned game and share it with your loved ones.

What game will you be hunting this Fall? Do you have a tip for caring for game after the shot? Share your answers in the Comment section, and Good Hunting!

About the Author:

Oscar Collins

Oscar Collins is the managing editor at Modded where he writes about gear, the outdoors, survivalism and more. Whether you're interested in ice fishing, building a rooftop tent or the best hiking trails, Oscar has you covered. Follow him on Twitter @TModded for frequent updates!
To guide, inspire and help prepare American shooters for protect and defend what they hold dear. The Shooter's Log, is to provide information—not opinions—to our customers and the shooting community. We want you, our readers, to be able to make informed decisions. The information provided here does not represent the views of Cheaper Than Dirt!

Comments (4)

  1. I have not hunted in a while as my hunting partners, my father and uncles have all passed on but we harvested an Elk or two and the first step was to gut, retIning liver and heart for camp meat, then skinning the animal. Skin removal is a key part of keeping the animal cool. The other key part is boning the animal into prime cuts as soon as possible and usually happens at the kill site if a good tree is nearby to n hoist it up to a workable level..
    Wrap in cheese cloth or if you have them, game bags and ice down in ice chests for the trip home the next day. Use the heart and liver for dinner. Liver and onions and heart chile are great. If you were fortunate to capture the blood, red chile, onions make a great breakfast mixed with scrambled eggs the next day
    Miss you Dad and my two great uncles, Felix and Salomon as well as cousins in those days. Hope this helps.

  2. I have been processing my own deer for the last 30 or so years because I felt that when I took my deer to a processor, I did not get as much meat as I thought I should. When I started doing my own, I increased the amount of meat I put in the freezer by at least a half.

    That being said, over that 30 years, I have figured out what works for me. My best friend and I hunt together and process our deer together at my place. Now, if the weather is warm, as in early Octoer archery season, as soon as one of us bags a deer, it is tagged and then field dressed. It is loaded in my pickup and we head for the nearest store that carries bagged ice, not far from where we hunt. I grab at least two large bags of ice; one bag is opened and poured into the body cavity as soon as possible; the intact unopened bag goes in there also. The ice from the opened bag will conform more easily to the cavity while the unopened bag provides more mass to slow down the melting.

    From there, we take it to my house. If it is late in the day, we hang it in my garage, put another bag of ice into the body cavity and wrap the deer with a tarp to contain the cold as much as possible. I will put a container under it to catch any drips from the melting ice.

    In the morning, we cut all the meat off the bone and package it for the freezer. Having done as many deer as we have, it doesn’t take us very long to get the deer butchered. I have a designated battery powered reciprocating saw to cut off the shanks, then cut through the spinal column as well as the rest of the bones in sizes small enough to fit in a stock pot to make venison stock and demi-glace. My friend will take his meat home, leaving me with the bones and organ meats.

    We do not have a lot of throw away from our deer. For those who have never tried them, deer heart and liver are wonderful pieces of meat. Too many people turn their nose up to them. Deer tongue and even deer mountain oysters are also tasty treats in my mind.

  3. in warm weather always have block ice to put in the body cavity after field dressing….carry it with you in ice chest….make your own in plastic bottles in your freezer

    very important,,,field dress soon as possible

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