Keeping meat clean

DonV · Oct 10, 2005

Lets here some tips about keeping meat clean. I have been lucky enough to butcher all 3 of my elk (I bone them out gutless in the field) in not so bad places and during daylight - in other words under good circumstances. I still end up with a lot of dirt, pine needles etc all over the meat.

I flat out need to be more carefull and take my time first of all. Beyond that lets here some tips. I skin the elk and use the skin to lay meat on, but I think I will bring a sheet or tarp to lay meat on next time. More hints?

bullbuster34 · Oct 11, 2005

I use those cheap silver "space blankets" to lay my meat on. The hide/skin just seems to attract the pine needles and dirt. You can rinse off those space blankets later if you're real frugal or throw them away and buy a couple more.

PFHUNTER · Oct 11, 2005

We use the 10x12 blue tarps when possible also cheap clear ponchos, trash bags can be split and layed out or just clear plastic that comes in the big rolls cut the size you need and put it in your pack if you will vacum seal this it won't make any noise and takes very little room and weighs very little 1.5-3 ml. plastic is best

KNOPHISH · Oct 11, 2005

Of course take care in the field but when you get home hang it up & hose it off. My butcher always compliments me on how clean it is.

opportunist · Oct 11, 2005

Change your underwear daily and use baby wipes.

WapitiBob · Oct 11, 2005

I don't worry about it.
I seperate every muscle when I cut 'em up. i use a long fillet knife and lay the muscle on the board with the casing side down and cut each steak and turn the knife when it gets to the casing and "fillet" the steak off leaving the casing behind.
No casing, no fat, no tendons, no bone, no butcher.

JRABQ · Oct 11, 2005

I carry a small (9 X 12ft, 1 mil) plastic drop cloth you get in the paint department, cost a buck or two, throw it away when you're done. Takes up very little space in my pack. But I always manage to drop something on the ground or kick some dirt up on the tarp.

predator · Oct 12, 2005

I was taught by my butcher to use cold water and a dishrag to gently wipe away the dirt, hair, etc. And to cut out any bloodshot areas.

I also get compliments on the cleanliness of the meat when I take it in.

feddoc · Oct 12, 2005

We keep a pressure sprayer at camp (the kind you use to spray pesticides)....then fill it from the stream and wash the carcass down then cut it up.

KNOPHISH · Oct 13, 2005

Oh yeah I forgot that part Pred cuz the hair, blood or dirt sticks a little. I've heard of people using a propane torch to lightly burn off any left over hair.

TheHunt · Oct 13, 2005

I pack two 3ft by 4ft meat bags. Gut the elk. Skin back on side and lay the bags next to the elk grab a skinned leg and rotate the elk on to the bags and continue the skining. cut the head off fold up the cap wrap with small cord (I use parachute cord). Cut the elk in half at the third rib. Take the head out and bring the pack boards in. Attached to one of the pack boards is a sawsall with 12inch blades and two more meat bags. Split the halfs in half and you have quarters. Put the meat bags on the quarters attach the quarters to the pack boards and start packing.

Of course it is a little different if you are bone it out.
TheHunt

outtabreath · Oct 14, 2005

How 'bout some pics of that elk, Don?
just got back...

dutch · Oct 14, 2005

Considering we pack ours out same day or next morning we leave the hide on so most of the meat doesn't collect any dirt, sticks, etc.
Just a little hair when butchering which is wiped off with a damp rag.
dutch
" Man who excels at putting worm on hook is Master Baiter"