UACES Facebook Field-to-Table: Essential Tips for Safe Deer Processing
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Field-to-Table: Essential Tips for Safe Deer Processing

By: JoAnn Vann, Family Consumer Science Extension Agent, Clark County

Deer season is in full swing in Arkansas, with modern gun season just around the corner! Whether you plan to donate the carcass, process it yourself, or take it to a facility, safe handling from field to table is key to preserving quality and food safety.

Follow these essential tips:

  1. Clean: Remove the deer from the field and into processing as soon as possible. Dressing immediately after the shot ensures better meat quality. If you’re far from the processing site, consider field dressing and skinning quickly.

  2. Cool: The FDA recommends cooling meat to 40°F or below within four hours to prevent bacterial growth. Quarter the deer to fit into coolers for faster cooling. Avoid removing all meat from the bones until rigor mortis sets in, as this prevents toughness.

  3. Cover: While chilling, keep the meat covered to avoid contamination from dirt, flies, and pests.

  4. Debone: Once chilled, process immediately or move to refrigeration for aging. Use a sharp boning knife to remove the meat from bones, saving freezer space and allowing you to divide cuts for different purposes.

  5. Purpose: Decide how you’ll use the meat—whether curing, smoking, making jerky, grinding, or sausage. Check out our video on making safe jerky for guidance.

  6. Store: Most deer meat keeps up to a year in the freezer without quality loss. Choose moisture- and vapor-resistant packaging, wrapping tightly to remove excess air. For canning, use a tested pressure-canning recipe, as meat is low-acid. Deer meat can be canned as ground, in strips, cubes, or chunks, and is best used within a year. The recommendation for home canned products is to use within one year.

  7. Enjoy: Deer can be used in most beef recipes, with slight adjustments. Wild game is leaner, so adding cream, butter, or oils can enhance juiciness. Cook deer meat to a safe temperature of 160°F but avoid overcooking to prevent dryness. Try marinating with mixes, fruit juices, or Italian dressing to enrich flavor. Experiment with new recipes!

Sanitation: Sanitize all preparation surfaces and tools with clean potable water at each step. Practice good hygiene by removing jewelry, washing hands, and wearing gloves. Refrain from eating, drinking, or using tobacco while handling wild game.

Need more information?
Contact the Clark County Extension Office at 870-246-2281, email clark-arkadelphia@uada.edu, or stop by 640 S 6th Street, Suite B, in Arkadelphia.

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