Show hunters ready for annual Asi seer beer season the annual utah deer season will open this coming saturday and will continue to and will include october 28 giving the hunters 11 days to pursue the r buck or with those who have doe licenses the same length of time A bow and arrow hunt the first in millard county began on mon day october 13 in oak creek can yon and those who have bow and arrow permits may hunt the extra days as well as the full length of the regular season this year for the first time a special metal tag was issued with each license and is to be carried with the hunter at all times he is after the deer the tag must me af fixed to the animal as soon as the kill is made preferably on the ear the sk n is stilt to allow the tag to be inserted and then the two ends are placed together forming i ii firm lock that will hold securely if you are one of those hunters who received a card with your lie ense you are to mail it with all data required red and mailed to the utah state fish game commis sion capitol salt lake city utah this year a record crowd is ex pecked in the hills and there will tie be the largest deer kill ever made and according to doss leonard dir ector the most important part of the hunt after shooting the game is the care of the meat shooting the deer is only half of the hunt the other half is get ting the meat out of the hills and into cold storage before it spoils the director said the following suggestions were made by mr leonard tb to help all hunters prevent meat spoilage I 1 bleed and drain the deer im mediately after the kill by cut ting his jugular vein and working his head downhill or be elevating his hindquarters 2 clean the deer by thoroughly wiping the body with a clean di dry ry cloth do not use water 3 hang the deer up in the shade and spread open the brisket and abdomen with a stick to permit the meat to cool 4 do not salt the meat if flies are bothersome spread generous quantities of pepper on the open membranes and meat the best practice however is to place the carcass in a muslin bag this will not only keep the flies off but will keep the deer meat c clean while being transported 5 if the days are warm and the nights cool hang the deer up each night to cool and wrap it up in blankets or tarps during the day time particular attention should be paid to cloudy nights when the temperature may not go down low enough to preserve the meat in rainy weather it is important to get the deer into lockers as is soon as possible 6 it is preferable to drive at night when transporting deer a mile jaunt during the heat of the day will likely rum ruin the am mal 7 if the hide is desired for buck skin gloves and jackets the deer should be skinned without a knife cutting only around the edges to start the skinning |