OCR Text |
Show CARE OF MEAT IS IMPORTANT PART OF HUNTING "The most important part of the hunt after shooting the game is the care of the meat," Ross Leonard, director, Utah Fish and Game deparament, reminded the Beehive state sportsmen as they prepared to go into the hills on the annual deer chase, October 18-28. 18-28. "Shooting the deer is only half of the hunt. The other half is getting 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 to help all hunters prevent meat spoilage: 1. Bleed and drain the deer immediately im-mediately after the kill by cutting his .-jugular vein and working his head downhill or. by elevating his hindquarters. 2. Clean the deer by thoroughly thorough-ly wiping the body cavity with a clean, dry cloth. Do not use water. wa-ter. 3. Hang the deer up in the shade and spread open the brisket and abdomen with a stick to permit per-mit the meat to cool. 4. Do not salt the meat. If the flies are bothersome, spread generous gen-erous 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 keen the deer meat clean while being transported. 5. If the days are warm and the nights cool, hang the deer up pach nifht to cool and wrap it up in blankets or tarns during the daytime. Particular a 1 1 e ntion should be paid to cloudy nights when the temperature mav not go down low enough to preserve the meat. In rainy weather, it is im-nortant im-nortant to get the deer into lockers lock-ers as soon as possible. 6. It is preferable to drive at nip-ht when transporting- deer a 300-mile iannt. durine the heat of the dav will likelv ruin the animal. 7. If the hide !' desired for buckskin floves and jackets, the doer should be skinned without a kn'fe cuttine only around the edges to start the skinning. |