Show extension leaders outline plans for protecting venison reminding utah hunters that they have a patriotic responsibility of preserving their game his year director william peterson and harry 11 smith animal husbandman for the utah state agricultural college extension service servi ev this week outlined plans for promoting venison from spoilage with meat rationing just around the corner the ex point out that venison spoilage can call begin even before the hunter draws ills his bead and squeezes the trigger complaints to us show that much ment meat was lost last year before it reached the lockers cannery or efting curing plant director peterson said and we have had numerous inquiries on how best to preserve venison the outlined this by step process 1 2 alm aim carefully to hit a vital spot dont waste ammunition and spoil poll meat by allowing a wounded deer to run for miles through the hills 2 insure a good bleed by cutting tile the animals amli nals throat immediately 3 cut out and throw away tho the glands located in the dark hair patches on the hind logs legs just be low the hocks bocks wipe the knife clean after this operation 4 clean the animal immediately utting cutting c and propping prong the body wide wide open and demov removing ng the entire intestinal tract the carcass should be hung in shade or laid on oil rocks or sticks off the ground for this operation era tion it if the animal has been lilt hit in the intestines washing may be n necessary ec essary but water may cause souring so dry rags should be used instead if possible it if water is used the carcass should be dried carefully 5 cool the carcass as soon as a possible and leave it where it is until heat has disappeared the carcass should be left at the scene overnight it if possible until it Is cool coal before taken to camp 6 keep the meat in the shade until it can be put in cold storage it should go into he locker as soon goon as possible some huners cut the body only part way open to clean professor SIT smith kith said believing that can keep dirt out easier that way however the small amount of dirt which might enter the carcass carcase cannot do nearly as much damage as the improper pr ope cleaning 1 poor oa quality venison director peterson added usually is caused by one of these factors the animal has ila been run hard and becomes heated before shooting it has been shot hot through intestines so meat is tainted has been improperly bled glands have tainted the meat meat has been delayed in cooling or it has been handled toughly while still warm causing souring |