Field Care Basics

The growth of bacteria is the cause of spoiled meat. Three factors contribute to bacteria growth.

Heat

Heat is the No. 1 concern, especially in Arizona. Bacteria grow rapidly in a carcass, especially if it’s allowed to stay warm. Meat begins to spoil above 40° Fahrenheit. The higher the temperature—and the longer the meat is exposed—the greater the chance of spoilage. This is particularly true with large game. Be aware that meat will typically spoil from the bone out.

Moisture

Moisture also encourages the growth of bacteria.

Dirt

Dirt can introduce bacteria.

Basic field dressing helps cool game by removing entrails, which lowers body heat by allowing air into the body cavity. As a rule, it’s best to field dress immediately.

• Use available shade. Hang the animal, if possible, to allow for air to cool the carcass. For larger animals like deer, elk and bears, you should prop the rib cage open with a clean stick to allow air to circulate and skin the animal to allow heat to dissipate. The hair and hide of the animal is very good at insulating and will hold heat for a long time. An elk carcass left with the hide on can spoil even when left laying on snow.
• In warm weather, it’s helpful to place small game, like squirrels and doves, in a cooler after dressing, as long as they remain dry. Similarly, avoid leaving the meat/coolers in the sun or in the truck bed over the hot exhaust.
• Dispose of entrails carefully. Don’t leave them lying by the side of a road or near a residence where they can be dragged home by a dog. Some landowners may request that you remove the entrails along with your game.
• Keep meat clean by covering it with cheesecloth or a commercially available game bag. This also protects it from flies, which lay eggs in exposed flesh. Rubbing meat with black pepper can help repel insects. If you have to drag the game to camp, try to keep dirt and debris out of the chest cavity. Avoid wrapping anything in plastic bags until the meat has cooled. Plastic will hold the heat in and increase the likelihood of spoilage.
• Because moisture damages meat, don’t use excessive amounts of water to wash the cavity. Allow it to dry.
• If you plan to process the animal yourself, skin the animal as soon as possible to allow the carcass to cool.

A sure way to ruin meat—as well as earn the disdain of non-hunters—is to tie the animal to the hood or roof of a car, where it’s exposed to heat, exhaust fumes, road salt and airborne dust.