Originally Posted by Bubblehead
Thanks to all for your suggestions. Now I need to get some good cutlery
and plunge in.
One last question. I know it's important to keep the meat clean but why all the extra caution about hair on the meat? Other than being something you don't want to eat, does it spoil the meat in some other way?
I don't know if hair spoils the meat any faster than anything else but it can contain bacteria and that is never good around meat. I think the worst thing about the hair is that it is nearly impossible to get off once you get it on the meat. Cleaner is definatly better when it comes to processing your own meat. I have only had one deer processed be a butcher in the last 15 years. All the others I have done myself and I have never had any problems with spoiled meat. I always try to skin and quarter the deer as soon as possible after the kill and I get the meat on ice or in the fridge ASAP. Those two things will do more for the quality of the meat than anyting else you can do IMO. When you are processing your deer keep everything as clean as possible and work in small batches so the meat stays cold. Get it in the freezer quickly after you cut it up and you will have great meat for your meals all winter long.
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