Should I Use a Tarpaulin to Protect Meat During Quartering?

Choosing the Right Tarpaulin

When selecting a tarpaulin for protecting meat during quartering, look for a waterproof and breathable material, such as nylon or polyester. A tarp with a UV-resistant coating can also help prevent damage from sunlight. Consider a tarpaulin with a minimum weight capacity of 200 pounds to ensure it can support the weight of a quartered deer.

Using the Tarpaulin Effectively

To use the tarpaulin effectively, start by laying it out on a clean, flat surface. Place the quartered deer on one end of the tarp, making sure the meat is centered and the bones are not touching the fabric. If the tarp is not large enough to cover the entire deer, use additional tarps or a large plastic bag to protect the exposed areas. Secure the tarp with ropes or weights to prevent it from blowing away in the wind. When storing the tarp-covered deer, keep it in a well-ventilated area, such as a barn or a shaded spot, to prevent moisture buildup.

Handling and Storage Best Practices

Regardless of whether you use a tarpaulin or not, it’s essential to handle and store the meat properly to prevent spoilage. Field dress the deer as soon as possible, and cool the carcass to 40°F (4°C) within the first few hours of processing. Store the quarters in a clean, dry container, such as a cooler or a refrigerator, with ice packs to maintain a consistent temperature. If you plan to store the meat for an extended period, consider wrapping each quarter in butcher paper or plastic wrap and storing it in a sealed container to prevent contamination.