Best Practices for Storing Wild Game Meat?

Proper Handling and Cleaning

Proper handling and cleaning of wild game meat are critical to preventing contamination and spoilage. Always wear gloves when field-dressing and handling game to prevent the transfer of bacteria. Field-dress game as soon as possible, and wash hands thoroughly with soap and warm water. Use a game cleaning station or a large, shallow container to clean the carcass, and rinse all equipment with soap and water after use.

Storing Meat in Freezers and Refrigerators

Store wild game meat in airtight containers or freezer bags to prevent freezer burn and other forms of spoilage. Divide large cuts into smaller portions to prevent the growth of bacteria, which thrive on rich game meat. Label and date containers for easy identification and rotation. For optimal storage, place containers or bags on the bottom shelf of the freezer or refrigerator to prevent cross-contamination. A good rule of thumb is to store meat at 38°F (3°C) or below, and to use it within 6-12 months for optimal flavor and texture.

Bear Fat Rendering Recipe

Bear fat, also known as suet, can be rendered down to make a delicious and nutritious cooking fat. To render bear fat, preheat your oven to 200°F (90°C). Cut the fat into small pieces and place them on a baking sheet lined with parchment paper. Bake for 1-2 hours, or until the fat has melted and is liquid. Strain the melted fat through a cheesecloth or a fine-mesh sieve into a clean container, and discard any solids. Store the rendered bear fat in an airtight container in the refrigerator or freezer for up to 6 months.