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• Gut your animal immediately, including throat, bladder & rectum
• Start skinning your animal within the first hour
• Most game meat Spoils because its not skinned quickly
• Wash your animal with clean water after skinning
• Use a squirt bottle filled with vinegar and water mixture to spray down your animal, inside and out. This helps with bacteria.
• Let your animal dry completely
• Wrap your animal in a dry cloth “no plastic”
• Please don’t piece out your animal, leave it whole “when possible”
• For “Out of State” see the video on our home page on how to remove the spine properly, leaving your animal able to hang properly

• Use Dry Ice only if weather is extremely warm (this is normally not necessary if you hunt late Oct-Dec) If you can’t find dry ice and its above 60 degrees and your worried, double bag regular ice & make sure your animal stays dry. Moisture=Mold. We have more mold growth with animals that are in ice chest, dry game bags are the best option 99% of the time.
• Do not remove blood shot areas, we will do that when we cut it
• Cutting your animal into pieces exposes the “good” meat to air, dirt and bacteria. You will loose more meat if animal is pieced out!
• Leave the tendon attached on the hind legs to hang it properly
• We can only age meat if it is able to hang in large pieces like shown on our video (and it must stay dry after skinning)

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