Hunting is a tradition enjoyed by many, whether for sport, food, or both. While the thrill of the hunt is an important part of the experience, hunters should also focus on what comes afterward, safely handling and preparing the meat that will end up on the dinner table. Proper food safety practices, from the moment of harvest through processing and storage, are key to preserving both the flavor and safety of the meat.
The first and most important step begins immediately after the harvest. A properly handled animal should be field dressed as soon as possible to remove internal organs and allow for quick cooling. The goal is to ensure a rapid loss of body heat and prevent spoilage caused by bacterial growth or fermentation. Hunters should wear clean plastic gloves and wash their hands before and after handling the carcass. Keep all necessary tools needed for field dressing close by to make the process efficient. Once dressed, pack the cavity of the animal with plenty of ice to begin cooling from the inside out. The carcass should then be chilled and transported on ice to maintain a safe temperature.
Once home, proper processing and preservation are essential to maintaining the quality of the meat. Freezing is the most common and reliable method of long-term storage, but wild game can also be smoked, dried, corned, canned, or made into sausage. If you are freezing the meat, package or wrap it tightly to remove oxygen and prevent freezer burn. Use freezer-safe packaging for best results. Dehydrating meat into jerky is a popular preservation method, but it must be done correctly to avoid foodborne illness from bacteria such as Salmonella and E. coli. The optimal dehydrating temperature for efficiently removing moisture from meat is 130-140 degrees Fahrenheit. The meat needs to reach a temperature of 160 degrees F to kill harmful bacteria. Meat can also be canned, but since it is a low-acid food, it has to be pressure-canned. If canning, use lean meat and remove as much fat as possible. Fat from the meat can affect the lid’s ability to seal and could cause it to become rancid over time.
It is essential for hunters to identify animals, such as deer and elk, that exhibit signs of chronic wasting disease (CWD) and to be aware of whether any animals with CWD have been found in the area. Animals with CWD have symptoms of
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Brandon Escareno • Insured weight loss, stumbling, tremors, and lack of coordination. The Kansas Department of Wildlife and Parks reports that 1,223 deer and elk have been found with signs of CWD as of June 30, 2025. While no humans have contracted CWD from infected animals to date, the risk remains present, according to K-State food scientist Karen Blakeslee. Cooking will not denature or deactivate CWD prions that cause the illness. Do not consume any meat from animals that test positive for CWD.
Whether hunting for sport or sustenance, taking time to handle, process, and store game meat safely ensures that your harvest remains safe to eat and delicious.
Information comes from Kansas State University Publications.
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