Proper Processing of Wild Game and Fish CONTENTS INTRODUCTION

Proper Processing of Wild Game and Fish CONTENTS INTRODUCTION Introduction ..................................................................................................2 Hunting and fishing are some of Pennsylvania’s most popular out- The Importance of Temperature Control .................................................3 door activities. While most outdoors Processing of Wild Game or Fish................................................................4 people hunt or fish for sport, many of them also do it to provide food for Aging ......................................................................................................4 themselves and their families. The Cutting/Processing ...............................................................................4 meat from hunted animals, birds, or Curing ....................................................................................................5 fish is processed and either prepared for immediate consumption or pre- Curing Methods for Game ............................................................6 served for later consumption. Pickle Curing ...........................................................................6 Those who field dress animals, Dry Curing ..............................................................................6 fish, and birds and transport them from the field are often unaware of Dry Salt Curing .......................................................................6 the potential risks associated with Injecting or Pumping .............................................................6 foodborne pathogen contamination. As with any perishable meat, Smoking ..........................................................................................7 raw or undercooked game meat can Smoking Large Game ....................................................................7 contain harmful bacteria such as sal- Smoking Fish ..................................................................................7 monellae and pathogenic strains of Escherichia coli. These bacteria, often Preparing Fish for Smoking ...................................................8 associated with the gastrointestinal Salting ......................................................................................8 tracts of animals, can cause illness Smoking for Canning .............................................................8 in humans when ingested. Contami- nation of meat or fish may occur Smoking Game Birds .....................................................................8 through the initial wound as well Canning ..........................................................................................9 as during field dressing, handling, and transport. Bacterial numbers Canning Small Game Animals and Birds .....................................9 will increase on the meat, especially Canning Large Game Animals (Strips, Cubes, or Chunks) .......9 if held at improper temperatures. If Canning Ground or Chopped Meat ..........................................10 the meat is not properly cooked or preserved, or if cross-contamination Canning Fresh Fish ......................................................................10 occurs, there is an increased risk Canning Smoked Fish .................................................................11 that these pathogens will be in- Canning Rabbit ............................................................................12 gested, often resulting in foodborne illness. Therefore, proper handling Jerky ......................................................................................................11 of game meat or fish from the field Baking Jerky in an Oven ..............................................................12 or stream to the table is extremely important. This publication con- Simmering Jerky in a Marinade ..................................................12 tains guidelines and hints to help Poultry Jerky .................................................................................12 you make sure the food you are con- Sausage Making ...................................................................................13 suming was handled and prepared safely. Cooking with Meat Thermometers ...................................................13 Digital Instant-Read (Thermistor) .............................................13 Fork ...............................................................................................14 Dial Instant-Read (Bimetallic-coil) .............................................14 Dial Oven-Safe (Bimetallic-coil) .................................................14 References ..................................................................................................15 2 THE IMPORTANCE OF nation is important. Prevent meat TEMPERATURE CONTROL juice from dripping onto other food items in the refrigerator and clean Bacteria exist everywhere in na- all surfaces and utensils that come ture—in the soil, air, water, and in contact with the raw meat or its our food—and it can grow on that juices with hot, soapy water and food when the temperature is right rinse well. because it provides the nutrients Always cook raw game meat, and other conditions bacteria need birds, and fish to the proper in- to grow. Temperature control plays ternal temperature. This internal a critical role in keeping food safe temperature must be reached or and is essential for the prevention exceeded during baking, roasting, foodborne illness. frying, or boiling in order to destroy Bacteria grow most rapidly in bacteria that can cause foodborne The Temperature the range of temperatures between illness. When roasting meat and Danger Zone 40°F and 140°F (4°C and 60°C)—in poultry, use an oven temperature some cases, doubling in number no lower than 325°F (163°C). Cook 41–140°F (5–60°C) every 20 minutes. This range of ground meats to an internal tem- temperatures is often called the perature of at least 160°F (71°C). “temperature danger zone.” Cook game bird breast meat to an Temperatures below 40°F (4°C) internal temperature of at least will slow the growth of the bacte- 165°F (174°C). Use an instant-read ria but will not kill them. Bacteria meat thermometer to ensure that capable of causing foodborne illness all meats have reached the proper either do not grow at these refrig- internal temperature. erator temperatures or grow very An uncommon but severe para- slowly. However, spoilage bacteria, site that may be associated with bear yeasts, and molds will grow and and wild pigs from North America is Degrees Celsius cause the meat or fish to spoil over Trichinella spiralis. The parasite can Degrees Fahrenheit time. After days of refrigerated stor- be inactivated by freezing the raw age, meats may develop uncharac- meat for at least three weeks prior teristic odors or colors and/or may to consumption. Cooking also will become sticky or slimy. destroy the parasite. So, bear or wild Always use a refrigerator/ pig meat should be cooked using freezer thermometer to verify that the same temperature guidelines as the temperature of the refrigeration other meats such as venison. unit is below 40°F (4°C). Once cooked, it is important Properly handled and prepared to cool the meat down rapidly game meat, birds, or fish stored and then store it at refrigeration in a freezer at 0°F (-18°C) will last temperatures if the food will not up to a year or so. Freezing pre- be consumed immediately. Spore- vents bacterial growth, but it does forming bacteria, such as Clostridium not kill them. Once thawed, these botulinum and Clostridium perfringens, bacteria can again become active are a risk in cooked meat items that and multiply to levels that may lead are not properly chilled and stored. to foodborne illness. Therefore, Safe food-handling practices are thawed meats should be handled in a good defense against foodborne the same manner as fresh meats. Be illness. Because we know how differ- sure to thaw frozen meats prop- ent temperatures affect the growth erly—either in the refrigerator, in a of bacteria in our food, we can microwave, or if vacuum packaged, protect ourselves and our families under cold, running water, but from foodborne illnesses by prop- never at room temperature. Cook erly handling, cooking, and storing the meat quickly after thawing is game meat, birds, or fish at safe completed. temperatures. When storing and handling meats, preventing cross-contami- 3 PROCESSING OF WILD GAME OR FISH the pH of meat of rested animals is Aging for 5–7 days should 5.6–5.8. The increase in pH reduces improve tenderness without undue Aging the overall meat quality and increas- spoilage. It is extremely important, Aging of meat (also referred to es the potential for bacterial growth. however, to age game carcasses or as seasoning, ripening, or condi- Meat that is to be ground, meat under refrigerated conditions tioning) is the practice of holding cured, or made into sausage or [at a temperature below 40°F (4°C)]. carcasses or cuts under low con- bologna does not need to be aged Although the action of the tender- trolled temperature and humidity since further processing tenderizes ization enzymes is much faster at for several days to enhance flavor, the meat. Seldom, a noticeable dif- warmer temperatures [greater than tenderize, and complete curing ference occurs in tenderness when 40°F (4°C)], spoilage occurs more reactions. Some game meat is aged game meats are aged for prolonged quickly and bacteria of public

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