Douglasville Retail Meat and Smokehouse

PROPER FIELD DRESSING IS KEY

Improper field dressing and failure to keep the animal clean and cool are the biggest problems we see as processors.

Once a deer is on the ground, it's crucial to field dress it as soon as possible. Most hunters can do a passable job of extracting most of the viscera, but many leave the chore incomplete. You have to split the pelvis and get everything out. Also make sure you do not break the bladder and get the contents inside the deer.

If the deer is headed for a commercial processor, QUARTERING THE DEER IS BEST AND SAVES YOU MONEY. We prefer as many deer as we do that they be quartered, for several reasons. The start of deer season the past few years in Georgia and Alabama, hunters have been in shorts do to the hot weather. It is crucial to get your deer skinned and quartered ASAP; Bacteria will grow at an alarming rate risking your kill to food poisoning. The temperature of 40 degrees or below is recommended to avoid this. We will sell the flaked style ice to any hunter it will last up to 4-5 days in an ice chest. Be careful when skinning to not leave a lot of hair on the animal and that's not good. A processor can usually skin much cleaner than a hunter simply because we have much more experience. But protect your kill and your wallet. Put your quartered deer in a plastic bag to keep from getting water logged.

If the temperature is warm as it seems to be most opening weekends and many other weekends here in Georgia and Alabama, we recommend skinning the animal and keeping it cold. It needs to either be hanging in a commercial cooler or quartered and placed on ice.

If the deer was gut shot or otherwise hit in an area that produced a lot of tissue damage, it's best to trim away any damaged flesh. We reserve the right to refuse any improperly handled deer.

When the successful hunter is heading home during warm weather, keeping the animal cold is very important. The best tip is to cover the ice chest with blanket or keep in shaded area of vehicle, for the trip home. The deer should stay cold this way, and protect the meat from bacteria which gives most hunters plenty of time to get home.

Remember, for the best tasting venison, proper handling from deer camp to us is the first and most important step!!!





			PROPER FIELD DRESSING IS KEY Improper field dressing and failure to keep the animal clean and cool are the biggest problems we see as processors. Once a deer is on the ground, it's crucial to field dress it as soon as possible. Most hunters can do a passable job of extracting most of the viscera, but many leave the chore incomplete. You have to split the pelvis and get everything out. Also make sure you do not break the bladder and get the contents inside the deer. If the deer is headed for a commercial processor, QUARTERING THE DEER IS BEST AND SAVES YOU MONEY. We prefer as many deer as we do that they be quartered, for several reasons. The start of deer season the past few years in Georgia and Alabama, hunters have been in shorts do to the hot weather. It is crucial to get your deer skinned and quartered ASAP; Bacteria will grow at an alarming rate risking your kill to food poisoning. The temperature of 40 degrees or below is recommended to avoid this. We will sell the flaked style ice to any hunter it will last up to 4-5 days in an ice chest. Be careful when skinning to not leave a lot of hair on the animal and that's not good. A processor can usually skin much cleaner than a hunter simply because we have much more experience. But protect your kill and your wallet. Put your quartered deer in a plastic bag to keep from getting water logged. If the temperature is warm as it seems to be most opening weekends and many other weekends here in Georgia and Alabama, we recommend skinning the animal and keeping it cold. It needs to either be hanging in a commercial cooler or quartered and placed on ice. If the deer was gut shot or otherwise hit in an area that produced a lot of tissue damage, it's best to trim away any damaged flesh. We reserve the right to refuse any improperly handled deer. When the successful hunter is heading home during warm weather, keeping the animal cold is very important. The best tip is to cover the ice chest with blanket or keep in shaded area of vehicle, for the trip home. The deer should stay cold this way, and protect the meat from bacteria which gives most hunters plenty of time to get home. Remember, for the best tasting venison, proper handling from deer camp to us is the first and most important step!!!