Handling Venison Safely
How you handle venison just after the kill can have a tremendous impact on the safety and quality of the final product. Proper care must be taken as soon as you down the deer.
Meat
Extension supports the viability and growth of the meat industry by developing industry leaders; improving the safety, quality, and availability of products; educating about sustainability, wholesome, and importance of meat in the diet; and discovering new uses for animal components.
Educational opportunities such as the highly-regarded Master Meat Crafter Program and Short Courses/Workshops provide training to ensure safe, quality meat products.
Articles
What’s the deal with Nitrates and Nitrites used in meat products?
Nitrates and nitrites are short names for “sodium nitrate” and “sodium nitrite” which are forms of salt. Salt (sodium chloride) has been used for thousands of years to preserve meat well before the discovery of refrigeration.
Meat Myths: Nitrate Consumption
Sodium nitrite is a salt and an anti-oxidant that is used to cure meats like ham, bacon and hot dogs. Nitrite serves a vital public health function: it blocks the growth of botulism-causing bacteria and prevents spoilage. Nitrite also gives cured meats their characteristic color and flavor.
