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Bonjour,
À notre club de chasse, nous avons eu un séminaire sur les techniques d'éviscération dimanche dernier. Quelqu'un a par la suite ramassé cela en 10 étapes et l'a publié sur le site internet du Club.
Je voudrais le partager ici avec vous et je tiens à m'excuser que le texte soit de langue anglaise. J'appartiens au clud de la Base de Borden en Ontario. Si y en a qui le veule, je pourrais plus tard le traduire mais avant, j'aimerais bien avoir un petit feedback de ceux qui sont bons dans le domaine de l'éviscération.
Merci !
1.The most important thing to do is to cool down your game as fast as possible. An animal starts
to cook from the inside out as soon as it dies.
2. Clean out, remove internal organs or, gut the animal immediately. The use of surgical gloves
and or baby wipes are recommended to keep as many germs as possible away from your
meat.
3. Open the anal vent as large around as possible - your knife will tell you where to stop. The
"Butt Out" tool, either the original or the number II was discussed and it was agreed by many
that this saves allot of time and mess while cleaning out the animal. (They are available at
many sporting stores as well as Wal Mart and Canadian Tire for under $15.00.)
4.Take care not to spill the bladder or feces. That will lead to contamination or bad taste.
5. Remember that the better job you do cleaning your animal, the better quality of meat you will end up with.
6. Back at home or camp, wipe out or lightly rinse the blood and debris. A very small amount of
bleach (Javex) can be added to water to wash off your meat (about 1/4 to 1/2 of a cap lid to
approx 2 gallons of water. Remember to dry the meat off as best as you can if you wash or
even rinse it. This will help reduce bacteria.
7. Hang carcass in a shaded, breezy area to allow for rapid cooling and drying.
8. Prop stomach cavity and hams open wide. This will facilitate quicker cooking and drying,
especially at night. Sheds and buildings of any kind are not recommended after the carcass
has cooled.
9. Some butcher shop's like Country Meat Cuts are a "skin on" only facility. Do not skin the
animal if this is the case where you take your harvest. Most will call you a day or two before
they begin to butcher your animal if you wish to skin it out yourself to avoid paying for this to
be done at the shop. Please call ahead for details on this rule for your butcher.
10. With the climate change we have been experiencing over the last several years, it is
advisable to get your carcass to a processor as quickly as possible.
Otherwise, store at 36° or lower.
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