How to Preserve Elk Meat

Hunting is a popular hobby in the United States, and the result is often a large supply of fresh game meat. It's important to learn the method for meat preservation in order to take advantage of all the wonderful meals that can be cooked from elk.

Instructions

Difficulty: Moderately Easy

1. Begin proper preservation by taking the carcass to a cooler. As with any game meat, the temperature must start lowering immediately to avoid multiplying levels of bacteria and a pungent odor. If a cooler is not available, hang the carcass under a tree or in any available shade. Elk needs to get down to 40 degrees in the first 24 hours to be preserved.
2. Use cotton washcloths or a cheesecloth to keep the carcass free of insects. Elk meat infested with bugs will not preserve well. Run cool water through the insides of the carcass to wash the blood away and cleanse the meat.
3. Mix beef or pork fat with elk meat. Sausages require about 35 percent beef fat, while elk that has been ground up needs less fat, around 15 percent.
4. Purchase high-quality freezer paper for the storage of elk meat. Wrap your preserves tightly and check for holes or areas that may be susceptible to freezer burn.
5. Keep elk meat frozen at 0 degrees Fahrenheit or lower.
6. Store fresh elk meat in the freezer for up to eight months. Meat that has been seasoned, smoked or cured can only stay frozen for about four months.

Tips & Warnings

• The most important part of preserving elk meat is to keep it cool at all times. If you cannot consistently lower the temperature, the meat will not be good for preservation and eating.
• If you're hunting in an area where a cooler or cooling facilities are not available, bring along a spray bottle full of water. Mist the carcass and the meat bags to keep them temperature controlled.
• Elk cuts need to be trimmed from the body in seven days.