HUNTINGsmart! USA Knowledge Base
Module 13 - YOUR CONTRACT TO KILL
Field dressing is an essential process. Moisture and heat promote bacteria growth so you must gut the animal quickly and then prop the carcass open to allow the body cavity to cool. Once cooled down, you’ll still be a truck ride, one butcher (and a couple dashes of seasoning) away from getting a juicy burger on the grill, but at least you won’t be at risk of poisoning anybody with funky meat.
Check This Out: Black Pepper Anyone?
Covering your fresh meat with black pepper will prevent flies from landing on it. So, if the fridge is far and the flies are many, douse the meat with black pepper—it tastes better than fly larvae.