Hunters Edge®: EXTRA TIPS care of meat

Venison is some of the best tasting and healthiest meat you can eat. The secret to having it is how well it is taken care of after the kill. Getting it skinned and cooled as fast as possible and then letting it age for 48 to 72 hours and then packaging it for the freezer. I recommend vacuum packing your meat, and it will keep for a couple of years.

Cooking Meat:
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There are many ways to cook venison. The way I like my steak is marinated in Kraft Zesty Italian dressing and cooked on the grill. Place steaks in a vacuum pack container with plenty dressing and vacuum pack for about 24 hours, then cook them on the grill and savor all your hard work. Good!

After A successful hunt and you start the job of cleaning and caring for your meat, you can sprinkle the remaining Hunters Edge® Powder on your meat. It will not hurt it, but it will keep the flys and yellow jacket’s off of your meat because it eliminates the odor. When you have gotten your meat home and hung to cool and dry you can remove all the silver skin and the powder from the meat and not have to worry about fly eggs and bacteria. It also keeps you from getting stung by the bees. Remember Hunters Edge® is all natural and safe around people, pet, and food.