The Ultimate Guide to Butchering Deer by John Weiss

Author:John Weiss
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2011-05-09T16:00:00+00:00

A large, flat cutting surface, such as a chopping block table is essential to meat cutting. Wooden cutting surfaces are porous, however, and require regular cleaning. A one to fourinch thick block of hard plastic is easier to clean than wood and requires less maintenance.

Avoid the commonly seen use of a square of plywood. The soft wood will become scarred with deep knife cuts that attract bacteria, and the wood laminations are glued with chemical adhesives that may be toxic.

Instead of a cutting board that’s placed upon the larger work surface, the hunter might want to consider a stand-alone chopping-block table. They’re worthwhile investments on the part of serious sportsmen who take several deer every year because, in addition to accommodating venison, they have numerous other fish and game-dressing uses throughout the year.

Just be sure to carefully follow the manufacturer’s instructions before and after each use of the table, because even the hardest wood must periodically be cleaned and maintained. The chopping-block table I’m presently using is made of hard-rock maple impregnated with a special food-safe polyurethane coating that requires no maintenance whatever, other than occasionally wiping it down with a rag dampened in very hot water. Most, however, require periodic scraping with a stiff-bristle wire brush and then a soaking-application with disinfectant followed by a treatment with a bactericidal mineral oil.

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