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Join Date: Mar 2012
Location: Shippensburg, Michaux and 4B
Butchering Clean Up Procedures
I was fortunate enough to take a deer yesterday and 3 years ago I started butchering my own deer. Ever since my wife had our son, she has turned into bit of a germaphobe. She was a bit hesitant for me to butcher a deer in our garage. I always take great care in cleanliness and cleaning up afterwards. I am just wondering what everyone's procedures are?
How I do mine...
I drag the deer into my garage on a free harbor freight tarp, and then I hang it on my little deer hoist thing. I put a rubbermaid container underneath of it to keep blood from going everywhere as i skin and cut it up.
After the deer is skinned and hair is removed as much as possible, my actual butchering takes place on one of those white plastic fold up tables you get for $30 bucks at walmart. I use 2 big cutting boards to actually cut the meat on. Everything is wiped down clean before hand. After the meat is cut up it goes into rubbermaid food containers and into the fridge/freezer before I grind it.
After that I wrap the deer in the tarp and put it into the trash can and wrap the bag up and put it outside to be collected.
I hose the tables, cutting boards, and containers off before bringing them into the house, making an effort to get the majority of blood and meat bits off.
I then wash them in the sink like normal dishes with hot water and dishsoap.
I then go back out to the garage and mop up any blood and everything. Then I change water and use a bleach water mix to do a final disenfecting mop on the concrete.
I also wipe the table down with another clean bleach water mix and then hose it off again and put it away.
As a final precaution, I wipe any doorhandles or anything I know I touched with a lysol wipe to kill/clean anything I touched.
What do you guys do? Any tips or extra steps I should take?
It is foolish and wrong to mourn the men who died. Rather we should thank God that such men lived.