Hi All,
Today's rant is brought to you by a rotten Roast Duck I received at a local restaurant. While it was true that most of the duck smelled fine, the neck smelled like rotten bird crop, a unique smell familiar to poultry and fancy bird keepers, and the duck was sent back to the chef!
So that got me thinking of a question for the forum: which end of the quarry is really the dirty end, the head or the rear? I don't know besides what the hunter's ed class told me, about gutting the quarry quickly before it spoils. They didn't say anything about the head end, except something about antlers, if the quarry even has them.
I do note that I seem to suffer a lot more head end infections than rear end infections. Does that mean there are more pathogens in the head area (ear, nose and throat)? By the time things get to the rear end, passing through an acidic stomach, enzymes in the intestine, an immune system along the way, have the pathogens mostly been dealt with? Is the food in the digestive tract more fermentable or "active" toward the head... and already fermented or digested, and the microbes relatively benign toward the rear? Should hunters or home-grown meat eaters be paying a little more attention to the head and throat (esophagus)?
What do y'all do when field dressing game?
Mike
Today's rant is brought to you by a rotten Roast Duck I received at a local restaurant. While it was true that most of the duck smelled fine, the neck smelled like rotten bird crop, a unique smell familiar to poultry and fancy bird keepers, and the duck was sent back to the chef!
So that got me thinking of a question for the forum: which end of the quarry is really the dirty end, the head or the rear? I don't know besides what the hunter's ed class told me, about gutting the quarry quickly before it spoils. They didn't say anything about the head end, except something about antlers, if the quarry even has them.
I do note that I seem to suffer a lot more head end infections than rear end infections. Does that mean there are more pathogens in the head area (ear, nose and throat)? By the time things get to the rear end, passing through an acidic stomach, enzymes in the intestine, an immune system along the way, have the pathogens mostly been dealt with? Is the food in the digestive tract more fermentable or "active" toward the head... and already fermented or digested, and the microbes relatively benign toward the rear? Should hunters or home-grown meat eaters be paying a little more attention to the head and throat (esophagus)?
What do y'all do when field dressing game?
Mike
