Wild Game: Further Processing of Wild Game Meat

Jason M. Scheffler, Chad Carr, Michael Fioretto, Jennifer G. Bearden, and Halie Corbitt

Release Date: 4/28/2022

Reviewed At: 12/1/2025

DOI: 10.32473/edis-fy1507-2022

Agriculture

Abstract

This publication discusses further processing considerations for wild game meat, including foodborne illness concerns, meat storage, thawing, sausage making, and curing. Written by Jason M. Scheffler, Chad Carr, Michael Fioretto, Jennifer G. Bearden, and Halie Corbitt, and published by the UF/IFAS Department of Family, Youth and Community Sciences, May 2022.

About this Publication

This document is FCS3368, one of a series of the Department of Family, Youth and Community Sciences, UF/IFAS Extension. Original publication date May 2022. Visit the EDIS website at https://edis.ifas.ufl.edu for the currently supported version of this publication.

About the Authors

Jason M. Scheffler, research assistant professor, Department of Animal Sciences; Chad Carr, assistant professor, Department of Animal Sciences; Michael Fioretto, student, Department of Animal Sciences; Jennifer G. Bearden, agriculture Extension agent II, UF/IFAS Extension Okaloosa County; and Halie Corbitt, Extension agent I, family and consumer sciences, UF/IFAS Extension Columbia County; UF/IFAS Extension, Gainesville, FL 32611.

How to Cite

Scheffler, J. M., Carr, C., Fioretto, M., Bearden, J. G., & Corbitt, H. (2022). Wild Game: Further Processing of Wild Game Meat. EDIS, 2022(3). https://doi.org/10.32473/edis-fy1507-2022