Butchering -- need quick help

[Dstone001]

I skinned the deer, pretty well, I think. But there is some hair on the meat and some dark congealed blood, especially near the wound.

Do I need to clean this off carefully? How to do so?

[Pygmy]

Most of the hair can be singed off with a propane torch.

Congealed blood on the surface can be scraped off with a knife or washed off with a wet cloth and cold water, but if the blood clots are running through the muscle tissue, the bloodshot meat should be trimmed away and discarded.It will not keep well and it will have a strong taste.

[jr.deerslayer]

You can use a small torch to burn the hair off.Just don't leave the torch in one spot to long. Cut all the blood off

[-=SPHC=-]

I use a wet paper towel (or something similarly disposable) to wipe as much hair as I can, as soon as a limb is separated from the body. It's worth taking a few extra seconds (or minutes) to get all the hair off, using your fingers, wiping, burning or whatever BEFORE you bring it to the kitchen, if you section steaks and other cuts yourself, or before taking it to a meat preparation place. I thought it could wait and once I had a few steaks cut and a pile of stew pieces it went from one big piece of meat with a little stray hair to a bunch of pieces of meat with hair all over.pain.in.the.ass.

I also cut out any dark red or gelled/trauma-damaged blood on or (especially) through the meat. If its stinks (worse than the "good" meat) cut and toss, not worth the risk.

Hope it helps.

[Dstone001]

What is that jelly stuff? It's like fish-gunk. Is that from the shot?

Thanks everyone. I tried to get as much of the hair off as possible, and tossed the bloody bits.

My first butchering experience. Interesting.