Be prepared. 

Plan for success and bring everything you will need.  The essentials are two sharp hunting knives, a whetstone and steel for keeping the knife edge sharp and straight, at least 40 feet of small nylon rope, cheese cloth or regular game bags (or a waterproof fabric covering), nitrile gloves, and a head lamp.

A good shot means good meat.

A shot to the neck or back of shoulder will ensure a quick kill and preserve most meat.  You will have a steadier hand and normal breathing if you are able to sit-in-wait for the animal, which will make it easier to place the bullet in a vital spot.

Follow the three C’s of field dressing.

• Cut Carefully – The guts should be removed as soon as possible.  Cut through the skin and muscle layer only and do not allow the stomach contents to touch and contaminate the meat.  Good lighting is very helpful here; use a headlamp or flashlight.
• Keep it Clean – If your animal perished among the brush or on a steep slope, take a few minutes to move it to a better location so you have room to handle the meat.  Use a large, clean tarp to put the meat on the field.
• Cool it Quickly - Especially with large animals like Alaska’s moose and caribou, meat must be cooled as soon as possible.  Remove guts, and then skin and quarter, keeping quarters separate to allow cooling.  Rinse the meat if you have clean water, but do not use river or lake water due to potential contamination. 
  Allow your meat to breathe.  Do not place meat in plastic or airtight bags during the aging process.  Meat must be free to “breathe” while cooling or it can spoil.

If you're looking for pre-packed sausages to grill at home, go to Alaska Sausage & Seafood for their selection of gourmet sausages. They operate out of Anchorage, AK, providing fresh, processed smoked sausages for hungry customers. These gourmet options are made with reindeer, and you can check out some of their recipe ideas on their website. Call (907) 562-3636 if you have any questions about their products.