DSC 2 and no larder

[nuttyspaniel]

Ok here's a wee question. Im thinking about registering for my level 2 but I dont have a larder, and at present all deer I shoot are for personal consumption. Now If Im correct then lardering techniques are part of the level 2, I may well be wrong, and itll not be the 1st time!!!! How do I get round this? Can the beast be lardered in the field? Or what is the accepted method in this situation?


nutty

 

[Klenchblaize]

Top question. Looking forward to clarification but I think its more about BP in-the-field carcass handling and prep.

Cheers

K

 

[6pointer]

If you go out on your own ground and you are witnessed then you will need to prep the deer for pick up by a game dealer and show a suitable storage area or you will need to show a good understanding of what is needed to meet legal requirements. No need for a larder but need for a cold storage area.

 

[Tackleberry270]

If you go out on your own ground and you are witnessed then you will need to prep the deer for pick up by a game dealer and show a suitable storage area or you will need to show a good understanding of what is needed to meet legal requirements. No need for a larder but need for a cold storage area.

To add to what you have said, the candidate could argue that they are taking the carcass straight to the gamedealer in which case the same demonstration of suitable transportation and storage conditions apply plus the knowledge you mention of what would be required from a storage facility/larder.

Are candidates able to download the AW guide which would give them access to example questions? The answers are not there so it would be good prep I would have thought?

 

[davidm]

http://www.dmq.org.uk/downloads/WitnessHandbookV5.pdf that gives example questions. Also helps with everything on a level 2 stalk.

 

[nuttyspaniel]

If you go out on your own ground and you are witnessed then you will need to prep the deer for pick up by a game dealer and show a suitable storage area or you will need to show a good understanding of what is needed to meet legal requirements. No need for a larder but need for a cold storage area.

So mate your saying I wont be able to get my level 2 without cold storage as a minimum requirement?

nutty

 

[Tackleberry270]

So mate your saying I wont be able to get my level 2 without cold storage as a minimum requirement?

nutty

Your AW isn't going to come round and inspect your storage facility if you don't take him to see it. But..... anything that cannot be demonstrated is likely to be covered with the questions.

You will not be asked 'Do you have cold storage facilities?' because an AW is not allowed to ask such a question. Instead you might be asked, 'Describe a suitable storage area, for small numbers of deer' (4.2) or 'As we are not taking this carcass back to your own preparation and storage area, can you tell me what are the key requirements of such an area?' (4.3)

I mentioned the AW guide for a reason! If you read it (and the other paperwork) and you have the required knowledge and experience then you will be well prepared for DSC2.

 

[Paul at Fechan]

So mate your saying I wont be able to get my level 2 without cold storage as a minimum requirement?

nutty

I have candidates in such a position take a deer directly to a game dealer or drop into another stalkers larder. You don't need to have your own larder facilities as such. I'm between larders at the mo until the garage gets built .

oh sorry and only PC 4.1 requires observation relating to the transport and storage of deer everything else can be questioning alone:

4.1 Carry out work hygienically and safely in line with food safety and with health and safety requirements.

Knives and other equipment suitable for use. Lifting and hanging equipment serviceable and conforms to legal requirements. Candidate aware of personal safety. Equipment serviceable and clean.

Observation supported by questioning

 

[6pointer]

Demonstration observation and questions make up the DMQ .If you cannot demonstrate and we have not seen it done then a question is required.
So Nutcase can you tell me what the legal requirements are for a storage facility regards temperature.
Only nutty need answer.

 

[nuttyspaniel]

Demonstration observation and questions make up the DMQ .If you cannot demonstrate and we have not seen it done then a question is required.
So Nutcase can you tell me what the legal requirements are for a storage facility regards temperature.
Only nutty need answer.

Ok pointy old chap......

It should bring the core temp down below 7 degrees c (I think) and kept at that temp. Thats of the top of my head thinking back to my days in the Kitchen and the temp checks I used to do with the fridges.



Nutty

 

[6pointer]

What you worrying about ps mine is at 3 deg reminds me of my favour girl group lol. Sav got ask a cross contamination question

 

[nuttyspaniel]

What you worrying about ps mine is at 3 deg reminds me of my favour girl group lol. Sav got ask a cross contamination question

Im nae worrying loon, Im just trying to make sure all is in place so to speak when the time comes.Theres just a few things I need to know regards level 2 requirements. Im even thinking about a saftey glove for the gralloch just incase and to reduce cross contamination..........

 

[roestalker]

Im nae worrying loon, Im just trying to make sure all is in place so to speak when the time comes.Theres just a few things I need to know regards level 2 requirements. Im even thinking about a saftey glove for the gralloch just incase and to reduce cross contamination..........

Nutty,

Any queries re DSC2 either give me a call or e-mail me, happy to explain/clarify any doubts and/or queries. No larder is necessary.

Best regards.

Jon.

 

[nuttyspaniel]

Nutty,

Any queries re DSC2 either give me a call or e-mail me, happy to explain/clarify any doubts and/or queries. No larder is necessary.

Best regards.

Jon.

Cheers for the offer.


nutty

 

[Heym SR20]

I was in the same position as you Nutty, not having my own larder etc. My assessor knew and understood this. Key though is demonstrating a very good understanding of the risks of contamination and meat spoilage. There is no reason why the head, legs, pluck and anal tract cannot be removed in the field, nor the carcass being opened up (ie as it would be deivered to a dealer), but you need to demonstrate you can do it cleanly and efficiently - ie don't open the carcass up and then drag it through a peat hag where every rutting stag in the vicinty has peed in.

You also need to be able to demonstrate knowledge of how to look after the carcass as it goes into the food chain. My assessor asked me specific questions as to how I would manage a carcass on a warm summers night and how I prevent the meat from spoiling before I eat it. He was happy with my answers. Given that you butcher you own meat, you probably have a pretty good understanding of what to do.

 

[Erik Hamburger]

It's not a big problem:
Any deer shot go in the larder at my local butcher the same morning, or the morning after if was shot in the evening, and after a week I collect the carcass and butcher it at home for the family, neighbours and friends and the freezer. I can also larder the carcass at a friend's house locally, so I have options. Most of the year the temperature in the garage is fine for hanging it overnight for no more than 6-8 hours before it goes in a 'proper' larder.
The butcher doesn't charge me but obviously I buy a lot of other produce from him.
The only possible issue would be a deer shot on a hot Saturday evening in summer when the butcher is closed on Sunday and if my friend is on holiday.
Hasn't happened yet as I shoot so few
The issue has never been raised by AW's yet - if the carcass doesn't get sold into the food chain but is for private consumption at home there is no legal requirement, just a responsibility to those who get some venison. I don't like to make my wife, kids and neighbours ill!

 

[Klenchblaize]

don't open the carcass up and then drag it through a peat hag where every rutting stag in the vicinty has peed in.

This takes me back to 1982 when first stalking with FCS and what I understood to be the primary reason for a hose in the larder! Lost count of how many carcasses I washed out with the same vigour as the Ranger’s truck in an attempt to demonstrate I was happy to do a lot more than simply pull the trigger.

Client hind stalking of the very best type too albeit clearly leaving something to be desired in terms of current Best Practice.

Happy days.

Cheers

K