Sadly, CWD can not be killed through normal cooking. Even a kiln used to sterilize surgical instruments failed to kill it. Since it's a protein, it's not alive like bacteria or a virus.
I know MDWF tests for CWD. It's definitely in North MS. Deer don't pay attention to state lines and it's all over the place just north of the MS state line. Just because people don't mention it means little. It's been discussed on this site for many years and we are mostly all deer hunters. It's out there and it kills deer.
I'm not questioning the existence of it. I know it exists. I'm just surprised I never hear it mentioned in MS. To be fair I hunt a good ways south near Columbus.
Dang good question.
Been eating mule deer and elk from CO for over 10 years in the reddest of the red hot zones out there. No one mentions it and I haven't had any side effects. Testing out there is non-existent. The government screws up more things in life than any meth head thought he could. I'm hesitant, but not scared
I hadn't even thought about elk. I've never turned down elk from CO and never will.
As far as the deer herd goes, TWRA is much more dangerous than cwd. They need to learn from other states research and moneys spent.
we test every deer we shoot in Hickman county on our place. No CWD...yet
Nowadays i hope that's a thing because it aint cheap no more. I average bill down here is about $300. For sausage and special cuts.
What part of TN?
I'm with you on this. It's a good possibility we already have anyway. Now days you don't know what your getting in meat from a grocery store or what your eating at a restaurant.
Back when I used processors, I was reasonably sure I got my deer back if it was an archery kill, before they got a lot of deer in. From muzzleloader on, I believe they do a "community grind" and you get your portion back in ground venison and you might actually get your steaks and other cuts.
