Cleaning the wooden board after cutting raw meat can be a little tedious as compared to cleaning it after preparing veggies for instance. Raw meat can often leave traces of meat, blood, bacteria and all sorts of nasties that can stick to your wooden board and could make you really sick if not cleaned properly. So before you start cleaning the board, it is important to disinfect it with a strong disinfectant.
You’ll need to visit the local mart or pharmacy and buy a 3% solution of Hydrogen Peroxide. (You could also get it online from Amazon here.) It is readily available to buy over the counter. Mix one tablespoon of it in one cup of warm water. Then, dab a cotton swab or a piece of cotton cloth in the solution and wipe the stained area. Be careful not to touch it with your bare hands, as it can sting. Again just like before, let it air dry and then rinse it off.
Remember the 3 % Hydrogen Peroxide solution will sizzle and fizzle atop the surface of the board. This is perfectly fine, and isn’t detrimental at all for the surface of the board. This just means that the solution is fighting to kill the bacteria. I cannot stress enough the importance of doing this every time you cut meat on your wooden boards.
Can’t wait for 3% Hydrogen Peroxide? Simply mix 2 teaspoons of chlorine bleach (check that it says food grade!) in approximately half-gallon of clear, warm water. Next, using a sponge, douse it in the solution and wipe clean the surface of the wooden board. Remember to use circular motions while using the sponge, as it will ensure an even distribution throughout the surface area.
Next step is to prepare a soapy detergent. Personally speaking, I just use a bit of soap and mix it in some water till it lathers. Then taking a piece of cloth and dampening it in it, clean the wooden cutting board. This will completely clean the surface of the wooden board, and then you can just let it air-dry till further use.
As far as the odor of raw-meat is concerned, simply wash your wooden board with a little white vinegar on both sides. White vinegar is strong enough to get rid of even the filthiest of stenches. And the best part is that once it dries, its own smell completely evaporates away.
And finally, always remember to let the wooden board air dry while standing. Else, moisture can become trapped beneath its surface. There, all done. Now that you know this stuff, it’s pretty simple right? Onto the next culinary adventure for you! And now you’ll never have to worry about properly cleaning your wooden cutting board after preparing raw meat.