Shane
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This is a thread from the past that received positive response. So, I thought I would bring forward once again since we've got so many more members and visitors who may find these tips helpful this year. I hope they help you keep more meat in the freezer. Please share your experiences and techniques.
Scenario:
You've got that trophy on the ground. It's 70+ degrees (in AZ during archery season) at noon and you are 2 miles from the truck. It's easy to lose meat in this situation. Try these tips. I've used them for many years on deer and elk.
This especially applies with large animals and lengthy stays or pack jobs.
1) The most important thing to do is to get the hide off as soon as possible.
2) quarter the animal up. Keep it clean! If you are not going to cut it up, just open it up (full chest and neck open).
3) "The trick" - I use a solution of vinegar and black pepper (like salad dressing really) and rub the meat down with the solution. Obviously you can't pack this stuff in if you are backpacking. But it doesn't "flavor" the meat and it kills/repels the yellow jackets and flies, etc.
4) Place each quarter (or small groups of meat) into the cotton mesh game bags. If the animal is hung whole, I use those military bivy bug nets. They perfectly fit an elk and the holes are really tiny.
5) Hang in the absolute coolest place you can... or hall ass to the nearest meat locker.
Anything around 40 degrees or less will be fine. I've left elk hanging (skinless) in creek bottoms where the nights were 30 degrees and the days were 65, for up to 4 days and the meat was in great shape. You lose more meat (from drying) the longer it is unprocessed. Deer is something like 2-4 lbs of lost meat each day it hangs.
Don't use plastic bags! It traps in and breeds the bacteria's and such. Like a green house. This will quicken the spoiling process.
Keep it clean, cool and dry, and it should be yummy - or serve as good bear bait.
Scenario:
You've got that trophy on the ground. It's 70+ degrees (in AZ during archery season) at noon and you are 2 miles from the truck. It's easy to lose meat in this situation. Try these tips. I've used them for many years on deer and elk.
This especially applies with large animals and lengthy stays or pack jobs.
1) The most important thing to do is to get the hide off as soon as possible.
2) quarter the animal up. Keep it clean! If you are not going to cut it up, just open it up (full chest and neck open).
3) "The trick" - I use a solution of vinegar and black pepper (like salad dressing really) and rub the meat down with the solution. Obviously you can't pack this stuff in if you are backpacking. But it doesn't "flavor" the meat and it kills/repels the yellow jackets and flies, etc.
4) Place each quarter (or small groups of meat) into the cotton mesh game bags. If the animal is hung whole, I use those military bivy bug nets. They perfectly fit an elk and the holes are really tiny.
5) Hang in the absolute coolest place you can... or hall ass to the nearest meat locker.
Anything around 40 degrees or less will be fine. I've left elk hanging (skinless) in creek bottoms where the nights were 30 degrees and the days were 65, for up to 4 days and the meat was in great shape. You lose more meat (from drying) the longer it is unprocessed. Deer is something like 2-4 lbs of lost meat each day it hangs.
Don't use plastic bags! It traps in and breeds the bacteria's and such. Like a green house. This will quicken the spoiling process.
Keep it clean, cool and dry, and it should be yummy - or serve as good bear bait.
