Keeping meat??

[Toby]

I'm looking for tips on keeping meat in camp. We haven't decided on taking a freezer and generator, don't have either right now. We will be in Wyoming from September 7-18.

Is it possible to keep the meat from spoiling for 7-10 days in typical September temps, with just coolers and ice??

[husky390]

http://www.grittybowmen.com/gritty-podc ... ron-snyder

[jmez]

All depends on the temps and how often you want to run to town for ice.

If it is hot, as in 90, very possible early Sept in WY. You will need to go to town for ice every day. Even if you put the coolers in the shade.

I would recommend finding a locker that is relatively close to where you hunt. Most all of them will do cold storage for you. Bone out the meat, load it up and take it to a locker to keep until ready to leave. We did this last year and it worked great. Guy that gets the elk can take it in and then come back. Takes up less than half a day.

I wouldn't want to try to keep meat that long that time of year even in a Yeti.

[JimKirk]

I think it'd be a chore to keep the meat outside for an extended period in warm temps. . I'd not necessarily wanna freeze it right away either. I had a elk freeze overnite on a december hunt the same night I shot it , I remember the quarters being like bricks the following morning. It was the worst tasting elk I ever tried to eat and this was a young bull. I also found the coolers that hang game for you prefer them to be quartered and not boned out because they are easier to hang and some guys brought their boned out elk in coolers which took up more locker space.

[mandrroofing]

Isent there a good way to place blocked ice in conjunction with dry ice that will stay cold for a good while?

[Heartwood]

If you are camped in an area where you get good low nightime temps. you could do as we have done for years. We have had good results by hanging boned meat at night or laying it out on top of a truck camper shell (exposed to night sky) to get as cold as possible. Our base camp is in the bottom of a major drainage where a lot of cold air settles from the higher peaks all around. Then during the day the meat goes back to dry coolers (no ice). Daytime temps. may be high but it is the night temps that matter most. We have kept meat for many days this way, maybe 10 or more days. We also have had good results by boning right away at the kill site and cooling well the first night then packing the next day. The best cooling can be had by exposure to the clear sky with low nighttime temps. or trussing up over a stream in the bottom part of a drainage (think cool air flowing like water down from higher elevations.) I have been amazed how quickly meat cools when the bone is removed,even mid-day the body heat leaves quickly and you have meat that is cool to the touch. Just some ideas, a cold storage is always nice because the you don't have to tend to the meat at all. Ice also works well if needed but I prefer to keep meat dry if possible. Many options available when needed. Happy hunting to you.

[StartMyHunt]

As suggested above, let it cool overnight the first night by hanging in the fresh air. Then place in coolers during the day with one of those block of Blue Ice. We usually have one cooler filled with these blocks and some dry ice. These blocks will stay frozen in the holding cooler using this method for at least a week in a decent cooler.

Mike

[Lefty]

When I trapped away from home I was always staying where I had electricity. A freezer saved a lot of time.
If you have a nearby meat cutter... that should work well on an extended trip.

Antelope hunting we use to butcher and wrap the meat`right at the kill site, placed on ice, then in the evening bought dry ice. Ive butchered deer at camp placed on ice for the night until we were home
Last week at scout camp we unintentionally froze a 5lb of hash browns 3 lbs of bacon, 10lb chub of burger, a gallon of juice and sluched the milk with 3 lbs of dry ice.
Dry ice is common in the west and available at many grocery stores

[elk.addict]

Same here. Hang at night, put in the cooler during the day. And it has to be pretty warm for me to do that; I am usually ok with just hanging all day in shade, but we rarely see temps above 60°

[ishy]

I do the meat locker thing, but have heard lots of old timers will wrap hanging quarters in a sleep bag during daylight after leaving open at night.

[Huntrgathr]

I wouldn't try to hang it for that long. Even if you're able to sit around and tend it, putting it in coolers, sleeping bags or the like and pulling it out at night, the quality is going to suffer and you're risking a potential total loss.

The cooler method would be better but it can be tough to keep the meat dry ( a must) and keep it cool but not too cool. You don't want it to freeze or the aging ceases and you can end up with tough meat and/or meat with much less flavor than good dry aged meat. I put a lot of effort into aging and butchering meat because I know that's what my family is eating all year long so if it's not really great meat I risk them not seeing the value in my extended hunting trips ! Try to find a processor or at least cold storage within a day's drive and you'll be much happier with the results.

[elkstalker]

That time of year I get it out as soon as possible and if the daytime temps are getting over 60 or 70 get it on ice or to a meat locker. If temps are cooler you should be ok hanging in a cool spot in game bags for a while.

[foxvalley]

I wouldn't try to hang it for that long. Even if you're able to sit around and tend it, putting it in coolers, sleeping bags or the like and pulling it out at night, the quality is going to suffer and you're risking a potential total loss.

The cooler method would be better but it can be tough to keep the meat dry ( a must) and keep it cool but not too cool. You don't want it to freeze or the aging ceases and you can end up with tough meat and/or meat with much less flavor than good dry aged meat. I put a lot of effort into aging and butchering meat because I know that's what my family is eating all year long so if it's not really great meat I risk them not seeing the value in my extended hunting trips ! Try to find a processor or at least cold storage within a day's drive and you'll be much happier with the results.

I agree with what Huntrgathr has to say here.It's just not keeping the meat,It's keeping it in a stable, cold, but not freezing dry enviroment,so the meat can age properly.There is alot of meat to eat on an elk,and even on a tough old bull,aged properly, this can be some fine eating.
Now is the time to find a butcher, or a cooler,to hang qtrs in,and to have arrangements made,even if it takes a whole day to do it,you will be much happier with the results.
Also, good meat starts right after the animal is found,and needs to be qtr. and cooled ASAP!

[Passin Thru]

I'd quarter and take it to town. It can hang in a good cooler for 6 days which is what it would take to tenderize and age it anyway. Too long warm can make your belly hart bad. We used to pack in on horses and stay 10 days . Used the pack horse for 3 big coolers with frozen food, dry ice and thawed stuff on top. Cooked with cast iron and a gallon coffee pot. Sure did get dirty and smelly but the food was terrific, coffee at 5 AM wonderful with 5 inches of snow on the ground.