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Meat care in the back counrty
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<blockquote data-quote="RockyMtnMT" data-source="post: 1262913" data-attributes="member: 7999"><p>For me it is all about getting the body heat out and keeping the meat dry. The colder out it is the less hard it is to do. Getting it off the ground is a big factor in cooling. Warm out the hide must come off. But it is all about the initial body heat. The animal is about 100deg, gotta get that out.</p><p></p><p>Water breeds bacteria. My opinion is do not get it wet unless you are in the process of butchering. Keep the meat open to air. I always put the meat in heavy reusable game bags to keep flies and dirt off.</p><p></p><p>Once the body heat is out it can hang for quite a while even in pretty warm temps. I hung an elk for a week on a hunting trip in Sept when daytime temps were hitting in the 70's. Night temps down near freezing. Was a bit worried, but the meat was good. Key was getting the body heat out right away.</p><p></p><p>Steve</p></blockquote><p></p>
[QUOTE="RockyMtnMT, post: 1262913, member: 7999"] For me it is all about getting the body heat out and keeping the meat dry. The colder out it is the less hard it is to do. Getting it off the ground is a big factor in cooling. Warm out the hide must come off. But it is all about the initial body heat. The animal is about 100deg, gotta get that out. Water breeds bacteria. My opinion is do not get it wet unless you are in the process of butchering. Keep the meat open to air. I always put the meat in heavy reusable game bags to keep flies and dirt off. Once the body heat is out it can hang for quite a while even in pretty warm temps. I hung an elk for a week on a hunting trip in Sept when daytime temps were hitting in the 70's. Night temps down near freezing. Was a bit worried, but the meat was good. Key was getting the body heat out right away. Steve [/QUOTE]
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