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Backpack Hunting
Prolonging meat life for packing out
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<blockquote data-quote="brentc" data-source="post: 633851" data-attributes="member: 16938"><p>Treat the meat with a citric acid and water mixture to develop a crust for curing meat and to help keep the flies off. Then bag the meat in good breathable game bags, and then hang in the coolest and most well ventilated area available and let it cool as often a possible. The meat will collect and hold heat when it is in your pack. it is imperitive that you stop periodically to hang the meat and allow all the heat to escape.</p><p> </p><p>Heat is the enemy. If you have your meat well treated and bagged, controlling the heat is the biggest chore.</p></blockquote><p></p>
[QUOTE="brentc, post: 633851, member: 16938"] Treat the meat with a citric acid and water mixture to develop a crust for curing meat and to help keep the flies off. Then bag the meat in good breathable game bags, and then hang in the coolest and most well ventilated area available and let it cool as often a possible. The meat will collect and hold heat when it is in your pack. it is imperitive that you stop periodically to hang the meat and allow all the heat to escape. Heat is the enemy. If you have your meat well treated and bagged, controlling the heat is the biggest chore. [/QUOTE]
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Prolonging meat life for packing out
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