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Prolonging meat life for packing out
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<blockquote data-quote="proload" data-source="post: 633254" data-attributes="member: 34261"><p>Thanks Jim,</p><p></p><p>I'm trying to convince a mate of mine to join me for the trip to share the load, but if he can't make it, then I'll probably pack as light as possible and just take out the deboned hind quarters and the loins (and shoot a smaller female or spiker). I just don't see how one could carry more than that for that distance ... thats most of the good meat anyway.</p><p></p><p>I'm also considering the time of year and thinking of going in spring while there is still snow on the mountain pass ... the only problem is that the risk of avalanche is higher at that time of year, so I'm trying to find out more info on those risks.</p><p></p><p>I was also considering drying the meat in the field for a few days ... a bit like jerky or biltong (South African version of Jerky), but I'm not sure if that would work.</p><p></p><p>Cheers</p></blockquote><p></p>
[QUOTE="proload, post: 633254, member: 34261"] Thanks Jim, I'm trying to convince a mate of mine to join me for the trip to share the load, but if he can't make it, then I'll probably pack as light as possible and just take out the deboned hind quarters and the loins (and shoot a smaller female or spiker). I just don't see how one could carry more than that for that distance ... thats most of the good meat anyway. I'm also considering the time of year and thinking of going in spring while there is still snow on the mountain pass ... the only problem is that the risk of avalanche is higher at that time of year, so I'm trying to find out more info on those risks. I was also considering drying the meat in the field for a few days ... a bit like jerky or biltong (South African version of Jerky), but I'm not sure if that would work. Cheers [/QUOTE]
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