Contractor Bags and cooling meat in water...

[fisheral87]

I’m headed into “The Frank” for a week and anticipate we may need to use this method. I understand the general idea of storing meat in heavy plastic bags in water.

What I would like to know is some tips and trick from folks. Like how have you tied off the top to prevent water seeping in? Do you build a weir or dam to create a pool in a river? Do you tie it off to something or anchor it?

What am I missing?

Thanks,

Al

[Bullkllr]

Title change may be in order. I'm sure you don't want to cook it.

Not much help beyond that. I've dunked bags in for a bit to aid cooling. Never had to leave them in water for sustained periods.

Imagine you could seal the top with tape. You could make sure the meat is submerged underwater but leave the sealed top of the bag above the surface. I'd pick a shady spot also.

[fisheral87]

Damn autocorrect. Thanks Bullkllr.

[JakeLand]

Twist the top and double fold it then zip ties

[kselkhunter]

I do this method often on backcountry trips.  Both for meat, but also when I pack in frozen brats/burgers for some backcountry hunts....works like a refrigerator.  I keep 3-4 contractor bags in my pack, as I also like to use one for storing the meat/game bags on to keep them clean when I'm gutless deboning the animal.

If I don't have a natural water area deep enough to fit enough of the bag in then I build a small damn.  I like to use cord to tie the neck to a nearby tree or rock to help keep the bag upright.  I usually double up the contractor bags to make extra certain it's waterproof.   Personally I try to get it in a creek that is cold enough water, instead of a lake, if I can.  Keep in the shade, as the black plastic attracts heat if in the sun.

If using this method, I like to air dry the meat a bit before putting in the bags.  And I usually take the meat out and check it and sometimes re-air dry it for a bit if I'm staying in on a longer trip to help others fill their tag.