Post by: Jonathan_S on July 12, 2018, 11:07:14 AM
Seems like the last month or so before early season deer and elk we start seeing lots of concern from new (or at least new August-September hunters) about caring for meat in high heat conditions. Remember to get it initially cooled and off the ground so it can breath and evaporate. After that, it's pretty darned hard to screw up deer and elk meat. It's not as delicate as some have been led to believe.
Even in 90* weather, we've done nothing more than hang in the shade for a day/night and it's just as good as if we'd done it in 40* temps. Bear meat requires a more complete chill and sooner so keep that in mind.
I'm proof that anybody can do it, I am an impatient and unskilled butcher but my game turns out fine every year.
Good luck :tup:
Post by: blackveltbowhunter on July 12, 2018, 11:26:30 AM
Rapid initial cooling via boning and GOOD drainage are key in warm/hot weather. There is a reason bone out bags are usually smaller and more of them. Get blood away from meat!!! If bags are soaked consider changing if possible.
Post by: BULLBLASTER on July 13, 2018, 08:33:00 AM
Post by: WapitiTalk1 on July 13, 2018, 08:37:49 AM
Post by: pianoman9701 on July 13, 2018, 08:41:21 AM
And.......keep the bugs off of the meat with good, tight woven game bags (cloth or synthetic).
...and ground pepper.
Post by: KNOPHISH on July 13, 2018, 08:56:50 AM
Post by: Jonathan_S on July 13, 2018, 09:00:31 AM
If you have a trophy cape get that in a cooler or you may get hair loss.
Getting it dry slows down bacteria too.
And.......keep the bugs off of the meat with good, tight woven game bags (cloth or synthetic).
...and ground pepper.
Yep whatever it takes :tup:
Post by: Karl Blanchard on July 13, 2018, 09:05:44 AM
Post by: DOUBLELUNG on July 13, 2018, 11:35:47 AM
My last bear was killed on a hot Chelan county summer day around 11am. Fortunately it was an easy gut/drag/load, the drive to Dryden got the cooling started with convection, and I filled the carcass with 60lbs of ice. 4 hours later, she was still easy to skin, but the interior of all the large muscle groups were chilled through, and the fat had stiffened up and was easy to trim. I only recommend this approach if you can accomplish it in under 2 hours or so if it's really hot. That 14 year old sow was absolutely delicious, so much so that my son is frustrated I haven't killed another bear since. Maybe next month!
Post by: trophyhunt on July 13, 2018, 11:44:58 AM
Post by: 7mmfan on July 13, 2018, 12:11:06 PM
Also remember, it was touched on here already but it’s important! If your boned out meat is sitting in blood covered bags, when you get back to camp, take the meat out and spread out to circulate air and rinse that blood off the bags. I’d take the meat out at night and spread out when there are fewer bugs and cooler temps. I left my boned meat in bags before and hung them for a few days because town was a long ways away, the blood ruined some of the meat. Good bags will dry out quick!
:yeah: Makes a big difference. I always try to set my meat out to dry at night and then re bag in quality cloth bags for the rest of the duration of the trip. That way I can also rinse and repeat with my backpack game bags.
Post by: jennabug on July 23, 2018, 05:01:11 PM
Post by: W_Ellison2011 on July 24, 2018, 03:19:59 PM
Post by: Jonathan_S on July 24, 2018, 04:53:28 PM
We always do a quick field dressing and toss the heart and liver in gallon ziplocs and asap into the cooler with ice. Deer sit in the bed of the truck with the cavity open and toss ice into it asap. That's when its hot.
Yep ice and trucks are nice but even without them, deer and elk can be cooled to acceptable temps in warm temps
Post by: Bullkllr on July 24, 2018, 04:59:38 PM
I probably wouldn't try it in extreme heat.
Post by: boomstick on July 27, 2018, 07:19:37 AM
Post by: bracer40 on July 27, 2018, 07:36:52 AM