High Country harvest

[Broken Arrows]

Hi All,
So I have a High country drop camp Buck hunt coming up next Sept. I will be there for 8 day and it is 10 miles in. The outfitter will come to check on us on the third day but will not be able to come back until the 8th day to pack us out. If we end up harvesting a nice buck after the 3rd day what is the best way to keep the meat from going bad? there is a stream close by. Any ideas are welcome.

Thanks.

[mangonboat]

Just say no to that stream for anything but dampenig a rag to wipe off the carcass as soon as you gut it..then dry it off with a dry rag. In any weather, it is important to gut the deer asap, hang it head down and cut through the throat to allow all blood to drain through the carotid artery and jugular vein then keep the flesh dry. If it's above freezing, it is important to maximize air circulation around the carcass, so skin the deer and hang them head down in a shady area, using a stick to keep the chest cavity held open and spread the rear legs to get air flow around the lower cavity . Trim off dirty or blood soaked bits. Keep the carcass clean and dry. Haul in a couple packages of cheese cloth..weighs almost nothing but great to wrap your skinned deer to keep the flesh free of falling leaves, dust and also keeps flies off the carcass. As long as temps stay under 60 degrees, a drained, skinned and ventilated carcass kept in the shade can last several days and a few days of "dry-aging" will noticeably improve the texture. If you're concerned about the temps and it's day 4, carve the backstraps off the outside of the spine and the tenderloins off the inside of the spine, hang those separately and cook those while you are in camp..that is the best meat. Don't quarter the deer until your outfitter arrives with game bags meant for that purpose.

[Broken Arrows]

Mangonboat,
Thanks for all the great advise. I guess I should mentioned the date will be the first 8 days of Sept. so the temps during the day could reach 80 degrees we will be boning the deer out to cut down weight and to cool the meat faster we will have game bags with us. I have been told that if you make a platform with small logs over the stream place the game bags on them and make a tent over them with a tarp in the shade it acts like a fridge. any thoughts on that?

[Trumpkin the Dwarf]

PM sent. Citric acid powder will go a long ways in helping you take care of meat.

I agree with almost everything Mangonboat says, but disagree on leaving quarters attached. Bone sour starts quickly in the joints. quarters hang just as well as a full carcass. It is easy to buy cheap, lightweight game bags that just stay in camp with you. You can transfer to heavier bags before packing out. I'm a fan of using the gutless deboning method anytime temps are much above freezing.

[Blackhawk]

Mangonboat has sure given good information.

On a caribou hunt to Alaska years ago, windy and rainy weather prevented our flying service to check as temps got into the 70's.

We had been told to keep it dry and elevated...and pray the temps stayed under 60.  Meat would probably keep for about 10 days under these conditions.

I have my doubts about meat safety in 80 degree weather after just a few days.  Your "fridge" idea has possibilities, but        

Good luck...and maybe you will score later in the hunt.    

[ChuckC]

Not quite understanding why you need to wait for the outfitter "with game bags meant for that purpose" ?  Why not bring your own game bags and break the animal down right away ?  It would be a lot easier transporting the animal back to camp that way too.

Depending on "things" a heavy plastic bag or two will allow a quarter (or the whole boned out parcel) to be placed right into the (cold ?) stream and not get wet, but sure will get chilled right away.  That buys time.  

Hanging the meat in the air corridor just above the stream, if conditions allow, will add natural cooling.  Shade is a must.  In the high country, it can feel like 100 in the sun, and two steps into the shade makes it feel 20 degrees cooler.  Elk like dark timber during the day for a reason.

Lots of ideas and ways, no one being right, but what you are doing now, asking, and thinking ahead of time so you have options in mind, that's the right way to go about it.

ChuckC

[Pete McMiller]

Here is what the Alaskan Fish & Game posts about handling meat.   http://www.adfg.alaska.gov/index.cfm?adfg=hunting.meatcare.

In the mountains you are going to need someway to battle flies and bees.  I have used Liquid Game Bag in the past with good results and now carry citric acid powder to mix up when needed.  I really doubt you will be dragging a 200lb deer into camp so quartering where it falls is going to be necessary and you will definately need game bags.  If you don't know the gutless method of butchering, the above link has a video for it.  Just remember keep the meat clean, cool and dry and it will be just fine.

[akdd]

I would leave the meat on the bone.Get some good quality game bags and hang it in the shade.The link to the Alaska fish and game in the previous post has good info in it.

[Matty]

Originally posted by Trumpkin the Dwarf:
PM sent. Citric acid powder will go a long ways in helping you take care of meat.

I agree with almost everything Mangonboat says, but disagree on leaving quarters attached. Bone sour starts quickly in the joints. quarters hang just as well as a full carcass. It is easy to buy cheap, lightweight game bags that just stay in camp with you. You can transfer to heavier bags before packing out. I'm a fan of using the gutless deboning method anytime temps are much above freezing.

Yup.
Bone it out. Citric acid powder  

[lone hunter]

Bone it, bag it and pack it.   jmho

[Broken Arrows]

Thanks everyone for the great advise. the citric powder is new to me but it can't hurt to try.