Thread: How do you keep you meat cool?

Originally Posted by veitnamcam

Warm humid rain is your enemy, otherwise a animal(venison) should keep 4-5 days no worry s hanging in the shade protected from flys.
Be sure to open up all major leg joints if hanging a whole animal(including the hip socket) And split brisket to drain any blood and promote cooling as sinovial (spelling?) fluid in the joint is the first place to go off and the rot travels from there.
Also open up any bruised or shot damaged meat,blood and bone go off real quick,if shot threw shoulders open up from brisket right up to nearly back bone so they are just hanging by a bit of meat then you can scrape out blood and trim around the hole for shot meat and bone fragments.

an hang as high as you can