Thread: how do you store meat

ok i know this has been done before, i use a pillow case and hang in hut till i go home.

problem i'm going to have in the next couple of weeks is i have 3-4 trips lined up back to back and not getting home in between.

have been looking at the biltong maker and toying with the idea of making one up to go in the back of the truck in order to keep my meat (could run it off the spare 12v battery). (assuming i'm successful). other option is stick it in the chilly bin with a bag of ice and keep replacing the ice as i travel, would this idea work or is the moisture just going to build up and start rotting? hate the idea of shooting a few animals and it all going nasty on the drive home.

i could take an inverter and vaccum pack the meat before i put it in the chiily bin which i guess would help....

anyone else run into this problem and had a light bulb moment?

That is a dilly of a pickle

Bad planing. If your meat isn't chilled properly then your wasting your time and soiling anything that you shoot. Venison , which i assume you are after needs to be chilled and hung preferably with the bone out. You need to find some where cool and dry to hang your meat between hunts to preserve it. Maybe find someone in the area that has room in a chiller?

Originally Posted by Gutty

Bad planing. If your meat isn't chilled properly then your wasting your time and soiling anything that you shoot. Venison , which i assume you are after needs to be chilled and hung preferably with the bone out. You need to find some where cool and dry to hang your meat between hunts to preserve it. Maybe find someone in the area that has room in a chiller?

i will be away with a few folks and if i cant find a solution i'll be giving it away (in the hopes i get some back in the future) will have access to a fridge halfway through but worst case it will be 5days in the truck...

Could try salting the meat or putting it in a brine. To try and cure it.

Or try smoking it on a wood fire very very thinly sliced. Render some beef dripping, lard or shortening. And make pemmican

Originally Posted by Russian 22.

Could try salting the meat or putting it in a brine. To try and cure it.

Or try smoking it on a wood fire very very thinly sliced. Render some beef dripping, lard or shortening. And make pemmican

hmmm brine could be a solution. should add that animals targeted will be tahr deer and goat in that order.

Hire a chiller trailer and a generator

Originally Posted by hotbarrels

Hire a chiller trailer and a generator

dont think i will be getting that many animals and would involve towing trailer which i dont really want to do considering the kms involved

being in the south aint it cold enough down there to not worry about refrigeration at the mo?

Originally Posted by Paddy79

being in the south aint it cold enough down there to not worry about refrigeration at the mo?

Not yet no

Originally Posted by Paddy79

being in the south aint it cold enough down there to not worry about refrigeration at the mo?

Shot a deer last week and just hung it for 4 days in a dark shed with plenty of airflow, dropped off the legs and shoulders to the butcher to make into salami and he reckoned it was perfect

Originally Posted by Ryan_Songhurst

Shot a deer last week and just hung it for 4 days in a dark shed with plenty of airflow, dropped off the legs and shoulders to the butcher to make into salami and he reckoned it was perfect

Yea but you live 24/7 in a fridge zone for next 3 months

Originally Posted by Ryan_Songhurst

Shot a deer last week and just hung it for 4 days in a dark shed with plenty of airflow, dropped off the legs and shoulders to the butcher to make into salami and he reckoned it was perfect

Just started at the works last week the boss was informing me of a few do,s n donts one thing that made me prick my ears up was the export beef is chilled for 60 days , the place is really clean aside from blood & guts but what they do is vacuum pack it pretty much straight away though it is chilled by the time it gets to that department , so with this new found knowledge im thinking reverse as in everyone always wangs on how long they can hang critters before bagging it up , im thinking as soon as the veno is cold vacuum pac it & toss it in the fridge ...for how many days ....

Bone it out immediately and get it chilled brown to ambient ASAP after shooting. Hang it if at all possible until you get a skin on the meat. Make extra effort to keep the meat clean and 'sterile'. Remove any bruising. Vacuum pack the meat. Put it in a big arse chilly bin filled with salt ice. If you don't have one, get one of the big heavy duty chilly bins. They are pricy but wit salt ice drained daily, they will keep cold for a week.

possibly...hang in cool place in the breeze in fly proof bags....this time of year a shaded garage is like a fridge any way.