Thread: how do you store meat

Salt ice in a chilly bin. Bone out, put in sealed bag, into the ice. Works for a week on a boat in summer, should work for 5 days in SI winter surely?

If you’re travelling inbetween hunts, you could drop it off or send it to a home kill butcher.

Put ice in containers so the meat doesn’t get wet when it melts, or put racks above the ice. As mentioned above salt ice is best if you can get it as it’s colder and the salt helps preserve the meat.

Buy a small cheap freezer, half will with plastic bottles almost full with salt water and freeze. Put it in the back of your truck it will stay cold for a week.

ok so have had the offer of freezer so my problem has been solved but ideas are still coming in.

i like the idea of a freezer prefilled with ice would almost be able to keep it ticking over with a large enough inverter, hadnt thought to keep the meat on a tray above it as well.

if turning the meat into biltong anyway i guess leaving it in a brine would help?

will defiantly be taking the vac packer as i have found that sure helps prolong meat life

https://www.trademe.co.nz/home-livin...2192144095.htm
If you have an inverter this will only use about 200w

Used this last week - shade cloth and 1/2 alcythene hoops staple gunned in place

My neighbour system from his camp up at daughters Muller Station next to Molesworth Station

Chilly bin is the answer , not a shit one good quality like Icey Tek depending on the size there $300-400 itl last 7 days no trouble just bone out back legs , back straps bag it up & toss them in , job done.

Originally Posted by 223nut

sources for salt ice in south canterbury?

have one cheap chilly bin and a really good one but they are both a bit on the small side. one trick i learnt with them is if you stick an oven rack under the ice on a couple of stands (or a grill rack that has legs) the ice drains nicely

If you have time make your own salt ice

Originally Posted by 223nut

ok so have had the offer of freezer so my problem has been solved but ideas are still coming in.

i like the idea of a freezer prefilled with ice would almost be able to keep it ticking over with a large enough inverter, hadnt thought to keep the meat on a tray above it as well.

if turning the meat into biltong anyway i guess leaving it in a brine would help?

will defiantly be taking the vac packer as i have found that sure helps prolong meat life

Be aware that your average household freezer is not equipped to be bouncing around on the back of a 4x4 while full of meat. The are lightly constructed, the compressors are not particularly well mounted, and you need to let it rest for an hour or so before switching it on to let the refrigerant settle (or so I've been told).

He’s probably not going to get anything anyway, gone & jinxed himself I did the same at Xmas flew up to catch-up with the Whanau specifically took my chilly bin to fill with snapper that the bro had been slaying .
blind eels , spiney dogs & a mako was our lot , I get home 2 days later he starts sending me the pic,s again from exactly the same spots some real buteys to.

How about dont shoot it if its going to go to waste

Originally Posted by northdude

How about dont shoot it if its going to go to waste

Pretty sure that's why he's doing his research "before" and knowing James it won't go to waste.

Originally Posted by hotbarrels

Be aware that your average household freezer is not equipped to be bouncing around on the back of a 4x4 while full of meat. The are lightly constructed, the compressors are not particularly well mounted, and you need to let it rest for an hour or so before switching it on to let the refrigerant settle (or so I've been told).

It is more the oil that you are trying to return back to the compressor.

Originally Posted by Tommy

Salt ice in a chilly bin. Bone out, put in sealed bag, into the ice. Works for a week on a boat in summer, should work for 5 days in SI winter surely?

This, will last a week easy in the cold and can top up as needed. Just make sure you get good waterproof bags or taker the vac sealer.

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