Thread: How to transport meat out of the bush

Ideally cool the meat down by hanging the carcass minus the head, guts, arsehole and throat overnight. If you've got a flyproof bag to hang it in all the better. If you're on a day trip, as others have said, I remove the 4 legs and backsteaks, put them in 5 separate pillowcases, then into black rubbish bags in your pack for as short a time as possible. If its venison, thar, or chamois, hang it for a week somewhere cool and FLY-FREE before freezing it. If its pork I still give it a day or 2 before freezing or eating it. An old fridge with some kiwi made racks up high to hook the legs and backsteaks on works well.