Thread: keeping meat chilled for a few days ?

hi all wondering if anyone has had much luck with keeping meat inside drybags in a shady spot in a creek
for a few days, the meat safe has given up the ghost. or if there are better options

100% waterproof bags In a running creek in shade should work

Aleternatively bury in ground to avoid heat.

If hunting in the Kaimanawas or Kawekas right now, just leave the carcass out overnight for the snow to chill it down properly!

Inside a dry bag in the creek works well. Does sit in its own blood though, so I normally pour the blood out a couple of times a day. I put it in a pillow case then into the dry bag. Make sure the air is expelled so it doesn’t float too high, and fold the top over a few times before doing up the clip to stop flies getting in. Put a round rock in the bottom so it sinks, but keep the top clear of the water so that water definitely can’t get in.

Originally Posted by Sauer

Inside a dry bag in the creek works well. Does sit in its own blood though, so I normally pour the blood out a couple of times a day. I put it in a pillow case then into the dry bag. Make sure the air is expelled so it doesn’t float too high, and fold the top over a few times before doing up the clip to stop flies getting in. Put a round rock in the bottom so it sinks, but keep the top clear of the water so that water definitely can’t get in.

Sauer is on to it , After letting the meat set over night place in large zip or snap lock plastic bags and follow Sauers advice , most important the meat is in the shade , i also take a 2mx2m lightweight tarp , i have had no problem keeping meat 4-5 days

The most important thing is to get the heat out of the muscles as soon as you get it off the animal. Try not to be in a rush to chuck it in a bag. Ideally there’s a breeze or wind and let meat sit out in it and get majority of the heat out straight away.

Once the meat is well chilled by hanging overnight, my partner puts it in a pillowcase or 2 and burys it in the shingle in the river bed. Digs the hole almost down to the water table in a shady spot and covers over. Digs it out when its time to go home.

I had a red, boned out, put it in a (cold) river, 2 plastic bags and no water inside. Hiked out in very hot weather, 3 hours. Into rear of truck (no cooler) for apx 3-4 hours (drive time). Then put into fridge in mutton cloth AND plastic bag - (mistake?). Had part of a backstrap cooked and it tasted a bit 'funny.' Hoping like hell the meat hasnt spoiled. Spoke to a butcher at the time, he advised putting into a freezer which I did. So total days from kill to freezer 4 days. Following this thread, as it seems a critical aspect to keeping your food safe.
Any advice/comments appreciated.

The fine mesh frost cloth from a hardware place is pretty cheap and does a good job keeping flies out. Depends what has given up on your current one though.

Last trip to Kaikoura we placed the meat in a shady creek on some rocks in meat bags. It was noticeably cooler in the creek bed. You need to pick a gully that never receives any sun, at all.
I’ve put them in the water before too, but you need a heavy duty PVC dry bag, one made for kayaking/rafting, not the lightweight ones you get for hunting/tramping.
I’ve got a few from kayaking that are perfect.