Thread: Keeping meat cold in the field

I have always been a fan of putting the meat in the creek...use heavy duty vacuum packing bags, suck the air out and bury in bottom of the creek. I never take it out at night, leave it there for the duration of the trip. Vet at the meat works told me that anything below +7 degrees will stop harmful to man bacteria and we used to age vacuum packed meat at +2 degrees for 6 weeks. Temperature of creeks can be deceptive without a thermometer, as an example the creek that feeds my place is currently running at +10 degrees.