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?

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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?

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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

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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

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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

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Originally Posted by hotbarrels

Hire a chiller trailer and a generator

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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?

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.

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Originally Posted by Paddy79

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

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Not yet no

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

Step outside our place at the moment and you are in a chiller. 2.6 degrees C at the moment.

Very mild here atm barely freezing in the morning atm

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


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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.

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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

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If you have time make your own salt ice

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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

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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

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Originally Posted by northdude

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

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

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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).

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

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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?

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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.

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Originally Posted by Paddy79

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

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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

i would normally hang it for a week or so, trying to figure out how to hang an animal inside the landcruiser without the dogs getting at it could be an issue though!

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Originally Posted by Russian 22.

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

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The biggest issue with transporting a domestic is the pipes break inside the compressor (the motor and comp are suspended inside the can on springs) oil is only an issue if you tip it on its side.

I value venison highly say $30/kg, 10kg per deer $300.
A $50 freezer for one trip is nothing.
A good chilly bin costs more.
I have a mate who took his beer fridge away camping for years without issues, he even lay it on its side. I don’t recommend it though I’ve seen the compressors break after a short move.

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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

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

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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

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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 ....

I was just going to say vacuum pack and ice packs

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Originally Posted by 2post

The biggest issue with transporting a domestic is the pipes break inside the compressor (the motor and comp are suspended inside the can on springs) oil is only an issue if you tip it on its side.

I value venison highly say $30/kg, 10kg per deer $300.
A $50 freezer for one trip is nothing.
A good chilly bin costs more.
I have a mate who took his beer fridge away camping for years without issues, he even lay it on its side. I don’t recommend it though I’ve seen the compressors break after a short move.

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I know :) I work on them everyday haha.

Most of the time I have transported them it's been on the side as I have not always had ideal methods.

I think to buy it from the supermarket its a bit like that price. Crazy