Thread: How to: Prepare venison hindquarters to carry as a backpack

Originally Posted by HNTMAD

Agree with a lot of those points except the use of plastic bags. The meat will sweat unless cooled completely down and who has time for that in the bush??

Hamish

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I have never had an issue, but that said my meat is usually into the fridge for aging in a short space of time.
I always open the tops of the bags to let the meat breath once back in camp and to get the meat as cool as possible as quickly as possible. I usually have 4-5 bags per animal, so that's 4-5Kg of meat per bag of a 20kg boned out hind.
If the weather is warm, or access to a chiller is delayed, I transfer the meat to muslin back at camp.