Thread: Keeping meat cold in the field

I dont think the heat will be an issue on a 3 day trip. Just keep in the shade and keep the flies off it. That said, I've eaten meat that young maggots had taken a few bites out of and I didn't get sick - just dont let the missus see haha. So long as the meat doesn't smell rancid.

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Originally Posted by phillipgr

I dont think the heat will be an issue on a 3 day trip. Just keep in the shade and keep the flies off it. That said, I've eaten meat that young maggots had taken a few bites out of and I didn't get sick - just dont let the missus see haha. So long as the meat doesn't smell rancid.

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Nothing like a good steak that looks like salami...when in the bush always cook after dark...only so you cant see the maggots you cut in half.

Originally Posted by phillipgr

I dont think the heat will be an issue on a 3 day trip. Just keep in the shade and keep the flies off it. That said, I've eaten meat that young maggots had taken a few bites out of and I didn't get sick - just dont let the missus see haha. So long as the meat doesn't smell rancid.

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Good source of protein those maggots Phillip. Who knew you were an insect eater?

Originally Posted by Rushy

Good source of protein those maggots Phillip. Who knew you were an insect eater?

I am when they get in between me and venison backsteaks

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OK I'll stick my neck out here.
As a teenager (over 55 now) I was taught flies don't fly more than 12 feet above ground. If we shot a deer then it was hung higher than that up a tree, never came back to a blown deer yet.
Next thing was if you can't get it over 12 feet up then cover it with muslim cloth, before you tie the ends up stuff as much fern as you can up to create a gap between the cloth and ther meat. Again have never come back to a blown carcass.
If all else fails then place it on the ground below a shady tree and leave the skin on, just gut and head the deer, don't open the cavity and when you come back there'll be some tidying up of fly lavae but you'll still get a heap of meat.
I've heard flies don't like fennell but haven't tried covering an animal with that yet.

This weekend in Hawkes Bay the Saturday is meant to be 34 degrees and Sunday looks like 37 degrees

It’s not going to be easy looking after Venison before it gets into the chiller

When I saw a comment by Toby, I knew this was going to be a revival of an ancient thread.

If you have reliable access to a creek you can use evaporative cooling with a very small amount of faffing about.

Originally Posted by inglishill

If you have reliable access to a creek you can use evaporative cooling with a very small amount of faffing about.

Yes..... tried and true and works quite well. In fact I did just that quite recently

And so too does Mosquito netting from Spotlight sewn into big bags with a drawstring top. 3 bags worth cost me about $25. And only weigh a few ounces.
Last weekend in Sika Country

I used AI to find this ...

In the field, evaporative cooling of meat is a practical technique used by hunters to quickly reduce the carcass temperature and prevent spoilage, particularly when traditional refrigeration is unavailable. The effectiveness of this method depends on maximizing airflow and keeping the meat dry (using specific gear) in a cool, shaded environment.

Principles for Field Use
The primary goal is to facilitate the natural evaporation of moisture from the meat's surface, which draws heat away from the carcass.

Prompt Field Dressing: The first critical step is immediately field dressing (gutting) the animal and removing the hide. This allows the internal body heat to escape rapidly, as the hide acts as natural insulation.

Maximize Airflow: Hang the skinned and quartered meat in a shady spot. Use rocks or logs to prop up sections if they must be on the ground. Good air circulation is key to enhancing the evaporative effect, similar to how wind chill works.

Use Breathable Game Bags: Place the meat in high-quality, breathable synthetic game bags (brands like Caribou Gear or Argali are often recommended). These bags protect the meat from insects and dirt while wicking moisture to the outside, where it can evaporate. Avoid non-breathable materials like plastic or heavy-duty garbage bags, which trap moisture and heat, promoting bacterial growth.

Utilize Natural Cool Spots:

Shade: Always hang meat in the shade. Monitor the sun's movement to ensure the meat remains shaded throughout the day.

Creeks/Snow: In alpine environments, snow banks can be used as natural coolers by submerging the bagged meat. Shaded creek bottoms with natural breezes can also be effective.

Night Cooling: Take advantage of cooler nighttime temperatures by ensuring maximum airflow around the meat overnight to further cool and dry it.

Environmental Considerations

The effectiveness of evaporative cooling is highly dependent on climate conditions.
Hot, Dry Climates: Evaporative cooling is most effective in hot, dry air conditions, as there is greater potential for water to evaporate quickly.

Hot, Humid Climates: In areas with high humidity, this method is less efficient because the air is already moisture-laden and cannot absorb much more water. In these conditions, focusing strictly on air circulation and using ice (if available) becomes even more critical.

By following these field-tested methods, hunters leverage the principles of evaporative cooling to preserve meat quality until it can be placed in a controlled, refrigerated environment.

Originally Posted by Tahr

I used AI to find this ...

In the field, evaporative cooling of meat is a practical technique used by hunters to quickly reduce the carcass temperature and prevent spoilage, particularly when traditional refrigeration is unavailable. The effectiveness of this method depends on maximizing airflow and keeping the meat dry (using specific gear) in a cool, shaded environment.

Principles for Field Use
The primary goal is to facilitate the natural evaporation of moisture from the meat's surface, which draws heat away from the carcass.

Prompt Field Dressing: The first critical step is immediately field dressing (gutting) the animal and removing the hide. This allows the internal body heat to escape rapidly, as the hide acts as natural insulation.

Maximize Airflow: Hang the skinned and quartered meat in a shady spot. Use rocks or logs to prop up sections if they must be on the ground. Good air circulation is key to enhancing the evaporative effect, similar to how wind chill works.

Use Breathable Game Bags: Place the meat in high-quality, breathable synthetic game bags (brands like Caribou Gear or Argali are often recommended). These bags protect the meat from insects and dirt while wicking moisture to the outside, where it can evaporate. Avoid non-breathable materials like plastic or heavy-duty garbage bags, which trap moisture and heat, promoting bacterial growth.

Utilize Natural Cool Spots:

Shade: Always hang meat in the shade. Monitor the sun's movement to ensure the meat remains shaded throughout the day.

Creeks/Snow: In alpine environments, snow banks can be used as natural coolers by submerging the bagged meat. Shaded creek bottoms with natural breezes can also be effective.

Night Cooling: Take advantage of cooler nighttime temperatures by ensuring maximum airflow around the meat overnight to further cool and dry it.

Environmental Considerations

The effectiveness of evaporative cooling is highly dependent on climate conditions.
Hot, Dry Climates: Evaporative cooling is most effective in hot, dry air conditions, as there is greater potential for water to evaporate quickly.

Hot, Humid Climates: In areas with high humidity, this method is less efficient because the air is already moisture-laden and cannot absorb much more water. In these conditions, focusing strictly on air circulation and using ice (if available) becomes even more critical.

By following these field-tested methods, hunters leverage the principles of evaporative cooling to preserve meat quality until it can be placed in a controlled, refrigerated environment.

You should ask your AI how to do it using water and a sack

Originally Posted by 7mmsaum

This weekend in Hawkes Bay the Saturday is meant to be 34 degrees and Sunday looks like 37 degrees

It’s not going to be easy looking after Venison before it gets into the chiller

Attachment 290184

I use the largest zip lock or snap lock bags 360 x 260 , hang meat over night then bone out place in plastic bags , remove as much air as possible then lay in a shady creek , place in a spot with less current , important to have all the meat below the water level ( natures fridge ), but keep the zip lock above the water level to avoid water getting into the bag , I also take a small tarp to make sure the bags are always protected from the sun

I haven't tried it, but know guys who prep meat the same as if they were going to put it in a creek, but then bury it in a shady spot..
A couple of old guys reckon it last better than in water.

the article from inglishill mentions natural cool spots true some areas around camp are better than others - shade + breeze = good spot I swear by the portable meat safes - yes they are a little delicate and the zips really need looking after - but spend time to find a good spot and stretch it out with extra rope so its not touching meat and good for a couple of days - yes over a creek can work - breeze seems more important than anything else

Ive done this a few times, never had spoiled meat…

Allow meat to cool by boning or hanging , when you feel the surface of the meat is cool enough (hung overnight) place in black rubbish bags , or 2 (doubled up) if you have spare, find a hole in the river deep enough to submerge the meat in the bag , place a rock on top if needed , it needs to also be a shaded part of the river , you will feel how cold it is by putting your hand in it.

You may get some water inside if the bags tear ,but it only discolours the surface and that can be trimmed off, note if the bag is full and tied tightly it won’t suck much water in.

Meat should easily last 3 days, I’ve tried this method for 7 without spoilage.
Eels are your worst enemy.

I find the key is to have all day shade .

Also a clean knife is good practice to keep your meat surface free of bacteria.