Thread: Looking after your meat

I've hung plenty of rear quarters and back steaks in a cool area, with sum breeze, and coated meat with fine black pepper, to keep flys off, liberal use esp in creases and folds, in the meat. I skin the rear quarters befor pepper and hanging,
I've never bothered with any kind of meat bag, except for the trip out in the pack.
Plenty of huts in NZ have a meat safe, good place, if ones near buy,