order to make the best product from your game, we need to start with game that has been well taken care of. There are many theories on the best ways to take care of game in the field. Personally, I use a proven method that is based on the principals used in the meat processing industry. The aim of this method is to make life harder for bacteria and flies by; creating a cool, high-acid environment to slow their growth, limiting their food sources by bleaching out blood, making a protective glaze coating and by controlling flies.

Never use plastic or woven plastic bags because they tend to hold in the heat and don't allow for proper air circulation. Always use cheesecloth or a cheesecloth like material, which is strong enough to carry the meat while it allows for maximum air movement, yet still has a tight enough weave to keep flies out. You can find the bags at most sporting goods stores.

TREATING THE BAG: Prepare a citric acid solution as follows: Blend (in a blender or juicer) three lemons (un-pealed), one large bottle of lemon juice concentrate and one small bottle of Tabasco sauce. Soak the game bags in the solution for 20 minutes to one hour. Then let them air dry completely (not in the dryer). Finally, seal them in zip lock baggies. [You may want to use rubber gloves while preparing these bags -- Webmaster]


RESULTS: Flies may light on the bag but the citric acid burns them and they will not hang around. Also, the citric acid helps to reduce bacteria growth. Bacteria grows rapidly at a pH level of 7.0. The pH level contained in lemons or limes is around 2.35. You can buy a high concentrated dry citric acid at Indian Valley Meats that will make a gallon of liquid for $2.00. This will also help the pH level drop to around 5.3. The higher the pH level the more chance there is of spoiling.

COOLING THE MEAT

COOL THE MEAT QUICKLY IN WATER: In the field, you want to cool your meat quickly because the sooner the meat is cool, the better the meat will be. You should bleed, gut and skin your animal as soon as you can. Next, you need to reduce the temperature of the meat. If you are near a stream or lake, you can submerge the quarters to bring the temperature down. Do not cool completely in water. Retain enough heat to dry the meat when it comes out of the water. For water cooling, I carry a sheet of plastic "visquine" and spread it out in a lake or stream. Once the animal is quartered, I lay the meat on the visquine and let it cool for twenty-five minutes to an hour (depending on the mass of the meat).



WHY WATER COOL YOUR MEAT? A bath in a stream or lake speeds the cooling process and bleaches out excess blood that feed bacteria and attracts flies. Alaska game animals have a very large meat mass. Consequently, it takes a long time for the meat to cool down. The cold water temperature of the lakes and streams in Alaska help expedite the cooling process.

old days they actually put meat in sacks in icy streams

PhunkyMunky wrote:

Everything I know about hunting Blacktail Deer comes from my dad, who expanded on what his dad taught him. luck!!