Meat Care in 80 Degree Heat

Archery season in Idaho often means temperatures in the 80s or 90s. Killing an elk in these conditions starts a ticking clock. Bone-sour can happen in hours. Here is how to save your harvest.

1. The Clock Starts Immediately

Do not take 30 minutes for photos if it's 85 degrees. Get the hide off immediately. The hide is an insulator—it keeps heat IN.

2. Use the Gutless Method

Break the animal down into quarters. Get the meat away from the internal organs and large bones as fast as possible.
Critical Step: Remove the femur and scapula bones from the quarters if you are packing them out over a long distance/time. The bone holds heat deep in the meat, which causes souring.

3. Hang it High and Shady

Find the darkest, thickest timber you can find. Hang the meat bags in a tree where the air can circulate around them. Do not pile the bags on the ground. The ground retains heat. You need airflow to create an evaporative cooling effect (the "crust").

4. Keep Meat Dry and Use Food-Safe Materials

Do not place meat in contractor or trash bags: they are not food-grade and chemicals may leach into food. Waterproofing alone does not make a bag safe for food contact. Keep harvested meat protected from untreated surface water and use only packaging specifically intended for food contact. Do not rely on a fixed creek-submersion time as proof that meat has cooled to a safe temperature; cooling depends on the conditions and the meat. USDA FSIS explains why trash bags are not appropriate for food storage.