Meat Care in 80 Degree Heat
Idaho outdoor intelligence and field strategy from Roam Idaho.
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. The Creek Trick
If you are near a cold mountain stream, put the meat in heavy contractor bags (make sure they are waterproof!) and submerge them in the creek for 30-60 minutes. This rapidly drops the core temperature. Then hang them to dry. Do not let creek water touch the meat directly (bacteria risk).
Roam Idaho Pro Tip: Game Bags
Use Synthetic Bags. Old school cotton canvas pillows cases trap heat and don't breathe well. Modern synthetic game bags (Caribou Gear, Tag Bags, Black Ovis) breathe exceptionally well, keep flies out, and are lightweight.
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