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Meat in game bags
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<blockquote data-quote="CDFrom" data-source="post: 2348368" data-attributes="member: 115905"><p>There is a table in my dressing books recommending how long an animal needs to age by size, small deer are 3-7 days, elk/ moose 14+, keeping the meat dry prohibits bacterial growth. The animal needs to be kept below 40* but above freezing. Often times it's difficult to get below 40*C in AZ, so smaller cuts are better to precipitate cooling, game bags allow the meat to dry sufficiently for inhibiting bacteria and insect contamination and more rapid cooling. Dry is not bad, but dry heat is a killer</p></blockquote><p></p>
[QUOTE="CDFrom, post: 2348368, member: 115905"] There is a table in my dressing books recommending how long an animal needs to age by size, small deer are 3-7 days, elk/ moose 14+, keeping the meat dry prohibits bacterial growth. The animal needs to be kept below 40* but above freezing. Often times it’s difficult to get below 40*C in AZ, so smaller cuts are better to precipitate cooling, game bags allow the meat to dry sufficiently for inhibiting bacteria and insect contamination and more rapid cooling. Dry is not bad, but dry heat is a killer [/QUOTE]
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