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Prolonging meat life for packing out
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<blockquote data-quote="Snubbie" data-source="post: 633215" data-attributes="member: 33829"><p>That's pretty warm. I've heard of people using citric or citrus acid sprinkled on the meat to prolong the life before refridgeration but have no knowledge or experience with that. </p><p>A quick Google search turned up this;</p><p><a href="http://www.outdoorsdirectory.com/magazine/citric_acid.htm" target="_blank">Why and How to Use Citric Acid on Game Meat by Larry Bartlett</a></p><p> </p><p>Citric acid seems to preserve the surface agains flies and bacterial growth but I don't know if it will preserve the whole of the meat for two days at those temperatures. Of course getting it cool as quickly as possible and keeping it cool with some air circulation is key.</p><p> </p><p>I've also heard of people using natural cooling through evaporation, i.e. putting wet cloths over perishables and as the water evaporates it produces a natural cooling process. Not sure how much it will cool but I'd also look into that.</p></blockquote><p></p>
[QUOTE="Snubbie, post: 633215, member: 33829"] That's pretty warm. I've heard of people using citric or citrus acid sprinkled on the meat to prolong the life before refridgeration but have no knowledge or experience with that. A quick Google search turned up this; [url=http://www.outdoorsdirectory.com/magazine/citric_acid.htm]Why and How to Use Citric Acid on Game Meat by Larry Bartlett[/url] Citric acid seems to preserve the surface agains flies and bacterial growth but I don't know if it will preserve the whole of the meat for two days at those temperatures. Of course getting it cool as quickly as possible and keeping it cool with some air circulation is key. I've also heard of people using natural cooling through evaporation, i.e. putting wet cloths over perishables and as the water evaporates it produces a natural cooling process. Not sure how much it will cool but I'd also look into that. [/QUOTE]
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