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How To Hunt Big Game
Getting Meat Home
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<blockquote data-quote="SilverbulletMAG" data-source="post: 1605727" data-attributes="member: 108181"><p>The following will work for just transporting but I wet age most of my game meat in quality coolers for several days at a time.</p><p>I have a false bottom in the cooler(s) and then alternate thick layers of quality ice and meat, ice and meat. After a couple days, you end up with a thick layer of ice on top that you just top up as needed. Keeps the meat just above freezing...perfect for aging. Sometimes I'll use game bags for everything or just keep the smaller grind pieces in a game bag and keep the larger pieces directly on ice. Keep the drain plug open so the melted ice and blood can run and only keep the drain closed when transporting. This has worked well for me over the years on long road trips from northern MN (whitetail) back down to CO.</p><p>I'll age the meat this way for at least a week but generally longer. Key is to use a good cooler, rotate the meat around the cooler every few days, make sure you have a false bottom so the meat isn't sitting in water/blood and keep it topped with ice and you should have great results as well.</p><p></p><p>(edited to clarify it keeps meat just above freezing, not just below)</p></blockquote><p></p>
[QUOTE="SilverbulletMAG, post: 1605727, member: 108181"] The following will work for just transporting but I wet age most of my game meat in quality coolers for several days at a time. I have a false bottom in the cooler(s) and then alternate thick layers of quality ice and meat, ice and meat. After a couple days, you end up with a thick layer of ice on top that you just top up as needed. Keeps the meat just above freezing...perfect for aging. Sometimes I'll use game bags for everything or just keep the smaller grind pieces in a game bag and keep the larger pieces directly on ice. Keep the drain plug open so the melted ice and blood can run and only keep the drain closed when transporting. This has worked well for me over the years on long road trips from northern MN (whitetail) back down to CO. I'll age the meat this way for at least a week but generally longer. Key is to use a good cooler, rotate the meat around the cooler every few days, make sure you have a false bottom so the meat isn't sitting in water/blood and keep it topped with ice and you should have great results as well. (edited to clarify it keeps meat just above freezing, not just below) [/QUOTE]
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