LousyResident
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- Joined
- Sep 19, 2016
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- 3,104
It hung in the cold shop for about a day and half. Then we processed it down to quarters, loins, and scrap and put it into game bags and left it on the concrete floor of the shop until the night before we pulled out of town. Then all the meat went into coolers with bagged ice on the bottom and top. All the ice was left in the bags and the bags on the bottom left room for ice/water to drain without soaking the meat.@ajricketts how did you keep the meat while hunting? coolers and dry ice or did you go the freezer route?
We drained the excess water from the coolers at the hotel in Sioux Falls and Mt. Vernon and still had plenty of ice when we pulled into Maryville and we did final processing. We got home on Wednesday and it all stayed in the coolers in the garage until Friday morning* when we started final processing for the freezer. The cooler with the doe in it had just a little bit of smell because we forgot to drain on Thursday. But no meat was actually sitting in water and there was certainly no spoilage.
We did dry ice last year with a longer drive but didn't feel like it was really worth it due to the higher price and the amount we needed for the size of the coolers we had. The dry ice was like $25/block and we were using two, 160 quart, igloo coolers. Plus it just didn't seem to last any better than wet ice.
*Thursday was a day at Dollywood for my youngest daughter's birthday. Her nana, my mom, flew up to meet us and spend Thursday - Saturday before she and my dad flew back home. My wife let me know if no uncertain terms that the Dollywood trip was a non-negotiable lol.